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Capitol Restaurant

270 Main St Penticton BC V2A 5B2 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Capitol Restaurant has been inspected 10 times by Interior Health Authority since September 12, 2013. The most recent inspection, on April 10, 2026, found no infractions.

4 of 10 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: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on July 24, 2018. 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 2 times across 2 separate inspections, most recently on June 9, 2022. For example: 7 Are foods protected from contamination?

  • 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 July 24, 2018. 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 once on July 24, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 20, 2015. For example: 17 - 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): ensure food is only covered in parchment paper and not newspapers.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Lights were not covered in kitchen. Operator informed this is to be corrected prior to next inspection. Lights are to be shielded to ensure the facility is protected from breaking glass / glass contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of foods in walk in cooler above 14 degrees C. All proteins to be moved immediately to reach in double door cooler. Cooler can not be used for storage of potentially hazardous foods unitl temperature adjusted - service if necessary . Monitor temperature of coolers daily and record readings. Hot holding equipment is being replaced by new equipment; previous equipment not in use at time of inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Temperature gauge on dishwasher broken. At time of inspection soap injection system not being used - tube not located in chemical container. Sanitizer solutions for wiping cloths and food contact surfaces not available.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash station in kitchen requires hand soap.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  6. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher sanitizing at 74°C on plate surface during time of inspection - good Table cloths are not cleaned and disinfected properly as they are stored in buckets containing water only. Ensure that the buckets containing chlorine for disinfection are stored away from the hand-sink because this will dilute the concentration of the chlorine when washing hands. Not cleaning and disinfecting table cloths properly will result in the spread of pathogens on food contact surfaces.
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Cooler beside the cook-line is no longer functioning properly. No potentially hazardous foods were observed to be in the fridge during time of inspection and is used as a storage area for non-potentially hazardous foods.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station fully stocked. However, it is obstructed with containers.
  7. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Slot for knives on the side of the wooden chopping board appeared to have contaminated with food debris. Asked operator to clean and sanitize the knives that were being stored there and to clean the slot prior to use.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator does not have a food safety plan on site for review.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator does not have a sanitation plan on site for review.
  8. Monitoring

    1 infraction

    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): Foods must be stored in food grade containers. Plastic shopping bags are not an approved food grade material.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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