Skip to content
Loading map…

Cora Breakfast and Lunch

302-5601 Anderson Way Vernon BC V1T 9V1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cora Breakfast and Lunch has been inspected 4 times by Interior Health Authority since November 16, 2022. The most recent inspection, on June 8, 2026, recorded 4 infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 on June 8, 2026. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 June 8, 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 June 8, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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.

4 inspections

  1. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Food product in hot holding unit was at 42°C. Hot holding units are not suitable to reheat foods because they allow food to remain in the danger zone for too long. Corrective action: Potentially hazardous foods must be rapidly reheated to 74°C before placing in hot holding unit
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer buckets along cook line tested at 0ppm Quats. Sanitizer buckets should be replaced every two hours or when solution is visibly cloudy to maintain adequate sanitizer concentration for food contact surfaces. Corrected during inspection: sanitizer buckets were replaced with new solution.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Container of soup measured at 25°C sitting out on cook line stovetop. Chef advised it was leftover from yesterday's service and was being thawed from frozen, and had been sitting out for roughly 2 hours. Uneven thawing at room temperature could allow growth of harmful bacteria. Corrected during inspection: Soup was discarded by staff. In the future, frozen products must be thawed at or below 4°C or reheated rapidly to 74°C and maintained above 60°C.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Scoops stored in dry goods containers. Keep scoops out of food product to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website