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China Palace

1933 Main St Penticton BC V2A 5H5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

China Palace has been inspected 9 times by Interior Health Authority since October 19, 2018. The most recent inspection, on June 18, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The last 2 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.

  • 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 6 times across 4 separate inspections, most recently on April 8, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 3 separate inspections, most recently on December 28, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 19, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on April 16, 2021. For example: 2 Are proper pest control measures in place on the premises?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on December 28, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must provide a waterproof thermometer to be able to measure the hot water temperature cycle of the mechanical dishwasher.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator must repair mechanical dishwasher to ensure the hot temperature sanitizing cycle temperature above 71C Bleach solution at 200 ppm
  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Paint peeling on outside of duct above stove. -Ensure to remove paint peels, so that surface is smooth and easily cleanable.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Issue carried over since 2020: Freezers packed full, chest freezers and walk in freezer. Air must be able to circulate within the freezer and space is needed to allow for proper product rotation • Reduce amount of frozen products ordered to facility or increase freezer capacity
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Bucket of sprouts by stove, large containers of cut vegetables on counter, both approximately 10°C • Potentially hazardous foods, which include cut vegetables and sprouts, are to be stored at or below 4°C Note: All hot held food above 60°C
    • F1.7 Are foods protected from contamination?
      • Observation(s): A few containers of food in preparation cooler were being stored on top of each other, uncovered • To prevent contamination of foods, ensure foods are covered
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Grease build up above/behind stove. Hood vent is due to be serviced this month - operator stated that the technician has been called Walk-in cooler shelves require cleaning. Walk-in cooler fan dusty • Clean grease build up and ensure hood vent is serviced • Clean shelves and fan in walk-in cooler
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Issue carried over since 2020: Freezers packed full, chest freezers and walk in freezer. Air must be able to circulate within the freezer and space is needed to allow for proper product rotation • Reduce amount of frozen products ordered to facility or increase freezer capacity
  6. Monitoring

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3: Large, deep container of fried food that had been just placed on the counter (was measured to be above 60°) was cooling on the counter. Operator stated it stays out there for ~20mins, rotated within the container and then put into the cooler Corrective Action: • Cool foods in shallow, smaller containers. Monitor process to ensure food is cooled according to the cooling curve requirements: 60°C (140°F) - 20°C (68°F) in no more than 2 hours and 20°C (68°F) - 4°C (40°F) in no more than 4 hours
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Screen doors had small gaps under door and on sides of door Corrective Actions: • Install door sweeps and weather stripping to eliminate gaps
      • F2.2B The premises must be protected against entry of pests.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Issue carried over: Freezers packed full, chest freezers and walk in freezer. Air must be able to circulate within the freezer and Corrective Action: • Reduce amount of frozen products ordered to facility or increase freezer capacity
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: No Food Safety Plan was available onsite Corrective Actions: • Ensure Food Safety Plan is always available onsite
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.3: No Sanitation Plans was available onsite Corrective Actions: • Ensure Sanitation Plan is always available onsite
  7. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.7 Are foods protected from contamination?
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  8. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Door at the back left open for long periods of time with no screen door
  9. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Large trays of food cooled at room temperature with no monitoring process
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher at a minimum of 71°C on plate surface Food contact surfaces are not regularly cleaned and sanitized.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frozen meats are thawed in water that has reached room temperature

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