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Sparkling Hill Wellness Hotel - Gernie's Farm House

888 Sparkling Pl Vernon BC V1H 2K7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sparkling Hill Wellness Hotel - Gernie's Farm House has been inspected 3 times by Interior Health Authority since March 18, 2022. The most recent inspection, on July 29, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control 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 2 times on March 18, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 25, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 25, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 29, 2025. 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.

3 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Require QT 40 sanitizer test strips available from main kitchen to monitor correct strength of sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  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): The bar glasswasher was only achieving about 100F in final rinse after several runs. Please ensure that it is reaching 180F. Please use the kitchen dishwasher in the meantime which was working properly.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Please send me a copy of red seal or food safe certificates for kitchen managers.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Whipped cream and milk stored on interior door of steel fridge in bar storage area measured at 7°C. Interior of unit at 4°C or colder. Corrective Action: Move dairy products towards the back of the fridge, maintain at 4°C or colder. Avoid storing potentially hazardous food on the fridge door.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Time-temperature condition of potato salad is not monitored during the cooling process. Cooling log sheets are not available onsite. Corrective Action: Cool all potentially hazardous foods from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer and sanitized probe thermometer. Maintain a cooling log. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water)
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Quat test strips are not available. Corrective Action: Obtain QT-40 Quat test strips for use onsite. F2.1B: Refrigerator thermometer in steel reach-in cooler near 2-compartment sink is damaged; liquid column is fragmented. Corrective Action: Discard thermometer. Obtain new NSF certified refrigerator thermometer for the noted cooler.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.

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