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Cibo & Vines Ristorante

5842 Beach Ave Peachland BC V0H 1X7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cibo & Vines Ristorante has been inspected 4 times by Interior Health Authority since January 7, 2020. The most recent inspection, on December 5, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on December 5, 2025. 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 2 times across 2 separate inspections, most recently on December 6, 2024. 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 December 6, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on December 5, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on December 6, 2024. For example: 1 Does the facility have proper monitoring supplies?

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.

4 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Observed several plastic spatulas with extensive chipping or cracking. Once utensils begin to chip or crack, bacteria can hide in the damaged areas. 2) Observed the lighting fixture in the walk-in cooler to be missing a protective cover. Please provide a protective cover for the fixture or replace the current bulb with one that is shatterproof.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator is to provide a copy of the facility's Food Safety Plan. This is a repeat infraction, also observed on November 1, 2019, January 7, 2020, February 8, 2022, and December 6, 2024.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips were available on-site for the mechanical dishwasher. Chlorine test strips are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Send a photo of the chlorine test strips to the EHO once they have been obtained. Observed QUAT test strips on-site to be expired. Expired test strips may no longer be accurate in assessing the concentration of the sanitizer. Send a photo of the QUAT test strips to the EHO once they have been obtained.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed two sanitizer bottles in the kitchen containing QUAT at a concentration of 0ppm. QUAT sanitizer must be maintained at a minimum concentration of 200ppm to effectively sanitize surfaces.
      • 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): Observed that both customer washrooms and two handwashing sinks in the kitchen/server area did not have hot water. Hot water is necessary for proper handwashing and to prevent the spread of harmful bacteria and viruses. The operator is to develop a plan to ensure hot water is consistently supplied to the building.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  3. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed uncovered raw meatballs and raw hamburgers in the walk-in cooler stored above ready to eat foods. Raw proteins should be stored on lower shelves to prevent the contamination of ready to eat foods from leakage. Observed insert of egg mixture in the prep cooler left uncovered with utensil left inside. Staff indicated that the egg mixture is held in this manner all day. When utensils are reused and stored in food products they can lead to contamination.
      • F1.7A The operator must ensure that all food on the premises 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): Accumulation of food particles and residue observed in hard to reach areas beneath shelving in the walk-in cooler and between/beneath equipment on the cooking line.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cutting boards appeared stained and worn at time of inspection. When cutting boards become worn and grooved they can harbor pathogenic bacteria in the uneven surfaces. Cutting boards in worn condition can no longer be properly sanitized and may lead to cross contamination of products prepared upon them.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towels available at the handwashing sink in the kitchen at time of inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
    • F2.1 Does the facility have proper monitoring supplies?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?

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