Skip to content
Loading map…

Gateby Care Centre - MAIN KITCHEN

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

Official record from Interior Health →

Inspection summary

Gateby Care Centre - MAIN KITCHEN has been inspected 12 times by Interior Health Authority since June 2, 2015. The most recent inspection, on June 2, 2026, found no infractions.

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

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.

  • 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 3 times across 3 separate inspections, most recently on November 5, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 February 21, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 May 30, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on November 5, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 February 21, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B *The return air ceiling vents are due for cleaning, in particular above the cook-line. Highly recommend the building HVAC filters be checked and maintained for replacement as per manufacturer's requirements. Also check potential cross-flow from the cooking equipment ventilation exhaust isn't returned through the HVAC air return intake, as there's evidence of 'grease'-dust build-up.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6 The knife rack (mounted across from the Rational) has a foam padding breaking down under the knife slots metal section. Ideally a knife rack should be designed to be smooth, tight, non-absorbent material, to be easily removable for routine washing in the dishwasher. *Recommend a replacement knife holder if the foam material cannot be completely removed, and if not designed for easy removal (i.e. screws need to be removed for detachment and re-attachment).
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B *The return air ceiling vents are due for cleaning. Highly recommend the building HVAC filters be checked and maintained for replacement as per manufacturer's requirements. Also check potential cross-flow from the cooking equipment ventilation exhaust isn't returned through the HVAC air return intake, as there's evidence of 'grease'-dust build-up. F2.5A *The Cambro Cart #3 is peeling plastic inside the along the tray insert channels, and Cart #2 is also becoming worn. This may pose potential for plastic getting onto service trays and into food during transport to the satellite kitchens. Recommend replacing any worn Cambro Carts.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Replace quats test strip colour indicator with a new comparison chart as the current one is not representative of the test strip colour change. NOTE : all other documentation and monitoring is excellent. All coolers, hot holding and cooking temps are monitored and documented in daily operations log. High temp dishwasher rinse temp and quats dispenser are monitored and documented throughout the day.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The cooling unit located in the walk-in freezer has condensation present which has been dripping onto the floor creating ice patches and thus creating a slipping hazard. Address issue so the concern is abated. NOTE : overall operation of premise is excellent. A very clean and very well operated facility
  10. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): New added digital thermometers to walk in coolers and freezer are not NSF certified and were not displaying the correct temperature as verified by IR thermometer and the thermometers present in the units. NOTE : all coolers were below 4C during the inspection. All cooler temperatures are monitored and documented in daily log book = excellent Items are thawed in the coolers then cooked or reheated.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Area under dry storage shelves requires cleaning as food products and debris were present under unit. NOTE : overall cleanliness and operation of facility is excellent other than the concern noted above.
  11. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): The handwash basin in the main prep area did not have paper towels. All other handwash basins were excellent.
  12. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website