Skip to content
Loading map…

Parkway Triple-O's

697 Eckhardt Ave W Penticton BC V2A 2B6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Parkway Triple-O's has been inspected 14 times by Interior Health Authority since November 27, 2013. The most recent inspection, on May 27, 2026, found no infractions.

10 of 14 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, Food temperature control and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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.

  • 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 November 20, 2023. 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 October 21, 2020. 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 October 21, 2020. For example: 7 Are there handwashing stations available and properly supplied?

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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  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): Overall yes, however grease and food debris accumulation observed under and behind deep fryer and grill. Operator aware, took pictures and advised clean up will be conducted. -Ensure these areas are cleaned and monitored on a regular bases.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall yes, however the fans in the walk-in cooler have dust accumulation. Dust particles can create potential for cross contamination. - Ensure to remove dust, clean, sanitize and monitor on a regular basis.
  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Small fridge by the Take-out window is at 8C. Foods that were in that fridge were discarded by the operator. The electronic readout on the fridge read 3C, and my thermometer and their portable thermometer read 8C. Once repaired, please contact this office.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Staff washroom needs paper towel holder refilled.
  8. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): container of sliced cheese is sitting on some ice. temperature of cheese is sitting at 16C. ensure container of cheese is time stamped as to when it was taken out of the fridge. any cheese left after 2 hours need to be discarded
    • F1.7 Are foods protected from contamination?
      • Observation(s): raw beef patties are sitting in the top shelf under the cook top; chicken and bacon are stored in draw underneath. this needs to be rotated.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website