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Penticton Elks #51

343 Ellis St Penticton BC V2A 4L8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Penticton Elks #51 has been inspected 6 times by Interior Health Authority since November 18, 2015. The most recent inspection, on November 18, 2025, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. 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 Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on November 18, 2025. 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 3 times across 3 separate inspections, most recently on November 18, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 3, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 once on May 3, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 6 times across 3 separate inspections, most recently on August 17, 2022. 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.

6 inspections

  1. 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 "Servery fridge" temp observed between 6.0°C - 9.0°C. Advised operator to ensure that a temp log is kept for the refrigerator unit. All other cooler temps observed at 4.0°C or less. Food products inside freezer observed frozen to the touch.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, two fluorescent lights in the upstairs kitchen did not have shatterproof covers.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - upstairs upright double-door reach-in cooler has warm and cold spots due to storage practices in the type of cooler it is. Please reconfigure the storage in this unit to allow for complete air circulation within the cabinet until a replacement unit can be installed.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - cover for steam table in downstairs service area replacing as the painted plywood is de-laminating.
  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - upright double-door cooler in upstairs kitchen is an older unit and reading 8C with frost build-up on the bottom of the centre-mounted evaporator; cooler must reliably keep foods at 4C or colder
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - upstairs double-sink needs an impervious surround for splash-guard - recommend switching to a double-sink with a built-in drainboard and deleting the outlet located just above this sink - cover for downstairs steam-table has bare plywood exposed underneath and is mouldering from water absorption; cover needs to be replaced with an impervious easy-to-clean/sanitize unit
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - new food prep area beside bar needs approval: notably, the protection of this space from the women's washroom is needed - follow-up Dec 2/22
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan to include all the items in your expanded offerings - be sure to include deliberate and monitored/logged cooling of foods within safe time-temp limits
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update sanitation plan to include small prep area downstairs
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm FoodSafe (or equiv.) certification of main food handlers
  4. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - need chlorine test strips for checking your sanitizer level
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - bar walk-in cooler has bare wood used to hang the evaporator/fan unit that now has significant mould growth; please replace wood with a cleanable non-absorbent surface - please ensure ice machine is being cleaned and sanitized thoroughly (i.e., including the ice making portion of the unit)
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update your sanitation plan
  5. Monitoring

    5 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - high-temp dishwasher in kitchen not reaching 180F on final rinse - for your information, bar high-temp dishwasher appears to have a cycle issue; it is certainly cleaning and sanitizing but may be wasting water/energy
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - beer walk-in cooler needs cleaning and sanitizing - esp. of fan unit
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): - need dispensed soap at hand sink
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  6. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher did not get up to temperature during inspection, please e-mail or call EHO when you observe it getting above 180 F during the rinse cycle.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): - In discussions with operator of when this will be completed by.

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