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Vernon Curling & Athletic Club

3400 39 Ave Vernon BC V1T 6M4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Vernon Curling & Athletic Club has been inspected 9 times by Interior Health Authority since October 21, 2013. The most recent inspection, on December 8, 2025, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 4 times across 4 separate inspections, most recently on November 4, 2024. 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 3 times across 3 separate inspections, most recently on December 8, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 December 17, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 4, 2024. For example: 7 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 3 times across 2 separate inspections, most recently on November 20, 2017. For example: 7 - 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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The hot water tank appears to have imminent failure due to severe rusting on the bottom. Advise the EHO when scheduled for replacement. The ventilator cover/fan in the stand-up cooler at the end of the cook-line is due for cleaning to help with more efficient cooling.
  2. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Upstairs Bar: requires chlorine test strips to monitor the sanitizing strength of the glasswasher. Kitchen: Quat test strips require replacement to ensure not outdated.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher requires immediate adjustment by a qualified professional. The minimum sanitizing temperature of 82° C not met (only ~78° C noted) Quat dispenser strength is correct. Ensure spray bottles refreshed daily for correct sanitizer strengths.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): EHO noted the left side utility sink appears to have a leaky stainless steel weld, as water is dripping underneath onto the floor.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): This Question originally out of compliance April 20, 2022 and was to be readdressed by re-opening last Fall: "EHO highly recommends the Owner now consider planning for installing a small walk-in cooler and freezer, to help facilitate adequate storage space in one location, rather than using additional plywood built cooler boxes sitting in a dedicated area inside the rink area. This arrangement was temporary in nature; the facility use has increased with increased events necessitating proper refrigeration space and temperature control." *The EHO has not been advised on the progress of upgrading with extra refrigeration & freezer space, or installing stand-up display units, or a small walk-in cooler. ** Please advise the EHO the status of of this ongoing Question and what the plan is for resolution.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Kitchen is properly supplied. * Upstairs Bar: Require paper towel and soap dispensers. Due to typical space constraints in a bar servery area, an alternative to a wall mount paper towel dispenser, is a towelette counter dispenser which can be conveniently placed anywhere in the bar area.
  3. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): This Question originally out of compliance April 20, 2022 to be addressed by re-opening this last Fall: "EHO highly recommends the Owner now consider planning for installing a small walk-in cooler and freezer, to help facilitate adequate storage space in one location, rather than using additional plywood built cooler boxes sitting in a dedicated area inside the rink area. This arrangement was temporary in nature; the facility use has increased with increased events necessitating proper refrigeration space and temperature control." The EHO has not been advised whether corrected or in the process of upgrading with extra refrigeration & freezer space, or installing stand-up display units, or a small walk-in cooler. * Please advise the EHO the status of of this ongoing Question.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Condiment cooler appears to cycle quite frequently into the 'defrost' cycles during busy use, so the temperature varies more consistently above 4° C (6.5° C). Adjust the unit, monitor with temperature log, and if not corrected today, move perishable foods into another cooler. Repair as required. *Last temperatures recorded in log book are in November, so return to temperature logs for all equipment, including the blue cold boxes located in the ice curling rink area., and 2 freezers in the curling rink storage room.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Require new, replacement quaternary ammonium test strips to monitor sanitizer strengths.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher temperature cycles are correct. *Quat dispenser has an airlock. There is very little sanitizing strength. This requires repair as soon as possible by your service contractor. Meanwhile, bleach will be required to sanitize utensils and food contact surfaces manually. EHO provided chlorine test strips and the Food Contact SurfacesCleaning and Sanitizing direction sheet for use with bleach until the Quat dispenser is repaired. **This problem indicates the importance to check daily the sanitizing strength of sanitizer in the pail and spray bottle to ensure it's correct at 200 ppm and the dispensing unit is functioning properly. EHO provided the daily sanitizing strength log for monitoring the manual disinfection. *Begin monitoring the upstairs service bar glass washer sanitizer strengths with chlorine test strips.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Rear storage white stand-up freezer door handle requires repair and is due for defrosting. General cleaning and sanitizing of equipment and doors is due.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. 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): *Obtain Quat sanitizer test strips to monitor correct strengths of 200 ppm dispensed by the Quat dispenser. Provided ware washing-dishwasher log to monitor high temperature sanitizing cycle.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Compartment sink splash edge requires a new silicone seal as it's separated. This will ensure wash water doesn't leak behind and onto the floor.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Update old version. Reviewed new templates version. EHO will provided electronic version by email.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Update as per new detergent and Quat dispenser at warewashing sink.
  6. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): -All coolers were at 4C or less **No thermometer in the front refrigerator by the entrance -Freezers were at less than -18C -Temperature records are being maintained for coolers/freezers -Discussed that thawing is done in advance in the fridge
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): -Quaternary Ammonia spray bottle and wiping cloth bucket both: 200-400ppm concentration. Test strips are onsite as well -Dishwasher rinse cycle: 71.9C measured with waterproof thermometer -Cutting boards stored in sanitary manner **Meat slicer: a bit of food debris noticed on it - this was cleaned/sanitized at time of inspection. Ensure meat slicer is cleaned/sanitized after every use and then taken apart to be sanitized fully at end of day(meat slicer is not used very much) **Tongs were stored on handle of the oven which is low and could come into contact with - tongs were moved at time of inspection
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): **Written food safety plan is currently not onsite at time of inspection
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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