Skip to content
Loading map…

Butcher Boys Food Mart

4803 Pleasant Valley Rd Vernon BC V1B 3L7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Butcher Boys Food Mart has been inspected 9 times by Interior Health Authority since December 16, 2013. The most recent inspection, on August 11, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 3 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.

  • 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 2 times across 2 separate inspections, most recently on February 21, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 November 4, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on February 21, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 21, 2017. For example: 7 - 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 2 times across 2 separate inspections, most recently on July 24, 2024. 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that all quats sanitizer dispensers in the facility are tested and documented daily. All cooler , hot holding and cooking temps are monitored and documented daily.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All sanitizer concentrations must be monitored and documented daily. NOTE other than the sanitizing concentration monitoring the overall monitoring and documenting of operating parameters is very good inc cooking temps.
  6. Monitoring

    0 infractions

  7. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): -Deli fridge: 1C and Display Fridge: 4C, Bakery walk in freezer: -17C -Cream cheese icing is placed in display fridge, any cinnamon buns made with this go in this cold case as well **No NSF certified thermometer inside the display fridge with sandwiches
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): **There is quite a bit of dust on the lights, ceiling, and vent in the bakery area of the deli
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): **No written food safety plan
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): **No written sanitation plan
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  8. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): **-Thermometers are missing in all the deli coolers -Temperatures are being recorded for the coolers and freezers using an infrared gun
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wiping cloth stored in greater than 200ppm Quaternary Ammonia sanitizer solution. Deli meat slicer is sanitized with Quaternary Ammonia frequently after use and then broken down at the end of the day for a thorough cleaning and sanitizing, reminder that sanitizing of the slicer should be done at least once every 4 hours. Discussed three compartment sink warewashing and it is being done correctly with the 3 sinks, the Quaternary Ammonia sanitizer is measured as per the manufacturer's recommendations for sanitizing. **7 Knives in the deli are being stored in between two counters - as discussed this is not a very sanitary way of storing knives as any food debris or contamination may get onto these knives
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Fluroescent lights in the food handling area of the deli do not have shatterproof covers
  9. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website