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The Place

4240 Alexis Park Dr Vernon BC V1T 6H3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Place has been inspected 6 times by Interior Health Authority since October 15, 2013. The most recent inspection, on December 4, 2025, found no infractions.

4 of 6 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: Cleaning and sanitizing.

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.

  • 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 November 5, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 25, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on April 25, 2017. For example: 7 - 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 once on November 5, 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Require accelerated hydrogen peroxide test strips, as discussed and reviewed, to ensure correct strength for intended use (i.e. environmental sanitizing of food contact surfaces not requiring a fresh potable water rinse). **EHO provided extra test strips for monitoring until a supply is obtained from your chemical supplier.
      • 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): New NSF 184 Residential Dishwasher set to Sanitizing Cycle. Good. *Reviewed the ratio of AHP sanitizer measured for the volume of water. Strength is too high for intended use (i.e. environmental sanitizing of food contact surfaces not requiring a fresh potable water rinse), as per manufacturer's instructions. Test strip used to also verify the strength. ** Use approximately 1.5 teaspoons of sanitizer per litre of water, as discussed. **EHO provided extra test strips for monitoring until a supply is obtained from your chemical supplier.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): -Shatterproof covers are all on fluorescent lights -Professional pest control contract in place -Counters are smooth, durable, and non-porous and in good condition **Four cutting boards were thrown away at time of inspection, there are enough cutting boards onsite for use **Back door has daylight visible
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): **Current food safety plan is from 2009
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

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