Skip to content
Loading map…

Polish Bistro

65 Nanaimo Ave E Penticton BC V2A 1L9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Polish Bistro has been inspected 4 times by Interior Health Authority since March 1, 2022. The most recent inspection, on March 19, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on March 19, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 March 19, 2025. For example: 7 Are foods protected from contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 6 times across 3 separate inspections, most recently on March 19, 2026. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 3 times across 3 separate inspections, most recently on March 19, 2026. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 March 1, 2022. 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.

4 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At the time of inspection, sour cream and other cream based sauces were observed at 15°C inside "Danby" cooler. Advised operator to move sauces from "Danby" cooler to a cooler reaching the appropriate temps. New cooler observed at 4°C. Advised operator to ensure that the "Danby" cooler should only be used for non-potentially hazardous drinks as there was no temperature gage/adjuster. **CORRECTED DURING INSPECTION.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not on site.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection, operator or staff members observed without FOODSAFE certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, cleaning products were stored above food container with no lid.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not readily available.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not readily available.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection, FOODSAFE certificate was not available on site.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    3 infractions

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): - please ensure permit to operate is posted in a conspicuous location and annual validation decal is applied to it. If you need your permit re-printed, then please contact our office for assistance.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure your food safety plan is readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure your sanitation plan is readily available for review
  4. Monitoring

    2 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - area around pot sinks and drain rack/shelf need repair/replacement as water is running down wall and behind/under the sinks; recommend installing impervious wall cladding with a drip-edge falling into the pot sink unit and then cleaning/repairing floor-wall as needed
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please look into food handler training for your main food handlers

Nearby inspected facilities

Own this business? Add a badge to your website