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Neighbourhood Brewing Company Inc.

187 Westminster Ave W Penticton BC V2A 1J7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Neighbourhood Brewing Company Inc. has been inspected 8 times by Interior Health Authority since March 8, 2021. The most recent inspection, on March 2, 2026, recorded 2 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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 March 2, 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 2 times across 2 separate inspections, most recently on March 2, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 June 17, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 once on May 2, 2023. 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.

8 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Donair machine was not turning at time of inspection. This machine must be replaced by one that constantly turns and can keep the meat on the donair at a constant temperature. At time of inspection, donair meat facing away from the element was less than 50C when it should be 60C minimum. Please let me know when this has been replaced, otherwise I will follow up on March 10th to ensure the machine is replaced.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please ensure behind and underneath equipment is cleaned. Underneath the prep areas in the front of the kitchen had buildup of fallen food, and underneath and behind the stove and deep fryer had buildup of grease. Please ensure that this has a regular schedule for cleaning and maintenance, and it is done more often and as required when it is noticeably greasy. The fan in the kitchen must be dusted before using again in the kitchen.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): A cooler thermometer is needed for the cooler closest to the deep frier. The temperature was <4C in this cooler. I did not assess if there was Sink and Surface sanitizer test strips. Please ensure that these are available for the premise. Test strips were available for the glass washer.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sink and Surface test strips must be purchased. Please let me know when these are in the facility.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Could not produce FOODSAFE or equivalent proof at time of inspection. Please have staff with this certificate have a photocopied version on the premise for easy verification.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • The turning feature on the donair machine is not working. Staff need to manually turn the meat on the pedestal to keep at 60 degrees Celsius or above. A new motor or donair machine must be purchased to ensure meat is kept at 60 degrees or hotter during hot holding. Surface temperature of meat on pedestal away from the hot element was 45.6 degrees Celsius. Please let me know when the machine is fixed or a new machine has arrived and is in use.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Pest proof containers must be purchased for the big bags of flour that was located near the shelving by the mop sink. All other open items were in pest proof containers.
  5. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Utensils were stored in sanitizer solutions. Please store in either hot water bath at >60C constantly, or ice water baths (for beside the hand sink). Change bath water and utensils regularly (2-4 hours) to prevent cross contamination and bacterial growths. Recommend having a timer to help alert staff members.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink at the cold bar area was blocked. Handwashing stations must be free of obstructions at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please update food safety plan for pork dish, to include a secondary cooking step and send to EHO for review, and to be stored on site.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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