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Penticton La Cucina European Market

1204 Main St Penticton BC V2A 5G1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Penticton La Cucina European Market has been inspected 8 times by Interior Health Authority since April 3, 2013. The most recent inspection, on January 16, 2026, recorded 2 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 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 3 times across 3 separate inspections, most recently on April 4, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 4, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 4, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 16, 2026. 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 May 24, 2017. For example: 2 - Is the premises free from a pest infestation?

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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, sanitizing test strips observed expired. Ensure to obtain new test strips.
      • 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): Handwashing basin available, liquid soap replenished. **CORRECTED DURING INSPECTION.
  2. Monitoring

    0 infractions

  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - cooler closest to front door reading 9C and contains pre-made sandwiches; sandwiches need to at 4C or colder, so please move the sandwiches to a 4C or colder cooler or ensure current cooler reliably holds foods at 4C or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - please have sanitizer (e.g., chlorine) test strips readily available to monitor your sanitizer
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - please ensure your sanitizer is readily available for use - dishwasher barely reaching 180F on final rinse - recommend having unit checked to make sure it is operating within specification
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - please clean walk-in cooler evaporator units (incl. fins, fans, and guards) - please check walk-in cooler/freezer refrigerant line-set as ice build-up is evident
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - 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): - please confirm FoodSafe (or equiv.) certification of main food handlers
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - open display cooler at rear of store reading 8C av. - cooler must be able to hold foods at 4C or colder
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - walk-in cooler evaporator unit (incl. fans and guards) need cleaning
  5. Monitoring

    6 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - please ensure all perishable foods (e.g., pepperoni labelled 'keep refrigerated') are stored in your coolers
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): - evidence of rodents in back walk-in cooler; please clean-up all droppings as this is the best way to monitor activity
      • 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): - please use an approved sanitizer for sanitizing all food contact and common-touch surfaces
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - one fan in back walk-in cooler is not working - fan units need cleaning and sanitizing
    • 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?
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 0.35 - Does the premises have an Emergency Plan (loss of power, fire, flood, loss of water, etc.)?
      • Observation(s): Consider writing out a Plan that provides for various emergencies.

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