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Red Robin - Vernon

400-5601 Anderson Way Vernon BC V1T 9V1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Red Robin - Vernon has been inspected 8 times by Interior Health Authority since October 5, 2021. The most recent inspection, on April 28, 2026, recorded 1 infraction.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on April 28, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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.

8 inspections

  1. 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 SMAK red probe thermometers are not NSF certified and as such must be replaced with NSF certified thermometers. The thermometers must be stored in sanitizer and the sanitizer changed frequently when continually verifying the burger patti temps .
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  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): More frequent cleaning is required on the cooking line re the floors and walls. Overall sanitation other than the above statement is satisfactory.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): No water source for dipper well by kitchen. Using cup for dipper well at bar. Corrective Action: Dipper well alternatives: • Cleaned and sanitized after each use as outlined in the facility’s food safety plan, or • Immediately placed back in the product container after each use without contaminating the scoop or the product. Scoops must be removed from the product container at the end of each day, cleaned and sanitized, or • Stored in a clean container inside the freezer. Containers and scoops must be removed from the freezer at the end of each day, cleaned and sanitized, (**strongly recommended) or • Stored and handled using another reasonable process that precludes the growth of harmful microorganisms and protects the product from contamination
      • 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.

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