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The Yellow Deli

202 Vernon St Nelson BC V1L 4E2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Yellow Deli has been inspected 16 times by Interior Health Authority since April 23, 2013. The most recent inspection, on January 29, 2026, found no infractions.

8 of 16 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, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on May 6, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 21, 2015. For example: 2 - Are proper hot holding procedures followed?

  • 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 March 13, 2020. For example: 7 Are foods protected from 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 once on January 7, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 May 6, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

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.

16 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Using a hydrogen peroxide sanitizer but do not have means to test concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Ready to eat (RTE) chicken placed on lid of cooler well of prep cooler. 2. Knife was being stored between panels in prep cooler. 3. Side counter can opener blade was unclean.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Pest entry points observed in the downstairs prep area. No evidence of pests was noted.
      • F2.2B The premises must be protected against entry of pests.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Top half of door in kitchen is kept open most of the time. There are currently no pest issues evident in this facility, however this could allow flies to enter in the summer months. 2. Floor in basement prep area is worn so it is not easily cleanable.
  11. Monitoring

    0 infractions

  12. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ice scoops in all ice buckets and machines were found to be stored either in the ice with handles in the ice or on top of the ice machine, which was unclean.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Upstairs handsink was lacking paper towel.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  13. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Side counter can opener blade and deli slicer blade guard were found to have encrusted food soil on them.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  14. Monitoring

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Hot held soup was found at <60°C (< 2 hours). Soup was removed from hot holding and reheated to 74°C, then placed back into hot holding. Corrected During Inspection (CDI).
    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Premises has changed its' name from the Preserved Seed & Mate Factor to the Yellow Deli. Please submit a new application to update IH records which will generate a new permit with the correct business name on it.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
  15. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Eggs were found at room temperature for approximately 2 hours. The manager was educated as to why leaving potentially hazardous foods such as eggs between 4°C and 60°C for more than 2 hours is a health concern. The eggs were placed in the cooler at the time of inspection.
      • 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
      • 1 Observation, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
  16. Monitoring

    0 infractions

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