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Concorde Assisted Living Residences

3235 Skaha Lake Rd Penticton BC V2A 6G5 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Concorde Assisted Living Residences has been inspected 11 times by Interior Health Authority since February 7, 2013. The most recent inspection, on February 9, 2026, found no infractions.

9 of 11 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: Food temperature control and Protecting food from contamination.

The last 7 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.

  • 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 December 18, 2015. For example: 3 - Are proper cooling procedures followed?

  • 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 once on February 21, 2018. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): All foods are covered and stored a minimum of 6 inches above the floor Chemicals stored away from food Foods are stored in food grade containers Scoops are stored in dry foods
  9. Monitoring

    2 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): - Ensure things like gravy are cooled rapidly to limit the growth of pathogens.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - Small line cooler was at 9-10 °C. Two containers of gravy were disposed of to abate the possible health hazard. Cooler was turned down and is not added to the temperature log sheet. Please check and record daily.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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