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Earl's Restaurant Penticton

101-1848 Main St Penticton BC V2A 5H3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Earl's Restaurant Penticton has been inspected 14 times by Interior Health Authority since December 12, 2012. The most recent inspection, on January 15, 2026, recorded 1 infraction.

3 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 6 times across 5 separate inspections, most recently on January 15, 2026. 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 6 times across 6 separate inspections, most recently on October 20, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 20, 2023. 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 3 times across 3 separate inspections, most recently on March 23, 2021. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 3 times across 3 separate inspections, most recently on January 22, 2025. For example: 4 Are written 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.

14 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ice machine needs to be serviced & the lid cleaned. Pop area must be cleaned. Missing light cover in a walk-in fridge must be provided.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The Operator should clean the following areas: 1) The walls behind protein station. 2) The floor behind chest freezers. 3) Ceiling vents, especially above food prep areas. 4) Dish carts. 5) Replace missing light covers. 6) Handwashing stations should be part of regular cleaning routine (e.g. faucets, wiping dust off paper towel dispensers, etc) COMPLETION - Feb 3, 2025 Garbage Collection Area 1) The grease collection bin should be either cleaned or replaced. 2) Garbage collection lid should be replaced as it's crooked and can't be closed. 3) The area should be power washed weather permitting. COMPLETION - March 3, 2025 Tile Re-Grouting 1) Tiles should be re-grouted at the dishwashing to avoid standing water situation. Some areas at the front prep area close to the dishwashing area also need to be re-grouted. COMPLETION - April 3, 2025
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation / Cleaning Plan should be available for review. Operator is moving all files into digital format.
  3. Monitoring

    0 infractions

  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep Line Cooler top inserts temperature measured between 8C-12C. Prep Line Cooler bottom refrigeration units temperature measured below 4C. Operator must ensure the following: 1) Hazardous food items are kept above 4C for no more than 4 hrs. After 4 hrs, the food items must be discarded. 2) Fill top inserts half-way to ensure faster rotation / refill. 3) Cover prep line top inserts with a lid during slow time. 4) Not to keep hazardous food items in inserts overnight and refill them in the morning unless the temperature logs show that when the unit is covered with a lid, the internal food temperatures are below 4C. 5) Create and keep temperature logs.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Operator must provide a storage bucket for an ice scoop.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator must fix the chemical dispensing unit. At the time of inspection, floor cleaning (orange) chemical was hooked up to the disinfection dispensing line. Operator must fix the mechanical low-temperature dishwasher to ensure chlorine concentration is above 100 ppm. Operator must fix the mechanical glasswasher to ensure Iodine concentration is above 25 ppm. Operator must ensure that dishwasher, glasswasher and chemical dispenser unit are checked at least once a day and records are available for a review.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator must clean dust accumulation on celling tiles.
  5. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A few items to address: Build up of food debris observed throughout the back kitchen (equipment, floors walls, surfaces etc.). -Thorough cleaning is required. Ensure to remove debris and maintain in sanitary manner during all times. Pooling of water observed on ground in between ice machine and walk-in beer and wine cooler. -Ensure to rectify issue and maintain floor in a dry state. The fans in the walk-in cooler have dust accumulation. -Ensure to remove dust, clean and monitor on a regular basis.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The large white chest freezer (by the wine & beer walk-in cooler) door/handle is in disrepair. -Ensure to repair door/handle of chest freezer.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Not all foods on the prep line were at or below 4°C, some were measured to be 6-9°C. Operator stated they had been filled after the lunch rush and were there for under 1hr Corrective Actions: • Monitor to ensure all ingredients are held at or below 4°C / 40°F. Filling the containers half way or keeping lids on them during slow periods can help to keep the ingredients at the correct temperature
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Buckets of water are used on the prep line to rinse/wash hands, hands are then dried on towels Correct handwashing must use hot & cold running water, soap and single use paper towels Corrective Actions: • Discontinue practice of using buckets for rinsing/washing hands • Ensure staff are washing their hands with hot & cold running water, soap and using single use paper towel to dry hands
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: The wiping cloth sanitizer bucket used for the bar area had 0ppm concentration at time of inspection. Operator stated the buckets are filled during opening (~10:00am) and then changed at ~4:00pm Dry wiping cloths are used on the prep line with a spray bottle of sanitizing solution Corrective Actions: • Ensure sanitizer for wiping cloths is maintained at 200ppm concentration. Change solution every 2hrs or as often as needed • Wiping cloths used on food contact surfaces on the prep line to be stored in 200ppm sanitizing solution or use a single use towel with spray bottle solution
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  7. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing stations are fully stocked with liquid soap, paper towels, hot and cold running water. However, staff are encouraged to use buckets of water for hand washing at the food preparation line which doesn't necessarily use soap and paper towels - but rather towels. This practice cannot replace hand washing
  8. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Foods in the preparation cooler across the cook-line is not reaching the minimum 4°C and below
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff is seen washing their hands in buckets across the cook-line.
  9. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Line inserts not maintain 4C. Coppertech has been contacted for repairs.
    • FI1.1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
  10. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - insert temps across hot line reading ~12°C average; please ensure foods in these inserts are not stored for longer than 4 hours, i.e., have a defined rotation schedule, or ensure insert temps are at 4°C or lower
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - fan units in walk-ins needs cleaning - ice machine needs cleaning - drink gun holder needs cleaning
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - need for a more comprehensive sanitation plan
  11. Monitoring

    3 infractions

    • 4.2 - Do processes match the written food safety plan?
      • Observation(s): - thai sauce observed passively cooling in walk-in and not logged on cooling sheet; standard procedure is to use ice bath. Please ensure all your hazardous processes are tracked accurately and documented on the designated sheets in your food safety manual.
    • 14.1 - Is the premises in good repair?
      • Observation(s): - line cooler by the pizza oven at 8°C near beginning of inspection and only get warmer as it was being monitored throughout inspection time; refrigeration company contacted for service/repair. Timer found to be set incorrectly; re-set during inspection and temps decreasing.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): - above noted prep cooler has foods that are not at 4°C or colder
  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): The automatic dishwasher was out of sanitizer and a new bottle was installed immediately. 3 Comp sink: There was some variation between the test strips so Earl's is planning on ordering a fresh set.
  14. Monitoring

    0 infractions

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