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Commonage Market

101 Village Centre Pl Vernon BC V1H 1T2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Commonage Market has been inspected 5 times by Interior Health Authority since September 25, 2015. The most recent inspection, on June 23, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 May 8, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 2 times across 2 separate inspections, most recently on April 14, 2022. 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 2 times across 2 separate inspections, most recently on April 14, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on May 8, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 14, 2022. 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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): *Quat QT40 test strips extra stock available from main kitchen. Ensure always available for use in this facility to check sanitizer bottle strengths and small container for espresso machine steam wand. Note Reminders
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure espresso machine steam wand is sanitized between uses by using a wiper in a small container of sanitizer beside the machine. This is standard practice. *Add procedure to your Sanitation Plan. High Temperature dishwasher correct operation.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff on shift have FoodSafe certification or equivalent.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Food in dessert display cooler measured at 8°C. Product held for an extended period. Corrective Action: Discard potentially hazardous food. Adjust, repair, or replace display cooler so food is maintained at 4°C or colder. F1.2B(2): Food in display coolers measured above 4°C: • Packaged pepperoni and cheese in open display unit (7°C) • Bagged spinach in produce cooler (8°C) Corrective Action: Move products towards the back of the cooler so they are held at 4°C or colder. Reduce stock in open coolers to ensure proper cooling.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: Thermometer in pop cooler is inaccurate. Corrective Action: Discard broken thermometer. Obtain new NSF certified refrigerator thermometer for the cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F: Observed utensils stored in a box made of unfinished wood. This material is not suitable for utensil storage. Corrective Action: Remove wooden box from the premises or paint/seal the box so it is smooth, non-absorbent, and easy to clean. Replacement containers must be made of material that meets this criteria.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: Soap in a dispenser is not available at the primary hand sink. Corrective Action: Provide liquid soap in a wall-mounted dispenser or pump bottle at the hand sink.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  5. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Refrigerators(milk cooler and sandwich/salad cooler) require NSF certified thermometers Sandwich/salad cooler was at 7C. Handy man was contacted. Foods were moved into other cooler that was manually turned down to 33F. Will need to come back to verify the temperature of this cooler is no greater than 4C. All temperatures for coolers in the store are at less than 4C and those ones have thermometers.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): -Bosch Ascenta dishwasher onsite used to wash dishes and utensils - when looked into the specifications of the domestic dishwasher, it appears as though it is not an NSF 184 approved dishwasher. As such, please obtain a dishwasher safe thermometer to verify the temperatures internally while it is on a sanitize cycle. The temperature should reach greater than 74C at the plate. -Obtain a spray bottle sanitizer to have onsite at all times
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Please fill out application for a Food Service Establishment permit and return to Interior Health along with payment of permit fees.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 12 - Is the contact information the same?
      • Observation(s): Require completed application
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash station requires paper towel - single use paper towel placed at sink at time of inspection. Please install a paper towel dispenser.

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