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La Casa Ouzeria Restaurant

1090 Main St Penticton BC V2A 5E5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

La Casa Ouzeria Restaurant has been inspected 10 times by Interior Health Authority since July 30, 2013. The most recent inspection, on December 10, 2025, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 5 separate inspections, most recently on March 13, 2025. 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 2 separate inspections, most recently on March 13, 2025. For example: 7 Are foods protected from contamination?

  • 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 3 times across 3 separate inspections, most recently on March 9, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on December 10, 2019. 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 9 times across 5 separate inspections, most recently on August 16, 2023. For example: 3 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At the time of inspection, the following were observed: - "True" lowboy cooler across cooking unit temp at 8.0°C. Ensure that cooler temps are checked frequently. - "True" standing refrigerator temp at 6.0°C. - Hot holding units observed at or above 60.0°C.
    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, meat products stored in in pans observed placed on the ground. Ensure that food products are stored on a shelf or at least 6 inches off the ground. **CORRECTED DURING INSPECTION.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of the inspection, the following infractions were observed: [1] Cracked/broken floor underneath cooking unit. [2] Handle of stainless steel scapula damaged. Ensure any damaged utensils are repaired/replaced to ensure proper sanitation of utensil.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - hot-line cooler drawers measured at 8C - must be able to keep foods at 4C or colder; thermostat adjusted and compressor fins cleaned during inspection. Please monitor and report next week - glass reach-in (upright) measured at 6C av. - must be at 4C or colder; please monitor and adjust set-point to be colder as needed. Please update next week
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - ice machine needs cleaning of white upper plastic parts inside bin - both walk-in coolers need cleaning; left walk-in: racks and evaporator fans/guard, right walk-in: racks and floor
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - from Dec 10/19: available food safety plan not updated; please update your food safety plan and ensure it is readily available for review
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - from Dec 10/19: please confirm FoodSafe certification of food handlers is current (certificates expire after 5yrs)
  4. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Condiment cooler tops near the heat line are often above 4C. Please ensure perishable foods in the top are in small quantities and discarded after 4 hours. The Dip cooler was at 6C and needs to be 4C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Keep a Daily written temperature Log and keep available for inspection.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Pot lights in the bar are not working and need to be.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser in women's washroom doesn't work. Bar handsink didn't have paper towels. Please provide some type of paper towel holder so when it's empty you can see it needs refilling.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Post the Food Safety Plan in the kitchen for staff to use.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Keep a copy in the kitchen for staff to view.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Main cooks in the kitchen need to have FoodSafe, especially family because they are in charge. Send a copy of the completed FoodSafe certificates to this office.
  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 for use on food contact and common-touch surfaces for the kitchen and front service - please ensure bar drink gun holder is cleaned and sanitized regularly - grease hood filters need cleaning to remove grease build-up
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - backsplash of dish wash area showing signs of mold/mildew; please sanitize this area regularly. Recommend installing a more durable impervious wall cladding to reduce the potential for mold/mildew growth
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure food safety plan is readily available for review
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure sanitation plan is readily available for review
  6. Monitoring

    6 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - prep cooler at end of hot line beside double-sink reading 7C inside cabinet; please ensure it is keeping foods reliably at 4C or colder
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - low-temp dishwasher not quite reaching 50ppm chlorine in final rinse; please ensure it is reaching 50 ppm on final rinse - please have sanitizer readily available (e.g., in a spray bottle) at all times during food prep/service
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - produce walk-in cooler fan unit needs cleaning and sanitizing (including fan blades and condensate tray)
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): - paper towel dispenser at double-sink waiting to be replaced
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  7. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Label and date all foods that are being stored Not in their original container. Most foods are labelled however a few aren't. Such as: container of Oil, some foods in cooler. Daily written records of cooler and hot holding temperatures are being taken, but staff cannot locate due to staff member being away.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wood shelving in the basement requires painting if food is stored on them. Keep food and Non-food stored separate.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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