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Holiday Inn Express Hotel & Suites Vernon

4716 34 St Vernon BC V1T 5Y9 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.9 / 5 (5)

Contact details, hours and reviews from Google Maps

Inspection summary

Holiday Inn Express Hotel & Suites Vernon has been inspected 2 times by Interior Health Authority since July 17, 2025. The most recent inspection, on January 20, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 July 17, 2025. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on January 20, 2026. For example: 6 Are the premises designed and equipped to ensure safe 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 July 17, 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.

2 inspections

  1. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Food prep area does not have a dedicated hand sink - currently only a 2 compartment sink is present. A separate handwash basin must be installed in the near future. Washable ceiling tiles must be installed. Extensive renovations are currently being performed in the hotel and the kitchen will be completely renovated in the next few months - at that time all deficiencies must be addressed.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observation: No food-safe sanitizer was being used on food contact surfaces at the time of inspection. Corrective Action: Operator was instructed to obtain and use a food-safe sanitizer for all food contact surfaces. Acceptable options include: -A chlorine-based solution prepared using 5.25% household bleach at a ratio of 1 teaspoon per 1L of cold water (achieving a concentration of 100–200 ppm), or - A QUAT (quaternary ammonium) sanitizer with a concentration of 200–400 ppm. Proper preparation and use of a chlorine sanitizer solution were demonstrated to the operator.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No NSF certified thermometers present in any of the fridge or freezers. No sanitizer test strips available on site. Corrective Action: Ensure all fridges and freezers are stocked with NSF certified thermometers and temperature logs are maintained.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Cardboard boxes containing food were observed stored directly on the floor in the dry storage area. Corrective Action: Operator was advised to store all food items, including those in cardboard boxes, at least 6 inches (15 cm) off the ground. This is necessary to minimize the risk of pest attraction and to facilitate proper cleaning and inspection.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Measha Viitala

    Horrible night time staff. My husband and I drove from 10am till 1am travelling and sightseeing the mountains with a booked reservation for this hotel. We stayed it would be a late arrival. Upon arrival at 2am the front desk staff immediately welcomed me with sheer sass and an unwelcoming tone, assuming I was a walk-in. We were not, we were the last arrival for them staff working: easy peasy! You would assume. The clerk refused to understand that I had limited funds on my credit card available for the room and tax, and a huge language barrier took place when explaining our situation from staying in another hotel the night prior. She said that “you have not money” as my visa debit was declined - I offered to transfer money to my credit card to pay for the total deposit and room and taxes and the clerk continued to say my card was declined, I showed her my statement and it was not, $100 still remains on hold from this hotel and they claim it’s not being held yet I can’t access my funds. The hotel declined to check us in and police were called as the incident escalated between the horrible front desk staff telling my husband and I we were essentially poor, we even explained the situation to the cop and the clerk again. At this point she was not offering any help, we were sleep deprived and turned away from the hotel - in a sold out city. We found a room late down the road in Kelowna with no issues checking in. I will never return to HOLIDAY Inn and this employee should be terminated for such horrible and judgmental customer service. Were were traveling back from Edmonton following a medical emergency surgery for our daughter. Shame shame shame on you holiday inn!

  • Empty

    Near many of the other hotels in Vernon, it is obviously situated well, and evening though it is right across from another hotel, there is plenty of space to park and spend a bit of time outside. The rooms and bathrooms are spacious and comfy, while there are several amenities in common areas. The breakfast area features many food options, including meat, dairy, and a pancake maker. Everything there is easy to operate and get, and there is a dining area with spacious tables. Also, I like the pattern on the curtains in the rooms.

  • 736ronaldas

    Although we like IHG hotels, this one missed the mark. The pool area was disgusting. It was dirty, water was murky, bandaids and toilet paper on the floor, big chunks of black hair in the pool. Hot pool wasnt even hot. When addressed to front desk they didn't seem to care and pushed us off. Although the breakfast area was under construction we did not see anyone maintaining it, and some of the food wasn't replenished. The renovated rooms were great. Did the survey......but still have not heard back..........seems they just don't care

  • Holly

    It was a great place to stay! We would definitely stay here again. The location was convenient and we had one of the newly renovated guest rooms. The breakfast was good. There was free parking which is a nice plus. The reception staff were very friendly. We highly recommend this Holiday INN.

  • k_nikfam

    During my stay, the breakfast area was under renovation, so breakfast was served in the hallway, surrounded by dust and construction debris. I found this quite unhygienic and not up to the standard l'd expect. It would have been better if the hotel had simply informed guests in advance that breakfast wasn't available during the renovation, rather than charging for it as usual. |On top of that, one night I needed boiling water, which the hotel didn't have available.Instead of the staff handling it, l was told to go to the back room myself, grab a few bottles of water, pour them into the hot water dispenser (which was empty) and then wait in the lobby until it boiled before taking it. |To make things worse, the front desk staff were consistently rude and unhelpful throughout my stay, which made an already frustrating situation even more unpleasant. |The noise from the water pipes was disturbing for my family - both when we used the water ourselves and when neighboring rooms used theirs.

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