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Canco 177 Vernon

5487 Okanagan Landing Rd Vernon BC V1T 7A5 · Restaurant - Food Service

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 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 once on October 5, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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)?

  • 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 5, 2026. 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 2 times across 2 separate inspections, most recently on October 5, 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

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain quaternary ammonia (Quat) sanitizer test strips. Remove the pH test papers.
      • 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): F2.3D: Sanitizer solution in one spray bottle was tested at 0 ppm Quat residual. The sanitizer is a ready-to-use product (Avmor Sani Stuff). Corrective Action: Discard the weak solution. Provide a new bottle of sanitizer at 200 ppm Quat residual. Operator to ensure that staff do not dilute this product. Replace the solution when it tests below 200 ppm.
      • 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): F2.5B: Personal items are present in food processing areas (phone near the warming case, coat on the oven). Corrective Action: Keep personal effects in a designated space away from food preparation areas. Clean and sanitize the affected areas. F2.5G: Ice cream cones are stored uncovered on the ice cream freezer. Corrective Action: Provide an enclosed display case for the ice cream cones to prevent contamination. F2.5K: The ice cream scoop is kept in room temperature water for extended periods. It is rinsed periodically but only cleaned and sanitized at the end of the day. Insufficient cleaning frequency. Corrective Action: After using the scoop, rinse the scoop and container and replace the water. Fully clean and sanitize the scoop and its container(s) every 2-4 hours.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: A stack of loose paper towel is provided at the hand sink. Loose paper towel is prone to contamination. Corrective Action: Provide an enclosed, tabletop paper towel dispenser or install an enclosed, wall-mounted dispenser at the hand sink.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Several standing coolers within the food store did not have thermometers present. Corrective Action: Ensure that all fridges contain an NSF certified thermometer for temperature monitoring.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.

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