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Los Huesos Restaurant

2918 30th Ave Vernon BC V1T 2B7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Los Huesos Restaurant has been inspected 4 times by Interior Health Authority since May 12, 2023. The most recent inspection, on October 13, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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 4 separate inspections, most recently on October 13, 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 3 times across 3 separate inspections, most recently on October 13, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 2 separate inspections, most recently on September 17, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 October 13, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on October 13, 2026. 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.

4 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in one bar cooler was measured at 6°C. Corrective Action: Adjust or service the cooler so it maintains food at 4°C or colder. All other refrigerated products are maintained at safe temperatures, good.
      • 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: Sanitizer test strips are not available. Corrective Action: Obtain chlorine test strips. Ensure they are intended for use in food premises and have a test range of 10-200 ppm.
      • 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): F2.3A: The sanitizing rinse cycle of the mechanical glasswasher was tested at 0 ppm chlorine residual at the glass surface. The sanitizer jug is empty. Corrective Action: Provide new sanitizer for the glasswasher so the sanitizing rinse consistently achieves a minimum of 50 ppm chlorine at the glass surface. Repair or service the unit if necessary. Staff must monitor sanitizer levels regularly. F2.3D: Sanitizer is not available for fixed surfaces. Corrective Action: Prepare sanitizer solution at 200 ppm chlorine residual (5 mL bleach per litre of water) in spray bottles or in containers with wiping cloths for sanitizing hard food contact surfaces (counters, prep tables, equipment). Replace spray bottle solution daily or when tested below 200 ppm chlorine. Replace exposed wiping cloth solution every 2 hours, or more often as needed. Prepare sanitizer solution at startup and maintain at all times during operation.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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: The bar ice machine is not working properly. Water must be added manually. Requiring manual steps for its operation increases the risk of error or contamination. Repairs have been unsuccessful. Corrective Action: Provide a new commercial ice machine to replace the existing one. Ensure it is professionally installed to comply with all building and plumbing code requirements. Sanitation in the restaurant is good overall. Continue to clean under and around cooking equipment, in the dishwashing area, and in hard to reach spaces as needed.
      • 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.
  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Potentially hazardous food stored over frozen water bottles was measured at 17°C. Holding time is 2.5 hours. The food is unsafe for consumption. Corrective Action: Discard the affected food (salsa and cheese). Do not use frozen water bottles or hard ice packs for cold storage, they are rarely effective. Return food to a cooler at 4°C or colder promptly after rush periods. Discard any potentially hazardous food stored at room temperature (4-60°C) for 2 TOTAL hours or longer. F1.2B(2): The primary line cooler is an altered domestic chest freezer. Some food in the unit was measured above 4°C. Temperatures are variable. Inserts must be double-stacked to prevent freezing, which obstructs proper refrigeration. Corrective Action: Install a new commercial refrigeration unit (i.e. prep table cooler) to replace the converted freezer. Provide the health officer with a floorplan and specifications for the proposed cooler before purchase. If potentially hazardous food will be stored in "Fridge 3" or in the leftmost cooler in the bar, ensure both units maintain food 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.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5: Inadequate handwashing technique. Corrective Action: Lather with soap for 15 seconds. Use paper towel to shut off the tap.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: Food is being prepared inside a slow cooker stored directly on the floor. Corrective Action: Keep all food and portable cooking equipment on clean surfaces off the floor.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: The sanitizing rinse of the mechanical dishwasher was tested at 0 ppm chlorine at the dish surface. Corrective Action: Service or repair the dishwasher so the sanitizing rinse cycle consistently achieves at least 50 ppm chlorine residual as measured at the dish surface. Monitor chemical levels and sanitizer concentration regularly. F2.3D: Sanitizer solution for fixed surfaces is not available. Corrective Action: Prepare sanitizer solution at 200 ppm chlorine residual (5 mL unscented bleach per litre water). Do not add detergent. Replace open sanitizer solution every 2 hours or when tested below 200 ppm. Sanitizer solution must be maintained at 200 ppm and available for use at all times during operation.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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: One knife is heavily chipped and has a loose blade. Corrective Action: Safely discard the damaged knife. F2.5B: Inadequate cleaning in some areas. Overall sanitation is satisfactory. • Upright glass cooler (door tracks) • Fry cutter blade assembly Corrective Action: Clean and sanitize the items identified. Ensure the door of the upright cooler closes properly. F2.5C: Damp cloths are stored loose on work surfaces. Corrective Action: Keep wiping cloths immersed in sanitizer solution at 200 ppm chlorine between uses. Replace the cloths and solution every 2 hours or when tested below 200 ppm. Cloths for handling hot items must be kept clean and dry in a neutral area.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C(1): Paper towel is not available in a dispenser at the bar hand sink. Corrective Action: Provide paper towel in a dispenser. F2.7C(2): The paper towel dispenser for the primary hand sink (3-sink center basin) is positioned above the line cooler (altered chest freezer) near exposed food. Contamination hazard from drip/splash. Corrective Action: Mount the dispenser above the hand sink basin.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The sanitizer test strips are expired. Corrective Action: Obtain new chlorine test strips. One of two thermometers in the domestic fridge is inaccurate. It was removed.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • 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 (ladles, spatulas, wooden spoons) are in poor condition. Corrective Action: Discard the affected utensils. Regularly inspect equipment for damage and replace as needed. F2.5B(1): Observed some unsuitable materials and finishes: • Untreated plywood panels at the under-counter cooler • Fragile and missing baseboards near the sink Corrective Action: Paint or seal the plywood so it is non-absorbent and washable. Install new baseboards where identified and in other areas where they are missing or inadequate. Avoid making spot repairs, especially with adhesive or absorbent materials; Damaged items should be replaced. The exposed wood subfloor at the basement hatch should be covered with flooring or material that is smooth, anti-slip, impervious, and cleanable. F2.5B(2): Inadequate cleaning in some areas. Overall sanitation is satisfactory. • High shelf for clean dishware • Interior of the ice machine • Under the bar glass washer Corrective Action: Clean the areas identified. Clean and sanitize the interior of the ice machine monthly or more often as needed. F2.5G: One food can is dented at the seam. Corrective Action: Discard the product. Inspect canned food for damage before accepting.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the white domestic fridge was measured at 7°C. Corrective Action: Adjust or repair the fridge so it maintains food 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): F2.1B: The thermometer in the glass reach-in cooler is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Discard the old thermometer.
      • 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): F2.5A: Several deep fryer strainers are discoloured and in poor condition. Corrective Action: Discard the damaged strainers. Replacements must be durable, free of defects, and suitable for the intended purpose. F2.5B: Inadequate sanitation in some areas: • Around the table-mount can opener • Under the rear dry storage rack behind the boxed floor tiles Corrective Action: Clean the areas identified. Determine an alternate means of organizing the dry storage rack so the boxed floor tiles can be removed to enable regular cleaning under the rack.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: Soap is not supplied in the wall-mounted dispensers at the kitchen hand sink and staff washroom sinks. Dish soap from a squeeze bottle is not suitable. Corrective Action: Provide soap in the existing dispensers. If the dispensers are not functional or refills are unavailable, install new wall-mounted soap dispensers. In the meantime, provide liquid soap in a pump bottle at the kitchen hand sink.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.

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