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La Petite Abeille Cider

1085 Fleet Rd Penticton BC V2A 8T7 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

La Petite Abeille Cider has been inspected 3 times by Interior Health Authority since June 10, 2020. The most recent inspection, on May 2, 2025, recorded 2 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: Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 May 2, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 10, 2020. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on June 10, 2020. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 10, 2020. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 May 2, 2025. 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.

3 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, QUAT test strips were not available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At the time of inspection, operator informed EHO that reusable towels were being used to dry hands at the front-counter handwash basin. Ensure that single-use paper towels are used and equipped at the basin at all times.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

  3. Monitoring

    5 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): New sewage system is being completed.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Tasting room floor to wall joints need to be caulked. Door in bathroom needs to be completed.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): A holder for the hand soap and the paper towels needs to be installed.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Once the
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.

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