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Moose Caboose

119-6900 Tronson Rd Vernon BC V1H 1X7 · Mobile Vendor Type C – Food Service

Official record from Interior Health →

Inspection summary

Moose Caboose has been inspected 4 times by Interior Health Authority since August 28, 2024. The most recent inspection, on June 5, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 5, 2026. 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 April 29, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 August 22, 2025. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 April 29, 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.

4 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine bleach mix > 200ppm. Diluted to reach the correct strength. *Reviewed with the Owner, some spray bottles are not 1 litre volume, some are only 910 ml or 750 ml. Therefore, the typical bleach volume added for 1 litre bottles needs to be reduced and verified with your chlorine test strips.
  2. Monitoring

    1 infraction

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Corrected during inspection: Mobile was operating without hot running water. Water heater was turned on during inspection, some food preparation was occurring prior to hot water being turned on. Hot running water must be available before any food preparation occurs.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): *Require new chlorine test strips (EHO provided a few chlorine test strips) *Ensure all refrigeration & hot hold equipment have NSF accurate thermometers installed
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure paper towel is available.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - pool test kit good to 10 ppm chlorine
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.

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