Skip to content
Loading map…

Tickleberry's On The Beach

3701 Parkview St Penticton BC V2A 3W3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tickleberry's On The Beach has been inspected 6 times by Interior Health Authority since June 11, 2021. The most recent inspection, on September 1, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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 4 times across 4 separate inspections, most recently on September 1, 2026. 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 4 times across 3 separate inspections, most recently on September 1, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on June 24, 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 30, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 3 times across 2 separate inspections, most recently on June 30, 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.

6 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator must ensure that all high touch surfaces, fridge/ freezers doors, etc are cleaned and sanitized. All floors under equipment must be cleaned and sanitized.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator must re-installed the handwashing station.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The prep fridge was working at the temperature above 13C. The operator was asked to transfer all hazardous foods to the other fridge. The operator must repair the fridge and ensure that temperature is below 4C. All other refrigeration units were working at temperatures below 4C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must supply the QUAT test strips for measuring sanitizing solution concentration.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator must wash and sanitize fridges & freezers (covers, handles, sides, etc). Sanitizer bottles must be washed. Extra wiping clothes & sponges must be provided to facilitate cleaning.
  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator must install a designated handwashing station.
  4. Monitoring

    9 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): No handwashing was observed during inspection. The handwashing sink wasn't easily accessible for the front staff due to its location.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must provide: 1. Thermometers to all cold holding units. 2. Thermometer to verify the cooked temperature (i.e. hamburgers). 3. QUAT test strips to be used for measuring the concentration of disinfectant solution. The QUAT test strips can be purchased from the ZEP store in Penticton or on amazon. RE-occurring infractions.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator wasn't able to explain the two-compartment dishwashing method. Fact sheet is emailed for a review. The dishwashing needs and regulatory requirements will be discussed with the owner / operator. The location of a dipper ice cream well is not convenient or conducive for proper handling of ice cream scoops. The dipper well wasn't operational at the time of inspection. Staff kept ice cream scoops in a bucket with water in between uses. The front staff wasn't able to answer when the water in a bucket was last time changed or how often it needs to be changed. The outdoor air temperature was around 30C. For a busy ice cream shop, the practice of washing ice cream scoops in between uses or keeping them in the buck of standing water is not acceptable. The installation of adequate number ice cream dipper wells will be discussed with the owner / operator.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General sanitation was unsatisfactory. The operator must conduct a deep clean of all equipment, shelves, walls, floor, etc. The operator must ensure that the sanitation practices are improved. Operator must limit the use of chemicals in the facility and ensure that all bottles containing any chemicals are clearly labeled. Re-occurring infractions.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The dishwashing needs and regulatory requirements will be discussed with the owner / operator. The installation of adequate number ice cream dipper wells will be discussed with the owner / operator. Installation of adequate number of handwashing sinks will be discussed with the owner / operator. Re-occurring infractions.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): One sink of the three-compartment sink has been designated for handwashing. However, the "designated" handwashing sink was used for dishwashing as well. It's not allowed. Installation of adequate number of handwashing sinks will be discussed with the owner / operator.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Re-occurring infraction.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Re-occurring infraction.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Re-occurring infraction.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General sanitation needs improvement: floor was sticky, requires cleaning under cooking equipment and shelves, beside fryers and the shelves of the table to the right of the prep table Prep cooler was leaking condensation onto the floor, floor drain was not draining Trays used in cooking area should be cleaned and sanitized at the end of every day Lettuce heads were stored directly in cooler, without a container or covering Ice cream scoops were discussed to be stored in water during operation, as dipper well is currently not being used due to inconvenient location Corrective actions: • Clean above mentioned areas and continually clean facility on a regular basis and as needed • If cooler continues to leak, have serviced • Clean and sanitize trays daily • Store all foods in a manner to prevent contamination • If dipper well is not in use the following methods can be used for ice cream scoops in between uses: • Cleaned and sanitized after each use as outlined in the facility’s food safety plan, or • Immediately placed back in the product container after each use without contaminating the scoop or the product. Scoops must be removed from the product container at the end of each day, cleaned and sanitized, or • Stored in a clean container inside the freezer. Containers and scoops must be removed from the freezer at the end of each day, cleaned and sanitized, or • Stored and handled using another reasonable process that precludes the growth of harmful microorganisms and protects the product from contamination
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Floor paint is severely worn out in the kitchen, the state of the floors makes it hard to keep clean Repaint/reseal floors in off season, until then ensure floors are kept in a sanitary manner
  6. Monitoring

    4 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Internal temperatures of burgers and other meats need to be verified to ensure an internal cooking temperature of 74°C has been reached
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Reheated food products must be rapidly reheated to 74°C or hotter and then held at or above 60°C Cooling not discussed. Cooling should occur in shallow pans or the food product container placed in an ice bath to speed up cooling process and meet the cooling curve requirements: 60°C (140°F) - 20°C (68°F) within 2hours and 20°C (68°F) - 4°C (40°F) within 4hours
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Probe thermometer required to monitor cooking, reheating and cooling processes Individual thermometer required in cooler to the left of the grill
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator must have a valid FOODSAFE certificate or equivalent, and in the absence of the operator at least one employee present in the establishment must have a valid FOODSAFE certificate

Nearby inspected facilities

Own this business? Add a badge to your website