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Wedge Cheesery

3026 30th Ave Vernon BC V1T 2B9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wedge Cheesery has been inspected 4 times by Interior Health Authority since April 19, 2022. The most recent inspection, on September 9, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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 3 times across 3 separate inspections, most recently on September 9, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 9, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 across 2 separate inspections, most recently on November 28, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 28, 2024. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 November 28, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Inadequate sanitation of the clean item dish rack and one cutting board. Corrective Action: Clean and sanitize the dish rack, adjacent items/work areas, and the cutting board. Inspect equipment after dishwashing to ensure the process was effective. F2.3D: Sanitizer solution in one spray bottle was tested above 500 ppm Quat residual. Corrective Action: Prepare Sanex sanitizer at 200 ppm Quat as per the product label. Verify with test strips.
      • F2.3B Manual dishwashing procedure 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: Paper towel is not available at the hand sink. Corrective Action: Refill the dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Observed variable temperatures in the display coolers (3-7°C). One unit is overstocked. Corrective Action: Adjust or service the coolers so they maintain food at 4°C or colder in all sections. Reposition or reduce stock as needed to enable proper airflow. Monitor and record temperatures at least twice daily.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • 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): F1.6B: An unlabeled jar of red peppers was stored onsite for a long period. This product is unfit for consumption due to unverified processing and extended holding. Corrective Action: Discard the product. Label and date any specialty food that is not easily identifiable. Cheese with visible mould is being stored until the supplier can accept the return.
      • F1.6B All food on the premises must be fit for human consumption.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5D: One spray bottle is unlabeled. Corrective Action: Label the bottle to identify its contents. Continue to replace wiping cloths every 2 hours, or more often as needed. In-use cloths should be immersed or saturated in sanitizer solution.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Sanitizer solution in the warewashing sink was measured at 100 ppm Quat residual. Corrective Action: Prepare and maintain sanitizer solution at 200 ppm Quat residual. Verify with test strips. Drain and replace the solution every 2 hours or when tested below the required concentration. Continue to follow the manufacturer instructions for dilution. F2.3D: Dry cloths are used to clean the espresso machine steam wand. An adequate sanitizing procedure is not in place. Corrective Action: Keep a wiping cloth immersed in sanitizer solution at 200 ppm Quat at the espresso machine OR saturate a reusable cloth or clean paper towel with sanitizer solution for use on the steam wand, and discard or launder after each use.
      • F2.3B Manual dishwashing procedure 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.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food stored in steel domestic fridge measured at 7°C. Corrective Action: Transfer cheese to an alternate cooler at 4°C or colder. Adjust, repair or replace the fridge so food is maintained at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Absorbent cloths stored in the dishwashing area, intended for hand wiping. Cloths support bacteria and can re-contaminate hands on contact. Corrective Action: Launder cloths. Wash hands when soiled or changing tasks: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with single-use paper towel • Turn off taps using paper towel Cloths intended for sanitation while operating must be immersed in sanitizer solution. Soak cloths for at least 30 seconds to eliminate bacteria between uses. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration (200 ppm).
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 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): F1.6A: Observed pickles stored in an unlabeled bag. Operator unsure of product origin. Corrective Action: Discard pickles. All food stored onsite must be from an approved source.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: Thermometer in steel domestic fridge is inaccurate. Corrective Action: Discard or remove broken thermometer from the premises. Obtain new NSF certified refrigerator thermometer and place inside the unit. Discard old test strips with discolouration and no comparator insert. Other Quat strips have expired. All chemical test strips should be within the manufacturer expiry. Store in a cool, dry place.
      • 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): F2.3D: Sanitizer solution in spray bottle measured at 400 ppm Quat residual. Corrective Action: Discard solution. Prepare new solution at 200 ppm Quat according to manufacturer instructions.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

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