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Pete & Annie's

5250 Clarence Rd Peachland BC V0H 1X2 · Mobile Vendor Type C – Food Service

Official record from Interior Health →

Inspection summary

Pete & Annie's has been inspected once by Interior Health Authority, on April 30, 2025. The most recent inspection, on April 30, 2025, recorded 2 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination and Handwashing and staff hygiene.

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 once on April 30, 2025. 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 April 30, 2025. For example: 7 Are there handwashing stations available and properly supplied?

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.

1 inspection

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Observed two fans on the mobile food premises to have a build-up of dust and debris. The operator must clean the fans before operating. 2) A two-compartment sink is available on-site for dishwashing, with a separate handwashing sink divided by a plastic partition. The current faucet rotates between both sinks, and a sprayer is also available for dishwashing. A dedicated faucet is required for the handwashing sink. If the faucet is fixed to serve only the handwashing sink, the sprayer would need to be used for all other water needs (e.g., filling the coffee machine, dish sinks). The operator is considering alternative sprayer setups or installing a second faucet. The operator must update the area EHO by June 2, 2025.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator must provide hand soap at the handwashing sink before operation.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.

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