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The Turning Point

301 Village Centre Pl Vernon BC V1H 1T2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Turning Point has been inspected 7 times by Interior Health Authority since April 16, 2013. The most recent inspection, on June 23, 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: Food temperature control, Protecting food from contamination and 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.

  • 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 3 times across 2 separate inspections, most recently on April 14, 2022. 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 on April 14, 2022. For example: 7 Are foods protected from contamination?

  • 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 8, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 22, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 14, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): *Incorrect test strip QT 10 used for the multi-quat. *Obtain Quat QT40 test strips available from main kitchen. Ensure always available for use in this facility to check sanitizer dispensing strengths. *Ensure NSF (National Sanitation Foundation) accurate thermometers are available for monitoring cook-out temperatures, and hot hold temperature of the hot dog roller.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): *Quat QT40 test strips extra stock available from main kitchen. Ensure always available for use in this facility to check sanitizer dispensing strengths. Note Question F2.3 below. *Ensure NSF (National Sanitation Foundation) accurate thermometers are available for monitoring cook-out temperatures, and hot hold temperature of the hot dog roller. Note Reminders:
      • 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): *The dispenser had an air-lock, requiring purging to get correct dispensing. **The sanitizer dispenser requires daily checking with Quat test strips to ensure proper dispensing & correct disinfection strength. Utensils manually washed & sanitized. Larger utensils washed at the new main kitchen high temperature dishwasher.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Hot dogs stored on roller measured at 52°C. Product held for an extended period. Corrective Action: Discard hot dogs due to increased contamination risk (improper holding and reheating, see infraction F1.3C). Raise temperature of holding section of hot dog roller so it maintains hot dogs at an internal temperature of 60°C (140°F) or hotter at all times. F1.2B: Food in beer/water cooler measured at 7°C. Corrective Action: Adjust, repair, or replace cooler so product is held at 4°C or colder. Note: Only shelf stable food is permitted in glass door cooler in the back storage area. A new cooler should be acquired to replace the aging unit.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3C: Hot dogs are being reheated to 150°F before hot holding. This temperature is insufficient for pathogen control. Signage label indicates 150°F for reheating, see infraction F3.3D. Corrective Action: Increase temperature of reheating section of hot dog roller so hot dogs are reheated to an internal temperature of 74°C (165°F) before being transferred to the holding section of the unit.
      • 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7B: Observed rust and calcium deposits on interior surfaces of ice machine. Cardboard is taped to inside of ice machine lid. Corrective Action: Empty ice from machine. Remove cardboard and tape (absorbent and adhesive material is prone to contamination). Clean and sanitize interior surfaces. A new ice machine should be acquired to replace the aging unit.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain QT-40 Quat test strips for use onsite. F2.1B: Inaccurate thermometer present in beer/water cooler. Corrective Action: Obtain new NSF certified refrigerator thermometer for the noted cooler. Note: Sanitize probe section of probe thermometer prior to use.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5J: Light fixture in back storage area does not have a protective cover. Corrective Action: Install shatterproof covers or shatterproof bulbs for the light fixture identified.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3D: Signage label on hot dog roller states an incorrect critical limit for reheating for hot holding (150°F). Corrective Action: Remove label. Post signage or affix label that states the correct reheating temperature of 74°C (165°F) to be achieved before hot holding occurs. Keep Food Safety Plan onsite.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
  5. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): -NSF certified thermometers required for prep cooler, and sandwich/pop cooler, milk/cream cooler -sandwich prep cooler was at 6C internally, the digital read temperature on this cooler was reading 45F. When talked to the food handler, she mentioned that the cooler doors were kept open by another staff shortly before. I will come back to make sure the temperature is less than 40F(4C)
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Cutting board is stained and deeply grooved and requires refinishing for next year. Deeply grooved cutting boards are difficult to sanitize as bacteria may hide in the deep grooves and crevices.
      • 14.2 - 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.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Liquid soap is plastic detergent bottle at the moment - liquid soap must be supplied in a dispener(ex. liquid soap bottle with pump, refilling the soap dispenser on the wall, etc) to prevent hands from contaminating the container whenever hands are to be washed.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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