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Cabana Kitchen - Bar

3914 32 St Vernon BC V1T 5T8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cabana Kitchen - Bar has been inspected 3 times by Interior Health Authority since July 10, 2023. The most recent inspection, on April 23, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on February 4, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 23, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 23, 2026. 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 July 10, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 23, 2026. 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.

3 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The small UC Fridge 8 (baked items & pastries) appears stuck on defrost cycle at 9° C. Adjust, monitor, and if not corrected to 4° C within the hour, remove the items to another refrigerator or discard.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A Require QT40 test strips for monitoring sanitizer strength. Ensure QT40 test strips available from your supplier, extra in stock and check for expiry. Ensure extra NSF thermometers in stock for replacement should those in coolers/freezers break. REMINDER: Thermometers installed in equipment is for redundancy with the digital read-out sensor thermometers.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): E2.5A *The high temperature dishwasher Final Rinse NSF Dial Thermometer is malfunctioning and inaccurate. Recalibrate or replace. F2.5B *Can opener in main kitchen is due for cleaning and sanitizing. Ensure cleaning frequency of equipment is listed in your Sanitation Plan. *Rear storage area (old top level): -Flooring due for major cleaning, as discussed. -Remove items and equipment no longer required for food service operation to facilitate more organized storage space. *Lower Conference Servery Area: -Ensure rear storage & servery areas have improved construction (smooth, tight, non-absorbent finishes) to facilitate efficient cleaning and sanitizing. -The rear of kitchen extra dishwasher pit also requires improved construction, in particular the walls so they're smooth, tight non-absorbent (i.e. reinforced fiberglass panels) and flooring (coving etc.) is improved.
      • 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.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3 QUATs spray bottle sanitizer was measured at 0 ppm due to malfunctioning automatic QUATS dispenser. Corrective Action: F2.3 Discard solution and remake using alternative UNSCENTED 5% BLEACH (CHLORINE) at 5 ml of bleach per liter of water. Ensure concentration measures between 100-200 ppm
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): *Cleaning cloths sitting out at new Atrium Servery section (not yet commissioned) with no pail of sanitizer nearby. Reminded the shift manager to sanitize the area with sanitizing wipers. **Follow your Sanitation Plan
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The new Atrium Host Servery Bar has been recently recommissioned. *Ensure the Atrium and new servery area near the dining and kitchen access, have installed liquid soap & paper towel in dispensers. The dispensers have been on order, and will be installed when received. **Meanwhile, install soap and paper towel in temporary dispensers.

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