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Hearthstone Residential Care Facility

2800 40 St Vernon BC V1T 6J7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Hearthstone Residential Care Facility has been inspected 13 times by Interior Health Authority since February 21, 2013. The most recent inspection, on July 7, 2026, found no infractions.

9 of 13 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: Cleaning and sanitizing and Protecting food from contamination.

The last 5 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on August 3, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 February 21, 2013. For example: 5 - Are foods protected from contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on August 3, 2016. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 October 22, 2018. 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

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that the high temp dishwasher rinse temp is monitored and documented in daily operations log. Ensure that the quats sanitizer dispenser is tested and documented in daily operations log. Ensure that quats test strips are present to test and verify quats concentrations. NOTE : all cooler and cooking temps are monitored and documented in daily operations log = excellent.
  7. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Hydrogen peroxide used as a general sanitizer is required to be between 500-1100 ppm and the solution tested was greater than 3000ppm. Adjust sanitizer to within the required parameter or use a different sanitizer. NOTE : overall sanitization of facility is excellent. The high temp dishwasher was tested to be 76C at the dish level = excellent The rinse temp is monitored and documented daily = excellent
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A written food safety plan is required for the facility.
  8. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): HIGH TEMPERATURE DISHWASHER NEEDS TO BE DOCUMENTED DAILY TO ENSURE A MIN 71C DURING THE RINSE CYCLE High temp dishwasher was 77C = excellent Sanitizer spray bottles use hydrogen peroxide and were above 400 ppm
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A current food safety plan is required Note that overall food handling practices and operation of facility is excellent
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A current sanitation plan is required Note that overall cleanliness and operation of facility is excellent
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 12.5 - Are foods protected from contamination?
      • Observation(s): Flour in paper bags is being stored on the floor in the dry storage area. Issue resolved during inspection.
      • Food must be protected from contamination.

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