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Canterbury Court

3011 Gateby Pl Vernon BC V1T 9S4 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Canterbury Court has been inspected 5 times by Interior Health Authority since February 16, 2022. The most recent inspection, on June 11, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on June 11, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 May 30, 2024. 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 April 30, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 30, 2025. For example: 6 Are the premises designed and equipped to ensure safe 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Previous Infraction May 11th to be resolved: *The rear kitchen storage access door to the hallway contiguous with the outdoor multi-use receiving door, including the receiving door, all doors require door sweeps to prevent potential pest entry.
  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The rear kitchen storage access door to the hallway contiguous with the outdoor multi-use receiving door, including the receiving door, both require door sweeps to prevent potential pest entry.
  3. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Ensure receiving door sweeps are intact to prevent potential pest entry.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat dispenser has an air lock. *Ensure sanitizer dispensing strength is monitored to catch malfunctions.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The 'pan/cutting board' storage rack has sharp metal edges on each shelving level support which appears to be peeling fine plastic pieces off the cutting boards when slid into position, and due to static, the shavings stick to the clean & sanitized boards.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Appears the stainless steel preparation table may have been an addition or moved along the short wall next to the utility sink. As discussed, a stainless steel splash guard (or other smooth, tight, & non-absorbent material) should be installed to segregate any potential over-splash to the preparation table, thereby eliminating the chance for cross-contamination.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Worn storage shelf under preparation area by meat slicer. Corrective Action: Replace or cover shelf with rubber mat or material that is non-porous, non-absorbent, and easily cleanable. This cover will protect any equipment stored until the shelf can be resurfaced or replaced. Ensure cover/mat is on regular cleaning schedule.
      • 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.

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