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Vermilion Court

72 Fenchurch Ave Princeton BC V0X 1W0 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Vermilion Court has been inspected 7 times by Interior Health Authority since February 14, 2014. The most recent inspection, on August 26, 2025, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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 3 times across 2 separate inspections, most recently on September 6, 2023. 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 2 times across 2 separate inspections, most recently on February 6, 2018. For example: 3 - 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 once on November 23, 2016. For example: 3 - Are proper cooling procedures followed?

  • 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 7 times across 4 separate inspections, most recently on September 6, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on September 6, 2023. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - please avoid storing raw foods beside ready-to-eat foods (even though they are on different racks, they end up being beside each other); it might help to separate foods horizontally (in layers) than vertically (in columns) - please avoid storing foods directly on floor
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - area behind green container rack
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - all containers with direct food contact must be food-grade
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - wall behind dishwasher and wall opposite upright freezer (window side) need finishing
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure your food safety plan is current and readily available for review
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm FoodSafe (or equiv.) certification for main food handlers
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - open bag of baking power stored directly on floor; please change to a more protective manner.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - food safety plan not readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - sanitation plan not readily available for review
  4. Monitoring

    4 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - low-temp commercial dishwasher not reading 50ppm chlorine on final rinse; supply jug replaced and line primed but rinse still not reading any chlorine - line into washing cabinet appears to be damaged - please repair. In the meantime, please add bleach into the washing cabinet between the wash and rinse cycles to sanitize the items going through the dishwasher.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - please clean fan unit of walk-in cooler - please defrost upright freezer to remove ice build-up on back wall and dust around the exterior
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure food safety plan is readily available for review
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure sanitation plan is readily available for review
  5. Monitoring

    5 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): - please start taking temp cooling logs
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - low-temp dishwasher not reaching 50 ppm on final rinse; pump time appears to be short - please obtain chlorine test strips so you can monitor your sanitizer concentration
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - upright double door freezer beside walk-in cooler needs cleaning around it
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  6. Monitoring

    1 infraction

    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): once bags are opened ensure they are put in pest proof containers ensure scoops are not left in brown sugar container as the handle can contaminate the food
  7. Monitoring

    0 infractions

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