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Cherry Park

317 Winnipeg St Penticton BC V2A 8J9 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Cherry Park has been inspected 13 times by Interior Health Authority since March 2, 2017. The most recent inspection, on October 7, 2026, found no infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 7 times across 5 separate inspections, most recently on August 23, 2024. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on May 11, 2022. 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 May 11, 2022. 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 March 14, 2018. For example: 3 - Are proper cooling procedures followed?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 14, 2018. For example: 2 - Is the contact information the same?

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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Overall yes, however the fans in the walk-in cooler have dust accumulation. Dust particles can create the potential of cross contamination. -Ensure to remove dust, clean and monitor on a regular basis.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): ensure once bags of food are open in the dry storage area they are put in pest proof containers with a lid (jello and pudding bags)
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): ensure wiping cloths that are in use are stored in sanitizer solution at all times. if they are no longer in use they will need to be put in the dirty cloths bin under the sink
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): paper towel dispenser by the dry storage room is not able to consistently provide paper towels. dispenser keeps getting jammed and isn't able to produce full sheets all the time
  9. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): once bags of food are open they need to be placed in pest proof containers
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): towel wrapped with tape on the edge by the kitchen entrance needs to be removed. all surfaces need to be smooth and non-porous light cover in the back area has a hole, shatterproof light cover needs to be in place
  10. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): once bags of food are opened, they need to be stored in pest proof containers
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): ice machine needs a deep clean, green slime is starting to grow
  11. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Various areas within kitchen needed attention: -Far Corner surrounding pipe in floor - food debris which appears to have been here for a period of time indicates this area is not being effectively maintained/cleaned. Please send picture showing this has been cleaned. -Nozzles of coffee machine in kitchen need to be cleaned more effectively -Sanitizer Bucket w/ rag needs to be made available at all times while food is being prepared (this was made up during inspection). Operator had sanitizer in spray bottles labeled oxivir, please do not use this in the kitchen and use the approved QUATs dispenser -Back of line has not been cleaned, workers had stated they weren't sure if line could be pulled forward to clean. Grease + Dust build up along surfaces was evident -- presumably area is cleaned during professional cleaning service.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handsink adjacent to door leading to dry storage was not fully stocked with paper towel. Operator acknowledged concern but was still able to wash hands at another hand sink. Please ensure all handsinks are fully stocked at all times.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  12. Monitoring

    2 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Chilli prepared night before not cooled using best practices. Staff are aware of procedures.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F3.2 - Is the contact information the same?
  13. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): thermometer in stand up cooler is not showing accurate temperature, temperature is acceptable but new thermometer is needed
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quats spray bottle was only at 50ppm; ensure proper dilution is completed to obtain 200ppm wiping cloths are being used with a spray bottle, if cloths to be used it needs to be stored in a sanitizer solution; otherwise use paper towels with a spray bottle obtain test strips to determine concentration of sanitizer is at the proper concentration

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