barBurrito - Vernon

455-2306 Hwy 6 Vernon BC V1T 7E3 · Restaurant - Food Service

2 inspections

1. MonitoringFeb 4, 2026

   7 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3A: Unsafe cooling procedures. Food is left to cool at room temperature for up to 4 hours with no monitoring. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Verify with a sanitized probe thermometer. Discard food if either standard is not met. The cooling rate can be increased by dividing food into smaller batches, using wide shallow trays, stirring frequently, and placing food containers over an ice-water bath.
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5(1): Inadequate handwashing technique. Corrective Action: Lather with soap for at least 15 seconds. Use paper towel to shut off the tap. F1.5(2): A loose paper towel roll is provided at the back prep table for hand drying and spot cleaning. Corrective Action: Remove the paper towel roll. Obtain paper towel from the existing dispensers only. Wash hands when necessary.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B(1): The probe thermometers are either inaccurate or not working. Corrective Action: Provide one or more new, NSF-certified, digital probe thermometers. F2.1B(2): The thermometers in both upright coolers in the back area are inaccurate (reading high). Corrective Action: Obtain new, NSF-certified, refrigerator thermometers for the coolers.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D: Sanitizer solution for fixed surfaces is not available for use. Corrective Action: Dispense sanitizer solution at 200 ppm Quat residual at opening, and maintain at all times during operation. Replace open solution every 2 hours or when tested below 200 ppm.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: Inadequate cleaning in some areas. Overall sanitation is satisfactory. • Around cooking equipment • Microwave interior • Some hard to reach spaces Corrective Action: Clean the areas identified. Sanitize food contact surfaces. F2.5K(1): Observed a loose box cutter blade stored on a magnetic knife rack above a food prep table. Physical contamination hazard. Employee safety hazard. Corrective Action: Remove the blade. Store the blade, box cutter, and other tools in a secure, designated location away from food processing areas. F2.5K(2): The scoops for bulk, dry rice and beans are stored in direct contact with the product. Corrective Action: Between uses, keep the scoops in the holders provided inside each bulk bin.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3: The Food Safety Plan could not be located. Corrective Action: Find the Food Safety Plan. Keep a copy at the premises.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate the Sanitation Plan. Keep both Plans accessible onsite and ensure all staff can provide them on request.
2. MonitoringFeb 14, 2025

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1 QUATs sanitizer in all bucket(s) was measured at below 200 ppm. Corrective Action: F2.1 Discard solution, refill bucket and ensure that concentration measures between 200- 400 ppm. Change solution every 2 hours or when tested below 200 ppm.