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Shell OK Landing

5487 Okanagan Landing Rd Vernon BC V1T 7A5 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Shell OK Landing has been inspected 3 times by Interior Health Authority since August 31, 2021. The most recent inspection, on January 8, 2024, found no infractions.

1 of 3 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.

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 2 separate inspections, most recently on October 27, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 27, 2022. 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 October 27, 2022. 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 October 27, 2022. 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 once on October 27, 2022. For example: 1 Are proper cooking procedures followed?

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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    7 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): No probe thermometer present on site to check internal temperature of cooked foods. Please have a probe thermometer available to check the temperature of foods such as sausage rolls.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
      • 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): First out of compliance 31-Aug-2021. New infraction. New report date 27-Oct-2022. Hot holding of sausage rolls, fried chicken, and potato wedges in the bottom portion of hot holding unit were measured to be 54°C. Please monitor the temperature of the hot holding unit using a thermometer placed inside of the unit and adjust the hot holding unit to keep foods at 60°C or higher.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips available for sanitizers. Please have sanitizer test strips available for each chemical sanitizer used on the premise.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Clutter (cardboard boxes/plastic garbage) was observed in the centre and along the walls of the storage room. Premises must be maintained to prevent the sheltering of pests. Please clear clutter from the centre and along the walls of the storage room. First out of compliance 31-Aug-2021. New infraction. New report date 27-Oct-2022. No weather stripping at the storage room entrance. Please ensure there are no gaps around doors to prevent pest entry. Mouse droppings were found beside the freezer unit, under shelves and along the walls of the storage room. Please hire a pest control company.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): First out of compliance 31-Aug-2021. New infraction. New report date 27-Oct-2022. Soap and rinse procedure. No sanitization step. Please include a sanitation step in all dishware washing. After wash and rinse steps, dishes must be submerged for at least 2 minutes in clean water with chemical sanitizing solution (e.g., Bleach or QUAT solution) in accordance with manufacturer's instructions. Dishes are then to be air dried on a clean non-absorbent surface.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Top right portion of freezer unit in the main area of the store had food measured to be ~3°C. Food was moved to another portion of the freezer that was operating. Please ensure that freezer is serviced.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): First out of compliance 31-Aug-2021. New infraction. New report date 27-Oct-2022. Ice cream scoop observed in container on counter in water at room temperature. Potential breeding ground for bacteria. Please ensure ice cream scoop is washed, rinsed, and sanitized after every use. Or place scoop in a clean container which is kept in the freezer between uses; wash, rinse, and sanitize at least every 4 hours while in operation if in use.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding of samosas, sausage rolls, etc., observed at 50°C. Corrective Action: After cooking the food to >71°C, hot foods should be held at or above 60°C. Please monitor thermometer located inside the hot holding unit to ensure proper temperature control.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): No weather stripping at back entrance. Corrective Action: Ensure no gaps around doors to prevent pest entry.
      • 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): Soap and rinse procedure. No sanitization step. Corrective Action: Must include sanitation step in all dishware washing. After wash and rinse steps, dishes must be submerged for at least 2 minutes in clean water with chemical sanitizing solution (e.g., Bleach or QUAT solution) in accordance with manufacturer's instructions. Dishes are then to be air dried on a clean non-absorbent surface.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ice cream scoop observed in container on counter in water at room temperature. Potential breeding ground for bacteria. Corrective Action: Ice cream scoop must be washed, rinsed, and sanitised after every use. Or place scoop in a clean container which is kept in the freezer between uses; wash, rinse, and sanitize at least every 4 hours while in operation if in use.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.

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