Skip to content
Loading map…

Patio Burger & Ice Cream Co.

796 Lakeshore Dr W Penticton BC V2A 1B9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Patio Burger & Ice Cream Co. has been inspected 8 times by Interior Health Authority since June 16, 2017. The most recent inspection, on April 16, 2026, found no infractions.

3 of 8 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: Handwashing and staff hygiene, Protecting food from contamination and Pests.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on August 23, 2023. 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 2 times across 2 separate inspections, most recently on May 18, 2018. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on May 18, 2018. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on May 18, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 May 10, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Paper towel was empty in hand wash station by the door. Corrected during inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Overall yes, however the small black mini fridge that holds milk, and the prep cooler across the grill are missing thermometers. - Ensure to place thermometers in these cold holding units for frequent temperature monitoring.
  6. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Styrofoam cooler is not a suitable container for ice storage.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
  7. Monitoring

    4 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Operator was not washing hands after wiping on unsanitary apron, nose and touching food items, food contact surfaces and equipment Food handlers must be provided and dressed with clean uniforms. Proper hand washing must be carried out after touching surfaces or food items that might contaminate hands. Hands must be washed properly by first wetting hands with water then lather with soap and wash for at least 20 seconds. Hands must be dried properly before handling food with single use paper towel
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Utensils stored in a sanitizer bucket were identified at the grill. Operator stated that they store the utensils in the sanitizer bucket then use them directly on food items after pulling them out from the solution Utensils stored in a sanitizer solution must be air dried for at least 2 minutes before using on food items to prevent chemical contamination. Clean and sanitize utensils every 2 hours. Meat was stored right beside vegetables in the walk in cooler Meat and vegetables must be stored separately to prevent cross contamination. Ensure that raw meat products are stored at the bottom shelf, cooked meat at the middle shelf and RTE food at the top shelf. Ice scoop was stored directly inside the ice container. Directly storing ice scoop inside the ice container could lead to direct contamination of ice. Ice scoop must be stored separately in a container in sanitary condition Lighting in food preparation area were properly covered No oil dripping or excessive accumulation of grease and dirt were identified at the Ventilation hood Food items in the refrigeration units, freezers and coolers were properly covered and labelled with dates
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Pest control measures such as mice traps were identified in the dry storage area. Position mice traps properly and against the wall in order to properly monitor pest activities Mice droppings were identified at the dry storage area. Remove mice dropping then clean and sanitize the contaminated area by following procedures on the BCCDC web link: https://www.cdc.gov/rodents/cleaning/index.html One of the entrance door was opened during the time of inspection without screens or measures to prevent pest entry Install screen doors and ensure screen doors are in place to prevent entry of pests when the entrance door is opened
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Thermometer was sanitized directly using Quat solution after probing a food product Proper cleaning and sanitizing steps must be carried out in order to kill/inactivate pathogens. Equipment must be cleaned with soap and water then sanitized with Quat (200 ppm) separately. Hand washing sink was not used solely for hand washing purpose. Sanitizer was sprayed into the handwashing sink when sanitizing equipment. Hand washing sink must be maintained dedicated to hand washing only. Do not spray Quat solution into the hand washing sink directly.
  8. Monitoring

    4 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): 1. Rodent droppings were present in the dry storage area. Ensure that your premises is free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings, please: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affected areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes 6) Contact your pest control company about the issue and follow their recommendations. Keep copies of their service records on file for review.
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Ensure that wiping cloths are stored in a sanitizer solution (Bleach: 100 ppm; QUATS: 200 ppm) when not in use. Refresh solutions as needed. 2. Ice scoops were being stored directly ontop of the ice machine. Store the ice scoop in a clean, designated container inbetween use. Ensure that food contact surfaces are stored in a manner that prevents contamination. 3. Purchase bleach for rodent clean up protocols. Purchase test strips (chlorine test strips) to verify concentrations. 4. Sanitizer hose was immersed in a solution at the time of inspection - CDI Ensure that the hose is not submerged the solution. Reminder: Change out utensils every 2 hours (or as needed). Sanitizers (QUATS) measured at least 200 ppm at the time of inspection. 3 compartment sink method used to sanitize dishware. Sanitizer solutioneasured at least 200 ppm at the time of inspection.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Eggs yolks were being stored over veggies in the walk-in cooler - CDI When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated. 2. Light in the walk-in cooler was uncovered at the time of inspection. Operator stated that a cover was on order. Ensure that light bulbs have appropriate covers and/or shields to prevent contamination of foods.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. 'Left' handsink was being used for activities other than handwashing at the time of inspection - CDI Use the handsink for only handwashing. Ensure that the is kept in a sanitary condition to facilitate easy access to proper handwashing.

Nearby inspected facilities

Own this business? Add a badge to your website