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Vernon Lions Club Mobile Kitchen

4280 24 Ave Vernon BC V1T 1M2 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Vernon Lions Club Mobile Kitchen has been inspected 4 times by Interior Health Authority since April 15, 2015. The most recent inspection, on May 12, 2025, found no infractions.

1 of 4 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, Food temperature control and Handwashing and staff hygiene.

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 once on July 20, 2022. 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 once on April 4, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 April 15, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 once on July 20, 2022. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 20, 2022. For example: FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary 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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Using personal unpermitted well water for mobile unit potable water. Corrective Action: Fill up potable water tank with municipal water or from an approved water source. OR have the private well permitted for Food Establishment use.
      • F1.4B Water supplied to the facility must be potable.
    • FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Inform of potable, hot, and waste water tank sizes.
      • FMV1.2D Potable water tanks and wastewater holding tanks must be adequately sized for the type of mobile.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available. Corrective Action: Obtain appropriate sanitizer test strips for surface and dishwashing sanitizer. Ex. Chlorine test strips for bleach sanitizer. Concentration of 100 ppm = 5 ml of 5.25% bleach to 1 L of potable water. Ensure all cooling equipment has internal thermometers for monitoring. Ensure temperature logs are maintained.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Rinsing cloths with soapy water between use. Corrective Action: Submerge wiping cloths in sanitizer solution for at least 30 seconds between tasks. Test or change sanitizer solution at least every 2 hours or when visibly dirty to ensure proper concentration. Placing cloths in sanitizer in between uses will limit the growth of pathogenic microorganisms.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Current decal available. No permit available. Corrective Action: Find or replace Operating Permit. Contact Vernon Admin (contact in email) to inquire about new permit.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  3. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ensure all coolers are maintained below 4C when unit is in operation.
  4. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): The handwash basin had soap and paper towels present however the hot water was not not working as the hot water tank was not activated at time of inspection.

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