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E.C.C. Soup Kitchen

3205 27 St Vernon BC V1T 4W8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

E.C.C. Soup Kitchen has been inspected 5 times by Interior Health Authority since June 11, 2013. The most recent inspection, on January 21, 2025, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on January 17, 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 2 times across 2 separate inspections, most recently on January 16, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 22, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 once on January 21, 2025. 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1 No sanitizer test strips were available. Test strips must be available to check adequacy of sanitizer concentration. Corrective Action: F2.1 Obtain sanitizer test strips for each sanitizer used.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temp dishwasher sanitizer is old and not effective. Ensure that new sanitizer is maintained in the unit for the unit to function properly.
  3. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): *NSF thermometer missing in fridge. Temperature good. Return to maintaining temperature monitoring logs.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): *Obtain chlorine test strips to monitor bleach strength in dishwasher and spray bottles. Low temperature dishwasher sanitizer is full with an extra bottle. Good. Dishwasher not checked at time of inspection but the unit is under a service maintenance contractor. Good. Provided Dishwashing Monitoring Log for monitoring sanitizing cycle and spray bottle sanitizer strength. Provided reference sheet, Food Contact Surface Cleaning and Sanitizing.
  4. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): No NSF certified probe thermometer available onsite to measure cooked food or hot held food temperatures
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): -Dishwasher: Needs to be serviced as it is the chemicals are not feeding through the lines and the cycles are not stopping(just going continuously through) -There is both lemon scented and unscented bleach bottles under the sinks in the cabinet - unscented bleach should be used for sanitizing food contact surfaces. A 200ppm bleach solution(mix 5mL bleach to 1L water) should be made to sanitize food contact surfaces before and after use
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Small white cutting board by the stove is deeply grooved/scarred and stained on both sides
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  5. Monitoring

    0 infractions

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