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Charles Manor Senior Residence Society

333 Martin St Penticton BC V2A 5K7 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Charles Manor Senior Residence Society has been inspected 16 times by Interior Health Authority since November 5, 2013. The most recent inspection, on February 6, 2026, found no infractions.

8 of 16 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The last 5 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.

  • 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 7 times across 6 separate inspections, most recently on April 21, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 2 separate inspections, most recently on September 20, 2022. For example: 4 Are proper freezing and thawing 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 2 times across 2 separate inspections, most recently on September 20, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 once on September 20, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3, 2020. 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.

16 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The ceiling above the dish pit area has dust accumulation. Dust particles can create potential for cross contamination. - Ensure to remove dust, clean and monitor on a regular basis.
  7. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): once bags of food are open they need to be stored in pest proof containers even if they are elastic band closed foods are stored on the floor in the dry storage area and walk in cooler and freezer. these items need to be at least 6" off the floor trays of raw food are sitting next to cooked food in the walk in cooler. ensure there is proper seperation
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): dirty trays were left at the bottom of the rolling rack, all items need to be cleaned and sanitized prior to being put away sanitizer solution must be available and in use at the beginning of every shift. sanitizer solution was made up during inspection
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): walk in freezer is quite disorganized and items are stacked upon each other
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): some equipment on site is not working, no foods are stored in here. new equipment to be arriving in November deep cleaning of the facility is needed especially behind and around large equipment. this will be done when old equipment is removed and before new equipment to arrive
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): hand soap and paper towels are needed at the hand sink on the hot line
  8. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The ceiling above the dish pit area has dust accumulation. Dust particles can create potential for cross contamination. - Ensure to remove dust, clean and monitor on a regular basis.
  9. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): All foods not stored in their original container need to be labelled. Currently they are dated and some are labelled.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): After the Food Safety Plan is completed please post a copy in the kitchen. Additionally email a copy to this office.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Once completed, forward a copy to this office and post a copy in the kitchen for staff.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  10. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): flooring in the storage room needs to be redone. all surfaces need to be smooth and easily cleanable surface. currently missing some flooring tile and painting has chipped air vent above the dishwasher is need for a routine cleaning as there is a large accumulation of dirt and debris
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): foods are being stored on the floor of the walk in cooler and freezer, better organization is needed and/or bigger freezer storage
  11. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding was satisfactory Most cold holding units were satisfactory Stand up Fridge was at 10C-15C, Potentially Hazardous Foods were removed from unit and either discarded or placed into a working refrigeration. Signage placed on fridge to not use until it has been fixed and workers stated they would inform other shifts of this
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Large containers were being used for cooling soup, operator was aware they should be using shallow containers but stated that soups were managed by morning staff. Signage placed which indicates appropriate time/temperature benchmarks for cooling foods. This item will be followed up on to ensure practice has improved so that it is in line with Food Safety requirements Please use stainless steel shallow containers to cool foods. This is to ensure that the internal volume of food being cooled reduces in temperature at an acceptable rate. Please ensure foods being cooled are stirred Foods to be cooled can be placed into an icebath
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator had sanibucket filled to the brim with undiluted bleach. Bleach must be diluted to 100-200 ppm to ensure a low risk of chemical cross contamination Dishwasher was functioning at appropriate rinse temperature during cycle (High Temperature Dishwasher)
      • F2.3C Clean in place warewashing procedures 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Steamer damaged, leaking water. Operator is aware and is currently in the process of replacing this unit. This will be followed up on to ensure the item is in good repair. Counters on side opposite to steamer are not being maintained and kept in poor sanitary condition. Excessive grease, webbing inside of drawer were two observations made at time of inspection
  12. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Cold line was included in original kitchen plan approval and is typically a key piece of kitchen equipment for operations of this size and type.
  13. Monitoring

    0 infractions

  14. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): (1) Found bait boxes with rodenticide in dry storage area and underneath shelf by the door to the dumpster. Bait boxes with rodenticide must not be used in a food preparation area to avoid potentially spreading rodenticide into food. Please use poison-free trap boxes or sticky traps instead. (2) Temperature logs have not been maintained for the month of December. Please resume monitoring refrigeration temperatures ASAP.
  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

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