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Triple O's Restaurant

2-3610 27 St Vernon BC V1T 4X4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Triple O's Restaurant has been inspected 7 times by Interior Health Authority since March 24, 2022. The most recent inspection, on May 20, 2026, found no infractions.

4 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: Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on July 31, 2025. 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 November 28, 2024. For example: 7 Are foods protected from 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temp dishwasher does not function correctly - soap is still present after cycles are complete and zero sanitizer is present . Dishwasher has been used as such for several days and poses a health risk as no items from the dishwasher have been sanitized. Repair dishwasher immediately - in the meantime use quats sanitizer in the 2 compartment sink to sanitize items in the sink.
  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7 Raw thawing beef patties in the walk in cooler were stored above ready to eat food. Raw beef must be stored below ready to eat food to avoid cross contamination. Corrective action: Corrected during inspection as operator moved beef patties to bottom shelf. Ensure that raw product is stored below ready to eat products
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3 Pail of QUATS sanitizer at front service counter was measured below 200 ppm. The use of a sanitizer is an important step in reducing microbial load on surfaces. Corrective Action: Corrected during inspection. Staff discarded solution and prepared new sanitizer solution at 200 ppm QUATS. Freshly made solution was tested. Solution should be replaced every 2 hours or when tested below the required concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temp dishwasher had zero sanitizer present as there was an issue with drawing bleach into the unit. Repair deficiency immediately. When mixing quat sanitizer do not use hot water as hot water negatively affects quats efficiency - only use cold water when mixing quats solutions.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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