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Canco 177 Vernon

5487 Okanagan Landing Rd Vernon BC V1T 7A5 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Canco 177 Vernon has been inspected 3 times by Interior Health Authority since March 4, 2025. The most recent inspection, on October 5, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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 once on October 5, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 4, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 4, 2025. 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

    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: Inadequate sanitation in some areas: • Inside the packaging drawer at the hot holding case • Slush machines (under, surrounding area, item trays at self-serve counter) • Inoperable prep cooler (interior, door gaskets, under) • Inside coffee station microwave • Sandwich display cooler (recessed section below grates) • Walk-in cooler (some beverage tracks, under dairy shelf) • The probe thermometer Corrective Action: Clean the areas identified. Sanitize food contact surfaces. Remove the cardboard from under the dairy shelf. The inoperable prep cooler used for miscellaneous storage should be reorganized; any items not required for routine operation should be removed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No food grade sanitizer test strips available on site. Corrective Action: Obtain appropriate sanitizer test strips for either QUATs or Chlorine based sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: No food grade sanitizer available anywhere on site. Corrective Action: Ensure that food grade sanitizer is kept on site at the correct concentrations at all times for sanitizing of food contact surfaces. Chlorine sanitizer may be prepared by mixing 1 tablespoon of 5% household unscented bleach into 1 gallon of water to create a 100 - 200 ppm Chlorine concentration solution. If QUATs is used, must be maintained at 200 - 400 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

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