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The Hamlets at Vernon Residence

3050 29 Ave Vernon BC V1T 9Y9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Hamlets at Vernon Residence has been inspected 3 times by Interior Health Authority since May 11, 2023. The most recent inspection, on December 3, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 December 3, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 3, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on December 11, 2024. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 May 11, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Cut melon and eggs in the upright cooler were measured at 10°C. The observed condition and product history as described indicates an extended holding period at 4-60°C. The food is unsafe for consumption. Corrective Action: Discard the affected product. Adjust or service the cooler so it maintains food at 4°C or colder in all sections. In addition to checks of ambient refrigeration temperature, measure food temperatures directly to ensure monitoring is representative.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Observed the operator with a cloth over their shoulder. Corrective Action: Do not store absorbent cloths in contact with aprons or clothing. Keep cloths used for handling hot items on a clean, dry surface between uses. Launder or replace used cloths as soon as they become wet or visibly unclean, and every 2-4 hours. Continue to store cloths for wiping immersed in sanitizer solution. Clean the interior of the microwave.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  2. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5: Observed one instance of poor handwashing technique. Corrective Action: Retrain staff on proper technique: lather with soap for 15 seconds, rinse thoroughly, shut off the tap using paper towel.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5G: Residue (possible scale deposit) is visible on the interior of the ice machine lid. Corrective Action: Clean and sanitize the lid. Empty the machine if necessary. Avoid using loose cloths for direct utensil contact unless saturated with sanitizer and promptly returned to the solution.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  3. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Observed some non-compliant entries in the cooling log. Recurring infraction. Corrective Action: Cool potentially hazardous food 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. Discard food if either standard is not met. Retrain staff on safe cooling practices and record keeping. Operator to review cooling records regularly to ensure compliance.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Inconsistent process flow for manual dishwashing. Corrective Action: When manual dishwashing is required, clean and sanitize items in the 3-compartment sink from right to left. Ensure all staff are familiar with the process. • First compartment: wash with warm (45°C) water and detergent • Second compartment: rinse under warm running water • Third compartment: Immerse in 200 ppm Quat sanitizer solution for 2 minutes • Set items to air-dry in a clean place F2.3D: Sanitizer solution in some wiping cloth bins was measured at 100 ppm Quat residual. Corrective Action: Discard the weak solution. Dispense new sanitizer solution at 200 ppm Quat residual. Replace wiping cloths and solution every 2 hours or when tested below the required concentration.
      • F2.3B Manual dishwashing procedure 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.

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