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C-Lovers Fish & Chips

2501 53 Ave Vernon BC V1T 8G6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

C-Lovers Fish & Chips has been inspected 8 times by Interior Health Authority since March 20, 2014. The most recent inspection, on September 22, 2026, found no infractions.

4 of 8 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: Protecting food from contamination, Handwashing and staff hygiene and Pests.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on October 12, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 12, 2023. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 29, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 May 3, 2016. 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 once on May 3, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • 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): Ensure staff are practicing adequate hand hygiene. Corrective Action: Wash hands following the steps listed below: • Wet hands with running water • Apply soap • Lather and scrub for 20-seconds • Rinse • Dry your hands with a paper towel • Use paper towel to turn off the tap F1.5(2): Staff members had cloths tucked into aprons during food preparation. Corrective Action: In replacement of the cloth's, adequately wash hands when needed.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Potato peeling machine was visibly damaged. Corrective Action: Acquire a new potato peeling machine. F2.5B: Cleaning is required in the following areas: • Flooring of walk-in cooler • Underneath pallets in the back of store used for dry storage • Racks holding clean/sanitized dishes • Underneath and behind deep frying station • Hard to reach corners behind equipment F2.5E: Bottle of Round-Up herbicide spray located in the back of the store near food products. Corrective Action: Ensure all equipment, materials, and chemicals not required or related to food operations are removed from the premises or stored in a designated area that is away from all food and clean items.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  4. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B Visible light entering below back receiving door. This could be a potential entry point for pests. Corrective action: • Seal bottom of back door with weather stripping, door sweep or other suitable material to prevent the entry of pests
      • F2.2B The premises must be protected against entry of pests.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): As discussed: *Require extra NSF thermometers added to coolers in addition to outside unit gauges. *Require a replacement NSF instant read digital probe thermometer. Chlorine and Quat test strips available. Good.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A Walk-in cooler and freezer shelving is rusted, difficult to maintain clean. Due for replacement as discussed. F2.5B As discussed, a new silicone seal along utility sinks splash back requires re-caulking in some sections that are separating to ensure no further water seepage behind the sinks and to minimize potential mould growth.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Chlorine test strips available. Dishwasher maintained under contract. Good. However, require Quat test strips to monitor pales of pre-mix sanitizer and checked every 2 hours to adjust strength. Operator will confirm whether test strips available.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Rear receiving door requires improved door sweep/seal to help prevent potential pest entry.
      • 14.12 - The premises must be protected against entry of pests.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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