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Cannery Brewing Company

198 Ellis St Penticton BC V2A 4L5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cannery Brewing Company has been inspected 6 times by Interior Health Authority since March 1, 2017. The most recent inspection, on January 16, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Handwashing and staff hygiene.

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 January 16, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 16, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 16, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 July 10, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on January 30, 2023. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): At the time of inspection, backdoor of the facility observed seeping light into the facility. Ensure that weather strips are installed.
      • 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): At the time of inspection, the following infractions were observed: [1] Knives stored in a gap between lowboy coolers. **CORRECTED DURING INSPECTION [2] Can opener blade with gunk build up. [3] Rodent droppings behind chest freezer.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At the time of inspection, the hot water faucet was observed not dispensing hot water. Ensure to that the appropriate water pressure is obtained for both hot and cold running water.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] plastic scoops without handles submerged in food products. [2] ice scoop stored on top of ice machine without a clean container.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  3. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - please ensure foods being cooled in shared walk-in cooler are protected from contamination (recommend installing a hard top (like plexi-glass) on rolling rack)
  4. Monitoring

    6 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - please clean and sanitize ice machine and ice bagging set-up in canning room - please clean evaporator unit and fan guards in shared walk-on cooler, and clean and sanitize the walls in shared walk-in cooler where foods are stored - please ensure food containers are not stored directly on the floor - clean food pans/inserts in kitchen are stored open on bottom shelf of rack that is just off the ground in high-traffic area; at a minimum, please raise the lowest shelf to 25cm/10" off the floor to help reduce potential contamination - recommend more protective storage solution - Burger Shack will need maintenance in the off-season if it is to be used next year
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - please seal wood storage racks in warehouse that are used by main kitchen to a cleanable durable finish (suggest a few coats of gloss paint) - please ensure all containers with direct food contact are food-grade (e.g. NSF listed)
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - please re-assess your food preparation and service and develop a comprehensive plan. Your menu and service is larger and more complex than your initial construction/approval and is now needing more space than initially planned. The current shared space (both warehouse and walk-in cooler) with food prep/storage and brewery production/canning is not sanitary. - Backyard washroom mechanical vent appears to be out the side of the building; please confirm that vent is going through the roof as discussed
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan; please ensure that it includes the foods served through the bar in the Backyard (including slushies) and your in-house prepared pickles
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update your sanitation plan; please ensure it includes the surfaces and equipment (including ice machine and ice bagging) used for food service through the bar in the Backyard
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm all main food handlers are FoodSafe (or equiv.) certified
  5. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - please store the ready-to-eat foods in your walk-in cooler in a more protective manner - follow-up date July 23/18 - please ensure all containers with direct food contact are made of food-grade materials - follow-up date July 23/18
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - please clean floors, walls, ceiling of kitchen
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - oven placement is not in accordance with original floor plan; please look into better venting
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update your sanitation plan
  6. Monitoring

    0 infractions

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