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Penticton Regional Hospital

550 Carmi Ave Penticton BC V2A 3G6 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Penticton Regional Hospital has been inspected 10 times by Interior Health Authority since October 8, 2013. The most recent inspection, on January 21, 2026, found no infractions.

5 of 10 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 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 3 times across 2 separate inspections, most recently on April 7, 2025. 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 2 times across 2 separate inspections, most recently on June 7, 2021. 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 once on January 7, 2016. For example: 8 - 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 January 7, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 9, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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

    0 infractions

  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, the following were observed: [1] Powder containers were observed covered by cardboard boxes. Ensure all food are appropriately covered to prevent any contamination. [2] Scoop handle was placed submerged in food product. Ensure scoop handles are placed in a product with the handle upright or appropriately hung.
    • 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, the following were observed: [1] Dust build-up on the ceilings of the walk-in fridges was observed. Ensure regular cleaning of cooling units. [2] Wiping cloths placed on top of equipment. Ensure cloths are stored in a sanitary manner. [3] Personal cups around food prep areas. Ensure personal belongings are stored separately from food preparation areas.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Soy sauce that had instructions to 'refrigerate after opening' was being left out on the counter Operator confirmed it would be discarded right away
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Reusable towels were being used to dry grapes on and utensils Dry goods scoops stored on dry goods containers Discontinue practice of using reusable towels to dry grapes and utensils Store dry goods scoops in containers that can be washed/sanitized at the end of the day with the scoops
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): - please verify that all your cooling practices are within safe time-temp limits (use of blast freezer assumed to be safe)
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - walk-in cooler (RC-8?) has concrete patch that does not appear to be sealed; please repair
  8. Monitoring

    1 infraction

    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
  9. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - sanitizer dispenser at sink by #5 Freezer has empty sanitizer bottle
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - #3 cooler still has significant build-up of ice along shared wall with freezer - but improved from previous inspection. Noticed wall plugs (for bolts/screws) are missing and may be allowing for increased intrusion of freezing air into humid cooler environment. Please formulate a repair strategy. - all walk-ins need general cleaning and re-caulking of panel seams/hole projections into cooler - wall behind pot storage by Alto-shams has paint peeling off wall from damage by pot storage - ice scoop holder needs cleaning - light needs replacing in back walk-in freezer
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): - please ensure all hand sinks are supplied with dispensed soap and paper towel
  10. Monitoring

    0 infractions

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