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Cue's Game Room, Grill & Pizzeria

342 Main St Penticton BC V2A 5C3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cue's Game Room, Grill & Pizzeria has been inspected 14 times by Interior Health Authority since February 13, 2013. The most recent inspection, on October 7, 2026, found no infractions.

9 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Cleaning and sanitizing.

The last 7 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on September 7, 2017. For example: 2 - Is the premises free from a pest infestation?

  • 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 March 1, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on July 18, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 once on October 8, 2015. For example: 2 - Are proper hot holding procedures followed?

  • 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 across 2 separate inspections, most recently on July 18, 2016. 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.

14 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

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Items requiring immediate attention: Floors Beneath prep coolers in kitchen need to be cleaned Floors at front bar area need to be repaired - large pock marks from wear and tear. Other items which need to be addressed: Increased routine cleaning of ceiling - excessive amounts of grease and dust build up on routed wires repair chest freezer lid (damage, insulation visible). Please ensure there is a suitable barrier to prevent any contact between insulation and workers or food in storage
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Premise seems to have an ongoing issue with flies - flies observed in the kitchen during time of inspection
      • F2.2A - The premises must be maintained free of pests.
  11. Monitoring

    3 infractions

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): flies were observed in the kitchen, obtain some fly strips to get rid of them
      • 7.1 - The premises must be maintained free of pests.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): shelves in stand up cooler have paint chipping and/or rust starting to build up. new shelves will need to be purchased or have the shelves recoated and sealed storage in back room needs to be better organized. food items are being stored with office belongings. ensure there is a clear separation where food is being stored flooring in kitchen is starting to wear, consider having this replaced in the near future
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): food safety plan currently being revised, will email when completed and a copy left in the kitchen
  12. Monitoring

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): - Gravy was below 60 °C stored in crock pot. Ensure it is kept wither below 4 or above 60 °C
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - Cleaning required on floors, and behind / under equipment. Removing excess debris will help prevent any pest intrusion.
  13. Monitoring

    0 infractions

  14. Monitoring

    1 infraction

    • 17.1 - Do processes match the written food safety plan
      • Observation(s): Food safety plan was corrected to show standard practice.

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