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Penticton Indian Cuisine

325 Main St Penticton BC V2A 5B7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Penticton Indian Cuisine has been inspected 7 times by Interior Health Authority since February 3, 2022. The most recent inspection, on May 28, 2026, found no infractions.

5 of 7 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: Protecting food from contamination and Food temperature control.

The last 5 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.

  • 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 March 1, 2023. For example: 7 Are foods protected from contamination?

  • 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 once on February 3, 2022. For example: 3 Are proper cooling and reheating procedures followed?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Various items in the walk-in cooler were uncovered. This can create potential for cross contamination. -Ensure all food is covered while being stored in cold holding units.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  7. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Chickpea mixture stored in individual containers sitting out at room temperature on back chest freezer at the time of inspection. A fan was also being used to help cool the mixture. Fans cooling uncovered foods are not permitted, this creates potential for cross contamination. Ensure: -All potentially hazardous foods are not stored at room temperature longer than 2 hours. -Lids are placed on these containers during the cooling process (this prevents cross contamination). -Fan can be used to cool down when lids are on containers. -Small portions can be placed in the walk-in cold holding units (fridge & freezer).
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall yes, however the ceiling above the grill has a large amount of dust and grime accumulation. Dust and grime particles can create potential for cross contamination. Ensure to remove dust, clean, sanitize and monitor on a regular basis.

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