Skip to content
Loading map…

Vernon Sausage

810 Waddington Dr Vernon BC V1T 8T3 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Vernon Sausage has been inspected once by Interior Health Authority, on February 25, 2025. The most recent inspection, on February 25, 2025, recorded 2 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

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.

  • 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 February 25, 2025. 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 February 25, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

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.

1 inspection

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2: The ambient temperature of the packaging room was reported at 6°C by the onsite monitoring system. This exceeds the limit of 4°C as confirmed by the operator. Ongoing system maintenance may be a contributing factor. Records indicate that internal product temperature is at 0-4°C, good. Corrective Action: Adjust or service refrigeration systems as required so the packaging room is maintained at 4°C or colder, in compliance with the HACCP program.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5: Observed one employee washing gloved hands. Corrective Action: Discontinue this practice. Change disposable gloves when they are contaminated and after a maximum of 2 hours. After discarding used gloves, wash hands before donning a new pair. Retrain staff as required. Hot water used to rinse hands during sausage production must be replaced at least every 2 hours. Spraying sanitizer onto gloved hands is only acceptable if it is infrequent and does not introduce chemical contamination. Neither measure is considered a substitute for proper handwashing or glove changes.

Nearby inspected facilities

Own this business? Add a badge to your website