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Vernon Upper Room Mission

3403 27th Ave Vernon BC V1T 1S2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Vernon Upper Room Mission has been inspected 18 times by Interior Health Authority since April 5, 2013. The most recent inspection, on September 2, 2026, found no infractions.

6 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food source, labelling and allergens.

The last 3 inspections in a row found no infractions. 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.

  • 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 10 times across 10 separate inspections, most recently on October 1, 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 4 times across 4 separate inspections, most recently on October 1, 2024. For example: 7 Are foods protected from contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on November 27, 2018. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 30, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 August 29, 2016. For example: 14 - Are the premises, 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.

18 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Walk in freezer near the serving bay was overpacked with frozen food items on shelves and on the floor. Food must be stored 6 inches off the ground to avoid contamination and should be organized according to best before date.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATs sanitizer was measured below 200 ppm. For adequate removal of contamination and sanitation of food contact surfaces, QUATs concentration must be maintained at 200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Onions observed being stored on the ground in the storage space. Corrective Action: Ensure that no food items are stored on the ground.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATs based sanitizer tested below 200 ppm at time of inspection. Corrective Action: Ensure that sanitizing solution is tested and changed frequently. QUATs sanitizer must be maintained between 200 - 400 ppm to ensure surfaces are being adequately sanitized.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips available onsite. Corrective Action: Obtain appropriate test strips for surface sanitizer. Ex. QT-40 test strips for quaternary ammonium solution OR Chlorine test strips for Bleach solution.
      • 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): Measured low ppm of sanitizer solution. Corrective Action: Ensure sanitizer solution is tested or changed daily.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All coolers must be monitored and documented daily. All sanitizers inc quats dispenser must be monitored daily with test strips and documented. High temp dishwasher must be monitored and documented daily.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher only reached 69C after multiple attempts . The min temp acceptable is 71C at the dish level with a recording thermometer.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dishwasher requires repair to ensure proper operation.
  8. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Logs must be maintained documenting daily cooler , hot holding and cooking temps. Logs must be maintained documenting daily sanitizer concentrations and high temp dishwasher rinse temp.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Do not store cardboard boxes of food items directly on the floor in the dry storage area. Its must be stored above the floor or in impervious containers.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure high temp dishwasher rinse temp achieves a min 71C at the dish level. Ensure that the quats dispenser is dispensing a min 200ppm quats solution and that it is tested and verified daily.
  9. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Un-inspected meat was found in the walk-in cooler that the facility kitchen uses. Do not store un-inspected meat in any coolers that are intended to be used for the storage of any foods for human consumption. Do not accept any foods for use that are not prepared in a commercial facility such as home made jams and similar items. NOTE : other food handling practices were very good. Ensure that all food items are complaint with allowable expiry dates regarding nutritional supplements and similar food products. Do not store food items directly on the floor in the dry storage area. Ensure items are stored above the floor or in impervious containers .
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure quats test strips are present on site and used daily to test and ensure concentrations of a min 200ppm. Ensure that the quats dispenser is tested and documented daily. High temp dishwasher rinse temp is documented daily.
  10. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher rinse temp was measured to be below 71C at the dish level. Repair dishwasher to ensure a temp above 71C at the dish level during the rinse cycle. NOTE : the quats dispenser was dispensing 200ppm quats solution as verified by test strips.
  11. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer spray bottles have only 50ppm of quats sanitizer present. All quats sanitizer solutions must have 200ppm present. DO NOT dilute sanitizer after the dispenser has dispensed the sanitizer in the spray bottles. Quats sanitizer dispenser must be tested and documented daily. NOTE : the quats dispenser was dispensing 200ppm of sanitizer. The high temp dishwasher was tested to be 74C during the rinse cycle = excellent High temp dishwasher rinse cycle is required to be monitored and documented on a daily basis.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Items in pails stored in the rear storage room have been sitting out for an extended period of time ie. longer than a week. The pails of items such as chilli were not going to be served to the public but were being stored at room temperature in the rear room. When opened the pails contained fruit flies and were an attractant to other pests. All potentially hazardous food items , such as chilli , must be stored in the cooler or discarded into the trash and the trash removed from inside the facility on a daily basis. Do not store items as such at room temperature even if they are not intended to be consumed. Bagged flour was being stored on the floor in the sorting room. Do not store such items directly on the floor. NOTE : overall food handling practices are very good : items are stored in covered containers and labelled and dated.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The door located near the sorting room must be kept closed at all times or a screen door is required to prevent the entry of pests. NOTE : overall sanitation and operation of facility is very good.
  12. Monitoring

    1 infraction

    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Drain from the 2 compartment sink to the grease trap was leaking significantly.
  13. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher needs to be tested and recorded daily High temp dishwasher is 76C Bleach is present in sanitizer spray bottles and verified by test strips.
    • 10 - Are foods from approved sources?
      • Observation(s): VACUUM PACKAGED FISH IN PACKAGES THAT STATE " SPORT CAUGHT FISH / NOT FOR RESALE" MUST NOT BE PREPARED OR DISTRIBUTED All food items on site must be inspected and approved for sale in BC BABY FOOD MUST NOT BE DISTRIBUTED PAST THE EXPIRY DATE
      • 10.1 - All foods on the premises must be from an approved source.
  14. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): A spray bottles labelled "sanitizer" in the dishwashing area had zero sanitizer present as verified by test strips. The other bottles labelled "sanitizer" in the food prep area had sanitizer as verified by chlorine test strips. The high temp dishwasher was excellent at 74.5 C
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A current food safety plan is required. Operator will be preparing the plan immediately.
  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

  17. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): WIPING CLOTHS AND SANITIZING SOLUTION FOR TABLE TOPS WERE IN VERY POOR CONDITION. Facility will be immediately changing to a spray bottle of sanitizer and linen cloths that will be used only once then laundered.
  18. Monitoring

    0 infractions

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