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Penticton Art Gallery

199 Marina Way Penticton BC V2A 1H3 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Penticton Art Gallery has been inspected 10 times by Interior Health Authority since December 17, 2013. The most recent inspection, on December 5, 2025, recorded 2 infractions.

4 of 10 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 December 5, 2025. 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 January 10, 2017. For example: 5 - 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 January 10, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 August 29, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 August 29, 2018. 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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure chlorine test strips are available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Residential style dishwasher on site is not functional and needs to be replaced. Operator was provided BCCDC document for commercial dishwashing. There are considerations for residential style dishwasher approvals noted in the document. Please notify the area EHO before choosing a replacement dishwasher. Dishware needs to be washed (e.g. soap and water), rinsed, sanitized (e.g. 100-200 ppm chlorine solution) and air dried. Manual dishwashing poster provided. Operator was instructed to temporarily conduct wash and rinse step in one sink compartment and sanitize step in a bus bin. A drying mat will also be required. Minimal dishware is in use. On countertops a 100-200 ppm chlorine solution can be used as a sanitizer. Only 1/2 -1 teaspoon of regular (5.25%) unscented household bleach per litre of water is needed to make a 100-200 ppm chlorine solution.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure there are sanitizer test strips available for sanitizers in use. Ensure there is a thermometer available in fridges containing potentially hazardous foods. Ensure there is a way to monitor the temperature of the dishwasher (e.g. a maximum registering thermometer or thermal test strips).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Keep using the NSF Residential Dishwasher on the Sanitize cycle. Post a notice Stating that on the dishwasher.
  7. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Due to recent roof damage 'stuff' is stored in the food storage area. Please remedy this ASAP.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please locate your Food Safety Plan and sent a copy to this office.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please forward a copy of your food Sanitation Plan to this office.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  8. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): A thermometer is required for the fridge.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): All handwash stations must have liquid handsoap and paper towels. This was noted in the previous inspection, please find a way to ensure handsinks are properly equipped year round.
  9. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Please ensure handwashing stations are properly equipped with soap and paper towel.
  10. Monitoring

    0 infractions

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