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Simply Delicious

3419 31 Ave Vernon BC V1T 2H6 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Simply Delicious has been inspected 11 times by Interior Health Authority since October 30, 2013. The most recent inspection, on July 13, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on July 13, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4 times across 4 separate inspections, most recently on February 21, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on July 14, 2020. For example: 7 Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on February 21, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 15, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

11 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 walk-in cooler sill and flooring noted during previous inspection revealed some wear, but is now due for repair, as discussed with the operator. *The Operator has decommissioned the walk-in cooler until repair is determined. **Highly recommend recommissioning the walk-in cooler with proper repairs as it provides proper storage for stock rotation of perishables, rather than trying to store product in refrigerators in the store. More product can be safely stored in the walk-in cooler. This provides efficiencies in food orders.
  2. 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 walk-in cooler sill and flooring noted during previous inspection revealed some wear, but is now due for repair, as discussed with the operator.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Changing sanitizer bottles daily. Recommendation: Test sanitizer bottles using appropriate sanitizer test strips DAILY to ensure proper concentration. Ex. QUATs sanitizer must be at 200-400 ppm. If not measured at proper concentration, empty, refill, and retest. Missing thermometer in freezer with Little Hobo items. Corrective Action: Ensure all cooling equipment is equipped with a NSF certified thermometer. Monitor internal temperatures of cooling equipment.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure all lighting over food storage, retail, and preparation areas have shatterproof bulbs or covers.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A No sanitizer test strips were available on site. Sanitizer test strips allows the operator to confirm that the sanitizer is at the correct concentration needed to sanitize food contact surfaces, utensils and equipment ACTION REQUIRED: Order sanitizer test strips and ensure that sanitizing solution is tested daily
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7D: The handwash stations being used were the manual warewashing sink or sinks behind closed doors. There was no dedicated handwash sink accessible to all employees. Accessible handwashing stations are required to uphold employee cleanliness and help prevent the contamination of food ACTION REQUIRED: Install a dedicated handwash sink accessible to all employees by September 14, 2020.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  6. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats dispenser was dispensing zero ppm quats solution as the sanitizer container was empty. Sanitizer spray bottles that were filled from the quats dispenser contained zero ppm sanitizer. Ensure quats dispenser is monitored daily with test strips and documented. All sanitizer solutions must be a min 200ppm quats solution. High temp dishwasher is under repairs but will be in operation soon. Ensure the 2 compartment sink has a min 200ppm quats solution when sanitizing containers and utensils.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure quats dispenser is monitored daily with test strips and documented.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Florescent light bulbs in the dishwashing room require protective covers or protective sleeves. NOTE : overall a very clean and very well operated facility.
  7. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quats dispenser was dispensing between 50-100ppm solution however a 200ppm solution is required. NOTE : on the previous inspection date of November 15 2017 the quats dispenser was dispensing a 200ppm solution. NOTE : THE DEFICIENCIES FROM THE PREVIOUS NOVEMBER 15 2017 INSPECTION HAVE BEEN RECTIFIED INC THE INSTALLATION OF A NEW HIGH TEMP DISHWASHER RINSE GAGE AS WELL THE RINSE TEMP WAS ADDRESSED AND NOW REACHES 78C WHICH IS IN COMPLIANCE.
  8. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Low temp dishwasher required multiple attempts to achieve the min 71C rinse temp required for sanitizing. Dishwasher requires repairs to ensure min rinse temp is achievable every wash cycle. Temp gage indicating rinse cycle temp is broken and does not function. Repair gage immediately so proper rinse temp can be monitored. Quats dispenser was dispensing 200ppm quats solution. Quats dispenser is required to be tested and documented in daily log.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Repair rinse temp gage on dishwasher. Repair rinse temp on dishwasher to ensure 71C at the dish level. Install paper towel dispenser and liquid soap dispenser in dishwasher area to allow for handwashing. NOTE : overall an exceptionally clean and very well operated facility.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): There is currently no handwash basin for food handlers to use. Install paper towel dispenser and liquid soap dispenser in the dishwashing area to be used for food handler handwashing.
  9. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): An approved sanitizer such as bleach , QUATS or hydrogen peroxide must be used and used in proper concentrations. Vinegar and water is NOT an approved sanitizer as this solution does not sanitize surfaces.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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