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Match Eatery and Public House Penticton

201-553 Vees Dr Penticton BC V2A 8S3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Match Eatery and Public House Penticton has been inspected 10 times by Interior Health Authority since May 10, 2017. The most recent inspection, on September 17, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 8 times across 6 separate inspections, most recently on December 16, 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 5 times across 4 separate inspections, most recently on March 29, 2022. 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 2 times across 2 separate inspections, most recently on March 29, 2022. 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 once on May 10, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on January 8, 2020. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Noted from previous Inspection Report: Items currently still pending. A few items to address: 1. The ceiling vents have dust accumulation. Dust particles can create potential for cross contamination. -Ensure to remove dust and monitor regularly. 2. The cutting boards are starting to become worn with deep grooves. Pathogens can harbour in deep grooves and create potential for cross contamination. -Ensure to monitor and when become worn, discard and replace. Note: for this season, smaller cutting boards can be placed on top the larger cutting boards. 3. Food debris and grease built up under and behind equipment. Food debris and grease build up can create potential for cross contamination. -Ensure to thoroughly remove food debris and grease build up and monitor on a regular basis.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • 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: 1. The ceiling vents have dust accumulation. Dust particles can create potential for cross contamination. -Ensure to remove dust and monitor regularly. 2. The cutting boards are starting to become worn with deep grooves. Pathogens can harbour in deep grooves and create potential for cross contamination. -Ensure to monitor and when become worn, discard and replace. Note: for this season, smaller cutting boards can be placed on top the larger cutting boards. 3. Food debris and grease built up under and behind equipment. Food debris and grease build up can create potential for cross contamination. -Ensure to thoroughly remove food debris and grease build up and monitor on a regular basis.
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): sandwich cooler near the entrance seemed to be a little warm, this will continue to be monitored. sauces were removed from the top to ensure full closure of the lid
    • F1.7 Are foods protected from contamination?
      • Observation(s): scoops with handles was found sitting in the sugar bin. ensure all scoops do not sit in the food with handles touching the food ensure once bags of food are open they are put in pest proof containers ensure all containers have lids on them ensure utensils being used on the line are stored in ice water and not sanitizer buckets as this can contaminate the food
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): ensure wiping cloths are stored in sanitizer bucket. if using sanitizer spray bottle these should be used with paper towels
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): issue with the walk in freezer and accumulation of ice. this is currently already being looked at and a solution/decision to be made soon. ensure in the mean time foods in this ice area are in a container
  6. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): fresh garlic in butter mixture needs to be stored in the cooler. Only take out enough to use within 2 hours then discarded if not all used
    • F1.7 Are foods protected from contamination?
      • Observation(s): in use utensils are stored in an ice and sanitizer bucket, this can lead to foods being contaminated by sanitizer, only use ice water for storing in use utensils and washing them frequently scoops for dry storage needs to be stored in a manner where the handle of the scoop cannot touch the food
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): thermometers are needed in the coolers
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): wiping cloths need to be stored in a sanitizer solution when not in use
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): continue to check in the dry storage area under and behind shelving is needed as there is a spot where food is falling down behind and easy to miss
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): lack of staff storage in this kitchen leads to staff placing personal items on shelves with other kitchen equipment and food. ensure a designated shelf is made accessible for staff storage until proper storage is created
  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Corrected During Inspection - All potentially hazardous foods were discarded out of unit at time of inspection. Undercounter refrigeration unit is to not be used until it is able to keep an ambient temperature of 4C or less at all times.. Operator has several other units that are usable at this time.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Corrected During Inspection -Bottles/Scoop were being stored in Ice Sink, manager was aware this was not acceptable practice as it increases the likelihood of ice becoming contaminated. Manager would ensure all staff are aware not to use ice sink for storage of anything other than ice.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Freezer walk in has excessive amounts of ice being built up. Temperature was acceptable but ice needs to be cleared to ensure freezer works in perpetuity and food products/packaging do not become damaged. Please provide have update or issue corrected by June 19 2019
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Deli meats measured at 20-22C at the time of inspection in the line inserts - CDI Ensure that potentially hazardous foods are stored above 60C or below 4C. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. Other units measured at or below 4C at the time of inspection.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Utensils were being stored in a sanitizer solution in-between use - CDI Discontinue the above practice as it contaminates foods with sanitizer. Either: - Store utensils in ice-water (below 4C) or hot water (above 60C) in-between use; or - Change out every 2 hours (or as needed).
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Handsinks were obstructed at the time of inspection - CDI Ensure that designated handsinks are unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing. 2. There were no paper towels/soap available at bar groundlevel and upstairs handwashing stations at the time of inspection - CDI Ensure that handwashing stations are adequately stocked with single-use towels, soap and hot and cold running water with adequate pressure to facilitate proper handwashing.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1. Dishwasher final rinse temperature was not being monitored/recorded. The final sanitizing rinse temperature for the dishwasher must be checked and recorded at least twice daily. The dishwasher must be able to achieve a final rinse temperature of 82C (at the gauge) or 72C (at the plate). Use a dishwasher safe thermometer to record the temperature. 2. Glasswasher final rinse concentrations were not being monitored/recorded. The final sanitizing rinse concentration for the dishwasher must be checked and recorded at least twice daily. The dishwasher must be able to achieve a final rinse concentration of at least 50 ppm Chlorine or 12.5 ppm Iodine.

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