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Real Canadian Superstore #1531

5001 Anderson Way Vernon BC V1T 9V1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Real Canadian Superstore #1531 has been inspected 7 times by Interior Health Authority since April 20, 2015. The most recent inspection, on December 9, 2025, found no infractions.

3 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 and Food temperature control.

The last 3 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 once on March 26, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 20, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  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): The 3 compartment sink splash back requires a silicone seal to help prevent water entry down the wall under the sinks. This will facilitate less moisture build-up and easier cleaning behind the warewashing station.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Dedicated hand sink is partially detached from the wall and requires re-mounting to be secure and minimize water build-up behind. Ensure a silicone seal along stainless steel splash back when repaired.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The probe thermometers used to verify rotisserie chicken cooking and holding temperatures are not NSF certified. The thermometers present in some of the display cases are not NSF certified
  7. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Olive varieties in sealed bulk containers include labelling with requirement to 'Refrigerate After Opening'. Self-serve olive display unit is presently operating at room temperature. Assistant Store Manager is checking with Corporate and Product Company whether refrigeration after opening is based upon quality and shelf life or microbiological storage requirement of product. Documentation from Company (2013) confirms acceptable to store at room temperature during transportation and display. However, the products are now ~50% sodium reduction so refrigeration may now be required due to labelling (Refrigerate After Opening). Please verify how the products must be stored after opening.
    • 12 - Is the contact information the same?
      • Observation(s): EHO will update new Store Manager 'Contact' information as Primary Operator.

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