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Peacock's Perch Neighbourhood Pub

14218 Rosedale Ave Summerland BC V0H 1Z0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Peacock's Perch Neighbourhood Pub has been inspected 11 times by Interior Health Authority since November 12, 2013. The most recent inspection, on March 3, 2026, recorded 1 infraction.

3 of 11 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 January 13, 2022. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 4 times across 4 separate inspections, most recently on November 19, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on November 28, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 October 13, 2015. For example: 17 - 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.

11 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator must patch & paint the walls in the preparation area where the Rational stove is located. Ideally the walls should be covered with the PVC or stainless steel type panels. Compliance date: May 1, 2026
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): CHLORINE test strips must be provided to measure the concentration of sanitizing solution during the dishwasher's sanitizing cycle. Test strips can be purchased on amazon or at a ZEP store in Penticton. QUAT test strips available
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator must prepare QUAT sanitizing solution by following manufacturer's concentration. Operator was advised to change it's sanitizer as the chemical used around the kitchen was hospital grade with a dilution factor of approximately 1ml to 26 liters. Operator must label all spray bottles containing chemicals. Dishwasher's sanitizing cycle was at 100 ppm.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must have test strips: (1) chlorine test strips for the dishwasher and (2) QUAT test strips for measuring sanitizing solution concentration. Test strips can be purchased at ZEP store. All spray bottles must be labeled.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator must: 1) Organize the food dry storage area to ensure that all food items are stored off floor; 2) Repair / repaint walls in the food preparation areas, including staff washroom.
  5. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): RTU sanitizer expired. Obtain new sanitizer
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Thawing occurring at room temperature. Appropriate thawing methods include one or a combination of the following: • Thaw in the cooler at or below 4°C • Under cold running water • As part of the cooking process (but only when thawing is taken into consideration in determining cooking time) • By microwaving and immediately transferring to cooking equipment for cooking
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Buckets stored on the ground in walk in cooler Muffin tins and glass bowls used in oven had built up oil and food residue Store all food up and off the ground Discard muffin tins and glass bowls or clean. Maintain equipment in a sanitary manner
  6. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.4 Are proper freezing and thawing procedures followed?
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  7. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff do not wash hands properly prior to handling food after other activities
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff are not using sanitizer to clean and sanitize food contact surfaces
  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Preparation cooler at 11°C during time of inspection. Operator is unaware that the cooler temperature needs to be maintained at 4°C and below. Stated that coolers should be maintained at 6°C to 10°C. Food discarded during time of inspection
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff are not washing their hands properly as they are drying their hands on their clothes or dirty towels afterwards.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Raw meat thawed in room temperature during time of inspection
  10. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): About 2 Kg. of ready to eat back bacon out at room temperature for about 3 hours at 17 Celsius when measured at core. Use small quantities, keep refrigerated or completely immerse food containers in ice up to the food level. Please review page 10-11 of Ensuring Food Safety - Writing Your Own Food Safety Plan - The HACCP Way http://www.bccdc.ca/NR/rdonlyres/1A068D5D-3350-4D1C-A356-D8C6D62B7DB9/0/EnsuringFoodSafetyHACCPWay.pdf for more information about proper cooling.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Bar glass washer has 0 ppm chlorine when at least 50 ppm required. No test papers available to monitor chlorine concentration.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No written plan available on site
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No written plan available on site
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  11. Monitoring

    0 infractions

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