Bufflehead

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

12 inspections

1. MonitoringDec 15, 2025

   0 infractions

2. MonitoringAug 11, 2025

   0 infractions

3. MonitoringNov 8, 2023

   0 infractions

4. MonitoringAug 22, 2022

   3 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Operator must provide spray bottles containing QUAT sanitizer at 200 ppm.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Operator requested an extension for completing the Food Safe Plan.
     • 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): Operator requested an extension for completing the Sanitation Plan.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
5. MonitoringAug 10, 2022

   4 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Operator must provide spray bottles containing QUAT sanitizing solution at 200 ppm concentration. All spray bottles must be labeled. Sanitizing solution should be changed daily. Re-fill station is located at Convention Centre kitchen.
     • 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): Operator must install a liquid soap dispenser.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Operator must develop written Food Safety Plan. A copy should be emailed to the health inspector.
     • 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): Operator must develop written Sanitation Plan. A copy should be emailed to the health inspector.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
6. MonitoringDec 17, 2021

   0 infractions

7. MonitoringAug 20, 2019

   2 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Ice intended for consumption must be stored in a sanitized container and covered. The ice scoop handle must be stored in a way that the ice is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Blender jugs must be properly sanitized . Refer to Starbucks Sanitation plan. Staff need training on sanitation procedures and chemicals.
8. MonitoringSep 25, 2017

   3 infractions

   • F1.3 - Are proper cooling procedures followed?
     • Observation(s): 1. Cooked rice was being cooled at room temperature. Measured temperature at 25-27C. Worker stated that it had been left out in excess of 2 hours - CDI Worker voluntarily discarded product. Ensure that foods are cooled as rapidly as possible in an approved manner (60-20C within 2 hours and from 20-4C within 4 hours). Portion batches into shallow pans (using an ice bath or cooling wand for liquid products) to facilitate rapid cooling.
     • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): 1. Frozen meats were being thawed at ambient temperature - CDI Do not thaw frozen foods at ambient temperature as this can allow pathogens and/or their toxins to rapidly multiply. Ensure that foods are thawed using one of the following methods: - Under cold running water; - In a cooler overnight; or - As a part of the cooking process, provided that it is heated to 74C within 2 hours. Refrigeration units measured at or below 4C at the time of inspection. Reminder: Portion out amounts of potentially hazardous foods needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours.
     • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • 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. High temperature dishwasher reached at least 72C at the plate at the time of inspection.
     • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
9. MonitoringSep 13, 2016

   3 infractions

   • 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 debris in the hard-to-reach areas of the meat slicer at the time of inspection -CDI Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. 2. Cutting boards had deep worn grooves at the time of inspection. Replace any cutting boards that show signs of wear and tare as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods. 3. There was a build-up of food debris and grime in the hard-to-reach areas of the "2nd" walk-in freezer at the time of inspection. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests. High temperature dishwasher reached at least 72C (plate level) at the time of inspection.
     • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • 9 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Flytraps were being hung directly over a processing area at the time of inspection. Remove and relocate the fly trap. Ensure that it does not hang over food processing areas to prevent contamination of foods.
     • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
   • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): The dishwasher final sanitizing rinse temperature was not being checked and recorded. The final sanitizing rinse temperature for the dishwasher must be checked and recorded at least daily. The dishwasher must be able to achieve a final rinse temperature of 82C (at the gauge) or 71C (at the plate).
10. MonitoringJul 29, 2014

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Cooked burgers in walk-in cooler discarded as they were not covered. Ensure all foods are kept covered, and dated.
      • Foods must be covered to protect from contamination.
11. MonitoringJul 18, 2014

    0 infractions

12. MonitoringNov 27, 2013

    0 infractions