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Copper Mug Pub

409-1301 Main St Penticton BC V2A 5E9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Copper Mug Pub has been inspected 13 times by Interior Health Authority since February 26, 2013. The most recent inspection, on March 2, 2026, recorded 3 infractions.

1 of 13 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, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 9 times across 7 separate inspections, most recently on March 2, 2026. For example: 7 Are foods protected from 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 5 times across 5 separate inspections, most recently on February 6, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 4 separate inspections, most recently on February 3, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 4 times across 4 separate inspections, most recently on May 26, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on August 15, 2025. For example: 2 Are proper pest control measures in place on the premises?

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.

13 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, RTE foods stored below Potentially hazardous foods (PHF). Ensure that RTE foods are stored above PHF.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, quat test strips not available on site. Ensure that quat test strips are available on site to test concentration strength for quat sani-bucket/sprays.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • 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] Light fixture above cookline missing a protective lens/cover. [2] 2x Heavily stained square cutting boards. [3] 1x Heavily stained rectangle cutting board. [4] Missing door handle on vertical glass cooler. [5] Build up of grease and grime along sides of fryers. [6] Build up of gunk, grease, grime, food debris, and miscellaneous items on the floor underneath cooking units. [7] Build up of grime and miscellaneous items on the floor underneath warewashing area. [8] Sani-spray bottles not properly labelled.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ambient temperature thermometers observed in all coolers/freezers. At the time of the inspection, chlorine sanitizing strips observed expired. Ensure that sanitizing strips are available to test concentration strength.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): At the time of inspection, The back door near the staff washroom observed with light seeping through. Ensure the door sweep eliminates door gap to protect against entry of pests.
      • 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] Build up of grease, gunk and food debris underneath cooking units. [2] Build up of gunk and food debris underneath dishwasher. [3] Build up of grease and gunk on side of fryer. [4] Build up of grease and gunk on vent hoods. [5] Build up of dust on ceiling above food prep tables. [6] Build up of food debris on top of equipment and containers. [7] Build up of gunk and debris around grease trap.
      • 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.
  3. Monitoring

    8 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): At the time of inspection, the staff members were observed not washing their hands in between tasks.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] Ice scoop not stored in a clean container, on top of ice machine. [2] Knives stored in between counter and wall adjacent to dishwasher. [3] Plastic condiment container with no handle used as scoops.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] No thermometers were found inside upright cooler and lowboy cooler across the cooking units. [2] Test strips not available on site.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): At the time of inspection, the back doors in the kitchen and near the staff washroom were observed with light seeping through. A door sweep is needed to reduce gap.
    • 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 pit co fryer was observed with build up of grease and gunk.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): At the time of inspection, two light fixtures in kitchen are missing protective lens/cover; please ensure light fixtures are shatterproof.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): At the time of inspection, the valid operating permit was not visible.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection, no staff members had a valid FOODSAFE (or equiv.) certification.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - walk-in cooler and upright cooler (w/single glass door) measured at 5C but may be on defrost. Please confirm both units are holding foods at 4C or colder; thermometer in walk-in cooler appears accurate
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - upright cooler needs accurate thermometer to monitor temperature
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - back door of kitchen needs door sweep to reduce gap to less than 1/4" or 6mm
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - area behind and under dishwasher needs deep cleaning - esp. around grease trap - area behind and under hot line needs cleaning
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - installation of walk-in freezer needs finishing: surfaces for walk-in cooler evaporator unit relocation need to be cleaned/sealed, walk-in cooler panels need sealing along top edge where freezer door in located, minor ice build-up observed in freezer so you may wish to look into the heat tracing on the condensate line to be continuously powered. - two light fixtures in kitchen are missing protective lens/cover; please ensure light fixtures are shatterproof - T-bar ceiling panels need replacement - recommend replacing with commercial kitchen rated panels as they are both cleanable and fire-resistant
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - new walk-in freezer installed and now opens through the walk-in cooler; please submit floor plan to document this significant change to the kitchen layout.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm that all main food handlers are FoodSafe (or equiv.) certification
  5. Monitoring

    6 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - dishwasher not dispensing soap or sanitizer at time of inspection but corrected during inspection - bar glass washer awaiting part and glasses will be put through main dishwasher in the meantime
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - please install freezer curtains in your walk-in freezer to help reduce ice/frost build-up - please replace upright cooler beside your prep cooler with a commercial unit
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - please ensure paper towel dispenser at kitchen hand sink is stocked/repaired
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update food safety plan
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update sanitation plan
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please ensure all on-site managers and food handlers who might work alone are FoodSafe certified (or equivalent)
  6. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - please have test strips readily available for monitoring the sanitizer level in your glass-/dish- washer
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - please clean and sanitize the racks and walls/floor of your walk-in cooler - please address ice build-up in walk-in freezer
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - grease hood overdue for deep stream cleaning as grease is dripping back from vent pipe - apparent water damage around women's washroom door that may be coming from behind surfaces (floor/wall/ceiling) of women's washroom; please investigate further and correct as necessry
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - dish washer scheduled for replacement; please clean existing and upgrade wall cladding behind where possible as discussed
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please ensure all food handlers/preparers have updated FoodSafe certification
  7. Monitoring

    6 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - upright cooler opposite to walk-in freezer door reading 10C - must be able to reliably hold foods at 4C or lower
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please have sanitizer readily available at hot line (e.g., cloths in a bucket of sanitizer) - walk-in cooler fan unit showing ice build-up; please address (may wish to look into defrost cycle to ensure it is adequate)
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - need food-grade bags for storage of foods
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - need to repair or replace access door for ice machine as hinges are rusting and plexi-glass door has a hole at the top right corner
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan and have it readily available for review
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please have your sanitation plan available for review
  8. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - upright cooler reading 8C; please repair
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - walk-in needs cleaning - non-food grade containers in use
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - walk-in freezer needs refinishing as paint is peeling - walk-in cooler showing signs of difficulty in cleaning - please investigate re-finishing the walls and ceiling
  9. Monitoring

    2 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Large containers are being used to cool meat sauce and gravy without time stamps or cooling time checks. This was discussed with staff and monitoring procedures will be in place.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff have worked on food safety plan and there is much improvement observed, it is almost complete - good job.
  10. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Line cooler had an air temperature of 10°C. Internal temperatures were measured using a probe thermometer and were at 9 °C. Products were relocated immediately. Do not use this refrigeration unit until it is holding below 4 °C.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Wooden shelving in walk in cooler needs to be covered/ replaced with a material that is cleanable, non-toxic, and impervious to moisture.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Sinks in bar area did not have soap/paper towel. This was corrected during the inspection.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): There are no procedures in place to ensure critical limits (i.e. cooking, re-heating, cooling, and storage temperatures) are met.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
  11. Monitoring

    1 infraction

    • 8.2 - Are there handwashing stations available?
      • Observation(s): - kitchen hand sink soap dispenser broken and paper towel dispenser empty at time of inspection
  12. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): - please avoid storing raw foods next to ready-to-eat foods (e.g., fish fillets next to garnish, and ground beef next to sandwich inserts)
  13. Monitoring

    0 infractions

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