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Flamez Chicken

104-3101 BC-6 Vernon BC V1T 9H6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Flamez Chicken has been inspected once by Interior Health Authority, on September 15, 2026. The most recent inspection, on September 15, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 once on September 15, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 15, 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 September 15, 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.

1 inspection

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the 2-door upright cooler in the back area was measured at 6°C. Corrective Action: Adjust or service the cooler so it maintains food at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D(1): Signet Hard Surface Sanitizer (Z1) from the dispenser was tested at 0-50 ppm Quat residual. Insufficient concentration. Corrective Action: Have the dispenser repaired or maintained so it consistently provides Z1 sanitizer solution at 200 ppm Quat. In the meantime, use the Signet Three Compartment Sink Sanitizer for hard surface sanitizing. F2.3D(2): Sanitizer solution was not available for use. Corrective Action: Prepare sanitizer solution at 200 ppm Quat. Ensure sanitizer is dispensed and available before food handling/site operation begins and is maintained throughout the day (replace every 2 hours, verify 200 ppm).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: The plastic risers/blocks in the walk-in cooler need to be cleaned. Otherwise, general sanitation is very good. Corrective Action: Clean the items identified. Continue to provide adequate, unobstructed floor space for staff to safely enter the walk-in cooler. F2.5J: One ceiling light fixture in the back area is uncovered. Corrective Action: Install a shatterproof exterior cover for the fixture or tube guard sleeves for the bulbs. Determine options for repairing the damaged floor section. Notify the health officer beforehand. For now, keep the area clean and take measures as needed to prevent a physical hazard.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.

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