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Stillfood Bistro & Cappuccino Bar

75 Front St Penticton BC V2A 1H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Stillfood Bistro & Cappuccino Bar has been inspected 3 times by Interior Health Authority since May 24, 2024. The most recent inspection, on June 24, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on June 24, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on June 24, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 24, 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 May 24, 2024. 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 24, 2026. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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.

3 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher is able to reach 71°C or higher when measured using a maximum registering thermometer after 3 cycles. Sanitizer bucket measured 0 ppm and then above 400 ppm when remade by staff. Corrected during inspection to 200 ppm. Test strips are available, please use them.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Install a splash guard for front hand sink. Wall where baked goods are stored does not appear to be a smooth, durable and easily cleanable material. Make sure this wall is cleanable (e.g. will not absorb moisture) Some baked goods are displayed directly in front of customers at the point of sale area without any barriers. Ensure these foods are placed in display cases or have a sneeze guard in front of them. Recommend installing a display cases/sneezeguards for the baked goods behind the point of sale counter/along the wall as well. Commercial ventilation system does not have any cover panels installed at this time to help catch grease. Staff noted that current ventilation setup was approved by the fire dept during inspection. Further confirmation needed.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Kitchen layout was changed without approval. In the future submit a floor plan for review and comments prior to beginning construction. Send a floor plan of the current layout and any new proposed spaces.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was able to reach at least 71°C at the utensil/dish surface level when measured using a maximum registering thermometer. One bucket of quat sanitizer measured 0 ppm. Staff agreed to prepare a fresh sanitizer bucket.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure flooring in all areas of back kitchen is smooth, durable, and easily cleanable. Operator noted that they are aiming to redo all flooring in the back area near the end of this year. Ensure that where flooring meets wall joints there is a solid seal to prevent water and food debris from getting stuck in these corners. Dishwasher appears to be leaking on one side (front left corner) causing water to pool onto the floor. Please repair and mitigate excessive water from pooling on the floor. Place ice scoop in a clean sanitized container/holder when not in use. Ensure wet/used wiping cloths are not left out at room temperature. Wet wiping cloths left out at room temperature for long periods may harbor pathogens that may subsequently be spread onto other surfaces. Place wiping cloths in a sanitizer solution when not in use. Replace the solution every 2 hours or when the solution appears dirty/cloudy. Use test strips to measure the concentration of the sanitizer. Small white fridge in front kitchen is not in use. Please remove equipment that is not required. Unsure whether light bulbs in back kitchen area are shatterproof. Please confirm.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observation: Ice insert holding egg white sauce was above 4°C Corrective Action: Ensure enough ice is available in inserts to keep sauces below 4°C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No test strips for Quat or cholrine sanitizer Corrective Action: If Quat or chlorine sanitizer will be used on food contact surfaces then quat or chlorine test strips should be available to measure the concentration of sanitizers in use. Note: Ensure thermometers are available in coolers where missing.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: Quat sanitizer in spray bottles measured around 400 ppm. Manufacturer label notes to use the products at a concentration of 200 ppm. Corrected During Inspection: Quat spray bottles were diluted to 200 ppm. Note: Please ensure that the high temperature dishwasher is run multiple times before putting loads in to ensure it reaches the appropriate temperature. The temperature at the "plate" level should reach at least 71°C.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Flooring in dry storage/back area is not impervious to moisture, smooth, durable, and easily cleanable. Long Term Corrective Action: Ensure flooring in this area is smooth, durable, and easily cleanable (May 2026). Observation: Wet/used wiping cloths left out at room temperature. Wet wiping cloths left out at room temperature for long periods may harbor pathogens that may subsequently be spread onto other surfaces. Corrective Action: Place wiping cloths in a sanitizer solution when not in use. Replace the solution every 2 hours or when the solution appears dirty/cloudy. Use test strips to measure the concentration of the sanitizer. Observation: Products/container stored in ice machine, only ice should be stored in the ice machine. Corrected During Inspection: Items were moved to be stored in a cooler.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observation: Paper towel not available at front hand sink. Corrected During Inspection: Operator made paper towel available and accessible in this area.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.

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