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FITZbistro

697 Hwy 97 S Peachland BC V0H 1X9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

FITZbistro has been inspected 3 times by Interior Health Authority since June 20, 2019. The most recent inspection, on May 26, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 June 20, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 20, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on June 20, 2023. 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 once on June 20, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 20, 2019. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glasswasher for the dining area did not achieve sanitizing temperature during the first 2 run cycles. Dishwasher achieved adequate sanitizing temperature (72°C) after 3 cycles. Pleas ensure that staff routinely run the dishwasher through a minimum of two cycles prior to using the dishwasher for sanitizing glassware until a service technician can be retained to make adjustments necessary to ensure adequate sanitizing temperature is routinely achieved. Sanitizer Concentration was measured slightly above 400ppm. quaternary ammonia sanitizers should be maintained between 200-400ppm to ensure adequate sanitizing action, concentrations exceeding 400ppm can leave a residue that may contaminate foods. Please ensure sanitizer concentrations are measured regularly to ensure proper concentrations are maintained.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed cooking utensils stored in sanitizer solution. Storing utensils in sanitizer solution is not recommended. Utensils stored within sanitizer may transfer a chemical residual which can contaminate food, this storage procedure also may not be sufficient to eliminate pathogens of concern and result in foodborne illness. Cooking utensils should be stored where they are protected from cross contamination, and replaced frequently.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink beside the cooking line was not accessible at time of inspection. Operator indicated that this handwashing sink is not used as there is another nearby. Upon further inspection of the facility EHO became aware that no there is no dedicated handwashing sink is located behind the bar for service staff. Please ensure that a handwashing station is provided for service staff, ideally this should be located near or on the end of the pass through in the kitchen. Provide EHO with update proposal indicating how and when a handwashing station can be made available for the service staff.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A copy of the Food Safety Plan (FSP) must be maintained onsite at all times. Provide EHO with a copy of the FSP for review and provide pictures confirming that the FSP is onsite to resolve this infraction.
  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Chipotle sauce with eggs/dairy observed covered at 20deg.C within a refrigerator - this product had been recently prepared and also contained raw egg. Prep table refrigerator at the outside pizza kitchen was not being loaded as designed in the upper section (ie. a number of inserts were missing).
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Raw/unpasteurized egg used as an ingredient in a ready to eat chipotle sauce without a cook step.
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The main kitchen dishwasher final rinse temperature was measured at 60deg.C "at the dish" at the time of inspection. The final rinse guage also indicated 60-62degC. for three cycles tested. A properly mixed and labelled sanitizer solution was not available in the main kitchen for routine use on food contact surfaces/counters, etc.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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