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Phoenix Steakhouse and Bar

3117 30th Ave Vernon BC V1T 2C4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Phoenix Steakhouse and Bar has been inspected 6 times by Interior Health Authority since October 24, 2013. The most recent inspection, on April 16, 2026, found no infractions.

2 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: Food temperature control, Protecting food from contamination 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.

  • 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 4 times across 2 separate inspections, most recently on November 5, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 July 23, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on July 23, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on February 21, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 23, 2021. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sauces hot held in steam table were below 60C. Ensure all hot holding is performed above 60C. All coolers were maintained below 4C.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Do not utilize the stream table to reheat items prior to placing the item in the steam table. Steam tables are only to be used to hot hold food items that have been previously reheated to a min 74C. Reheat items on the stove top to proper temp then place in the steam table.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Ensure that at minimum one food handler is present during any food prep or operational hours.
  3. Monitoring

    0 infractions

  4. Monitoring

    10 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1B: Internal temperature of chicken not verified during cooking. Corrective Action: Ensure chicken is cooked to an internal temperature of 74°C (165°F). Verify with a probe thermometer.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2D: Temperature of incoming raw oysters not verified upon receipt. Corrective Action: Check the temperature of incoming raw oysters and record in oyster receiving log, see infraction F3.3(2). Ensure oysters are received at 4°C (40°F) or colder, if not, reject the delivery.
      • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Cooling processes not being monitored to ensure safe time-temperature conditions. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Check using a probe thermometer and timer. Use the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food tray over an ice bath (equal parts ice and water) to cool rapidly from 60°C (140°F) to 20°C (68°F) within 2 hours • Ensure ice-water bath covers all parts of the tray in contact with food • Place food tray in walk-in cooler for final cooling step from 20°C (68°F) to 4°C (40°F) within 4 hours
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): F1.6A: Oysters received without shellfish tags. No means of tracing source of oysters in the event of foodborne illness. Corrective Action: Discard oysters that arrived without tags. Reject delivery of shellfish if tags are not present.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: Independent thermometer not provided in empty line cooler. Unit used periodically for temporary storage of food products. Corrective Action: Obtain and place NSF certified thermometer inside cooler. Record temperature at regular frequency and verify prior to storing food in the unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate sanitation observed: • Food debris under and around cooking equipment and in hard to reach areas • Debris and food residue in dishwashing area Corrective Action: Clean the areas identified to remove food debris and residue. F2.5C: Damp, soiled wiping cloths stored on surfaces in upstairs bar area. Sanitizer solution bin not provided. Improperly stored cloths can support and spread bacteria. Corrective Action: Remove soiled cloths for laundering. Prepare sanitizer solution at a concentration of 200 ppm Quat for sanitary storage of reusable wiping cloths. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, when cloudiness or food debris is visible, or when tested below the required concentration. F2.5K: Skewers used to open raw meat packages immersed in sanitizer between uses. Meat residue can deplete sanitizer and excess solution may contaminate meat products. Corrective Action: Wash and sanitize skewers. Store skewers in clean, dry container. Wash and sanitize skewers every 2 hours or when changing meat product.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7A: No hot water available at staff hand sink in basement area. Corrective Action: Repair hot water heater so sink dispenses hot water, or decommission/remove sink if no longer intended for use. F2.7C: Hand sink in upstairs bar area not supplied with readily accessible paper towel. Dispenser located in adjacent room. Corrective Action: Provide paper towel dispenser in closer proximity to bar area handwashing station. F2.7E: Upstairs bar hand sink failing to promptly drain water from sink basin. Water accumulating in sink, not allowing for convenient access and use of handwashing station. Corrective Action: Repair hand sink so water drains freely from sink basin. In the meantime, staff to use hand sink in adjacent room.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3(1): Public health warning for raw oyster consumption not provided for patrons. Corrective Action: Display a public health warning in the menu or on a display card at dining tables that expresses the following information: “The consumption of RAW oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination.” F3.3(2): Raw oyster receiving log not available. Corrective Action: Produce and maintain oyster receiving log to track the condition and safety of incoming product. F3.3(3): Hot holding unit temperatures not being recorded in temperature logs. Corrective Action: Check and record temperatures of hot holding unit(s) every 2 hours. 2-hour frequency required so corrective action can be taken if unit malfunctions. F3.3B: Food Safety Plan does not specify receiving practices for raw oysters. Corrective Action: Record procedures for receiving of raw shellfish in Food Safety Plan. Train staff on receiving methods.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Operator unable to provide Sanitation Plan at the time of inspection. Corrective Action: Locate Sanitation Plan and keep a copy onsite. EHO to follow up regarding development of new plan if original is not available.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6A: Operator's FOODSAFE certificate has expired. Corrective Action: Take FOODSAFE Level 1 course or equivalent. Register in online or in-person course by the date specified.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    6 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): -Insert area of the prep cooler required cleaning and some of the inserts need to be cleaned & swapped out. Work began on this at the time of inspection. -Floors, walls and under shelving/equipment & other hard to reach areas needs a deep clean in the kitchen and walk-in cooler -Main bar: needs a thorough clean, especially flooring under the counters. Liquor/pop gun holder needs to be cleaned also -Upstairs bar: thorough clean of floor under counters/equipment -Clean up spilled pop & dry goods in the basement store room -Clean the staff washroom and maintain in a more sanitary condition
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Chemical spray bottles are not labelled.
      • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): -cooler under oven in prep line has a broken glass door and metal frame is coming apart -some areas of the basement are very cluttered and could provide harbourage and nesting areas for rodents.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): -Hand wash sink in upstairs bar room does not have hot water available. The hot water tap was not working. -Basement staff washroom does not have hot water at the sink. Sink is an old style where the hot & cold water taps & faucets are separated. -Provide paper towel for the handwashing sink in the main bar
      • F3.5A - Handwashing station must be supplied with hot and cold running water.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A Food Safety Plan is not available. Daily temperature monitoring and recording is being done.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7G - Food processing operators must have their food safety plan approved by the health officer.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A written Sanitation Plan is required. Daily monitoring and recording of dishwasher & glass washer sanitizer concentrations is being done.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
  6. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Continuous use wiping cloths for food contact surfaces must be stored in a sanitizing solution. This was corrected at the time of inspection.

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