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Tickleberry's

1207 Main St Okanagan Falls BC V0H 1R4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tickleberry's has been inspected 14 times by Interior Health Authority since May 9, 2013. The most recent inspection, on December 9, 2025, found no infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on April 30, 2024. 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 2 times across 2 separate inspections, most recently on May 18, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 April 30, 2024. 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 May 18, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 4 times across 3 separate inspections, most recently on March 20, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Please install a door sweep for the rear door where the chest freezers are located and seal off any entry points noted.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Back chest freezers need seal secured and fixed. Staff fixed this during inspection. All noted areas in inspection that were discussed must be cleaned up. Please find sealed storage for the coffee recycling as this was an area of concern.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): pH meter required for monitoring and recording pH level when making each batch after canning to verify shelf stability.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A few freezer units in the back were in rough conditions. They were currently not in use. Staff member advised that replacement units were ordered.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please update FSP to include canning process. and send to EHO for review.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  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): Please ensure wiping cloths are stored in sanitizer solution at all times.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Jam making process requires approved HACCP Plan including monitoring plan for finished product;.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Various non-labelled spray bottles had different chemicals. Bottles were refilled with quats solution and appropriately labelled at the time of the inspection. All staff should be instructed to check for sanitizing concentration using test strips. It was noticed that the sanitizer for manual dishwashing in the ice-cream making area is quats and in the fudge making area is bleach. Recommended to possibly use only one type of sanitizer to avoid any potential chemical mixing.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Roof structure has openings which need to be sealed to prevent pest entry. Noted on the previous inspection report: " please put smooth cleanable walls throughout popcorn making area with coved floor-wall junction"
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure that the hand wash sink in the ice-cream dispensing area close to the milk shake machine is uncovered and fully equipped with liquid soap, paper towel, and hot and cold running water to be able to wash hands.
  11. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - please put smooth cleanable walls throughout popcorn making area with coved floor-wall junction
  12. Monitoring

    3 infractions

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): - hand sink for ice cream production area still needs faucet installed - soap and paper towel dispensers in place
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please include the ice cream production in your food safety plan
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please include the ice cream production in your sanitation plan
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

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