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Tratto Pizzeria

256 Westminster Ave W Penticton BC V2A 1J9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tratto Pizzeria has been inspected 7 times by Interior Health Authority since November 26, 2021. The most recent inspection, on March 18, 2026, found no infractions.

3 of 7 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 April 3, 2024. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 April 3, 2024. 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 February 22, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times on August 30, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 April 3, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Meatballs were placed in hot holding unit to reheat. All food the is to be hot held must be rapidly reheated before placed into a hot holding unit. Please relay this to staff as reheating in a hot holding unit is not an approved method.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottles were checked and active concentration of Quats was too low. Staff poured out and refilled bottle with new solution. Solution was tested and verified by staff that concentrations were appropriate.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff could not produce proof of FOODSAFE or equivalent training at time of inspection. It is recommended to keep photocopies of this training on site (in food safety plan binder) to easily verify. One staff member per shift must have foodsafe or equivalent training.
  4. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Food Safety Plan could not be located at time of inspection. This must be on site (preferably printed in a binder) and available to all staff if information regarding food products or food safety is needed.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Sanitation plan could not be located at time of inspection. This must be on site (preferably printed in a binder) and available to all staff if information regarding sanitation products is needed.
  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): -Wiping cloths should not be stored on employees/in their pockets, as this may create cross contamination when taken out to wipe counters. Store wiping cloths at a designated area, switch out every 2 hours, or store in sanitizer solution, and ensure the sanitizer concentration is adequate at all times. (200ppm Quat). Change the cloths and solution regularly/when concentration decreases.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): -Cutting board surface was grooved. Please resurface so it can be smooth again for proper cleaning and sanitizing.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  6. Monitoring

    0 infractions

  7. 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.

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