Skip to content
Loading map…

Columbus Court II

403-3003 Gateby Pl Vernon BC V1T 9H5 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Columbus Court II has been inspected 8 times by Interior Health Authority since October 16, 2013. The most recent inspection, on May 11, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 16, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 May 11, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 29, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 2 separate inspections, most recently on May 16, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently 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.

8 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): ATOSA stand-up cooler at the end of the cook-line had a door ajar which apparently occurs frequently upon closing; bounces back open a bit. Temperature noted was ~10° C. *Watch it returns to normal operating temperature within 2 hours; if not dropping temperature or stuck on defrost cycle within the hour, remove perishables to a correct temperature cooler.
  2. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Missed from previous inspection: -Obtain food grade plastic liners (more cost effective) for the dry storage bins not designed for storing food. -Or obtain food grade plastic food storage bins with lids. New: Ensure a properly designed knife rack for storage.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
  3. Monitoring

    3 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Obtain food grade plastic liners (more cost effective) for the dry storage bins not designed for storing food. Or obtain food grade plastic food storage bins with lids.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure your Food Safety Plan is updated. Provided the Templates for ease of use by staff.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure your Sanitation Plan is updated with the templates provided.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer strips for surface sanitizers available onsite. Corrective Action: Obtain appropriate sanitizer testing strips for surface sanitizers to ensure at proper concentrations (ppm). [To low means surface not being sanitized; to high means may need water rinse post sanitizer.]
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): All coolers require NSF certified thermometers . NOTE : overall cleanliness and operation of facility is excellent : a very well operated facility.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin requires paper towel as paper towel dispenser was empty.
  6. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quats dispenser needs to be monitored with test strips on a daily basis and documented to ensure concentration strength. NOTE : quats dispenser was dispensing 200ppm solution. High temp dishwasher was 80C and is monitored and documented daily = excellent.
  7. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): QUATS sanitizer dispenser needs to be tested daily with test strips and documented in operation logs. QUATS sanitizer was 200ppm = excellent The high temp dishwasher rinse temp was 75C and monitored and documented daily = excellent.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  8. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website