Canadian Mental Health Association

3100 28th Ave Vernon BC V1T 1W3 · Restaurant - Food Service

7 inspections

1. MonitoringNov 26, 2025

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B(1): Inadequate cleaning in Freezer 2. Overall sanitation of the premises is very good. Corrective Action: Clean inside Freezer 2. F2.5B(2): The vent hood system has not been professionally cleaned. Corrective Action: Notify the health officer of how the current service provider inspects and maintains the vent hood, and whether they clean these systems at regular intervals, as needed based on their inspection results, or at all.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
2. MonitoringNov 20, 2024

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: Drinkware for public use is cleaned in a domestic dishwasher. This machine is not designed to eliminate pathogens to the required standard. Corrective Action: Clean and sanitize all drinkware, cutlery, and other food contact items using the commercial dishwasher only. F2.3D: Soap is combined with bleach solution. This can leave soap residue on surfaces. Some detergents are incompatible with chlorine, and may produce harmful byproducts. Corrective Action: Discontinue this practice. Prepare 200 ppm chlorine sanitizer using bleach and water only. Clean surfaces with soapy water, rinse, sanitize, and air dry. Record numerical data on the dishwasher/sanitizer log sheet. Keep cutlery in a non-absorbent, cleanable container (e.g. hard plastic, stainless steel).
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
3. MonitoringMar 7, 2023

   2 infractions

   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6F: Observed several utensils with tape applied to the handles. Corrective Action: Remove the tape. Mark utensils for events without using foreign material, or promptly remove the material after.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • 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: Find or develop a Sanitation Plan. Store in an accessible location onsite.
4. MonitoringJan 25, 2022

   3 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3A: Time-temperature condition of food is not monitored during the cooling process. 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. Monitor using a timer and sanitized probe thermometer, and maintain a cooling log. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water)
     • 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.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: Sanitizing cycle of domestic mechanical dishwasher is not utilized. Corrective Action: When the domestic dishwasher is used for items related to the food service (excluding personal/staff items), run the sanitizing cycle of the dishwasher. Primary means of dishwashing is manual wash/rinse and commercial mechanical sanitizer. F2.3B: Observed employee towel-drying clean utensils and equipment. This can re-contaminate clean items. Corrective Action: Allow cleaned and sanitized items to air dry in a clean place. Avoid drying items with reusable towels or cloths. If further drying is required, use single-use paper towel from a dispenser or use clean towels/cloths only when changed every 4 hours (or more often if they are contaminated or visibly soiled) and stored in a sanitary manner. Note: Change cloth liners on surface underneath dish rack at least every four hours or avoid use. F2.3D: Sanitizer solution in spray bottle measured greater than 200 ppm chlorine residual. Corrective Action: Discard solution. Prepare new sanitizer solution at 200 ppm chlorine (5 mL bleach per litre of water). Change solution in spray bottle daily.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • 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): F2.5D: Sanitizer spray bottle is not labelled. Corrective Action: Label the spray bottle to indicate its contents.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
5. MonitoringJan 22, 2020

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Fridge next to stove was at 8°C at time of inspection. Asked operator to adjust temperature of cooler to ensure it is at 4°C or below.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): One of the bleach spray bottles measured to be above 200 ppm at time of inspection. Bleach solution should not exceed 200 ppm for food contact surface sanitizing. Once solution is above 200 ppm, it requires a rinse step after sanitizing. Spray bottle will not be used until diluted to 200 ppm. Actions required: • Operator to ensure bleach solutions are made to 200 ppm and verify concentration using the chlorine test strips.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
6. MonitoringAug 29, 2018

