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Gateby Care Centre - 2nd Floor Rec Room E

3000 Gateby Pl Vernon BC V1T 8V8 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Gateby Care Centre - 2nd Floor Rec Room E has been inspected 13 times by Interior Health Authority since May 26, 2016. The most recent inspection, on June 2, 2026, found no infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The last 3 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 4 times across 4 separate inspections, most recently on February 24, 2020. 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 October 19, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on November 26, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 25, 2017. For example: 4 - 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 4 times across 4 separate inspections, most recently on February 24, 2020. 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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Advise whether the dishwasher will be repaired, replaced, or an alternative sanitation plan be implemented (i.e. return wares to be washed to the main kitchen dishwasher) should this location no longer require a dishwasher.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired test strips were being used to verify AHP sanitizer concentrations in the room the cleaning supplies are maintained in for the second floor. Ensure test strips used to monitor AHP sanitizer are not expired. High temp dishwasher rinse temp is not monitored in daily operations log. Ensure dishwasher is monitored and documented daily. The cooler temp is monitored and documented daily.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher rinse temp was verified with a max recording thermometer placed inside of the unit to be 74C however it did require two attempts to achieve a temperature above 71C. AHP was verified with test strips to be the proper concentration.
  8. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): High temp dishwasher must be monitored and documented daily. There is presently a dishwasher log however the log is not maintained on a daily basis. Excellent daily log of cooler is present.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher rinse temp was verified with a max recording thermometer placed inside of the unit to only achieve a max temp of 69C after two attempts. Ensure the unit is able to achieve a min temp of 71C during the rinse cycle.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin did not have liquid soap present ; the liquid soap dispenser was empty. Refill the soap dispenser immediately.
  9. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Dishwasher rinse temps are not being monitored and documented in daily operations log. Ensure high temp dishwasher rinse temp is monitored and documented in daily operations log. NOTE : the cooler log is maintained and documented several times a day.
  10. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Coolers and hot holding temperatures are monitored and documented on a daily basis = excellent. Dishwasher log is rarely maintained and must be maintained on a daily basis.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher required multiple attempts for unit to achieve min 71C at the dish level. Dishwasher leaks on bottom of unit ( not from the door seal but from under the unit ) . Dishwasher log is rarely maintained and must be maintained on a daily basis.
  11. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher rinse cycle is required to be monitored and documented in daily log chart. Ensure monitoring and documenting is performed. NOTE : high temp dishwasher was verified to be 72C at the dish level by recording thermometer.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Overall a very clean and very well operated facility.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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