Creperie Ooolala
84-52 Front St Penticton BC V2A 1H2 · Restaurant - Food Service
Inspection summary
Creperie Ooolala has been inspected once by Interior Health Authority, on September 28, 2026. The most recent inspection, on September 28, 2026, recorded 2 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.
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 once on September 28, 2026. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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 once on September 28, 2026. 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.
1 inspection
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure sanitizer strips are available for the Quat sanitizer in use. Chlorine test strips are available for the dishwasher.
- 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): Food debris build-up behind /under equipment (in particular under the dish pit.) Clean these areas regularly. Move equipment/containers out of the way to clean thoroughly. Ensure that staff personal lunches are stored separate from foods meant for the public (e.g. in a dedicated staff fridge or labeled shelf within a fridge). Keep food containers/bottles stored off of the floor. Aim for at least 6 inches off the floor. Fries/hashbrowns are located next to handwashing sink. Water may splash on to these items. Find an area further away to store these foods. When drying hands at the handwashing sink, water from wet hands may drip onto where water jugs are stored. In the long term plan to move the paper towel dispenser closer to the sink. Uncovered ice cream in bowl in small freezer - reminder to cover foods in storage.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
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