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Hunter's Store

4600 Pleasant Valley Rd Vernon BC V1T 4M6 · Food Retailer - Food Store

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (7)

Opening hours

  • Friday6 AM–10 PM
  • Monday6 AM–10 PM
  • Saturday6 AM–10 PM
  • Sunday6 AM–10 PM
  • Thursday6 AM–10 PM
  • Tuesday6 AM–10 PM
  • Wednesday6 AM–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Hunter's Store has been inspected 8 times by Interior Health Authority since March 7, 2013. The most recent inspection, on June 25, 2026, found no infractions.

3 of 8 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 Food temperature control.

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 4 times across 4 separate inspections, most recently on February 22, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 28, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 2 times across 2 separate inspections, most recently on March 28, 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 once on December 20, 2021. 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A sanitizing solution of 100ppm bleach or 200ppm quats solution must be used to sanitize areas requiring sanitizing .
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): EHO provided extra chlorine test strips to adjust and monitor the sanitizing strength of spray bottles and sanitizing ware washing sink. NSF (National Sanitation Foundation) thermometers are installed for accurate temperature monitoring in all the display coolers. Good
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure only disinfectants approved for food contact surfaces are available for use, such as household 'unscented' bleach. The bleach jug was empty. Although other types of spray disinfectants were available, these are not for food contact surfaces. Ensure spray bottles are the correct strength for sanitizing food contact surfaces and equipment after cleaning.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure spray bottles correct strength for sanitizing food contact surfaces and equipment after cleaning.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Install NSF thermometers for accurate temperature monitoring in the coolers holding perishable foods: Walk-in cooler; Hussmann; Deli Cooler. Temperatures all good. Maintain temperature logs. Provided log sheet for use.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ensure a sanitizer is used on counters, food contact surfaces and equipment in the service area and self-serve area. Use a an unscented bleach in a spray bottle; mix the dilution as per your posted Food Contact Surface Cleaning and Sanitizing sheet above the utility sinks. Change frequently. Monitor strength with chlorine test strip papers. Alternative sanitizer for use is Quaternary ammonium.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The rear storage area receiving & shipping double door requires extra door sweep or seal in the middle section to prevent potential entry of pests.
  6. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Although the rear storage area receiving & shipping door isn't used, a middle section of door sweep is required to prevent potential entry of pests.
      • 14.12 - The premises must be protected against entry of pests.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Logan Saunders

    Friendly staff here. I paid $4.05 after tax for one soda which is higher than almost all gas stations in town (but not by a significant margin). Miss Vicki's chips are $7 after tax and some chocolate bars are closer to $4. Whenever I use the self serve ice cream and slush machines, the ice cream is liquid without any thickness. Plus they charge dollars more than Circle K. Circle K's ice cream machine is much thicker and only costs just over $4 for their large froster. They sell Jones sodas and a couple of obscure potato chip brands here.

  • Mark Ellinson

    I have been going to Hunter's store for decades now. It’s a great little store, very convenient and always friendly.

  • Matthew Siegler

    Still feels like your local gas station.

  • Michael Cozby
  • Logan Saunders

    Friendly staff here. I paid $4.05 after tax for one soda which is higher than almost all gas stations …

  • Mark Ellinson

    I have been going to Hunter's store for decades now. It’s a great little store, very convenient and always friendly.

  • Matthew Siegler

    Still feels like your local gas station.

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