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Real Canadian Superstore #1531

5001 Anderson Way Vernon BC V1T 9V1 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Real Canadian Superstore #1531 has been inspected 10 times by Interior Health Authority since April 20, 2015. The most recent inspection, on January 19, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 1, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 26, 2016. For example: Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 20, 2015. For example: 12 - Is the contact information the same?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. 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 (1). Fish processing/preparation area requires cleaning. Debris was observed on floors. Corrective Action (1) Fish preparation area must be cleaned and sanitized daily and also as often as required.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): *Check all walk-in cooler & freezer door sweeps for wear. The bakery & grocery walk-in freezer door sweeps are due for repair. This will aid with maintaining colder temperatures and less operation of compressors. *Previous inspection noted the Janitor-Maintenance Room caulking along splash boards around mop sink is no longer tight, non-absorbent construction. This is a reoccurring problem. It appears the design of this mop/utility sink is poor for minimizing water build-up and erosion to the concrete. Highly recommend this area be redesigned to provide, smooth, tight, non-absorbent construction.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.2 Bakery Department: Wall drain where the water fill nozzle sits for filling the mixer should be designed to ensure an air gap and not directly connected to prevent a potential backflow condition even though the water metering unit (Water Flow Dosing Unit) may have an internal backflow preventer. Ensure nozzle kept in a sanitary condition. 14.3 Seafood Department: Return air vent next to the live shellfish water treatment room is due for cleaning. Janitor-Maintenance Room: Splash boards around mop sink require re-sealing.
      • 14.2 - 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.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • 12 - Is the contact information the same?
      • Observation(s): EHO will update new Store Manager 'Contact' information as Primary Operator.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Janitorial/maintenance mop sink area showing signs of wear with mould growth in the concrete block. Recommend improving construction by installing smooth, tight, non-absorbent material to withstand water and chemical exposure.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.

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