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My Place

3500 27 Ave Vernon BC V1T 1S4 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

My Place has been inspected 4 times by Interior Health Authority since May 27, 2019. The most recent inspection, on January 27, 2025, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination and 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.

  • 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 2 times across 2 separate inspections, most recently on November 17, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 27, 2025. 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 January 27, 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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1 No sanitizer test strips were available for bleach or QUATs. Corrective Action: F2.1 Obtain test strips to monitor concentration for each sanitizer used.
      • 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): F2.3 Unscented bleach sanitizer in spray bottle was measured less than 50 ppm. Corrective Action: F2.3 Discard solution and dilute at recommended concentration of between 100-200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUATs test strips available onsite. Corrective Action: Ensure appropriate testing strips available for each sanitizer used to ensure proper concentrations. [ex. 200 ppm QUATs, 200 ppm Chlorine Bleach]. Change or test sanitizer bottles daily.
      • 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): Dry and damp wiping cloths used to sanitize food preparation surfaces. Potential bacteria growth on wiping cloths when sitting damp. Corrective Action: Store wiping cloths in buckets filled with sanitizer solution (ex. QUATs or Chlorine bleach) between tasks during operating hours. Submerge cloths for at least 30 seconds between tasks. Test or change sanitizer solution buckets every 2 hours or when visibly dirty to ensure proper sanitizer concentrations.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that all cooler and hot holding temps are monitored and documented in daily operations log. Ensure that high temp dishwasher rinse temp is monitored and documented in daily operations log. Ensure that the quats dispenser is monitored and documented in daily operations log.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure all parameters required to operate the premise are in place prior to opening of the facility.

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