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Penticton Golf & Country Club

600 Comox St Penticton BC V2A 2C1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Penticton Golf & Country Club has been inspected 9 times by Interior Health Authority since March 17, 2014. The most recent inspection, on March 19, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 9 times across 8 separate inspections, most recently on March 19, 2026. For example: 7 Are foods protected from contamination?

  • 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 4 times across 4 separate inspections, most recently on October 16, 2017. For example: 4 - Are proper refrigeration, 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 2 times across 2 separate inspections, most recently on July 18, 2023. 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 once on March 27, 2025. 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 5 times across 4 separate inspections, most recently on March 27, 2025. For example: 4 Are written sanitation procedures (Sanitation 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.

9 inspections

  1. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, white wash cloth observed covering various food products (mainly vegetables). Wash cloths were observed clean, however, the cloths are replaced once a week and is of porous material. Ensure that single use materials (such as saran wrap) or lids are used to protect food from possible contamination. **CORRECTED DURING INSPECTION
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  2. Monitoring

    7 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): At the time of inspection, a chef did not wash their hands after using their personal phone, immediately participating in food handling.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] Meat products stored on the floor inside the walk-in cooler. Ensure food products are stored at least 6 inches from the floor. [2] Potato wedges not covered inside walk-in cooler. [3] Single-use plastic containers submerged inside food products. [4] Ice scoop, in bar area, stored on top of ice machine without a clean container.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, sanitizing test strips were not available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • 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, sani-sprays were not properly labelled. Ensure that a sani-spray/bucket is present in the main cook line.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): At the time of inspection, large icicles/ice formation observed attached to piping in walk-in freezer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not on site.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certificate not on site.
  3. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - grease hood filters (both banks) need cleaning
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - walk-in freezer showing signs of ice build-up that may be coming from exposed refrigerant lines to evaporator; please re-insulate this line-set
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update food safety plan and ensure it is readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update sanitation plan and ensure it is readily available for review
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - FoodSafe certification for main food handlers has expired; please update food handler training
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - please ensure lids are on all containers to prevent contamination from falling into foods
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - walk-in cooler and freezer needs cleaning including fan/evaporator unit - recommend installing switch for fan unit to allow for easier cleaning
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update your sanitation plan
  5. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - prep cooler at hotline reading 6C - ice build-up at back of unit
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - bar glass washer not reaching 50 ppm chlorine on final rinse; please use test strips from kitchen to monitor concentration
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - please cover all foods in your walk-in cooler to help protect from contamination esp. under fan unit
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - upright freezer by kitchen door needs defrosting
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan so that it is current to your menu
  6. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - hot line cold holding trays (on the right hand side) reading 12-18C; please have a plan for ensuring the safety of these foods
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - hamburger insert in cold drawer right next to inserts with ready-to-eat foods - moved to drawer with items that are also fried prior to serving
  7. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed use of latex gloves in premises. Use only non-latex gloves. Trace amounts of latex from gloves may be introduced into food which could cause an allergic reaction to consumers who are allergic/sensitive to latex.
  8. Monitoring

    2 infractions

    • 15.1 - Are accurate thermometers available to monitor temperatures?
      • Observation(s): - wall-in cooler thermometer is not accurate - please replace
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): - raw hamburger container found right next to ready-to-eat foods in walk-in cooler; please ensure you are deliberately storing raw foods separately from ready-to-eat foods
  9. Monitoring

    2 infractions

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): - foods on ice below heat lamps showing to be warmer than 4°C/40°F. During inspection, cardboard cover replaced with stainless steel cover and Thai sauce moved to cooler (Thai sauce may be put directly on ice during busy periods).
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): - bare cardboard being used to cover inserts on ice located below heat lamps. Removed during inspection; all surfaces involved with food production must be smooth, impervious, and non-toxic.

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