II Vecchio Delicatessen Ltd.
317 Robinson St Penticton BC V2A 4M9 · Restaurant - Food Service
9 inspections
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- 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
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- 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
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- 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
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- 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?
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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.
- 15.3 - Are foods protected from contamination and/or cross contamination?