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Vernon Sausage Co. Ltd.

2103 48 Ave Vernon BC V1T 3P9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Vernon Sausage Co. Ltd. has been inspected 10 times by Interior Health Authority since January 16, 2013. The most recent inspection, on April 25, 2025, found no infractions.

4 of 10 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: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on June 13, 2017. For example: 3 - Are proper cooling 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 2 times across 2 separate inspections, most recently on June 13, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 December 7, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on November 13, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on June 13, 2017. For example: 6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): High temp dishwasher rinse temp must be monitored and documented daily. Quats sanitizer dispenser must be tested and documented daily. NOTE overall a very clean and very well operated facility.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Unable to verify sanitizer test strips on site at time of inspection. Ensure strips are available to monitor concentration in spray bottles.
      • 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): High temperature dishwasher did not reach the minimum temperature of 71 degrees C at the dishes. After three runs, dishwasher temperature noted at the dishes was in the range of 64 to 68 degrees C. Electronic display show a wash temperature of 145 F and rinse of 177 F. Optimal range as shown on dishwasher indicate a wash temperature of 150-160 F and a rinse temperature of 180 - 195 F. Two of four spray bottles tested in the service area did not have adequate sanitizing concentration (200 ppm QUATs). These were refilled with pre-mixed solution in the dishwasher area and corrected during inspection (CDI).
      • 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.
  6. Monitoring

    3 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): A cooling log is required to ensure food is being properly cooled
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station only has hot water
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): There are no staff on duty that have FOODSAFE
      • F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Prep cooler measured at 9-11C at the time of inspection. Switch for the cooler had been accidently turned off - CDI Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. All other coolers measured at or below 4C at the time of inspection. Coolers had working, accurate thermometers at the time of inspection.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station in front deli was obstructed at the time of inspection - CDI Ensure that designated handsinks are unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): several items in open display cooler at 7C. Moved To another location. Cooler temp adjusted.
  10. Monitoring

    1 infraction

    • Are foods stored or displayed at proper temperatures?
      • Observation(s): soup must be stored at 60 *c or above
      • Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.

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