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T-Bone's Fresh Meal Market - Penticton

110-300 Riverside Dr Penticton BC V2A 9C9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

T-Bone's Fresh Meal Market - Penticton has been inspected 10 times by Interior Health Authority since December 9, 2013. The most recent inspection, on October 8, 2025, recorded 3 infractions.

6 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 and Handwashing and staff hygiene.

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.

  • 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 8, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 16, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 October 8, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 11, 2016. For example: Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 2 times across 2 separate inspections, most recently on October 8, 2025. 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.

10 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat and bleach test strips are needed for the sanitizers.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer was close to 150 ppm at time of inspection from spray bottles and from the dispenser. Please contact the company to calibrate the dispenser. Bleach bottles were found in the kitchen and were too strong to verify concentration. If strong bleach is used it must be rinsed. Bleach should be 100-200 ppm Quats should be 200-400 ppm
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Please call the office in Penticton (250) 770-5540 to have a new permit issued. This permit does not get replaced every year, but a new sticker will be mailed each year after payment.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Front handsink was obstructed and was being used for non-handwashing purposes 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. Do not use the handsink for any other purposes other than for handwashing.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  8. Monitoring

    1 infraction

    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Cutting boards had noticeable grooves at the time of inspection. Replace any cutting boards that show signs of wear and tare as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): ensure food is completely wrapped after it is ready to be put on display. trays of chicken next to meat grinder with ground beef sitting in tray of chicken breasts; tray not completely wrapped up allowing for cross contamination.

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