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Haven Hill Retirement Centre

415 Haven Hill Rd Penticton BC V2A 4E9 · Institutional - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.6 / 5 (8)

Contact details, hours and reviews from Google Maps

Inspection summary

Haven Hill Retirement Centre has been inspected 13 times by Interior Health Authority since January 13, 2014. The most recent inspection, on September 23, 2026, found no infractions.

5 of 13 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: Food temperature control, Protecting food from contamination and Food source, labelling and allergens.

The last 2 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.

  • 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 4 separate inspections, most recently on March 11, 2020. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 August 21, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 26, 2019. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 once on January 23, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Underneath the dishwasher area water is pooling on the floor. Operator noted there is a lack of sealing between the wall and dish pit area which allows water to reach the floor. Corrective Action: Seal the area between the wall and dish pit area to prevent water from pooling on the floor.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): One thermostat on one pod kitchen hot holding unit was not turned high enough, this was corrected during the inspection. take whatever steps are necessary for staff to Clearly see where the dial should be set at.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The Walk-in cooler has a brighter light, however there are still shadows. A second light is required.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A change was made to the hot holding temperature of the Food Safety Plan during this visit. There had been a slight misprint.
  7. Monitoring

    4 infractions

    • 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): In one of the Pods there was a Cottage Cheese container that was past it's Best Before date. This was discarded and needs to be brought to the attention of the Pod staff.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): In 2 of the upper Pods a fridge is missing thermometers. Replaced during inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall maintenance is good. In Upper Bartlet-Cherry and Upper Apple on section of the steam table needs a new lid. The current lid is bent allowing heat to escape. (There is 10C degrees difference in temperature between a unit with a tight fitting lid and a bent lid.) New lids installed during this inspection.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Walk-in cooler does Not have sufficient lighting. Two more lights appropriately placed in the cooler could spread light throughout the shelving.
  8. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Residential fridge in the Lower peach is at 7C and needs to be 4C or colder. The manager turned the thermostat colder, please monitor closely. Steam tables in the Pods are turned on at 6am daily. Recommend having dual marks to make it easy for staff to line them up.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Recommend having a probe thermometer in every kitchen Pod.
    • F2.7 Are there handwashing stations available and properly supplied?
  9. Monitoring

    0 infractions

  10. Monitoring

    3 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Upper Apple Hot holding unit water is at 62C. As the food is to be kept 60C or hotter, the water needs to be closer to 70C.
    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Inaccurate thermometer in the Upper Peach fridge. Removed by staff during inspection.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Containers of butane were accidently placed in the dry food storage room. Chef removed them and will place them into their usual storage room which is separate from the kitchen.
  11. Monitoring

    3 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): The hot holding in 2 Pod kitchens (lower bartlet and lower apple) was less than 60C. The chef turned these up at time of inspection.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Fridge in the lower peach and lower bartlet needs to be colder. 4C or colder is required.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 12 - Is the contact information the same?
      • Observation(s): New chef in charge.
  12. Monitoring

    2 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ensure all dry storage goods are in kept in pest proof containers (i.e bag of oats)
    • 12 - Is the contact information the same?
      • Observation(s): New operator and manager has been added.
  13. Monitoring

    2 infractions

    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): In dry storage area- ensure all opened boxes of pasta and rice are pout in pest proof containers so they cannot be contaminated.
    • 15.5 - Is all food on the premises fit for human consumption?
      • Observation(s): Expired food items (potato and yogurt) must be thrown away regularly. Staff threw away during inspection.

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Reviews

Reviews provided by Google Maps
  • Sabine Semmelrock

    Nothing like walking in there and searching half an hour before finding any staff. (They are busy and understaffed) Nothing like watching your husband try to call his mom 20 times on a Sunday to finally get a person and then be told "she just left". How can a person who cannot walk and is in the dementia ward "just leave"

  • Dusty Tucker

    This facility has got sooo many things right when it comes to senior's care! They have an amazing team approach to working with residents and families. They are practising what they preach when it comes to patient and family engagement. Whoever designed the facility understood some of the intrinsic needs of older adults....like having wonderful art work in the hallways...most of the pictures without glass so that the visually impaired residents can see the pictures and not just the glare of ceiling lights. They also installed black toilet seats on white toilets making it easier for people with dementia and visual impairment to recognize. The decor is warm, inviting, tidy and welcoming. On the dementia unit where my Mum resides meals are served family style instead of restaurant like. Most of all, all the staff from the Administrator on down to the Care Aides have been kind, open, engaging and respectful to my Mum and to our family. I have worked in the field of Psychogeriatrics and this only the second facility in the IHA catchment area I have seen that actually seems to understand and demonstrate resident centered care in a meaningful way!

  • Erin Lowe

    This facility's staff turnover is atrocious, and that is reflected in patient care and communication with their doctor's office. The staff they do have are unprofessional, rude, unaccommodating, and uncaring.

  • Deanna Shardlow

    The staff here are caring and funny 😁. The food is atrocious though, obviously budget cuts in this area and a turn over of cooks as it was so good at the beginning

  • Rita Russell

    Horrible experience Not enough careaides Not enough Nurses Zero RN's on weekends and evenings

  • Sabine Semmelrock

    Nothing like walking in there and searching half an hour before finding any staff. (They are busy and understaffed) Nothing like watching your husband try to call his mom 20 times on a Sunday to …

  • Dusty Tucker

    This facility has got sooo many things right when it comes to senior's care! They have an amazing team approach to working with residents and families. They are practising what they preach when it comes to patient and family engagement. …

  • Erin Lowe

    This facility's staff turnover is atrocious, and that is reflected in patient care and communication with their doctor's office. The staff they do have are unprofessional, rude, unaccommodating, and uncaring.

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