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Penticton Trade & Convention Centre

273 Power St Penticton BC V2A 7K9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Penticton Trade & Convention Centre has been inspected 13 times by Interior Health Authority since January 15, 2013. The most recent inspection, on March 10, 2026, found no infractions.

5 of 13 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, Cleaning and sanitizing and Food temperature control.

The last 2 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.

  • 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 3 separate inspections, most recently on August 25, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 25, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 April 19, 2021. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 February 19, 2018. For example: 5 - Are there handwashing stations available and properly supplied?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 25, 2022. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): bag of bread found above rolling racks are mouldy. ensure food is removed and discarded immediately and not left after events
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): dishwasher temperatures should be written down and recorded weekly
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): sanitizer bottles are scattered everywhere, some are not at the proper concentrations. ensure those in use are filled up daily and the rest are emptied
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): ceiling paint is peeling air vents and ceiling need a deep clean walk in freezer has ice accumulating around the door, this needs to be removed
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): ensure all food including boxes of food are at least 6" off the floor in the freezer
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): temperature logs are needed for the walk in fridge.
    • F1.7 Are foods protected from contamination?
      • Observation(s): scoop was found sitting in the sugar container. ensure scoops are not kept in foods especially with the handles touching the food or buried in the food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): dishwasher was not reaching temperatures during time of inspection. ensure procedures for dishwasher are posted and a log with final rinse sanitizer temperature kept
  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Various areas of the facility kept in poor condition as shown to operator - requires cleaning and verification areas have been cleaned. Ventducts above coffee maker Shelving around in poor sanitary state due to design not being suitable for cleaning Excessive amounts of grease behind line and oven area which needs to be cleaned Items are to be attended to by May 8th 2019. Please send picture to verify this to EHO upon completion
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Soap dispenser either plugged or empty. Recommend additional hand wash stations given the number of staff on site and size of kitchen.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  10. Monitoring

    3 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): open drinks are around food preparation areas, ensure employee food and drinks are kept off to the side and away from food prep/cooking areas
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): still in the process, food safety plan has been obtained from other facility in Abbotsford, will need to be amended for the Penticton location
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): still in the process, sanitation plan has been obtained from other facility in Abbotsford, will need to be amended for the Penticton location
  11. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan available on site for review.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan available on site for review.
  12. Monitoring

    0 infractions

  13. Monitoring

    2 infractions

    • Is the operator the same?
      • Observation(s): operator is Paul Johnston not Anthony Green
    • Is the contact information the same?

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