Barking Parrot Bar

21 Lakeshore Dr W Penticton BC V2A 7M5 · Restaurant - Food Service

14 inspections

1. MonitoringDec 15, 2025

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Kitchen will need a repainting. This will smooth out the surfaces and allow for them to be cleaned easier. Additionally, the brown wood counter and shelving behind the prep line that is being used for a coffee station must be replaced. The plastic surface has peeled and chipped off in many areas and much of the wood underneath has been ground away and is exposed. This is not considered non-permeable and easy to clean. I will follow up this spring.
2. MonitoringAug 11, 2025

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Cooler that is across from the salad cooler and next to the back screen door in the kitchen was holding foods around 11C. This cooler must be replaced or repaired and potentially hazardous foods must be stored elsewhere until the problem is rectified.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Fruit flies were noted in the bar area. Please ensure all sticky areas are cleaned and rinsed, there is no standing water (under mats, on the floor, etc.), all open alcohol bottles must be covered, remove garbage, pour bleach down the drains, and install sticky traps to catch the flies that are in the premise.
     • F2.2C The premises must be maintained free of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): The building is old and showing its age. Continued maintenance and updates are required to ensure the premise remains in good working condition. - Area behind dishwasher must be painted or covered. The steam and moisture from the dishwasher is rotting and allowing for mold along the paint and tile. - Holes in walls have exposed drywall. This was noted by the screen door in the back of the kitchen. - The HVAC system must be looked at and filters changed if needed. - The ceiling fan in the kitchen must be dusted and wiped clean. - The exposed and rotting wood at the bottom of the small walk in cooler must be covered and/or painted. This exposed wood is starting to rot and constant exposure to moisture will allow mold growth. - The flooring throughout the kitchen has the paint worn down from use over the years. There are areas where the cement is cracked and small patches chipped away. The floor must be either repainted or resealed as the cement is porous and has the ability to harbor moisture and bacteria. A smooth flooring will also make floor maintenance easier to deal with.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
3. MonitoringJun 7, 2024

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Cooler directly facing swinging door towards bar, and directly next to oven is reading temperatures closer to 10 degrees C. This cooler must be fixed or moved to a colder spot in the kitchen to allow cooler to keep temperatures at 4 degrees or colder. All potentially hazardous food must be removed and placed in other coolers that can hold food at colder temperature. Do not keep any potentially hazardous foods in this cooler for more than 4 hours.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Glass dishwasher in bar is not producing enough iodine to sanitize dishes. Staff must either use the dishwasher in the kitchen or have bucket with iodine solution in bar to sanitize the dishes. I will follow up on this on June 12, 2024.
4. MonitoringNov 8, 2023

   2 infractions

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Holes in ceiling tiles and walls must be sealed this winter. I will follow up in the spring (March/April) of 2024.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Warped or old ceiling tiles must be replaced or painted by spring (March/April) 2024. Walls must be painted and grouting redone behind the dishwasher and in the dishwashing area.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
5. MonitoringOct 26, 2022

   1 infraction

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): - Fruit fly infestation has been observed at the bar area. Sanitary practices have been significantly improved. Operator should discuss with ORKIN other measures that could be used to reduce infestation (e.g. fumigation).
6. MonitoringAug 4, 2022

   5 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): - Food contact surfaces were not properly sanitized. Operator must ensure that all food contact surfaces are washed with soap, rinsed with clean water, and sanitized using sanitizing solution at proper concentration levels. - An ice scoop was stored directly on ice used for drinks in the bar area. Operator must provide a container for an ice scoop storage.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Operator must provide QUAT test strips and Iodine test strips. Operator must train staff how to properly use test strips. Operator must provide thermometers to all refrigeration units. Operator must provide a probe thermometer to monitor internal cooked temperature of foods.
     • 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.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): - Fruit fly infestation was observed at the bar area. Operator must address fruit fly infestation by improving cleaning and sanitation practices at the bar area. All countertops, equipment, garbage containers, floors, floor drains must be deep cleaned and sanitized. More vigorous and frequent cleaning schedules must be introduced and followed for the next two-three weeks. Broken floor tiles must fixed and re-grouted to facilitated floor cleaning, to avoid decaying organic matter accumulation in between tiles, and to eliminate standing water conditions observed under the handwashing sink.
     • F2.2C The premises must be maintained free of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): - Concentration of QUAT sanitizing solution was undetectable using test strips. - QAUT dispenser pump station was not working. QUAT dispenser pump station is located in the Convention Centre kitchen. This station is used to refill sanitizing spray bottles. - Glasswasher located in the bar area failed to provide sanitizing action. A glasswasher sanitizer bottle was empty. Same infraction was observed during December 2, 2021 inspection. - Operator must fix the QUAT dispenser and calibrate it to ensure that the QUAT sanitizing solution concentration is no less than 200 ppm. - Operator must provide spray bottles containing QUAT sanitizing solutions to the bar area. - Operator must ensure that QUAT sanitizing solution in spray bottles is changed on a daily basis. - Operator must test the glasswasher on a daily basis using Iodine test strips. The iodine concentration should be no less than 25 ppm. - Operator must ensure constant supply of chemicals used by the glasswasher.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3C Clean in place warewashing procedures 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.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): The wall behind a dishwasher located in the kitchen has black mold and shows significant signs of deterioration due to wet conditions. - Operator must clean, fix, repaint the wall. Ceiling tiles and vents should be cleaned due to grease / dust build up. Missing tiles must be replaced. The door of a walk-in cooler must be cleaned and/ or repainted. A large single compartment sink located in the kitchen preparation area should be de-clogged. It was observed that this sink was used by staff for handwashing and equipment washing purposes. All spray bottles containing chemicals must be properly labeled.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
7. MonitoringDec 2, 2021

