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Shoppers Drug Mart #2299

265-2306 Hwy 6 Vernon BC V1T 7E3 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Shoppers Drug Mart #2299 has been inspected 2 times by Interior Health Authority since February 5, 2025. The most recent inspection, on February 10, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 February 10, 2026. 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 February 10, 2026. 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 February 10, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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.

2 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Some food at the front of the main display cooler was measured at 7°C. Corrective Action: Adjust or service the cooler so all food is maintained at 4°C or colder. Ensure that non-compliant food temperatures are promptly reported to management so any issues can be resolved.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer (Retail Multi-Quat) is not consistently available for use. Corrective Action: In addition to the Multi-Purpose Disinfectant Cleaner, dispense and maintain Retail Multi-Quat Sanitizer at 200 ppm residual during operation. Obtain new, labeled spray bottles if needed. Replace the solution daily or when tested below 200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate cleaning in some areas. Overall sanitation is good. • Front display cooler (shelving near eggs, other surfaces) • Walk-in freezer Corrective Action: Clean the areas identified.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Multipurpose Disinfectant Cleaner from the dispenser was measured at 0 ppm Quat residual. The feed line may be obstructed. Corrective Action: Repair or service the dispenser so it provides solution at 200 ppm Quat residual or as specified by the manufacturer. Continue to use the Multiquat sanitizer in the meantime. Use the Multiquat and Multipurpose Disinfectant Cleaner products as per the manufacturer directions. Keep sanitizer solution available during operation and/or prepare for specific clean-sanitize tasks. Replace spray bottle solution daily or when tested below the required concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate sanitation of one walk-in cooler shelving unit. Corrective Action: Clean the shelves. There is staining on the particle board surfaces of the walk-in freezer shelving. The unit should be replaced with wire shelving so it is non-absorbent and cleanable.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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