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Good Samaritan Village by the Station 3A

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

Official record from Interior Health →

Inspection summary

Good Samaritan Village by the Station 3A has been inspected 9 times by Interior Health Authority since October 29, 2013. The most recent inspection, on May 15, 2026, found no infractions.

4 of 9 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on April 23, 2024. 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 16, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 April 11, 2017. For example: 3 - Are proper cooling 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 6 times across 4 separate inspections, most recently on April 23, 2024. 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 once on April 23, 2024. 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - bare wood flooring exposed with new stainless steel dishwasher stands; flooring under dishwasher needs a durable cleanable/non-absorbent surface - countertop is getting old and starting to wear through - esp where previously damaged
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - menu item preparation process does not appear to be linked to the facility food safety plan
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm FoodSafe 1 (or equiv.) food handler training for all main food handlers
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - need accurate thermometer in fridge
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - hand sink slow to drain
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - most wood surfaces in kitchen area need re-sealing with paint/lacquer - particularly the half-doors restricting access to kitchen area
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure food safety plan is current, complete, and readily available for review by staff
    • 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 by staff
  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - need test strips to monitor sanitizer strength; please start checking the concentration with appropriate test paper before use every day to help ensure the sanitizer is performing as intended (for quat/D10 it must be 200ppm).
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - dry storage area needs cleaning in bottom corners
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - leak under double sink 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
  6. Monitoring

    3 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
    • 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
  7. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): -Gauge on dishwasher is broken and the logs are not fully up to date.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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