   10 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): F1.1B Discussed cooking procedures - most foods are cook-serve, cook-chill-serve, but no internal cooking temperature logs maintained. • NSF certified probe thermometer (with calibration nut) available onsite. • No cooking temperatures taken by EHO at the time of inspection - no cooking observed at time of inspection. ACTIONS REQUIRED: • Operator to monitor and record internal temperatures for cooking procedures in temperature logs. Note: Use the cooking temperature log provided or create your own and verify temperatures. Email logs to Environmental Health Officer (EHO) for review and infraction resolution. • Operator to ensure all foods are cooked to a minimum of 165 °F (74 °C) or the proper internal temperature for the food type. Please refer to "Safe Internal Cooking Temperatures Chart" and "Appendix B: Time/Temperature Control - Raw Animal Foods" attached with inspection report. Ensure proteins are cooked to the minimum internal temperature and time required for the particular proteins safety. Check the Health Canada website for safe internal cooking temperatures. http://healthycanadians.gc.ca/eating-nutrition/healthy-eating-saine-alimentation/safety-salubrite/tips-conseils/cook-temperatures-cuisson-tbl-eng.php Additional time/temperature control charts are found in Appendix B of the Food Retail and Food Services Code Amended 24Feb2016. http://www.hss.gov.yk.ca/pdf/foodservicescode.pdf
     • F1.1B Internal cooked food temperatures must be verified by the operator.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3A & B Observations: • Discussed cooling procedures with operator - not much cooling is performed and when it does occur it is performed in a manner that may follow proper cooling procedures, however no logs are available onsite for verification. • Informed no reheating onsite - food are mostly cook-serve (lunch only) • NSF certified thermometer available onsite (with calibration nut). ACTIONS REQUIRED: • Operator to monitor and record temperatures for cooling procedures in temperature logs. Provided cooling log temperature templates to monitor and record internal cooling temperatures (attached). Ensure foods cooled from 60 °C/140 °F to 20 °C/68 °F within 2 hours and from 20 °C/68 °F to 4 °C/40 °F or colder within 4 hours (for a total of 6 hours). Large food items such as roasts, turkeys and large containers of rice, chilli, soup, etc., take longer to cooler because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. Approved cooling methods: • Cut foods into smaller portions • Use shallow storage containers • Use an ice bath • Use an ice wand Notes: • Always wait until food is cold before covering. • Use the cooling temperature log provided or create your own and verify all cooling processes every 2-3 months or whenever a cooling method for a food item is first developed as part of the Food Safety Plan, or whenever a recipe or volume of food is altered as the cooling method needs to be re-tested.
     • 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.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A Chemical test strips required to verify the concentration of chlorine sanitizer used with manual warewashing and in spray bottles. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (e.g. chlorine). Chemical test strips can be obtained from your chemical supplier. • Email a photo to EHO showing the proper 200 ppm concentration (1 tsp or 5 mL chlorine regular bleach (unscented, no fibre guard, no thickeners, etc.) to 1 litre water) for use in spray bottles and clearly showing the appropriate chlorine chemical test strips with an expiry date that has not passed for infraction resolution. F2.1B Accurate NSF certified thermometers (2) required to verify food temperatures during cold holding. Missing from the following cold holding equipment: • Domestic upright cooler • Upright freezer ACTIONS REQUIRED: • Operator to obtain at least three (3) accurate NSF certified cold holding thermometers and email/text photos to EHO clearly showing the accurate proper temperatures for each cooler, NSF logos, and indicate which cooler/freezer the picture is showing for infraction resolution. F2.1B Observations: • NSF certified thermometer available onsite (with calibration nut). • Infrared thermometer available onsite (no NSF certification on thermometer). This thermometer is reported to be used to monitor the cooler and freezer temperatures. It was observed that some of the temperatures noted on the temperature logs are out of compliance (i.e. greater than 4 °C/40 °F) or do not make sense (i.e. cooler temperature recorded as a below freezing). An infrared thermometer is only used as a scanning tool for temperatures and needs to be used as directed (e.g. thermometer is not accurate when trying to measure items with shiny surfaces). Operator to place NSF certified thermometers inside all cold holding equipment and use those as the thermometers to record temperatures from, as they will provide a better representation of the temperature of the air inside the cooler/freezer.
     • 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.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B Daylight was visible between and under of main exterior double doors. ACTIONS REQUIRED: • Operator to install door sweeps and weather stripping around and between exterior doors and email/text photo(s) to EHO clearly showing no daylight visible between and under main double doors for infraction resolution.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A Observations: • Mechanical high temperature dishwasher was measured to reach 71.3 °C (160.3 °F) at the plate using a waterproof NSF certified thermometer. The dishwasher was observed to reach 152 °F during the wash cycle and 180 °F during the final rinse cycle according to the installed temperature gauges on the machine. Note: EHO had to run the dishwasher 8 times to attain passing temperatures. • The observed temperatures reached by the mechanical high temperature (stationary rack) dishwasher meets the minimum warewashing temperature requirements: • 71 °C (160 °F) at the plate, • 66 °C (150 °F) during the wash cycle, • 82 °C (180 °F) during the sanitizing final rinse cycle at the manifold prior to spraying. F2.3D Chlorine bleach (regular food grade - i.e. unscented, no fibre guard, no thickeners, etc.) available onsite, but chlorine sanitizer was not available in a spray bottle for sanitizing clean-in-place equipment or surfaces. ACTIONS REQUIRED: • Operator to obtain a 1 litre spray bottle and label with 200 ppm chlorine bleach (1 tsp or 5 mL chlorine to 1 litre of water). Verify with chemical test strip. • Operator to email a photo to EHO showing the proper 200 ppm concentration (1 tsp or 5 mL chlorine regular bleach (unscented, no fibre guard, no thickeners, etc.) to 1 litre water) for use in spray bottles and clearly showing the appropriate chlorine chemical test strips with an expiry date that has not passed for infraction resolution. • Manual warewashing chlorine sanitizer concentration is 100-200 ppm as verified using a chlorine chemical test strip. Chlorine sanitizer solutions must be at a maximum of 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the chlorine sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. DO NOT mix detergent and chlorine bleach (i.e. ensure rinsing thoroughly with potable water between washing with soapy water and sanitizing with chlorine bleach to prevent the creation of toxic chlorine gas fumes (mustard gas).
