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Chester's Chicken

1090 Westminster Ave W Penticton BC V2A 1L5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Chester's Chicken has been inspected 11 times by Interior Health Authority since January 7, 2015. The most recent inspection, on November 12, 2025, recorded 4 infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 November 12, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times on November 12, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 12, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 2 separate inspections, most recently on November 28, 2022. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 once on May 4, 2018. For example: 8 - Are the sanitation procedures (Sanitation 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.

11 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Chicken that was hot held on display was just under 60 C, (close to 55C). Staff was notified and turned up temperature. Please ensure that you are checking the temperature regularly of hot held items so that they always have an internal temperature of 60C minimum
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Bin of seasoning and flour dredge was left out at room temperature. Because chicken was in this container previously and small pieces or juices from the chicken will remain in the batter, it must remain refrigerated after use and then discarded after, or use smaller batches of flour dredge and discard after each use and wash and sanitize the container after each use.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The Quats solution coming out of the dispenser was a bit too high (>400ppm). Any concentration above 400 must be rinsed off afterwards as it can be considered chemical contamination and it does leave a film. Please calibrate this to be between 200-400
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The kitchen area must be cleaned and mopped. Grease, dirt, and dust had accumulated in many corners, under the sinks, etc. Please give this a thorough clean and organize.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer residual found in sanitizer pale. No stocks of sanitizer solution was available on site as supplies have not arrived according to staff member. Staff was advised to acquire bleach and prepare bleach solution at 200ppm at time of inspection to use for sanitizing food contact surfaces.
      • 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): Tongs used at the front chicken display area were stored in a wooden basket. The basket is porous and not smooth, which can not be easily cleaned and sanitized. Staff switched out the basket and stored tongs in a metal container. Clean and sanitize the tongs and the stainless steal container regularly to ensure sanitary condition. Tongs to be stored in sanitary condition, away from other items that may lead to cross contamination. Ensure to clean and sanitizer the surfaces regularly to maintain sanitary condition of the chicken display area.
      • 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.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - Operator must have sanitizer test strips for testing / monitoring concentration of QUAT solution at the pump station. Two food premises rely on a proper operation of the QUAT dispenser: Chester's Chicken and Quiznos.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - Operator must test sanitizer solution concentration on a daily basis. At the time of inspection, the QUAT sanitizer bottle was empty at the pump station. After the bottle was replaced, the QUAT based sanitizer concentration tested at 200 ppm.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - Operator must email a confirmation that employees working at Chester's Chicken have registered for FOODSAVE training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • F3.2 - Is the contact information the same?
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Food Safe Certificate was not available at the time of inspection however the operator stated that he took the course before 2013. Operator was instructed to take a refreshment Food Safe course
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available at the time of inspection. A template of sanitation plan will be provided to the operator. Sanitation plan is critical to ensure all equipment, food contact surfaces and other food related equipment are proper cleaned and sanitized using the right chemicals and concentrations and in a frequency established in the plan. This will effectively control unsanitary conditions and cross contamination between equipment and food. Sanitization plan should also be made available to all employees to ensure proper cleaning and sanitizing procedures are carried out.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): In the storage room both food and chemicals are stored in the same room. Chemicals are being stored on the floor, as is appropriate. I would like to see signage in the storage room that directs staff to store the chemicals on the floor, and foods on the upper shelves, this prevents future mistakes.
  11. Monitoring

    0 infractions

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