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Triumph Coffee

A-3401 30th Ave Vernon BC V1T 2E3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Triumph Coffee has been inspected 4 times by Interior Health Authority since January 4, 2023. The most recent inspection, on June 1, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on June 1, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on June 1, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on June 1, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 15, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times on March 24, 2025. 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.

4 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Ensure the Hot-hold unit is set for at least 60°C (noted 48°C). Adjusted hotter. Including your refrigeration/freezer temperature monitoring logs, begin a hot-hold daily monitoring log for the unit.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): *Install NSF (National Sanitation Foundation) accurate thermometers in fridges & freezers that don't have NSF thermometers. *Install a hot-hold NSF accurate monitoring thermometer for the hot-hold unit, as discussed. *Ensure you use an NSF accurate instant read digital probe thermometer as some thermometers are not NSF for accuracy.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Slight light visible through the rear receiving door. Sweep seal requires adjustment or replacement to help prevent potential pest entry, as discussed.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As discussed with the Owner: *All freezers are due for defrosting which helps maintain the operational life of the equipment. *Rear entrance & storage area due for cleaning. *Improve lighting in the rear storage area(s). *Remove items/equipment no longer required for regular operation. This will help de-clutter and improved storage orderliness.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  2. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 Dry wiping cloth was used for cleaning the Espresso machine spout. Corrective action F2.5 Wiping cloth must be stored in a container with sanitizer solution when not in use.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan is general and needs to be updated to reflect potentially hazardous foods listed on the menu.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan needs to reflect general cleaning and in addition highlight specific cleaning of key equipment in the food service establishment.
  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - soup is stored in fridge and reheated on stove-top when ordered, but the pan was being reused without cleaning. Please make sure that the pot is cleaned between each use, or reheat in serving bowl in microwave. - back prep counter had customer's dirty dishes stored on it. Please obtain a bus bin for dirty dishes and do not store it on food prep counters. Please also keep food prep areas clean and sanitary at all times.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - dishwasher detergent bottle was empty, replenished - sanitizer spray had 0ppm chlorine, refilled
  4. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Recommend rear neighbouring unit access/fire door have an improved door sweep and seal to prevent potential for pest entry from the adjoining business, if any pests are present.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): It appears the water filtration system dedicated for the coffee machines is overdue for maintenance (i.e. filter series changed with new filters). *Ensure maintained by the qualified professional company under contract at the schedule required. Filter change frequency should be increased during Spring freshet as the municipal water system occasionally issues Water Quality Advisories.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.

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