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Lynn's Vietnamese Restaurant

111-5301 25 Ave Vernon BC V1T 6L3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lynn's Vietnamese Restaurant has been inspected 6 times by Interior Health Authority since June 26, 2017. The most recent inspection, on July 8, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Handwashing and staff hygiene.

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.

  • 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 6 times across 5 separate inspections, most recently on July 8, 2026. For example: 7 Are foods protected from contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 8, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 24, 2024. 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 once on October 7, 2021. 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 June 26, 2017. For example: 2 - Are proper hot holding procedures followed?

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.

6 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observation: Mechanical dishwasher not operational during the inspection. Corrective Action: The operator was instructed to implement the three-compartment sink method for manual dishwashing, including washing, rinsing, and chemical sanitizing. Proper dish sanitizing procedures were reviewed and discussed with the operator. No sanitizer test strips were available on site to verify sanitizer concentrations. A supply of chlorine test strips was provided during the inspection.
      • 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 chemical sanitizer test strips were available on site to verify sanitizer concentrations. Corrective Action: Ensure an adequate supply of chlorine test strips is maintained on site and used to regularly verify that sanitizer concentrations are at effective levels during manual and mechanical dishwashing operations. Proper sanitizer concentration monitoring requirements were discussed with the operator.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observation: The back door was open to the outside environment at the time of inspection, creating a potential entry point for insects, rodents, and other pests. Corrective Action: Ensure the back door remains closed when not in active use to prevent pest entry. If ventilation or frequent access is required, install a tight-fitting screen door to provide effective pest exclusion. Pest prevention requirements were discussed with the operator.
      • F2.2B The premises must be protected against entry of pests.
  2. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Observed employee re-wearing gloves while performing food handling tasks. Discussed proper hand washing and food handling practices with staff.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Facility in need of general sanitation and organization. Corrective Action: Clean under and around all equipment throughout kitchen. Add these areas to regular cleaning schedule.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Facility in need of general sanitation and organization. Corrective Action: Clean under and around all equipment throughout kitchen. Add these areas to regular cleaning schedule.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator is the only employee with a valid FoodSafe level 1 or equivalent. Corrective action: Ensure that staff members obtain FoodSafe level 1 or equivalent by the follow up date.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available onsite. Corrective Action: Obtain appropriate test strips for surface & dish sanitizers. Contact chemical supply company for appropriate test strips for sanitizer solutions. Ex. Chlorine test strips for Bleach sanitizer testing at 100 ppm. Test or change sanitizer bottles daily. Record sanitizer levels on monitoring logs. Internal thermometers. Corrective Action: All cooling equipment (fridges & freezers) must have an internal NSF certified thermometer. Maintain temperature logs of all cooling equipment. Record internal temperatures of cooling equipment at least twice daily. Include monitoring of dishwashing equipment on temperature logs.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Facility in need of general sanitation and organization. Corrective Action: Clean under and around all equipment throughout kitchen. Add these areas to regular cleaning schedule.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Do not store raw meats above ready to eat items such as vegetables.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility requires monitoring and documenting of all cooler and hot holding temps. All sanitizers must be monitored and documented .
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): There is no approved sanitizer that is being used in the facility. An approved sanitizer is quats or bleach solution.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall cleanliness is satisfactory however cardboard must not be used in coolers or on the floor. Areas under equipment need attention.
  6. Monitoring

    1 infraction

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Ensure all hot holding is maintained at temperatures above 60C.

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