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Schubert Centre Society

3505 30th Ave Vernon BC V1T 2E6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Schubert Centre Society has been inspected 7 times by Interior Health Authority since October 26, 2015. The most recent inspection, on April 3, 2025, found no infractions.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on August 21, 2019. For example: 4 Are proper freezing and thawing procedures followed?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on May 15, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 May 15, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 9, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 7 times across 3 separate inspections, most recently on May 15, 2024. 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

    4 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rear receiving door sweep will soon be due for replacement, as daylight reveals a small gap.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Begin dishwasher daily temperature monitoring logs to ensure the sanitizing temperature consistently reaches a minimum temperature of 82° C for the specified contact time by the manufacturer. Temperature noted was slightly less than 82° C. *Replace the dial thermometer to ensure accurate readings. Multi-Quat sanitizer dispenser requires adjustment as the concentration is too high. Ensure the waterline is open. Retain a qualified professional under contract to ensure the dishwashing equipment is checked every 2-3 weeks for proper operation.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Reviewed the requirement for a Food Safety Plan with the new Head Chef. Provided the Templates to be completed. Change as required for new menu items. *Also create a Plan for the Meals On Wheels Program, for the food preparation, portioning and delivery.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Update your Sanitation Plan (i.e. dishwasher and spray bottle monitoring logs) as discussed with the Head Manager.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain appropriate test strips for sanitizers. Chlorine test strips must be used to ensure chlorine bleach solution is at 200 ppm.
      • 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): Store and submerge wiping cloths in chlorine bleach sanitizer solution between tasks for at least 30 seconds. Test or change solution every 2 hours or when visibly dirty to ensure proper concentration of chlorine bleach solution (200 ppm). 200 ppm = 5ml of 5.25% chlorine bleach to 1L of water. Add second bucket to food preparation area.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Find or obtain current operating permit with valid expiry date sticker in easy to see place. Inform if need to order new permit.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator to send EHO written Food Safety Plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator to send EHO written Sanitation Plan.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cooler temps and the dishwasher rinse temp must be monitored and documented in daily operations log. In the cafe area the soups and display cooler temps must be monitored and documented in daily operations log.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Do not store bags of flour directly on the floor : all items must be stored in impervious containers or on a shelf above the floor. NOTE : premise does have a pest control program in effect and no evidence of insects or rodents was present.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Do not that frozen ground beef in the sink at room temperature. Thawing of frozen meats must be performed in the cooler.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Dessert cooler located in the dining area was 9C and is required to be maintained below 4C at all times. NOTE : all other coolers are maintained below 4C. Ensure all coolers are monitored and documented in daily operations log.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): High temp dishwasher rinse cycle must be monitored and documented on a daily basis. Viper hydrogen peroxide test strips must be available to test solutions to ensure a 500-1100 ppm concentration. NOTE : dishwasher rinse temp was 74C at the dish level as verified by a max recording thermometer which complies with the required min 71C temp requirement.
  6. Monitoring

    5 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Items are cooled at room temp for 90 minutes before being portioned and packaged for meals on wheels program. Items need to be cooled in the walk in cooler where the temperature is below 4C.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Hydrogen peroxide was tested to be approx 5000ppm where a required amount of 550-1100 ppm is required. At very high concentrations all items sanitized with hydrogen peroxide require rinsing after being sanitized. Use hydrogen peroxide in the proper concentrations or use another product such as QUATS. Sanitizers need to be monitored and documented on a daily basis. NOTE : high temp dishwasher was 74C at the dish level = excellent High temp dishwasher needs to be monitored and documented on a daily basis .
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Screen door located near the storage area requires repairs as rodents and insects can easily enter the building. As such there was evidence of rodent droppings in the area. Containers and items stored on the floor in the storage area need to be stored above the floor. Do not store bags of rice and similar products directly on the floor in the original bag as they must be stored in impervious containers to avoid rodent or water damage.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A new detailed food safety plan is required.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A new detailed sanitation plan is required.
  7. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Items in large paper bags need to be stored above the floor or in impervious container. Ensure items are stored as such. Note that overall the food handling practices are very good

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