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Porto Peach

B-5830 Beach Ave Peachland BC V0H 1X7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Porto Peach has been inspected 4 times by Interior Health Authority since December 18, 2024. The most recent inspection, on July 28, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 January 13, 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 2 times across 2 separate inspections, most recently on January 13, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on January 13, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 25, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 June 25, 2025. 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

    0 infractions

  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed the line cooler next to the cooking equipment to have an ambient temperature of 13°C, confirmed using both an internal thermometer and an infrared thermometer. Various potentially hazardous foods stored in the unit (i.e., sausages, caramelized onions, whipping cream, yogurt, and sliced cantaloupe) were observed to have internal temperatures ranging from 8.4°C to 9.9°C. Temperature checks had not yet been completed, and according to the operator, the unit was last known to be maintaining temperatures below 4°C the day prior. The operator is to have the unit serviced and must submit the service report to the EHO to resolve this infraction.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed QUAT test strips on-site to be expired. Please obtain new chlorine test strips with a valid expiry date.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed the bleach sanitizer concentration in the bar glasswasher to be 0ppm, and the sanitizer bottle to be nearly empty. EHO instructed staff to replace the sanitizer bottle, as air in the line can prevent proper chemical dispensing. EHO primed the sanitizer line and educated staff on the correct procedure. Upon rechecking, the bleach sanitizer concentration measured 50ppm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Observed the following areas/items to be in need of cleaning: - Single-door cooler in the side prep area. - Behind the deep freezer and double-door cooler in the side prep area. Please clean these areas immediately and continue to clean them on an ongoing basis to ensure they are maintained in a sanitary manner. 2) Observed the ice scoop to be stored directly on the countertop behind the bar. Ice scoops must be stored in a clean container to protect them from potential contamination.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed several containers of potentially hazardous foods (diced vegetables, whole eggs, liquid eggs/egg whites, bacon, etc.) stored at room temperature, with ambient temperatures ranging from 14°C to 22°C. Some items were stored on a shallow bed of ice. Potentially hazardous food items must be stored in a cooler until they are needed and should be returned to the cooler when not in use. Alternatively, when actively used during rushes, potentially hazardous food items may remain on the counter for a maximum of 2 hours. Storing items on ice cannot be relied upon long-term, as the ice is not maintaining a temperature of 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed several coolers and freezers to be missing internal thermometers. Ensure thermometers are provided for each unit by July 23, 2025. EHO recommended that the operator obtain NSF-certified thermometers that can stick to the side of the unit so they are not misplaced. The facility only has a meat thermometer on-site to monitor processes, which is not as accurate as a probe thermometer. Operator is to obtain a probe thermometer by July 23, 2025.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Observed the tap for the handwashing sink in the kitchen to be broken, making it difficult to turn on the water. Operator is to repair the handwashing sink and notify the EHO once completed. 2) Observed raw animal proteins (e.g., raw meats, eggs, etc.) stored above and/or in contact with bread products and vegetables in multiple coolers and freezers. Operator is to re-organize both units by July 23, 2025, ensuring that ready-to-eat foods are stored above and separate from raw foods.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Observed a piece of unfinished wood in the freezer in the back room used as a shelf for food items. Operator is to remove the wood and replace it with a surface that is smooth, non-absorbent and easy to clean.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Observed the handwashing sink behind the bar to have no supply of paper towels. 2) Observed a polishing brush for glassware at the handwashing sink behind the bar. Operator is to remove this from the sink to discourage use of the sink for tasks other than handwashing.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed several bottles of hot sauce being stored at room temperature that are not shelf-stable once opened and indicate on their labels that refrigeration is required. Opened bottles requiring refrigeration must be stored in the fridge at 4C or below when not in use to prevent bacterial growth.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): During the inspection, a homemade peach hot sauce was observed for sale at room temperature. A Food Safety Plan and shelf-stability testing are required for this product to ensure it is shelf stable and safe for consumption.

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