Purdy's Chocolates Penticton
202-2111 Main St Penticton BC V2A 6W6 · Restaurant - Food Service
Inspection summary
Purdy's Chocolates Penticton has been inspected 10 times by Interior Health Authority since December 12, 2013. The most recent inspection, on November 5, 2025, found no infractions.
7 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 3 inspections in a row found no infractions. 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.
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 October 28, 2022. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on December 12, 2013. For example:
1 - Are dishes, utensils and equipment in good condition?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on August 27, 2021. For example:
1 Does the facility have proper monitoring supplies?
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.
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine spray bottle measured to be 0ppm. Operator stated they would refill solution and monitor chlorine concentration daily moving forward to ensure it does not drop below 200ppm, if below 200ppm, the solution will be remade
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips available to monitor concentration of bleach solution used for cleaning and ware washing Obtain chlorine test strips that can monitor up to 200ppm and test ware washing solution daily to ensure a concentration of 100ppm and a bleach spray solution of 200ppm
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Manual warewashing procedure discussed, proper procedure. Will need to implement checking bleach concentration once sanitizer strips come in Dipper wells are currently cleaned with baking soda and vinegar at the end of every night. Please use clean in place method using bleach solution, resource documents sent via email
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): ensure dipper well is kept running at all times of operation
- 13.1 - Are dishes, utensils and equipment in good condition?
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