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barBurrito - Vernon

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

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5

Opening hours

  • Tuesday10:30 a.m.–10 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

barBurrito - Vernon has been inspected 2 times by Interior Health Authority since February 14, 2025. The most recent inspection, on February 4, 2026, recorded 7 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on February 4, 2026. For example: 3 Are proper cooling and reheating procedures followed?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 4, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on February 4, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 4, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on February 4, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Monitoring

    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. Monitoring

    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.

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