   3 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): Probe thermometer is required to monitor internal cooked temperature of foods.
     • F1.1B Internal cooked food temperatures must be verified by the operator.
   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Inserts in cold line should be not fully restocked during quiet periods unless food can be maintained below 4 degrees C. One option is to fill insert containers, store in main part of cooler and move into inserts just prior to meal service.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Glass washer sanitizer bottle empty, corrected at time of inspection.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
8. MonitoringMar 8, 2019

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Food contact surface chemicals must be property labelled - corrected at time of inspection. Floor surfacing has worn and needs to be redone Spray arm at warewashing sink is leaking
     • 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.
9. MonitoringSep 13, 2018

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Vent ducts above food prep areas need cleaning. Chef advised that a new clean wiping cloth is used once and then discarded to laundry. Option is to store wiping cloths in a sanitizer solution at all times when not in use. Ceiling tiles have absorbed grease and need replacement. Flooring is due for resurfacing.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
10. MonitoringSep 25, 2017

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Potentially hazardous foods (ie: seafood, pepperoni, chicken etc) measured at 6-11C in the sliding drawer coolers by the grill at the time of inspection. Operator stated that maintenance would be called to adjust units - CDI Monitor temperatures of potentially hazardous foods and take corrective actions as necessary. Ensure that refrigeration units can consistently maintain a temperature at or below 4C. Discard any potentially hazardous foods that have been stored in the DangerZone (4-60C) in excess of 2 hours. During the slow season, 1/2 the portion of foods in your inserts to reduce product loss.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Chemical solution used by worker as a sanitizer is not an acceptable sanitizer. Label states use for non-food contact surfaces. Do not use the solution. Dispose of the solution being used in spray bottles. Sanitizers must be the appropriate type and concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed. 2. Discussed cleaning and sanitizing procedures with Chef and Souschef onsite. Workers were combining cleaning and sanitizing steps. Do not mix sanitizer with soap/cleaners as they can interfere with the sanitizers efficacy. Use the following method to clean and sanitize food contact surfaces: - Remove dirt, grime, and food debris - Wash with cleaners/soap and hot water - Rinse with clean water - Sanitize with an approved sanitizer solution (QUATS: 200 ppm, bleach: 100 ppm -> 1/2 tsp bleach per L of water) with a contact time of at least 2 minutes. Bar glasswasher final rinse reached at least 12.5ppm Iodine at the time of inspection.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. There was a build-up of grime and debris in the bar beverage gun holders and nozzles at the time of inspection. Surfaces around the bar were sticky. Ensure that food contact surfaces, equipment, and utensil are cleaned, sanitized, and stored in a manner that removes and prevents contamination.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
11. MonitoringSep 13, 2016

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Potentially hazardous foods (ie: garlic butter) were being stored at ambient temperature in excess of 2 hours at the time of inspection -CDI Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. 2. Potentially hazardous foods (ie: seafood - shrimp, fish etc) measured at 8-11C in the sliding drawer cooler at the time of inspection. Instructed operator to move PHFs into an adjacent refrigeration unit that was able maintain a temperature below 4C at the time of inspection. Do not use the above mentioned drawer cooler to store potentially hazardous foods until it can consistently maintain a temperature at or below 4C. Discard any potentially hazardous foods that have been stored in the DangerZone (4-60C) in excess of 2 hours.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. There was a build-up of grime and food debris in the bar beverage gun nozzles and holders at the time of inspection. Ensure that food contact surfaces, equipment and utensils are cleaned, sanitized, and stored in a manner that removes and prevents contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. There was an accumulation of food debris, grease, and grime in the hard-to-reach areas by the grill area. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests and can contaminate other foods.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
12. MonitoringDec 1, 2015

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure the handwash station in the bar has liquid handsoap and paper towels.
13. MonitoringDec 10, 2014

    0 infractions

14. MonitoringNov 5, 2013

    0 infractions