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The Pasta Factory & Juniper Catering Co

236 Martin St Penticton BC V2A 5K3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Pasta Factory & Juniper Catering Co has been inspected 12 times by Interior Health Authority since November 27, 2017. The most recent inspection, on June 19, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The last 5 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 6 times across 5 separate inspections, most recently on February 24, 2023. 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 3 times across 3 separate inspections, most recently on June 1, 2021. 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 November 26, 2019. 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 2 times across 2 separate inspections, most recently on May 10, 2022. For example: 6 Are the premises designed and equipped to ensure safe 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 June 1, 2021. 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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Fans in the walk-in cooler have dust accumulation. Dust particle can crate potential for cross contamination. -Ensure to remove dust and monitor on a regular basis.
  7. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): dishwasher is reaching proper temperatures at plate surface but gauge is not showing proper temperatures
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): some reorganization is needed in the dry storage area, keep non food items in separate area or on the bottom shelves
  8. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): thermometer is needed in all coolers, ensure there is one in each cooler when food is placed back on line
    • F1.7 Are foods protected from contamination?
      • Observation(s): sanitizer solution at stations for storing tongs on line.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): test strips for sanitizer is needed as diversey is only on site once a month
  9. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): tongs are being stored in the sanitizer solution, the residue from the tongs can contaminate food if the item is still wet
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): some knives on the back magnetic strip are wrapped in tape. this creates creases and areas for bacteria to grow. all equipment needs to be made of smooth and durable surfaces wiping cloths must be stored in sanitizer solution when not in use. if using spray bottles it should be done with paper towels or cloths that are stored in sanitizer solution
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): deep cleaning of the premises is needed. this should be done at least after the summer rush
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): bread and other foods stored in the walk in cooler and freezer are being stored on the floor. ensure all food is stored at least 6" off the floor at all times, do not store food in containers underneath shelving
  10. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk in cooler and freezer temperatures were found to be at 4C/-18C or less at time of inspection. Front Prep Cooler Operator stated ice was being used to reduce temperature of front prep coolers at time of inspection. In addition, water appeared to be leaking from the bottom of a prep cooler resulting in ponding. Temperature was measured from 4C to 6C at time of inspection. Line Prep Cooler Insert temperatures measured from 6C to 7C (probed sauce). Below unit was at 4C to 5C. Please ensure this cooler is able to maintain 4C or less at all times for inserts. Stand up Pasta Cooler Excessive amounts of pasta being stored in cooler is resulting in poor air flow with variations in temperature throughout the unit itself. Please do not store this amount of pasta and keep extra in walk in, or obtain additional front cold holding storage. Icebath Storage (Corrected at time of inspection) Operator was storing small amounts of potentially hazardous foods using an icebath. Demonstrated to operator that this practice is not suitable for longterm storage due to variations in temperature. Temporary solution is to have additional inserts of less product in ice bath and discard every 2 hours. Food was kept in icebath for 45 minutes and was measured at 6C to 10C at time of inspection. Operator is to obtain additional storage or have better organization that will allow for adequate airflow and increased confidence in the units ability to maintain held potentially hazardous foods at 4C. Additionally, operator must ensure that each unit is functioning appropriately and good repair, a functioning unit should not require ice to have it cool down further. Coolers must be able to maintain temperatures in order to ensure that they are working appropriately. Operator must ensure all cold holding units are operating at 4C/40F or less. Please have an update by May 24 2019 for what action will be taken to ensure foods are kept at sustainable temperature.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Each cold holding unit must be equipped with its own thermometer that is accurate within 1C. (Section 19(2) of the Food Premises Regulation). Operator is to obtain thermometers for each cold holding unit by May 22nd 2019. This will be verified during next follow up inspection. Operator currently is using an IR gun to monitor temperatures but cold holding units are not equipped with their own thermometers at time of inspection.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please install light shielding to protect lights from shattering. 2 shields missing that have been observed - one at back exit and another at the line itself. Back exit ceiling needs cleaning - excessive amounts of spider webbing in area.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  11. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Operator was cooling two large vats of sauce in prep cooler with a ice wand in place - stated sauce was put into cooler at 5-6 hours previously and sauce internal temperature was found at 35C-40C. Cooling logs were unclear for that day and previous log indicated questionable cooling practice. A cooling log has been forwarded to you with this inspection report and is to be returned showing that the process to be used is able to meet the temperature benchmarks and an explanation of that process by November 16 2018. Upon confirmation of requested documents, infraction will be corrected.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
  12. Monitoring

    0 infractions

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