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Good Samaritan Village by the Station

270 Hastings Ave Penticton BC V2A 2V6 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Good Samaritan Village by the Station has been inspected 12 times by Interior Health Authority since February 8, 2013. The most recent inspection, on May 15, 2026, recorded 1 infraction.

5 of 12 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 7 times across 6 separate inspections, most recently on May 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 5 times across 4 separate inspections, most recently on April 22, 2024. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 2 times across 2 separate inspections, most recently on August 26, 2019. 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 2 times across 2 separate inspections, most recently on August 26, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 16, 2018. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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.

12 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): At the time of inspection, gunk build up along cupboard handles. **CORRECTED DURING INSPECTION**
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): - please ensure cooling of foods for later service in done within safe time-temp limits. Foods temps can be driven down quickly to fall within staff shifts using portioning, cooling wands, ice/freezers, etc. Please develop a SOP for your cooling.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - ceiling above dishwasher showing signs of moisture damage from the steam released from dishwasher. Please repair - recommend installing a cleanable impervious cladding to help reduce maintenance interval.
  4. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - main kitchen hand sink fixture leaking from hot side valve when in fully closed position; please repair - pipe corrosion/leak coming from piping (possible refrigerant line-set) on wall to the right of the two upright freezers in the back dry storage area; please correct
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - food safety plan needs to be more comprehensive and accurate to the menu items you are making and also include the meals/foods being supplied to the other food service areas on site
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - sanitation plan needs to be readily available for the food service areas to which it applies
  5. Monitoring

    0 infractions

  6. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - trailer coolers not at 4C/40F or lower; please ensure all coolers are able to reliably hold foods at 4C/40F or colder prior to putting into service
    • F1.7 Are foods protected from contamination?
      • Observation(s): - please ensure hording is tight and fully seals off repair area from main dishwasher and walk-in coolers; door by hording/dishwasher is to be the dirty side and the door upright freezers (next to multi-purpose room) is the clean side - multi-purpose room set-up close to being completed - schedule set to separate construction activity and food prep activity through common travelling corridors including daily and event specific cleaning
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - please ensure sanitizer is readily available in trailer
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - final cleaning of trailer still needed before using for food prep
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - need cooler capacity in multi-purpose room - proposal of two fridges with a full-time runner (for multi-purpose room and trailer) should suffice
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - hand wash sink still to be installed in multi-purpose room; please ensure dispensed soap and paper towel are readily available
  7. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - walk-in cooler reading 10C av. at time of inspection and has been above 4C for a few days; as this is your main cold storage, it is critical that it is keeping foods at 4C or lower. Please repair immediately. In the meantime, please have a plan for the safe storage of your foods.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): - please ensure all foods being cooled for re-use has its cooling curve monitored and recorded to ensure it is safe for your residents - follow-up date Sept 17/18
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): - please discard all foods for which the cooling curve has not been verified as safe
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - bottles of quat sanitizer throughout facility have varying strengths - some with concentrations below 200ppm. Please start checking the concentration with appropriate test paper before use every day to help ensure the sanitizer is performing as intended.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - duct above dishwasher flaking paint - walk-in cooler fan unit needs cleaning
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - paper towel dispenser at dishwasher needs repair
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - recommend simplifying your food safety plan to help ensure a concise and complete description of the safe preparation of the foods you are preparing
  8. Monitoring

    4 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): - please start monitoring the cooling of all the foods you are cooling for later re-use to ensure the safe time-temp limits are observed
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - walk-in freezer has foods stored directly on floor; please ensure this is not standard practice
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please have updated food safety plan on hand
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please have updated sanitation plan on hand
  9. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): In prep area - drawer handles and knife holder had a build up of debris. Garborator
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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