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It's All Greek To Me

142 Kendall Cres Penticton BC V2A 2S8 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

It's All Greek To Me has been inspected 17 times by Interior Health Authority since September 12, 2013. The most recent inspection, on July 1, 2026, found no infractions.

9 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

The last 5 inspections in a row found no infractions. 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.

  • 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 4 times across 4 separate inspections, most recently on June 1, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 5, 2015. For example: 15 - 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 5 times across 3 separate inspections, most recently on August 30, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on August 30, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 June 1, 2018. 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.

17 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • 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?
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Betty-Jean Walls' FS1 Cert expired on July 29, 2018; Dean Walls holds a certificate issued by Probe It ( equivalent to BC FOODSAFE). His cert. is valid until Aug 2028.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator was not on site during the inspection. Please have available a copy of a valid FoodSafe or equivalent certificate of at least one employee who is present when the operator is absent.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B- Container of sour cream left out at room temperature at time of inspection and was measured to be at 17°C (63°F). Cut vegetables on prep table were measured to be at 16-18°C (61-64°F) at time of inspection. Please ensure that potentially hazardous food is stored at 4°C (40°F) or below, or if storing at ambient room temperature, that food is discarded after 2 hours. The danger zone, 4°C (40°F) - 60°C (140°F), is where pathogens grow and multiply the best and may lead to foodborne illnesses when consumed.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A-No sanitizer test strips available onsite at time of inspection. Sanitizer test strips are necessary to ensure that sanitizer concentration used is at 200 ppm in the spray bottle. Actions required: • Operator to obtain appropriate sanitizer test strips for sanitizers used onsite to allow for measurement of the sanitizer concentrations.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  12. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available on site. Please have a current Food Safety Plan available onsite at all times. This plan should include all menu items and daily specials.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not available on site. Please have a current Saniatation Plan available onsite at all times. This plan should include the cleaning requirements and schedules for all equipment and utensils.
  13. Monitoring

    1 infraction

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Sausages and perogies measured at 40-45C at the time of inspection. Operator stated that items had just been placed into unit - CDI Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
  14. Monitoring

    0 infractions

  15. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): -peeled garlic was out at room temperature - discussed with owner that these would need to be stored at refrigeration, moved to the cooler at time of inspection -discussed with owner that foods kept at room temperature must not be greater than 2 hours
      • 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): bucket of tomatoes was being stored in the hand sink - had these moved at time of inspection, ensure hand sink is accessible for hand washing
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  16. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): - perogies found at 24 degC in insert on grill. Please discontinue the cooling of perogies and only cook then hot-hold.
  17. Monitoring

    1 infraction

    • 4.1 - Is the written food safety plan developed and maintained for the facility?
      • Observation(s): - please ensure you follow the processes and corrective actions in the column chart

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