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Cotton's Chocolates

105-3334 30th Ave Vernon BC V1T 2C8 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Cotton's Chocolates has been inspected 9 times by Interior Health Authority since February 12, 2015. The most recent inspection, on December 16, 2025, found no infractions.

4 of 9 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on February 2, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2, 2023. 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 once on October 25, 2016. For example: Are proper refrigeration, freezing and thawing procedures followed?

  • 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 15, 2024. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 May 15, 2024. 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please inform if there are sanitizer test strips available for sanitizer - chlorine bleach solution.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit fees must be paid. A valid operating permit must be posted with current permit fee decal. Contact the Vernon Environmental Public Health Department at 250-549-5714 for assistance.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please inform if there are sanitizer test strips available for sanitizer - chlorine bleach solution.
      • 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): Missing Sanitizer step in manual dishwashing procedure. Corrective Action: Ensure all dishware, in-place equipment, and surfaces are WASHED > RINSED > SANITIZED > AIR DRIED. Sanitizer includes 200 ppm chlorine bleach solution (5ml of bleach to 1L of water). Soak dishes for at least 2 minutes in sanitizer. Use 2 sink method: Wash and Rinse in First sink. Sanitize in Second sink. Air Dry on a non-absorbent surface. Do not dry on towel. Ensure all staff understand the 4 steps of dishwashing. This is a repeating infraction.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Using towels for hand drying. Corrective Action: Use single-service product for drying hands, such as paper towel. Towels can easily harbor bacteria.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  6. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Missing sanitizing step of dishwashing procedure. Corrective Action: Ensure all dishware and all in-place equipment is washed using all 4 steps of dishwashing: WASH > RINSE > SANITIZE > AIR DRY. Sanitizer includes 200 ppm chlorine bleach solution (5ml of bleach to 1L of water) or 200 ppm QUATs solution (mixed as directed on the bottle). Soak dishes for at least 2 minutes in sanitizer. See attached documentation. Note: Degreaser is not a sanitizer, unless otherwise specified on label as sanitizer and degreaser appropriate for food contact surfaces.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit fees must be paid. A valid operating permit must be posted with current permit fee decal. Contact the Vernon Environmental Public Health Department at 250-549-5714 for assistance.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Inform EHO of current Food Safety Plan and if written copy available onsite.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Inform EHO of current Sanitation Plan and if written copy available onsite.
  7. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin requires paper towels.
  8. Monitoring

    2 infractions

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The cooler located on top of the freezer has a temp above 4C. Ensure temp is maintained below 4C. Cooler temp is required to be monitored and documented on a daily basis.
    • Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin requires paper towels and a liquid soap dispenser.
  9. Monitoring

    0 infractions

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