Why you should buy food only from approved vendors

Approved food businesses operate under a valid permit or approval issued by IH. EHOs work closely with food operators across the region to help ensure food sold to the public is safe to eat.

“For approved facilities we do a review to ensure food safety standards are met,” Marion explains. “We check for proper hand-washing stations, ensure everything is cleaned and sanitized, verify cooking and cooling temperatures, and confirm food is stored safely after preparation.”

By contrast, unapproved food businesses often operate out of homes or unapproved kitchens spaces, including garages or other makeshift kitchen areas in the backyard of private homes.

Reported complaints span from baked goods, catered meals and a variety of other food items, including both frozen and ready‑to‑eat products. Some of the food was prepared in unsanitary conditions.

Food prepared in unapproved settings may not meet safety standards and carries a higher risk of foodborne illness due to improper handling, storage or preparation.

“If you’re doing this in your garage or personal kitchen, there’s what we call an incompatible use,” Marion says. “They may have kids and pets around, for example. There’s no oversight to prevent cross-contamination, maintain cleanliness standards, or ensure proper temperatures are met for cooking, cooling and storage.”

• No visible operating permit: Restaurants must display a valid Interior Health operating permit where customers can easily see it. If there’s no permit posted, it may not be licensed.
• Food sold from a private home or residential space: Be cautious of food being prepared or sold from private homes, apartments, garages or townhomes. These locations are typically not approved for commercial food preparation.
• Sales promoted mainly through social media: Unlicensed vendors often rely on social media posts, private messages or group chats to sell food.
• Limited or unclear business information: A lack of a business name, physical address or contact information can be a red flag.
• No inspection history available: Licensed food establishments have inspection reports available to the public. If you can’t find any inspection information, the vendor may not be approved or inspected.

IH emphasizes education over enforcement.

“We want to ensure small businesses have the support they need to operate without posing a risk to the public,” says Marion.

“Ultimately, the reason a health inspector exists is to prevent public health hazards. In rare cases of extreme risk, stronger actions may be taken, but our goal is to help businesses get permitted and operate safely.”

Learn more about food premise licensing, inspection reports or how to report a concern.

You can also contact your local Health Protection office for more information.

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