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Pallino's

55-107 Village Centre Pl Vernon BC V1H 1V5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pallino's has been inspected 7 times by Interior Health Authority since April 16, 2013. The most recent inspection, on June 23, 2026, found no infractions.

4 of 7 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, Food temperature control and Cleaning and sanitizing.

The last 2 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.

  • 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 3 times across 2 separate inspections, most recently on March 30, 2022. For example: 7 Are foods protected from contamination?

  • 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 March 30, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 July 16, 2019. 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 July 16, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 4 times across 2 separate inspections, most recently on March 30, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): *Quat QT40 test strips extra stock available from main kitchen. Ensure always available for use in this facility. *Order extra NSF (National Sanitation Foundation) accurate thermometers to be in stock for replacement should thermometers break. Note Reminders
      • 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.
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Food in top section of salad prep cooler measured at 8°C. Some products in insert trays are bagged. Excess packaging or container stacking can obstruct cooling. Corrective Action: Adjust or repair/service cooler so food is maintained at 4°C or colder. Avoid overpackaging in the top section. Store food inside steel insert trays. Wash and sanitize used trays before storing food in direct contact. F1.2B(2): Food in top section of prep table cooler measured at 6.5°C. Corrective Action: Adjust or repair/service cooler so food is maintained at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7B: Ice machine is not maintained in a sanitary manner. • Black residue and calcium deposits on interior surfaces • Floor mats, garden hose, and other items stored on and near machine • Heavy calcium and residue build-up on exterior housing Corrective Action: Remove all items unrelated to the food premises from the ice machine area. Empty ice from the machine. Wash, rinse, and sanitize interior and exterior surfaces to remove residue. Advise staff that miscellaneous items are not to be stored on or near the ice machine.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Quat sanitizer test strips are not available. Corrective Action: Obtain QT-40 Quat test strips for use onsite.
      • 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): F2.5A: Splits and crevices visible in two wooden pizza display boards. Corrective Action: Discard or remove boards from the premises. Regularly inspect all wooden surfaces used for food prep or display, discard any that are damaged or splintering. F2.5C(1): Wiping cloths stored loose on work surfaces. Sanitizer is not provided for cloth storage. Corrective Action: Launder used cloths. Prepare sanitizer solution at 200-400 ppm Quat in an open container. Keep cloths immersed in solution during operation. Soak 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. F2.5C(2): Observed employee with wiping cloth tucked into apron. Corrective Action: Do not store cloths in contact with aprons or clothing. Cloths used for handling hot items must be kept clean and dry. For all other purposes, cloths must be immersed in sanitizer solution at all times. F2.5D: Sanitizer spray bottles are not labelled. Corrective Action: Label spray bottles to indicate their contents. F2.5K(1): Clean tongs suspended on shelf support near hand sink and mop. Corrective Action: Remove tongs from hand sink area and store in a clean, dry container away from contamination sources. F2.5K(2): Dry food debris in cutlery and ice cream scoop storage trays. Corrective Action: Clean and sanitize storage trays and stored utensils.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Food Safety Plan is not available. Corrective Action: Locate Food Safety Plan. EHO to provide template if new plan is required.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Sanitation Plan is not available. Corrective Action: Locate Sanitation Plan. EHO to provide template if new plan is required.
  5. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips available. Good. F2.1B Ensure NSF accurate thermometers installed inside all coolers/freezers in addition to the outside reading gauge. *Recommend all cook-line staff be supplied with NSF instant read digital probe thermometers.
      • 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): F2.3A The High Temperature Dishwasher is reaching the correct sanitizing temperature of 82° C (180° F) but slightly short 'contact time' as per the manufacturer's requirement. Have your qualified professional adjust. F2.3D Ensure the sanitizer bottle is made 'fresh daily' and the correct strength.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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): The dishwashing area: F2.5A Check the dishwasher discharge line to plumbing is secure and the building drain is correctly trapped to prevent odours. F2.5B Thoroughly clean the area under the double sinks. Silicone the splash edge of the sink and splash board wall to prevent spillage and moisture build-up behind and under the sinks.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The existing set-up to use the double utility sink is not hygienic when a lot of dishes are being stored and rinsed in the sinks prior to loading the dishwasher. F2.7D Require installation of a dedicated hand/bar sink.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): As discussed with the Director of Food and Beverage, ensure your Plan is updated with changes to menu items ('living document') and your staff periodically review the Plan, especially new staff. Provided templates for reference and potential use.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): As discussed with the Director of Food and Beverage, ensure your Plan is updated and staff periodically review the Plan, especially new staff. Provided template for reference.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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