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Swan Lake Market & Garden

7920 Highland Rd Vernon BC V1B 3W6 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Swan Lake Market & Garden has been inspected 5 times by Interior Health Authority since October 7, 2021. The most recent inspection, on July 16, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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 5 times across 4 separate inspections, most recently on July 16, 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 2 times across 2 separate inspections, most recently on April 8, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on April 29, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 4 times across 4 separate inspections, most recently on April 8, 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.

5 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): Resolved from previous inspection: F2.5D New: F2.5A The Produce Department cutting boards are worn and due for replacement with new boards that are smooth, tight, non-absorbent construction, to ensure thorough cleaning & sanitizing.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Repeat occurrence.
      • 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): *Spray bottle with chlorine bleach solution in produce preparation area is very strong (much greater than 200 ppm). Obtain and use test strips for all sanitizer solutions to ensure at proper concentration (200 ppm Chlorine bleach/ 200 ppm QUATs sanitizer). **Excessive sanitizing strength on food contact surfaces is not safe and presents potential for chemical cross-contamination. Recommended strengths are food contact surface safe, not requiring a potable water rinse. EHO provided Food Contact Surfaces Clean & Sanitize reference sheet. *REPEAT Infraction: Ensure staff follow correct procedures for manual cleaning & sanitizing of utensils (follow your facility Sanitation Plan (i.e. correct sanitizer volume per volume of water in 3rd sink). **Recommend deli department Quat sanitizer dispenser be used for filling sanitizer in spray bottle. Also recommend a sanitizer dispenser be installed at produce utility sinks for ease of sanitizing utensils.
      • 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): REPEAT Infraction F2.5D: Although staff know what sanitizer is used (chlorine bleach) in the spray bottle, it should be labelled for proper identification (work safety). Quat spray bottles in deli section are labelled and available for use. NEW: Walk-in cooler ventilation fans/covers are due for cleaning to remove dust/mould build-up. Ensure included in your Standard Operating Procedures for routine sanitation maintenance.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips for chlorine bleach solution in produce preparation area. Corrective Action: Obtain and use test strips for all sanitizer solutions to ensure at proper concentration (200 ppm Chlorine bleach/ 200 ppm QUATs sanitizer).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Under contract with a qualified pest control company. Good. *However, due to wear, some access and receiving door seals reveal daylight, so are due for repair or replacement as required.
      • 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): *Spray bottle with chlorine bleach solution in produce preparation area is very strong (much greater than 200 ppm). Obtain and use test strips for all sanitizer solutions to ensure at proper concentration (200 ppm Chlorine bleach/ 200 ppm QUATs sanitizer). **Ensure correct procedures for manual cleaning & sanitizing of utensils are followed as per your facility Sanitation Plan (i.e. correct sanitizer volume per volume of water in 3rd sink). EHO provided the dishwashing and sanitizer daily monitoring log to be used.
      • 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): F2.5D Sanitizer spray bottle(s) not labelled with the type of sanitizer as per standard work safety requirements. F2.5A *Walk-in freezer floor is due for thorough cleaning. Rear receiving area chest freezer is due for defrosting. *Walk-in cooler and freezer door seals are worn and missing. Replacing seals will improve temperature control and reduce wear on the compressors. *Recommend replacing the wood pallets in the walk-in cooler with non-absorbent construction type pallets/shelving which by code should be 15 centimeters off the floor to facilitate and maintain easy cleaning under the stored products. This reduces the potential for contaminating stored products. *Include routine cleaning of walk-in cooler compressor ventilator fans/covers in your Sanitation Plan.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that sanitizer dispensing unit is tested and documented in daily operations log. Ensure that all coolers are monitored and documented in daily operations log throughout the day.
  5. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Two dented Pumpkin Puree cans. Potential food contamination. Corrective Action: Ensure all canned products used in food preparation and sold in store are safe for consumption. Ensure all staff are aware of can integrity importance.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips for chlorine bleach solution in produce preparation area. Corrective Action: Obtain and use test strips for all sanitizer solutions to ensure at proper concentration (200 ppm Chlorine bleach/ 200 ppm QUATs sanitizer).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gap under top delivery bay door by garbage dumpster. Corrective Action: Close all gaps which may lead to pest entry. Install weather stripping or equivalent to bottom of door. Observed fly swatters by foo preparation surfaces. At time of inspection few flies observed. Corrective Action: Do not use fly swatters in food preparation and serving areas. Recommend using fly sticky traps in appropriate places, which will not contamination food or food preparation surfaces or utensils. Recommend looking into fly light to reduce flies during hotter months.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cutting boards in produce prep area are worn with large divots which may harbour bacteria and are uncleanable. Corrective Action: Obtain cutting boards which are durable, smooth, and easy to clean.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.

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