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Station BBQ Smokehouse

101-3131 29th St Vernon BC V1T 5A8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Station BBQ Smokehouse has been inspected 7 times by Interior Health Authority since August 9, 2018. The most recent inspection, on January 28, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on March 19, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on August 9, 2018. 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 once on August 9, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times on August 9, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 3 times across 3 separate inspections, most recently on April 16, 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats dispenser sanitizer concentration must be tested and documented daily. Overall monitoring of parameters is excellent - all cooler , hot holding and high temp dishwasher rinse temps are monitored and documented daily.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): High temp dishwasher rinse temp is required to be monitored daily and documented daily. Quats dispenser is required to be tested and documented daily. NOTE - documentation of all cooler and hot holding of items is excellent as it is preformed daily.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Light covers are missing near the grill.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  7. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A QT-40 Multi-QUAT chemical test strips available onsite, however they are past their expiry date - expired Jan 2018. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (e.g. QT-40 Multi-Quats). Chemical test strips can be obtained from your chemical supplier. Email/text a photo to Environmental Health Officer (EHO) showing the proper 200 ppm concentration from main dispenser and clearly showing the appropriate QT-40 Multi-Quat chemical test strips with an expiry date that has not passed for infraction resolution. F2.1B Accurate NSF certified hot holding thermometers (5) required to verify food temperatures during hot holding. ACTIONS REQUIRED: • Operator to obtain five (5) accurate NSF certified hot holding thermometers and email/text a photo to EHO clearly showing the NSF logo and the required hot holding temperatures in the 4 drawers and warming unit for infraction resolution. F2.1 Observations: • Accurate NSF certified probe thermometer available onsite. • Temperature logs available onsite for cold holding and hot holding equipment - great!
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B-1 Daylight was visible between and under (middle bottom) of main exterior double doors. ACTIONS REQUIRED: • Operator to install door sweeps and weather stripping around and between exterior doors and email/text photo(s) to EHO clearly showing no daylight visible between and under main double doors for infraction resolution. F2.2B-2 Daylight was visible under side emergency exit door. ACTIONS REQUIRED: • Operator to install door sweep and/or fill grout lines on side emergency exit door and email/text photo(s) to EHO clearly showing no daylight visible under door for infraction resolution.
      • 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): F2.3A Observations: • Mechanical high temperature dishwasher was measured to reach 76.3 °C (169.3 °F) at the plate using a waterproof NSF certified thermometer. The dishwasher was observed to reach 149 °F during the wash cycle and 188 °F during the final rinse cycle according to the installed temperature gauges on the machine. Note: EHO had to run the dishwasher 3 times to attain passing temperatures. • The observed temperatures reached by the mechanical high temperature (stationary rack) dishwasher meets the minimum warewashing temperature requirements: • 71 °C (160 °F) at the plate, • 66 °C (150 °F) during the wash cycle, • 82 °C (180 °F) during the sanitizing final rinse cycle at the manifold prior to spraying. • The detergent was observed to have run out at the time of inspection. Operator had spare detergent available onsite. ACTIONS REQUIRED: • Operator to replace detergent solution and prime line. F2.3D Quats sanitizer dispenser was measured to be less than 200 ppm. Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. ACTIONS REQUIRED: • Operator to replace multi-Quats solution and prime line. Operator to also call service rep to discuss dispenser (tube did not drain when container empty) and obtain new QT-40 multi-Quats chemical test strips.
      • F2.3A Mechanical dishwasher/glasswasher 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): F2.5C Wiping cloths buckets had less than 200 ppm Quats at the time of inspection. Operator reports to change buckets every 4 hours. Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. ACTIONS REQUIRED: • Operator must ensure that wiping cloths are kept in a sanitizer solution of 200 ppm Quats at all times, and to ensure that the solution is changed every 2 hours, or earlier if lots of debris in the solution to prevent cross-contamination of food contact surfaces and hands. Set a timer to remind you when to change the buckets of sanitizer. Verify concentration with chemical test strips and record in log. • Operator to send email a photo of sanitizer buckets made up and at the correct concentration 200 ppm Quats for infraction resolution. Record sanitizer concentrations in a sanitation log daily (provided). F2.5J Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Three lights fixtures were missing shatterproof covers in front of walk-in cooler, and in warewashing area. ACTIONS REQUIRED: • Operator to install shatterproof lights/covers on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Email a photo to EHO for infraction resolution. F2.5K Ice scoop for ice machine was being stored inside of the ice machine which is good, but it was being stored on top of the dusty ice machine at the time of inspection. This can lead to contamination of the ice scoop and subsequent contamination of the ready-to-eat ice. ACTIONS REQUIRED: • Operator to ensure ice scoop is stored in a food grade bucket and to run bucket and ice scoop through the dishwasher daily to prevent contamination of scoop and ice.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3E It was observed that temperature verification logs were being kept and maintained for cooking, cold holding, and hot holding, but not for cooling and reheating at the time of inspection. ACTIONS REQUIRED: • Operator to verify cooling and reheating processes and record them in logs provided. Send a copy of the logs to EHO for infraction resolution. • Operator to continue to ensure that temperature logs are kept on site for all cooler, freezer, and hot holding units and temperatures are recorded for all units daily. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4A It was observed that sanitation logs were not being kept and maintained, and QT-40 multi-Quats chemical test strips although available for the testing of the concentration of sanitizing solutions, they had expired in Jan 2018. Additionally, no dishwashing logs were being kept and maintained to verify proper operation of the mechanical high temperature dishwasher. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must obtain the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided. Send a copy of the logs to EHO for infraction resolution. • Operator to ensure dishwashing logs are kept and recorded daily to verify the presence of adequate supply levels of all reagents, temperature of wash and final rinse cycles. Use templates provided. Send a copy of the logs to EHO for infraction resolution.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

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