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Moog & Friends Hospice House

1701 Government St Penticton BC V2A 3G6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Moog & Friends Hospice House has been inspected 7 times by Interior Health Authority since March 19, 2019. The most recent inspection, on February 9, 2026, recorded 1 infraction.

1 of 7 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on December 16, 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 2 times across 2 separate inspections, most recently on May 23, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 7, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times on April 9, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 2 times on April 9, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must provide QUAT test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At the time of inspection, the upper shelves of the refrigerator was observed at 9°C. The operator must should review the refrigerator's operating instruction to ensure that the ambient refrigeration temperatures are below 4C at all shelf levels. Tuna sandwiches were voluntarily discarded by the operator. The operator must purchase a thermometer to place inside the refrigerator. The built-in side panel of the refrigerator should not be used for temperature logs.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, QUAT test strips were not available on site. The operator must provide QUAT test strips.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must purchase QUAT test strips to measure the sanitizing solution concentration. Strips are available at ZEP store.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): As per the regulatory requirement, at least one handwashing station must be provided in each food preparation and processing area. Currently, the food preparation area doesn't have a handwashing station. The operator uses one of two compartment sinks for handwashing. The current set up was grand-fathered. However, the operator was advised that installation of an extra sink should be considered.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): If dishes, utensils, or cooking equipment can not be put through the dishwasher the 2 sink compartment method must be used: • Wash with hot water (at least 43°C) and soap in 1st sink • Rinse with running hot water going into the 1st sink • Fully immerse in sanitizer in 2nd sink with 100ppm bleach solution (or 200ppm QUATs) and let soak for at least 2 minutes, or as per manufacturers instructions • Let air dry Use a sanitizer designated for food contact surfaces on counters such as a 200ppm bleach solution or a 200ppm QUATs solution, and follow manufacturers instructions for contact time. Note: high temperature dishwasher adequately functioning well above 71°C at dish surface
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): If dishes, utensils, or cooking equipment can not be put through the dishwasher the 2 sink compartment method must be used: • Wash with hot water (at least 43°C) and soap in 1st sink • Rinse with running hot water going into the 1st sink • Soak in sanitizer in 2nd sink with 100ppm bleach solution (or 200ppm QUATs) for at least 2 minutes - use test strips to verify concentration • Let air dry Use a sanitizer designated for food contact surfaces on counters and follow manufacturers instructions
  6. Monitoring

    7 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - please obtain an accurate probe thermometer to check internal temperatures of foods
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - high-temp commercial dishwasher not functional at time of inspection, but residential dishwasher in resident side is a NSF-certified residential unit; please ensure the "sani-rinse" cycle is activated to ensure sanitization is occurring while the commercial unit is repaired
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - ice machine to be moved or replaced - please confirm
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - need dispensed soap and paper towel at hand sinks
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - backside/back splash of resident side 'bar' to be changed to quartz top cap; please ensure all surfaces are rendered cleanable, durable, and non-toxic - please seal plywood edge behind staff supply fridge
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure your food safety plan is readily available to all staff
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure your sanitation plan is readily available to all staff
  7. Monitoring

    0 infractions

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