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • 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): F2.5J Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Two fluorescent light bulbs were missing shatterproof cover in dry storage area. ACTIONS REQUIRED: • Operator to install shatterproof lights/covers/LED light on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Email a photo to EHO for infraction resolution. F2.5K It was discussed with the operator at the time of inspection that the EHO is aware that the clients of the facility help a local pizza facility fold pizza boxes and delivers them folded to the pizza food facility. The pizza boxes are considered a food contact surface, so operator to ensure proper sanitation and handwashing/glove use is implemented to prevent contamination of the boxes. Operator to ensure the following: ACTIONS REQUIRED: • Operator to ensure the tables, carts, etc. where pizza boxes are stored, folded, transported are properly cleaned (washed with soapy water, rinsed with clean potable water) and sanitized (200 ppm chlorine bleach - verified with chlorine chemical test strip), then wiped with a paper towel after 2 minutes (contact time). • Operator to ensure clients properly wash their hands and if wearing gloves that they are used properly (see attached glove handouts) and for a single task only. • Operator to ensure clients have clean clothing, etc. (aprons, hair nets, etc.) when handling pizza boxes. • Operator to ensure pizza boxes do not become contaminated while transported to the pizza food facility.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): F3.2A Facility underwent renovation starting in April 2018 without prior review and approval from the health department. Recent installation of appears to comply with regulation purposes. The facility was inspected after the renovation completed and assessed at the time of inspection by the EHO to have the following changes made: • New commercial ventilation hood (Sun Air) with fire suppression. The changes were reviewed and observed at the time to meet health requirements. In the future if renovations are planned, please contact your local EHO to discuss renovation plans to receive health approval PRIOR to altering the premises. ACTIONS REQUIRED: • Operator to draw current layout and include specific equipment onsite (i.e. include the new commercial ventilation hood with fire suppression, and specify high temperature dishwasher (make and model) and domestic versus commercial equipment (i.e. range, coolers, freezers). Email to EHO for review and infraction resolution.
     • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3A-F No written food safety plan on site during time of inspection. Template Word document to be sent. ACTIONS REQUIRED: • Operator to write food safety plan and ensure it includes all potentially hazardous foods served onsite, identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review and infraction resolution. F3.3E It was observed at the time of inspection that temperature logs for the coolers and freezers were being monitored and recorded once per day, but no corrective actions were being taken when temperatures were out of compliance (i.e. coolers above 4 °C/40 °F). Temperature verification logs are also not being kept and maintained for hot holding, cooking processes, cooling processes. ACTIONS REQUIRED: • Operator to ensure that temperature logs are kept on site for single cooler, hot holding procedures, and temperatures are recorded daily (when kitchen in use). Send a copy of the logs to EHO for infraction resolution. • Operator to verify all cooking, cooling, and reheating processes and record them in logs provided. Send a copy of the logs to EHO for infraction resolution. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly. It is understood that the kitchen is only used sporadically, so temperature logs should be kept for dates when the kitchen is in use.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4A-B No sanitation plan available on site during time of inspection. Template Word document to be sent. ACTIONS REQUIRED: • Operator to write sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution. F3.4A It was observed that sanitation logs were not being kept and maintained. Additionally, no dishwashing logs were being kept and maintained to verify proper operation of the mechanical high temperature dishwasher. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must use the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided. Send a copy of the logs to EHO for infraction resolution. • Operator to ensure high temperature dishwasher logs are kept and recorded daily (when in use) to verify the presence of adequate supply levels of all reagents, temperature of wash and final rinse cycles. Use templates provided.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
   • F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
     • Observation(s): F3.5C Trans fat audit was conducted at the time of inspection. • It was found that "No name brand Caesar croutons" had the trigger word "hydrogenated" listed in the ingredient list. It was calculated that this item is 20% trans fats of total fat content, which is above the restriction of 5% trans fat or less of total fat content for this type of food item. ACTION REQUIRED: • Operator discarded the bag of "No name brand Caesar croutons" at the time of inspection. CORRECTED DURING INSPECTION - ISSUE RESOLVED. • Operator to audit all foods onsite to ensure all foods have ingredient lists and nutrition facts tables and assess trans fat compliance (looking for trigger words "hydrogenated, partially hydrogenated, margarine, shortening"). Provided information card for the trans fat requirements attached. • Documentation for food is kept on site and provided to the Environmental Health officer upon request (Ingredients Lists, Nutrition Facts Table or Specification Sheet for all food in your establishment). • All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. • All other food meets the restriction of 5% trans fat or less of total fat content.
     • F3.5A The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
     • F3.5B All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
     • F3.5C All other foods must meet the restriction of 5% trans fat or less of total fat content.
7. MonitoringSep 15, 2014

   0 infractions