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Local Motive Low Waste Market

150-1848 Main St Penticton BC V2A 5H3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Local Motive Low Waste Market has been inspected 4 times by Interior Health Authority since July 30, 2021. The most recent inspection, on October 22, 2025, found no infractions.

1 of 4 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 source, labelling and allergens, Handwashing and staff hygiene and Pests.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on January 19, 2023. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 January 19, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 30, 2021. For example: 2 Are proper pest control measures in place on the premises?

  • 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 July 30, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on January 19, 2023. For example: 5 Are the FOODSAFE training requirements being met?

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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): - Provide a list of all canned / shelf-stable / hermitically sealed foods manufactured and sold at the premises. - Provide scientifically validated canning recipes and detailed processing steps for each type of product produced at the premises. Operator must provide Process Authority assessment reports for canned / shelf-stable / hermetically sealed products manufactured on the premises if requested by the Environmental Health Officer. - Provide laboratory test results (pH and Water Activity) for each type of canned product showing that production controls are effective to eliminate the risk of spoilage and pathogens presence in canned food products. - Operator must keep detailed manufacturing logs for each batch production to assist with traceability. The production logs must include: Name of the product; Date of production; Volume produced (e.g. how many jars and what size); pH levels of each batch. - Operator must provide equipment required to ensure safe canning (a pressure cooker, a professional hand held pH meter, a probe thermometer). - Operator must ensure that all products are labeled as per the CFIA requirements.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - Operator must provide sanitizer test strips to measure chlorine concentration. - Operator must provide a probe thermometer. - Operator must provide a professional handheld pH meter.
      • 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): - Operator must ensure that the handwashing station is used only for the purpose of washing hands. No food or equipment can be washed at the handwashing sink.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - Operator must provide a copy of FoodSafe certificate or a proof of being registered for the FoodSafe course.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Canned products stored at room temperature made at facility had not been tested to ensure they are shelf stable Yogurt making process needs to be approved Corrective Actions: • Only sell products that have been lab tested for shelf stability, lab testing contact information sent via email • Have yogurt making process approved
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Carried over from July 30, 2021 inspection: No chlorine test strips available Corrective Action: • Purchase chlorine test strips that are able to measure up to at least 200ppm
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available Corrective Action: • Purchase chlorine test strips that are able to measure up to at least 200ppm
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gaps between exterior receiving doors Corrective Action: • Ensure there are no gaps leading to the outdoors
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Food boxes and bags of onions stored on floor Corrective Action: • Store food up and off the floor

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