Skip to content
Loading map…

II Vecchio Delicatessen Ltd.

317 Robinson St Penticton BC V2A 4M9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

II Vecchio Delicatessen Ltd. has been inspected 9 times by Interior Health Authority since August 13, 2013. The most recent inspection, on February 5, 2026, recorded 1 infraction.

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

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on May 11, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 2 separate inspections, most recently on May 11, 2023. 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 3 times across 3 separate inspections, most recently on September 10, 2019. 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 February 5, 2026. 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 4 times across 2 separate inspections, most recently on August 22, 2017. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

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

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At the time of inspection, a separate hand washing basin was not observed on site. Ensure that a separate hand washing basin is installed. Follow up date: March 7, 2026.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - walk-in cooler at 5C - possible air flow restrictions due to storage - prep cooler measured at 10C at end of lunch rush - please maintain temp log for this cooler
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - please have accurate thermometers for your coolers - esp. the walk-in and the prep cooler
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - walk-in cooler fan needs cleaning - recommend checking the evaporator unit for any air flow restrictions and proper functioning
  4. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - sanitizer not at effective concentration; please make fresh solution at least every week and checked daily
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - need protective paper towel dispenser in staff washroom
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please have a copy of all FoodSafe certificates for your staff
  5. Monitoring

    4 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please have sanitizer readily available throughout your food preparation /service times
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - proposed renovation still progressing; please send floor plan to this office for approval when it has been finalized
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please have your food safety plan readily available for review
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please have your sanitation plan readily available for review
  6. Monitoring

    7 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): - soup observed to be passively cooling on stove and reading 35°C; soup appears to have been sitting for about 1.5-2.0 hrs. Please drive the temperature of this soup down in an ice bath immediately. Safe cooling practice is to cool to 20°C within 2 hrs and then to 4°C in another 4 hrs - recommend using an ice bath as part of your regular practice as times become less critical using this very effective method.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - please ensure your refrigerated stock is not stored at ambient temperature for too long
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please ensure spray sanitizer is tested daily for appropriate concentration and bucket of sanitizer is made/tested frequently throughout day using appropriate test papers.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - deli ingredients (lettuce, pickles, tomatoes, etc.) need to be in food grade containers preferably with lids - small bar fridge needs cleaning
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - operation appears to need more cooler space; please look into increasing your cooler space or reducing the volume of product you are carrying
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure the safe your handling of the sandwich deli ingredients is addressed in your food safety plan
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Maintenance equipment was moved from near the food to the office area.

Nearby inspected facilities

Own this business? Add a badge to your website