Penticton Seniors' Drop-In Centre Society
2965 Main St S Penticton BC V2A 5J7 · Restaurant - Food Service
Inspection summary
Penticton Seniors' Drop-In Centre Society has been inspected 10 times by Interior Health Authority since February 6, 2013. The most recent inspection, on March 11, 2026, found no infractions.
9 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: Food temperature control.
The last 4 inspections in a row found no infractions. 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 once on March 22, 2021. For example:
3 Are proper cooling and reheating procedures followed?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on March 22, 2021. For example:
1 Does the facility have proper monitoring supplies?
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
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3B: Operator stated soups are cooled by putting the large pot into the cooler Actions Required: • Use an approved method of cooling, which includes one or more of the following: -Separating food into smaller, shallow containers -Using an ice wand -Placing the container into an ice bath and occasionally stirring • Monitor internal temperature with a probe thermometer to ensure the cooling method meets the curling curve requirements as indicated in your Food Safety Plan
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips available for the bleach sanitizer solution used in spray bottles Actions Required: • Purchase chlorine test strips that can measure up to 200ppm
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
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