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La Carraia - Vernon

3050 29th Ave Vernon BC V1T 9Y9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

La Carraia - Vernon has been inspected 4 times by Interior Health Authority since December 7, 2022. The most recent inspection, on May 19, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on May 19, 2026. 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 4 times across 3 separate inspections, most recently on July 22, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on July 22, 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 7, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on November 6, 2024. 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.

4 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer in the prep table cooler is inaccurate. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Cleaning can be improved in some areas. Overall sanitation is excellent. • Ice machine interior • Wall-counter space at the coffee station Corrective Action: Clean the areas identified. Empty ice from the machine, clean and sanitize interior surfaces.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the front 2-door upright cooler was measured at 7°C. At the time of inspection, the temperature did not return to 4°C following an observed defrost cycle. Corrective Action: Operator to monitor the cooler to ensure the interior temperature stabilizes at 4°C or colder. If it does not, adjust or service the unit so it maintains food at 4°C or colder. Discard perishable food stored at 4-60°C for 2 hours or longer.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Cleaned equipment is rinsed with sanitizer, then set to air dry inside the 3-compartment sink. Rinsing from the sanitizer line may not contact all surfaces of the equipment. Corrective Action: Discontinue this practice. For manual dishwashing: sanitize cleaned items by immersing in sanitizer solution for at least 30 seconds at a concentration of 200 ppm Quat residual; use all 3 sink compartments to wash (1), rinse (2), and sanitize by immersion (3). Leave sanitized items to air dry on a clean surface outside of the sink (e.g. dish rack on a sanitized counter). Continue to leave clean racks from the mechanical dishwasher on the opened door of the unit to air dry, or also on any clean surface. The use of vinegar solution on food contact surfaces is not recommended. It is unnecessary for sanitation purposes and may increase the risk of a chemical hazard, as ammonia-based chemicals are also used onsite.
      • 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): F2.5A: The wooden cutting board is in poor condition. Corrective Action: Discard the cutting board. F2.5B(1): Inadequate cleaning in some areas. Overall sanitation is very good. • Interior of the back undercounter freezers, front stand up freezer • Ice machine (exterior, front edge) • Undercounter cooler near the espresso machine (door gasket) Corrective Action: Clean and sanitize the areas identified. F2.5B(2): One shelf in the back area is made of untreated plywood, has visible stains/damage. Corrective Action: Paint, seal, or replace the shelf so the finish is smooth, non-absorbent, and washable. F2.5D: One spray bottle is labeled as a cleaner but contains sanitizer. Corrective Action: Label spray bottles to identify their contents, fill with the correct chemical.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Spanakopita is displayed at room temperature. Corrective Action: Store spanakopita and other perishable food under refrigeration at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The sanitizer test strips are expired. Corrective Action: Obtain new quaternary ammonia (Quat) test strips. F2.1B: The analogue probe thermometers are inaccurate. Corrective Action: Obtain one or more NSF-certified digital probe thermometers.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D(1): Sanitizer solution in one wiping cloth bin was measured at 0 ppm Quat residual. Recurring issue. Corrective Action: Dispense new sanitizer solution at 200 ppm Quat. Replace the solution every 2 hours or when tested below the required concentration. F2.3D(2): One sanitizer dispenser is not working. The solution is repeatedly dispensed at 0 ppm. Corrective Action: Repair the dispenser so it provides sanitizer solution at 200 ppm Quat. In the meantime, use the dispenser at the warewashing sink. The operator was previously advised to further dilute sanitizer on a temporary basis to achieve 200 ppm, until the levels could be adjusted. The sanitizer dispenser at the warewashing sink now provides solution at 200 ppm, so further dilution is no longer required. Monitor the other dispenser after repair to ensure it dilutes to 200 ppm residual.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Some utensils are in poor condition. Corrective Action: Discard the utensils identified. F2.5B: Inadequate sanitation of the prep table cooler door gaskets. Overall sanitation is satisfactory. Corrective Action: Clean the gaskets. Continue to clean the interior of the coolers and freezers as needed. F2.5C: Observed the operator with a wiping cloth in their apron pocket. Some cloths are stored loose on work surfaces. Corrective Action: Do not store cloths in contact with aprons or clothing. Keep in-use cloths immersed in sanitizer solution. Soak for at least 30 seconds between uses. Cloths for handling hot items must be kept clean and dry in a neutral area. F2.5G: Food for personal use is stored adjacent to business-related products. Corrective Action: Keep personal food in a designated area, separate from food for public consumption. Label and date food products. Operator to remove cardboard, tape, and liner materials from shelves and equipment. Surfaces are already cleanable and in good repair; Excess material can interfere with proper maintenance. The broken particle board shelf at the oven should be removed.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan could not be found. Corrective Action: Locate or develop a Sanitation Plan. Keep a copy onsite.
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2E: Spanakopita and flatbread (meat) are displayed at room temperature. Control measures for ambient holding are inconsistent. At the time of inspection, the products were held for 50 minutes. Corrective Action: Transfer spanakopita and flatbread to a working cooler. Store these and other potentially hazardous foods under refrigeration at 4°C or colder. Reheat for immediate service.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Inadequate cooling procedures. Potentially hazardous food is not monitored during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Monitor using a timer and sanitized probe thermometer. Record data. Use any of the following methods to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water) Reheat soup to an internal temperature of 74°C or hotter before hot holding.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: Thermometers are not present in multiple cooler and freezer units. Corrective Action: Obtain NSF-certified refrigerator thermometers for coolers and freezers as needed. Ensure all units have an accurate thermometer.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution in one wiping cloth bin was measured at 0 ppm Quat (quaternary ammonia) residual. Corrective Action: Discard the weak solution. Dispense new sanitizer solution at 200 ppm Quat residual. Replace the solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Observed food debris accumulation on racks inside the back reach-in freezers and in the under-counter section of the prep-table sandwich cooler. Corrective Action: Clean the equipment identified. Do so regularly.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: Paper towel is not available in the dispenser at the front hand sink. Corrective Action: Provide paper towel at the hand sink. F2.7E: Observed a bucket of water inside the back area hand sink. A chair is stored in close proximity. This obstructs access. Corrective Action: Remove the bucket. Store the chair away from the sink. Keep the hand sink area clear to allow proper handwashing.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.

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