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The Prague Cafe

102-250 Marina Way Penticton BC V2A 1H5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Prague Cafe has been inspected 2 times by Interior Health Authority since September 4, 2024. The most recent inspection, on September 22, 2025, recorded 4 infractions.

1 of 2 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: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 22, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 September 22, 2025. 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 once on September 22, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 22, 2025. For example: 7 Are there handwashing stations available and properly supplied?

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.

2 inspections

  1. Monitoring

    4 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Some flies and fruit flies observed during inspection. Staff noted that fly traps are taken down during opening hours due to the fly strips being unsightly. Keep traps up in even when open to the public. Ensure traps are not installed directly over food prep and storage areas. If fly strips are too unsightly consider other traps such as fly lights (not a zapper) with built in stick traps.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher is able to reach at least 71°C when measured using a maximum registering thermometer. Bleach/chlorine solution in spray bottle measured less than 100 ppm during inspection. Fresh solution that measured between 100-200 ppm was made during inspection. Staff noted that large wooden blocks used to display baked goods were washed with soap and water but did not receiving a sanitizing step. All food contact surfaces (including prep tables) must receive a wash, rinse, and sanitize step. Poster will be provided for cleaning food contact surfaces. Poster for manual dishwashing provided for wooden blocks.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 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): Some baked goods left uncovered at front. If not in immediate use cover foods to prevent potential contamination (e.g. flies, sneezing, dust/debris, etc.). Staff covered baked goods with plastic wrap during inspection. Wet wiping cloths observed left out at room temperature. Used wiping cloths left at room temperature may become a breeding ground for pathogens and may subsequently contaminate food contact surfaces. Wet wiping cloths should be left fully submerged in a sanitizer solution (e.g. 100-200 ppm chlorine) when not in use. The sanitizer solution should be changed out every 2 hours or sooner if the solution appears dirty/cloudy. This was not discussed with staff during inspection. See attached poster to discuss with staff.
      • 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): No hand soap available at handwashing sink in kitchen. Dish soap available in back kitchen sink area. No soap available at handwashing sink in washroom. Recommend using paper towel dispensers affixed to wall to allow for more table space.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  2. Monitoring

    0 infractions

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