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Orchard Valley Retirement Residence

2829 34 St Vernon BC V1T 9G4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Orchard Valley Retirement Residence has been inspected 5 times by Interior Health Authority since September 11, 2018. The most recent inspection, on May 5, 2026, found no infractions.

2 of 5 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 January 28, 2025. 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 September 11, 2018. 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 September 11, 2018. 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 September 11, 2018. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 once on September 11, 2018. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 (i) Moist wiping cloth stored on counter. Corrective Action F2.5 (i) Submerge surface wiping cloth in sanitizer solution between tasks. Test or change sanitizer solution every 2 hours, when visibly dirty, or as directed by the manufacturer to ensure adequate concentration of solution.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloth storage. Corrective Action: Fill bucket with surface sanitizer. Submerge surface wiping cloth in sanitizer solution for at least 30 seconds between tasks. Test or change sanitizer solution every 2 hours, when visibly dirty, or as directed by the manufacturer to ensure proper concentration of solution. Scoops stored in food product on bulk bins. Corrective Action: Store scoops outside of the food product. Ex. Flour bin has built in scoop holder at the top of the container. Store scoop outside of the product so that the handle may not fall and potentially contaminate the product.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  5. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was only able to reach 64C during the rinse temp at the dish level and a min 71C is required. Repair dishwasher immediately. NOTE : all other parameters re adequate sanitizing of equipment is excellent. Quats dispenser was dispensing 200ppm solution and system is monitored daily with test strips and documented = excellent. Dishwashing rinse temp is monitored from exterior temp gauge daily and documented = excellent.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Florescent light tubes in the kitchen ceiling require end caps for the protective sleeves that are installed. Good effort though as the sleeves are present however the end caps are required. NOTE : overall operation and maintenance of facility is excellent.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin requires paper towels as dispenser is empty. Refill paper towel dispenser immediately. Unit has soap and hand sanitizer present.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Food premise permit operating and business name is not up to date. A new application must be provided. NOTE : premise does have an operating permit.

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