Skip to content
Loading map…

Tacos Del Norte

85 Backstreet Blvd Penticton BC V2A 1H7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tacos Del Norte has been inspected 3 times by Interior Health Authority since July 26, 2023. The most recent inspection, on May 5, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 June 4, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 June 4, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 May 5, 2026. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 May 5, 2026. 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.

3 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, no ambient temp thermometer observed inside cold holding units. Ensure thermometers are placed inside for monitoring purposes.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection, the FOODSAFE certificates not observed on site. Staff members on site were not able to provide a copy of their food safe certificate. Ensure that certificates are onsite.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cold holding: All cold holding units were observed at required temperature parameters of 4°C or below. At the time of inspection, seasoned shredded chicken in the lower hot holding unit was observed at 48.6°C. Corrected During Inspection: Operator increased temperature of the hot holding unit. Internal temperature of the seasoned shredded chicken reached 60°C using a probe thermometer.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cold-holding units were equipped with thermometers for frequent temperature monitoring. At the time of inspection, quaternary ammonium test strips were observed not available on site. Ensure quaternary ammonium test strips are available on site and used frequently to verify sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, quaternary ammonium sanitizer spray concentrations were observed at above 400 ppm. Corrected During Inspection: Operator diluted quaternary ammonium sanitizer spray concentrations to measure 400 ppm. Ensure quaternary ammonium sanitizer concentrations are within 200-400 ppm to prevent chemical contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website