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Midian Coffee

Kal Tire Place-3445 43rd Ave Vernon BC V1T 8P5 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Midian Coffee has been inspected 6 times by Interior Health Authority since June 1, 2018. The most recent inspection, on June 5, 2026, found no infractions.

3 of 6 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: 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.

  • 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 June 1, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on December 12, 2023. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 1, 2018. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 2 times across 2 separate inspections, most recently on October 3, 2025. 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure chlorine test strips stocked for the new operational season. EHO provided a few chlorine test strips for use this evening.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): This unit has approval to operate. However, as discussed, even though ownership remains the same, there has been a 'business' name change to your mobile concession unit titled 'Daily Grind Coffee'. *Please submit an Application for Food Premises for an update to reflect this on your Permit To Operate. When received, ensure your revised Permit To Operate is posted in a conspicuous location for patrons' view.
  5. Monitoring

    0 infractions

  6. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Two NSF (National Sanitation Foundation) accurate thermometers required. Chlorine test strips required to monitor correct sanitizing strengths.
      • 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): Discussed the requirement to sanitize the steam wand on the espresso machine after each use. As discussed, recommended practice in the industry is to use Quaternary ammonium sanitizer in a small container for the wiper used on the wand and to be change within 2 hours with fresh sanitizer. Quat test strips are required for monitoring strengths. Utensils can be cleaned and sanitized at your approved fixed alternate facility. Single service utensils provided.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): For potential future temporary events, this concession must be designed as per use at your approved seasonal fixed facility location.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Require updating and on-site, as discussed.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Require updating and on-site, as discussed.

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