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Sarhad Dhaba Takeout & Catering

102-786 Westminster Ave W Penticton BC V2A 1K8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sarhad Dhaba Takeout & Catering has been inspected 2 times by Interior Health Authority since October 22, 2024. The most recent inspection, on July 2, 2025, found no infractions.

1 of 2 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, Protecting food from contamination and Cleaning and sanitizing.

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 October 22, 2024. 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 October 22, 2024. For example: 7 Are foods protected from contamination?

  • 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 October 22, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 22, 2024. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 22, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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.

2 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Thermometer is needed in each fridge and kept in an easy to see spot to keep continuous monitoring
    • F1.7 Are foods protected from contamination?
      • Observation(s): dry foods are stored in multipurpose bins. All food needs to be stored in food grade containers or be left in their original bags inside these bins
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): test strips are still needed dishwasher thermometer is needed if dishwasher will be used
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): sanitizer level in 3 compartment sink is not at 200ppm Chlorine. sanitizer bucket is also not at 200ppm Chlorine. Dishwasher was not reaching temperature - this was turned on but operator stated it is not in use
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): more equipment and shelving have been brought in to this tiny kitchen. Please submit an updated floor plan including where all storage will be located. This is a very small kitchen and if not used properly, the menu will need to be decreased to accommodate the storage
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): only one employee was on site during the inspection, she did not have FoodSafe certificate and was doing food preparation. All staff working alone must have their FoodSafe Certificate.

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