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KFC #1874

3110 32 St Vernon BC V1T 5M5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

KFC #1874 has been inspected 11 times by Interior Health Authority since February 17, 2015. The most recent inspection, on February 18, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 5 separate inspections, most recently on December 10, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 December 10, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 December 10, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 October 10, 2023. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 4 times across 4 separate inspections, most recently on December 10, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Advise and ensure staff do not multi-task with gloves, they must be changed between tasks with hand washing prior to re-gloving.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips are available for the accelerated hydrogen peroxide, but now incorrect QT10 test strips in stock are used for the multi-quat. Because multi-quat is now dispensed, obtain QT40 test strips from your qualified professional monitoring the equipment, for monitoring the correct strength of multi-quat.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Corporate to include a cleaning and sanitizing procedure for the chicken delivery totes for return to the supplier/distributor for pick-up. As it is now, the empty totes are potentially contaminated with raw chicken, cannot be properly cleaned and sanitized due to ware wash sink inadequately sized for proper ware washing and sanitizing. The location of the stacked totes for pending pick-up by the distributor is presently creating high risk for cross-contamination into the kitchen and rear area. *Advise the EHO where a dedicated storage area can be utilized until totes are cleaned and sanitized prior to pick-up.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): *Ceiling air return vent in the dining area due for cleaning. **The outdoor garbage compound is due for thorough cleaning in the Spring (or weather allowing), especially where the recycle 'used' grease bins are stored.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): *Corporate to include a cleaning and sanitizing procedure for the empty chicken delivery totes prior to return to the supplier for pick-up.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1 (1) No test strips for hydrogen peroxide sanitizer were available on site. Strength of sanitizer was measured and results indicated that strength was greater than 750 ppm. Corrective action (1) Operator must obtain sanitizer test strips for each sanitizer used and follow manufacturers guidelines for concentration.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 (1) The floor in the food preparation area was very slippery. Corrective action (1) Ensure frequent degreasing to reduce slipping hazard.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: No thermometer located within the freezer unit. Corrective Action: Acquire a NSF (National Sanitation Foundation) certified thermometer for walk-in freezer and place it inside.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4A: Walk-in freezer was averaging a temperature of -3°C to -10°C during the inspection. Additionally, the food products that were being stored within the freezer were thawing and not staying frozen. Corrective Action: Adjust the temperature of the freezer or have it serviced to ensure that the unit can maintain a temperature that can keep foods frozen.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Adequate cleaning is required in the following areas: • Both the cooler and freezer including the fan covers • Hard to reach corners (i.e. the front near the soda dispenser) • Underneath the dry storage shelving Corrective Action: Adequately clean and sanitize all the areas listed above. F2.5J: Artificial lights containing non-shatterproof bulbs were uncovered. Corrective Action: Obtain shatterproof bulbs for all light fixtures or ensure shatterproof covers are on any lighting that is non-shatterproof.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure between temperature checks of product that the probe thermometer is wiped and sanitized to prevent cross contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General Sanitation needing attention. Specifically the following areas: under handles, doors of cooling equipment, floors (greasy). Corrective Action: Focus on the above areas. Include these to daily cleaning schedule. Increase frequency of degreasing floors, mop during quieter times of day. Ensure degreaser is at appropriate concentrations to remove grease from floors. Recommend obtaining rubber mats in problem areas where grease accumulates and staff pathways cross. Acting manager informed they will be getting a power washer to clean the entire kitchen in near future.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The sanitizing pail located at the entrance of the walk-in cooler had less than the required 200ppm quats solution necessary. The quats dispenser was dispensing a solution of greater then 200ppm as verified by test strips. NOTE : all other sanitizing pails and the 3 compartment sink had greater than 200ppm quats solution as verified by test strips.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some of the kitchen areas need attention inc the walls and more frequent degreasing of the floor. The floor posed a slipping hazard and needs frequent attention due to the nature of the foods being produced . NOTE : overall cleanliness was good other than the above noted comments especially considering the age and condition of the building.
  7. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Facility does not have a posted copy of the food premise permit on display. A new permit must be obtained. NOTE : the food premise permit fee has been paid and is up to date.
  8. 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): Quats sanitizer pail located in the front of the kitchen had only 50ppm quats solution. Ensure all sanitizer pails have 200ppm quats solution at all times thus check pail concentrations frequently. NOTE : quats dispenser was tested and verified to dispense 200ppm solution. Quats dispenser is monitored and documented in daily log book = excellent. All other sanitizer pails had 200ppm quats solution present.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ensure all thermometers are NSF certified thermometers. NOTE : most thermometers were NSF thermometers. Overall cleanliness and operation of facility is excellent.
  9. Monitoring

    2 infractions

    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The food premise permit is required to be displayed in a conspicuous area and not in the office.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The floor in the kitchen needs attention as the floor was slick from cooking procedures and debris was present under the equipment . NOTE : overall operations of facility were very good.
  10. Monitoring

    1 infraction

    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): FOOD PREMISE PERMIT MUST BE PRESENT AND DISPLAYED TO THE PUBLIC Facility has a food premise permit for this year but permit cannot be located
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
  11. Monitoring

    0 infractions

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