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Silver Springs Seniors Residence Society

3309 39 Ave Vernon BC V1T 3E2 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Silver Springs Seniors Residence Society has been inspected 6 times by Interior Health Authority since October 22, 2013. The most recent inspection, on July 30, 2025, found no infractions.

4 of 6 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: Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on July 8, 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 once on July 8, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on July 8, 2024. For example: 1 Does the facility have proper monitoring supplies?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): **Require test strips (for Quat and Chlorine Bleach) to monitor sanitizer(s) and sanitizer dispensers at the 3 compartment warewashing sinks and janitorial mop sink. *Obtain extra NSF (National Sanitation Foundation) accurate thermometers [within 1° C] as a redundancy to monitor equipment temperature gauges. *Also obtain extra instant read NSF digital probe thermometers for all staff on the cook-line and other food preparation areas.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.5B & D The sanitizer dispenser at the ware washing sink has developed an air-lock, so no Quat is dispensed, therefore no residual is available. *Repair the dispenser or purge the tube of air. Recalibrate for correct sanitizer strength. *Maintain a daily sanitizer monitoring log for your available test strips, which will identify whether the sanitizing strength is correct for the sanitizing step in manual ware washing, and also for filling spray bottles and pails of sanitizer. EHO provided template log for use. Ensure your Quat sanitizer is a minimum of 200 ppm, and your chlorine bleach is a minimum of 100-200 ppm. *The sanitizer dispensed at the janitorial mop sink is correct. *The high temperature dishwasher sanitizing temperature was > 82° C for the manufacturer's contact time. Good. **Begin a sanitizing temperature monitoring log for the high temperature dishwasher.
      • F2.3B Manual dishwashing procedure 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): *Ensure spray bottles are labelled correctly with the type of sanitizer filled and used (Quat or chlorine bleach).
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats test strips are required to properly test and verify quats sanitizer dispenser sanitizer concentration as currently the test strips are expired and not being correctly used. Other than the deficiency re the quats test strips the monitoring and documenting of facility parameters is excellent - all cooler , hot holding , cooking and high temp dishwasher rinse temp is monitored daily.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

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