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Vernon Elk's #45

3103 30 St Vernon BC V1T 5E3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Vernon Elk's #45 has been inspected 6 times by Interior Health Authority since October 24, 2013. The most recent inspection, on April 2, 2025, found no infractions.

2 of 6 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: Cleaning and sanitizing and Protecting food from contamination.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 November 8, 2021. 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 2 times across 2 separate inspections, most recently on November 8, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 2 separate inspections, most recently on May 8, 2024. 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 across 2 separate inspections, most recently on November 8, 2021. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on November 8, 2021. For example: 1 Does the facility have proper monitoring supplies?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan is required for the facility.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan is required for the facility.
  4. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips have expired. Corrective Action: Obtain new chlorine test strips with a valid date.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: Observed soiled utensils and tray in storage area. Corrective Action: Wash and sanitize utensils and tray. If items are not in use, remove from the premises. F2.3D: Scented bleach being used to prepare sanitizer solution. This product is not suitable as a hard surface sanitizer for use in food premises. Corrective Action: Obtain 5.25% unscented household bleach for use as a sanitizer. Prepare 200 ppm chlorine solution using 5 mL (1 teaspoon) bleach per litre of water. Check concentration with test strips. Note: Mechanical dishwasher not activated at the time of inspection. Operator to ensure dishwasher achieves at least 82°C (180°F) as read on the digital readout during the sanitizing rinse cycle.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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): F2.5A: Observed grill scraper brush in poor condition with rusted bristles. Corrective Action: Discard brush. Replacements must be in good repair and made of smooth, non-absorbent, easy to clean material. F2.5B: Linoleum tile sections under the range are lifting from the ground to expose gaps and crevices between tiles. This area is prone to grease and debris accumulation. Corrective Action: Repair flooring so all tiles are sealed to eliminate gaps in floor covering. F2.5E: Loose countertop panels leaned against wall near cooking equipment. These items are not required for operation and obstruct cleaning. Corrective Action: Remove countertop panels from the kitchen area. Note: Clean dishware covered with cloth towels. Towels readily absorb moisture and residue and may re-contaminate dishware. Clean items used on a regular basis can be stored in a clean area with no cover material. Extra dishes intended for longer term storage can be kept in an enclosed cupboard or lidded container to prevent contamination and should be washed and sanitized again before use if visibly dusty/soiled or in storage for an extended period. Note: Identifying items no longer in use and reducing clutter in kitchen area is recommended.
      • 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.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F: Paper towel used to line surfaces in tall cupboard near cooking equipment. Paper towel has absorbed cooking oil and food residue from stored items. Corrective Action: Remove paper towel. Hard cleanable surfaces do not require lining material. Regularly clean and sanitize surfaces to remove food residue and contamination.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  5. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A Chemical test strips required to verify the concentration of chlorine sanitizer used with manual warewashing or in spray bottles. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (e.g. chlorine). Chemical test strips can be obtained from your chemical supplier. • Email a photo to EHO showing the proper 200 ppm concentration (1 tsp or 5 mL chlorine regular bleach (unscented, no fibre guard, no thickeners, etc.) to 1 litre water) for use in spray bottles and clearly showing the appropriate chlorine chemical test strips with an expiry date that has not passed for infraction resolution. F2.1B Accurate NSF certified probe thermometer required to verify internal food temperatures during cooking, reheating, cooling, and hot holding. ACTIONS REQUIRED: • Operator to obtain accurate NSF certified digital probe thermometer and email photo to Environmental Health Officer (EHO) clearly showing the NSF logo for infraction resolution.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D Chlorine bleach available onsite, however it is lemon scented so it is not considered appropriate for use on food contact surfaces. ACTIONS REQUIRED: • Operator to remove lemon scented bleach from kitchen and obtain a bottle of regular food grade chlorine bleach (i.e. unscented, no fibre guard, no thickeners, etc.) and email a photo of the regular chlorine bleach onsite to EHO for infraction resolution. • Operator to email a photo to EHO showing the proper 200 ppm concentration (1 tsp or 5 mL chlorine regular bleach (unscented, no fibre guard, no thickeners, etc.) to 1 litre water) for use in spray bottles and clearly showing the appropriate chlorine chemical test strips with an expiry date that has not passed for infraction resolution. • Manual warewashing chlorine sanitizer concentration is 100-200 ppm as verified using a chlorine chemical test strip. Chlorine sanitizer solutions must be at a maximum of 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the chlorine sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. DO NOT mix detergent and chlorine bleach (i.e. ensure rinsing thoroughly with potable water between washing with soapy water and sanitizing with chlorine bleach to prevent the creation of toxic chlorine gas fumes (mustard gas). F2.3 Observations: • High temperature dishwasher was not turned on at the time of inspection, so it was not tested to determine if it is capable of attaining the minimum required wash and final rinse temperatures for proper cleaning and sanitizing action. • The minimum warewashing temperature requirements for the mechanical high temperature (stationary rack) dishwasher is as follows : • 71 °C (160 °F) at the plate, • 66 °C (150 °F) during the wash cycle, • 82 °C (180 °F) during the sanitizing final rinse cycle at the manifold prior to spraying • The operator was aware of the minimum wash and final rinse temperatures and a written procedure for the dishwasher was posted indicating these temperatures, although no verification logs maintained.
      • 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): F2.5J Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Four fluorescent light bulbs were missing shatterproof covers in warewashing and kitchen entry areas. ACTIONS REQUIRED: • Operator to install shatterproof lights/covers on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Email a photo to EHO for infraction resolution.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3A-F No written food safety plan on site during time of inspection. Template Word document to be sent. ACTIONS REQUIRED: • Operator to write food safety plan and ensure it includes all potentially hazardous foods served onsite, identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review and infraction resolution. F3.3E It was observed that temperature verification logs were not up to date at the time of inspection, but were previously available for cold holding (cooler) only. Temperature verification logs are not being kept and maintained for hot holding, cooking processes, cooling processes, and reheating processes. ACTIONS REQUIRED: • Operator to ensure that temperature logs are kept on site for single cooler, hot holding procedures, and temperatures are recorded daily (when kitchen in use). Send a copy of the logs to EHO for infraction resolution. • Operator to verify all cooking, cooling, and reheating processes and record them in logs provided. Send a copy of the logs to EHO for infraction resolution. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly. It is understood that the kitchen is only used sporadically, so temperature logs should be kept for dates when the kitchen is in use.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4A-B No sanitation plan available on site during time of inspection. Template Word document to be sent. ACTIONS REQUIRED: • Operator to write sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution. F3.4A It was observed that sanitation logs were not being kept and maintained. Additionally, no dishwashing logs were being kept and maintained to verify proper operation of the mechanical high temperature dishwasher. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must use the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided. Send a copy of the logs to EHO for infraction resolution. • Operator to ensure high temperature dishwasher logs are kept and recorded daily (when in use) to verify the presence of adequate supply levels of all reagents, temperature of wash and final rinse cycles. Use templates provided.
  6. Monitoring

    1 infraction

    • 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The premises had undergone renovations without prior review and approval from the health department. The following changes were made : new lino flooring, removal of old counters and shelves to replace with new ones, new high temperature dishwasher. All changes were reviewed and observed to meet health requirements. For future reference, please contact your local health inspector to discuss renovation plans before altering the premises.

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