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Pure Juicery & Gym

21 Lakeshore Dr W Penticton BC V2A 7M5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pure Juicery & Gym has been inspected 9 times by Interior Health Authority since February 16, 2016. The most recent inspection, on November 24, 2025, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 2 separate inspections, most recently on March 2, 2020. 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 January 18, 2019. 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 23, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 once on October 11, 2023. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 once on January 18, 2019. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips are needed. The ones available had liquid spilled on them changing their colour. Please let me know when these are in and I will resolve this
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): chlorine test strips are needed
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Ensure that at least one person has FOODSAFE on in the food preparation area at all times.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temp of white domestic fridge slightly above temperature.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure generic bottles containing chemical agents are labelled to prevent accidental misuse and food cross contamination. Wooden shelves used to store dishware and dry goods must be sealed so they are smooth and non absorbent and can be cleaned.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Revise sanitation plan to include procedures and chemical agents and frequency of cleaning of the juice machine.
  7. Monitoring

    0 infractions

  8. Monitoring

    4 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): 1. Discussed cooling procedures. Operator was unaware of proper cooling procedures. Soups are made in-house, cooled (operator was unable to verify times or temperatures) prior to being portioned and refrigerated in front open-air cooler. Ensure that foods are cooled as rapidly as possible in an approved manner (60-20C within 2 hours and from 20-4C within 4 hours). Portion batches into shallow pans (using an ice bath or cooling wand) to facilitate rapid cooling.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Measured temperature of soups in open-air cooler at 28-35C. Operator was unable to verify how long soup had been stored in unit. - CDI Operator voluntarily discarded soups. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. All other items in unit and other units measured at or below 4C at the time of inspection.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. There was an accumulation of food debris, grease, and grime in the hard to reach areas of the establishment (eg: behind, below, and around equipment) at the time of inspection. Floors by the dry storage area were sticky. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Handsink was obstructed at the time of inspection - CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
  9. Monitoring

    0 infractions

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