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Vernon Yacht Club

7919 Okanagan Landing Rd Vernon BC V1H 1H1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Vernon Yacht Club has been inspected 8 times by Interior Health Authority since April 26, 2013. The most recent inspection, on March 27, 2025, recorded 2 infractions.

3 of 8 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, Protecting food from contamination and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on January 26, 2023. 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 3 times across 2 separate inspections, most recently on January 26, 2023. 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 2 times on November 20, 2015. For example: 3 - Are proper cooling procedures followed?

  • 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 May 5, 2017. For example: 2 - Is the premises free from a pest infestation?

  • 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 November 20, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

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.

8 inspections

  1. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No Food Safety Plan was available onsite.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan was available onsite.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  2. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): *Chlorine test strips required to ensure correct sanitizing strengths monitored for the dishwasher, bar glasswasher and spray bottle mix. If you transition to a Quaternary ammonium product from your chemical supplier, obtain Quat test strips. *Obtain National Sanitation Foundation (NSF) thermometers for accuracy. Install in all coolers and freezers for redundancy to ensure equipment gauges are correct. Also, ensure an instant read digital probe thermometer is NSF, *The pizza hot hold oven, when used, requires a hot-hold NSF thermometer.
      • 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): *Spray bottle with bleach, and the pre-mixed large supply bottle has little or no chlorine concentration. Ensure correct strength with test strips. Mix fresh daily to 200 ppm. The low temperature dishwasher sanitizing strength checked at the minimum of 50 ppm. Good. Also monitor the bar glasswasher (not in operation at time of inspection). Dishwasher, glass washer and sanitizing spray bottle monitoring log provided. Maintain daily as discussed.
      • 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): Note the Comments. Also, the return air vent filter located directly above the food preparation area is due for replacement.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Reviewed requirements. Provided the Food Safety Plan templates for completion. Ensure all staff and new staff review and follow the Plan. Update the plan for any change in menu items, as it's a 'living' document requiring review and updates.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Reviewed requirements. Provided the Sanitation Plan template for completion. Ensure all staff and new staff review and follow the Plan. Update the plan for any change in chemical use, as it's a 'living' document requiring review and updates.
  3. Monitoring

    0 infractions

  4. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed ice scoop and bottle of tomato juice stored on the ice in the ice sink at the bar area at time of inspection. Ice is considered a ready-to-eat food. Contamination from the ice scoop handle and the outside of the juice container can get onto the ice when stored in the ice sink. Actions required: • Operator must not store items on the ice used for drinks. Store the ice scoop in a separate container and place beverages in cooler or designated container filled with ice if they require cooling. Please send a photo of ice sink without items stored inside to the Environmental Health Officer (EHO) for infraction resolution.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No NSF certified thermometers inside the walk-in cooler and walk-in freezer. Using the digital temperature gauge on the outside of the walk-in cooler and freezer is not adequate for temperature verification as they can easily lose calibration or malfunction. Actions required: • Operator to ensure all coolers and freezers have an NSF certified thermometer inside. Please send a photo of NSF certified thermometers inside walk-in cooler and freezer to EHO for infraction resolution.
      • 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): Observed containers of food placed directly on the floor of the walk-in freezer. This could allow contamination to easily fall into foods and prevents proper cleaning under the containers. Additionally, placement of food containers directly on the floor can allow for contamination from the bottom of the containers to transfer to food contact surfaces when containers are taken out and placed on counters. Actions required: • Operator to ensure all foods are stored off the floor to prevent contamination of foods, food containers, and subsequently food contact surfaces.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan could not be located onsite. Chef was not in at time of inspection and bar manager does not know where her documents are. Actions required: • Operator must keep Food Safety Plan onsite at all times and ensure staff have access to it for reviewing food safety procedures.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan could not be located onsite. Chef was not in at time of inspection and bar manager does not know where her documents are. Actions required: • Operator must keep Sanitation Plan onsite at all times and ensure staff have access to it for sanitation procedures.
  5. Monitoring

    4 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): **Evidence of rodent droppings present in various spots in kitchen(under dry storage in kitchen, under grill, etc) **A fly was also noted in the kitchen at time of inspection
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): -Glasswasher: rinse greater than 50ppm chlorine concentration. Chlorine test strips are onsite -Dishwasher: rinse was greater than 50ppm chlorine concentration -Hydrogen peroxide sanitizer onsite - test strips are onsite as well, tested hydrogen peroxide in spray bottle and it was over 550ppm. They are following the manufacturers instructions for mixing. **Meat slicer had food debris noted on it - discussed with food handler that the slicer is broken apart right after use. Removable parts are run through the dishwasher. The rest is clean in place with sanitizer. Discussed that sanitizer should be left on food contact surface for a minimum of 2 minutes prior to wiping off sanitizer with paper towel. **Various bowls and plates in a box were noted on the floor under stainless steel shelf at time of inspection **Knives are stored in a knife block - this is not the best way to store knives in the kitchen as there is the potential that dirty knives would be put into the knife block and it is impossible to clean the grooves
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): **Daylight visible underneath the doors to the kitchen
      • F3.4L - The premises must be protected against entry of pests.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): **Written sanitation plan is not onsite at time of inspection
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    4 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): -Soups are being left out at room temperature for more than 2 hours at room temperature to cool -Leftovers are only used once
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Produce/vegetable cooler with whole fruits and veges as well as cut fruits and veggies does not have a thermometer. Additionally, the small cooler with the creamers in the bar does not have a thermometer. Temperature records are being done, mentioned that the actual temperatures should recorded(not just a check mark) as that information would be valuable to know to be able to determine any trends with temperatures.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher: rinse had greater than 50ppm Chlorine Glasswasher: rinse had greater than 50ppm Please ensure there is a sanitizer solution(ex. a 200ppm bleach solution) onsite while operating, provided "food contact surfaces must be cleaned and sanitized poster" at time of inspection. Other food grade sanitizers include: Quaternary Ammonia or Hydrogen Peroxide.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Bar hand sink does not have liquid soap in a dispenser or single use paper towel
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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