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Poplar Grove

425 Middle Bench Rd N Penticton BC V2A 8S5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Poplar Grove has been inspected 5 times by Interior Health Authority since October 27, 2020. The most recent inspection, on February 19, 2026, found no infractions.

2 of 5 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 and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 June 24, 2024. 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 once on October 27, 2020. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on June 24, 2024. 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Chlorine test strips were not available on site. Corrective Action: Ensure test strips are available for all sanitizers in use.
      • 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): Observation: Ice wands stored directly on shelves in walk-in cooler. Corrective Action: Store ice wands in a clean container/tray. Note: Wet wiping cloths left out at room temperature for long periods may support pathogen growth on their surfaces and subsequent spread onto other surfaces. -If wiping cloths are in constant use they should be stored in a sanitizer solution. The sanitizer solution should be changed out every 2 hours or when it appears dirty/cloudy. Use test strips to monitor the concentration of the sanitizer. -Alternatively if you are using a spray sanitizer you can use disposable wiping cloths.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Over all yes, however the ceiling by the grill area has debris accumulation. Debris accumulating can create the potential for cross contamination. -Ensure to remove debris, clean, sanitize and monitor on a regular basis.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The undercounter drawers at the NW end of the heat line are at 6C and need to be 4C or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All bottles of cleaners and sanitizers Must have test strips available on-site for that sanitizer A) if there is any mixing or dilution involved. B) if the solution degenerates with light or heat.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): All bottles of Sanitizer and Cleaners Must be clearly labelled. The chemical name, concentration and other usage instructions must be indicated.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.

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