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Mi Taqueria-Mexican Cantina

45-2727 Lakeshore Rd Vernon BC V1H 1X5 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Mi Taqueria-Mexican Cantina has been inspected 4 times by Interior Health Authority since January 20, 2022. The most recent inspection, on April 8, 2026, found no infractions.

3 of 4 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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.

  • 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 January 20, 2022. 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 once on January 20, 2022. 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 January 20, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on January 20, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Chopped onion held in container over thawed ice pack measured at 8°C. Corrective Action: Transfer chopped onion to a cooler at 4°C or colder. Hold product in a cooler at 4°C or colder during operation or hold over ice bath (equal parts ice and water) or frozen ice pack so onion is maintained at 4°C or colder. Check temperature and change ice frequently. Discard onion or other potentially hazardous food if stored between 4°C and 60°C for 2 hours.
      • 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): F1.5A: Observed operator lathering with soap for insufficient duration while washing hands. Corrective Action: Use proper handwashing technique to prevent contamination and foodborne illness: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with single-use paper towel • Turn off taps using paper towel
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D(1): Commercial Clorox cleaner with bleach is used to sanitize food contact surfaces. This product measured at greater than 200 ppm chlorine and is not suitable for this purpose. Corrective Action: Do not use this Clorox product on food contact surfaces. Manually dilute 5.25% unscented household bleach in a wiping cloth bin or spray bottle to produce a sanitizer solution at 200 ppm chlorine residual for food contact surfaces. Use 5 mL (1 teaspoon) bleach per litre of water. Check with test strips. Change sanitizer solution in spray bottles daily. Label all spray bottles to indicate their contents. F2.3D(2): Sanitizer solution in wiping cloth container measured at 0 ppm chlorine. Corrective Action: Discard solution. Prepare new sanitizer solution at 200 ppm chlorine for sanitary storage of wiping cloths. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change 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): F2.5K: Utensils and food packaging stored in empty food cans. Debris is visible inside the cans. This material is not suitable for utensil or food packaging storage. Corrective Action: Remove cans from the premises. Store utensils in clean, dry containers made of food-grade material. Wash and sanitize storage containers when contaminated or visibly soiled.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.

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