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Swan Lake Market & Garden - Deli

7920 Highland Rd Vernon BC V1B 3W6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

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

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 across 2 separate inspections, most recently on April 29, 2024. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 29, 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 April 29, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 29, 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 4 times across 4 separate inspections, most recently on July 16, 2026. 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

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): As discussed: *Obtain from your chemical supplier QT 10 test strips to monitor the regular quat (J-512) for better accuracy. QT 40 is for multi-quat. *Obtain and install a NSF (National Sanitation Foundation) accurate 'hot-hold' dial thermometer for the hot display unit to verify the unit's digital read-out set-point and monitoring temperature is correct (i.e. >60° C).
      • 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.
  2. Monitoring

    0 infractions

  3. Monitoring

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Reviewed with staff the correct procedure to cool their prepared soups. EHO provided Cooling monitoring log to be used. Note reminder comments:
      • 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.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Require monitoring test strips for both quaternary ammonium and chlorine bleach solutions. Obtain NSF (National Sanitation Foundation) instant read digital thermometers for staff to use for monitoring cooked and cooling foods.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Warewashing sanitizer dispenser noted ~300 ppm Quat which is slightly high. Monitor with test strips and adjust to 200 ppm. Dishwasher sanitizer (chlorine) strength is correct at 50 ppm. One bottle was properly labelled (J512 ) but the Quat strength was ~400 ppm. Dilute and maintain at 200 ppm for food contact surfaces. Monitor with test strips. 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 Several sanitizer spray bottles are not labelled with the type of sanitizer as per standard work safety requirements. F2.5A Panini grill plates have been inadequately cleaned as they are worn and beginning to corrode. Due for replacement. F2.5G 1) Confirm the blue plastic bins with lids storing dry storage products for the bakery section are food contact safe. If not, replace with NSF approved plastic bins or single-use food grade plastic bag inserts. 2) Improper ambient cooling of recently cooked fruit pies by using a stand-up fan which can potentially contaminate with airborne dust and particles. **Obtain and install curtains for the portable rack to protect the pies while stored in the walk-in cooler for proper cooling.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Three staff on shift are not FOODSAFE certified (or equivalent food safety training certification). As a reminder, FOODSAFE (or equivalent approved training) recertification is required every 5 years.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Raw meat deli fridge temped at above 4°C. Corrective Action: Ensure all fridges and coolers in deli area are temperature checked throughout operating hours (at least twice). Please ensure continual use of temperature logs of fridges, coolers, hot holding units, dishwasher, and end of cooking probe checks.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips expired. Corrective Action: Obtain appropriate sanitizer test strips for sanitizer solution.
      • 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): Measured no QUATs sanitizer in bottle. Corrective Action: Test or change sanitizer solution in bottles daily to ensure at proper concentration of QUATs (200 ppm, or as directed by manufacturer).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

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