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Biderman's Lemonade #1 - License Plate: UAB 56Y

6123 Bella Vista Rd Vernon BC V1H 1B4 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Biderman's Lemonade #1 - License Plate: UAB 56Y has been inspected 10 times by Interior Health Authority since August 16, 2013. The most recent inspection, on June 5, 2026, found no infractions.

8 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Cleaning and sanitizing.

The last 5 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 June 1, 2018. 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 June 2, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on June 1, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 1, 2018. For example: 1 Does the facility have proper monitoring supplies?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Only one staff member on shift at time of inspection. Exchanging cash requires hand washing before serving the next customer. Although a low risk food beverage is prepared, option is to segregate duties with 2 staff, one dedicated to cash sales and one to prepare the beverages. Another option with one staff member is to use a fresh pair of non-latex gloves between customer serving.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): NSF (National Sanitation Foundation) accurate thermometers required. Chlorine test strips required to monitor correct sanitizing strengths.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Require updating and on-site for the next event.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Require updating and on-site for the next event.
  7. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 3-compartment sink on-site. Please remember to wash, rinse and sanitize any equipment/utensils for at least 2 minutes. Bleach is used to sanitize surfaces. Tested to be 200 ppm. --> It was noted that wet wiping cloths were being stored on the counter. Asked food handler to store wet wiping cloths in bleach bucket after sanitizing surfaces. Food handler moved wet wiping cloth into a sanitizing bucket.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit is not posted on-site.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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