101 Westminster Ave W Penticton BC
Infraction constatée
4 infractions relevées lors de la dernière inspection.
Source : Interior Health (IHA)
11 mars 2026
F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
F2.1 Does the facility have proper monitoring supplies?
F2.2 Are proper pest control measures in place on the premises?
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
Ce dossier provient d'Interior Health (IHA) pour Penticton. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Aucune infraction » signifie qu'aucune infraction n'a été relevée lors de cette visite. « Infraction constatée » signifie qu'une ou plusieurs infractions ont été constatées; elles sont énumérées ci-dessous. « Fermé » signifie que l'inspecteur a ordonné la fermeture des lieux jusqu'à la correction des problèmes.
Chulo Tapas & Bar
Ce restaurant a été inspecté 11 fois depuis le 26 janvier 2023, avec 3 visites sans infraction et 8 visites avec infractions au dossier.
4 infractions
F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
F2.1 Does the facility have proper monitoring supplies?
F2.2 Are proper pest control measures in place on the premises?
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
Aucune infraction
Aucune infraction
9 infractions
F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
F1.7 Are foods protected from contamination?
F2.1 Does the facility have proper monitoring supplies?
F2.2 Are proper pest control measures in place on the premises?
9 infractions
F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
F1.7 Are foods protected from contamination?
7 infractions
F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
F2.1 Does the facility have proper monitoring supplies?
F2.2 Are proper pest control measures in place on the premises?
Aucune infraction
6 infractions
F1.3 Are proper cooling and reheating procedures followed?
F1.7 Are foods protected from contamination?
F2.2 Are proper pest control measures in place on the premises?
F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
3 infractions
F2.1 Does the facility have proper monitoring supplies?
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
F2.6 Are the premises designed and equipped to ensure safe food handling?
4 infractions
F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
F2.1 Does the facility have proper monitoring supplies?
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
F2.7 Are there handwashing stations available and properly supplied?
4 infractions
F2.1 Does the facility have proper monitoring supplies?
F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
F2.6 Are the premises designed and equipped to ensure safe food handling?
F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
F2.6 Are the premises designed and equipped to ensure safe food handling?
F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
F2.1 Does the facility have proper monitoring supplies?
F2.2 Are proper pest control measures in place on the premises?
F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
F2.6 Are the premises designed and equipped to ensure safe food handling?
F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
F2.6 Are the premises designed and equipped to ensure safe food handling?
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
F2.6 Are the premises designed and equipped to ensure safe food handling?