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Sunnyside Market

5854 Beach Ave Peachland BC V0H 1X7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sunnyside Market has been inspected 10 times by Interior Health Authority since May 7, 2013. The most recent inspection, on April 9, 2025, recorded 4 infractions.

4 of 10 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on December 27, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 on December 27, 2019. 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 December 27, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 6 times across 4 separate inspections, most recently on April 9, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 3 times across 3 separate inspections, most recently on April 9, 2025. 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.

10 inspections

  1. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Hot water was not available at the dishwashing area in the back of the facility. The operator was instructed not to begin offering ice cream service until hot water has been restored. The operator must notify the EHO once hot water is available.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) No chlorine test strips were available on-site to verify proper sanitizer concentrations. Operator must obtain chlorine test strips and send a photo to the EHO once obtained. 2) No probe thermometer was available on-site to verify final cooking and hot-holding temperatures. Operator must obtain a probe thermometer and send a photo to the EHO once obtained. Discussed with the operator the importance of ensuring that final cooking and hot holding temperatures are measured and recorded in a log daily.
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operator does not have approval to operate the ice cream service until hot water is restored at the handwashing sink. Approval to operate the hot kitchen will not be granted until all items outlined in this report have been completed.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator does not currently hold a valid FOODSAFE certificate. Please enroll in a FOODSAFE course and notify the Environmental Health Officer (EHO) of the course start date. Additionally, ensure that sufficient staff are FOODSAFE certified so that, in the operator’s absence, at least one certified employee is present in the establishment at all times.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    11 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperatures of hot held food were measured at 20-40deg.C at the time of inspection - these PHF items were discarded by the operator.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Temperatures of re-heated food are not being monitored to ensure re-heating to ≥74deg.C prior to hot holding.
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was not being used on cutting boards, pizza knife, re-usable food container, tongs, etc.
    • F2.4 Are proper freezing and thawing procedures followed?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F3.1 Does the operator have a valid operating permit or approval to operate?
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Food service area reconstructed to include hot food service (pizza, hot dogs, taquitos, crispy chicken pieces, sausage rolls, fries), in addition to ice cream service.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
    • F3.6 Are the FOODSAFE training requirements being met?
  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  6. Monitoring

    1 infraction

    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Store attendant indicated that scoops are rinsed between service and stored in a sanitizer solution (ie. bleach).
  7. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ice cream scoops observed being stored in water between service. Request that operator immediately store scoops in a sanitizer solution (ie. 200ppm Quats) and rinse prior to use - Please change this solution frequently and confirm proper sanitizer concentration using test strips. Prior to 2016 ice cream service season, please install a dipper well to ensure proper storage of ice cream scoops.
    • 12 - Is the contact information the same?
      • Observation(s): Requested owner to complete an application for a food premises to update new ownership information.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Ice cream scoops sitting in water for prolong time at room temperature. Operator agreed to change water every 2 hours or air dry between use and to sanitize every 4 hours with spray bottle or bucket of water with a concentration of 5 ml / 1 tsp regular bleach per 1 liter / 1 quart of water.

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