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Fraternal Order Of Eagles #4281

1197 Main St Penticton BC V2A 2T7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Fraternal Order Of Eagles #4281 has been inspected 8 times by Interior Health Authority since June 11, 2013. The most recent inspection, on May 5, 2026, found no infractions.

2 of 8 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 6 times across 6 separate inspections, most recently on March 27, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 27, 2025. 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 once on January 22, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 6 times across 3 separate inspections, most recently on March 27, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently on March 27, 2025. For example: 5 Are the FOODSAFE training requirements being met?

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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, chlorine and quaternary ammonium test strips were not on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, quaternary ammonium sanitizer strength observed at above 400 ppm.
      • 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): At the time of inspection, grease build up was observed underneath the fryer unit.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not on site.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certificates not on site.
  3. Monitoring

    6 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - main dishwasher not holding cycle water - part on order; work-around appears to be allowing cycles to complete satisfactorily - bar glass washer not sanitizing; please run all glasses through the main dishwasher until it is working within specification
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - ice machine needs cleaning/sanitizing on left end of ice maker tray
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - panels in walk-in cooler need seams re-sealed in spots
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure food safety plan is current and readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure sanitation plan is current and readily available for review
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm food handler training certificates for all main food handlers
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - hot dog unit had hot dogs at 45C - must hot hold at 60C/140F after reaching cook temp of 74C/165F throughout; unit turned up during inspection. Hot dogs in unit discarded.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - please obtain accurate probe thermometer to check cook and holding temperatures of foods (e.g., hot dogs) or remove - recommend getting new set of chlorine test strips as the current set appears to be contaminated and possibly not accurate
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - please ensure there is sanitizer in the rinse cycle of your dish washer and glass washer - please ensure there is sanitizer readily available at all times while foods and drinks are being served for use on food-contact and common touch surfaces; having a bucket of sanitizer for your cloths
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - need to have food safety plan for foods offered at bar readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - need a sanitation plan that all users and staff of your kitchen and bar know to check and maintain sanitizer levels (e.g., in dish and glass washer)
  5. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - low-temp commercial dish washer and bar glass washer not reading 50 ppm chlorine on final rinse; it is this rinse of sanitizer that helps make sure that the dishes/glasses are safe for use - please obtain chlorine test strip so you can regularly check the concentration of the sanitizer (e.g., weekly)
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - fan units is kitchen and bar walk-in coolers need cleaning and sanitizing
  6. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): There was no sanitizer detected in the glass washer. Please repair as soon as possible and use the test strips to ensure you are meeting a minimum of 50 ppm chlorine.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): - dishwasher not reaching 50 ppm chlorine on final rinse; replacing with fresh supply bottle and priming line restored rinse sanitizer level. You may wish to have your detergent pump repaired so that the unit can be used for washing your dishes, too.

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