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Quality Greens

102-300 Riverside Dr Penticton BC V2A 9C9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Quality Greens has been inspected 4 times by Interior Health Authority since November 24, 2022. The most recent inspection, on October 8, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 November 28, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 28, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 1, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 28, 2024. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 3 times across 3 separate inspections, most recently on November 28, 2024. 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.

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): open deli meat cooler fluctuates quite a bit and the thermometer is broken
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): ensure all thermometers are working and located in the warmest spot of the fridge
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): the new back handwashing station was installed in June, it does not have hand soap or paper towels and has a hose connected to it
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): new handsink was added to the back area. ensure any changes or alterations are submitted to the office prior to construction
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips needed for Quats sanitizer. Ensure Quats sanitizer is at 200 ppm. This was a recent change to use this sanitizer. Please ensure that the concentrations and procedures for mixing this solution are included in the sanitation plan.
      • 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): • The walk in cooler needs to have the walls and ceiling cleaned and sanitized. A repainting is recommended for the wood sides which will help to minimize dust accumulation and make it easier to clean. • Under the shelving in the walk in cooler must be swept and washed. • Sanitizer bottle in the produce was unlabeled. All chemicals must be labelled. This was corrected during inspection. • Mr. Clean was used in the produce area. Mr. Clean cannot be used on food contact surfaces because it is scented. The Quats sanitizer that was used in the deli section must be used for any food contact surfaces. Mr. Clean can be used on any other surface that food will not touch such as washrooms.
      • 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.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - Operator must provide thermometers to all cold holding units (e.g. deli display units, etc). - Operator must provide test strips to measure chlorine sanitizing solution concentration.

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