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Safeway #4955

801-1301 Main St Penticton BC V2A 5E9 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Safeway #4955 has been inspected 8 times by Interior Health Authority since January 11, 2013. The most recent inspection, on March 25, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. 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.

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 4 times across 4 separate inspections, most recently on March 25, 2026. 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 2 times across 2 separate inspections, most recently on April 12, 2022. 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 2 times across 2 separate inspections, most recently on October 25, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 12, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 once on March 17, 2017. 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.

8 inspections

  1. Monitoring

    1 infraction

    • 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, formation of icicles observed inside meat freezer.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    1 infraction

    • 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, a cooler door gasket adjacent to bakery department observed to falling apart. Ensure the gasket is repaired or replaced.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - store-side of dual-temp chicken oven case at 8C - must be 4C or colder to hold potentially hazardous foods (Deli-side of unit at 3C av.)
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Cut-fruit room floor needs cleaning under sink where ponding has produced a slippery surface - Bakery dishwasher vent hood duct needs cleaning - Meat Dept display cooler needs maintenance - esp. the evaporator coils and drip tray
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - Cut-fruit room floor needs re-grading/filling to prevent ponding under triple sink and around floor drain - Bakery ceiling panels need re-fitting/replacement to better protect the Bakery workspace - Bakery floor showing signs of wear/damage by dishwashing area - please repair - Meat Dept display cooler is of an older type of cooler - recommend replacing with more efficient units
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - Produce walk-in fans need cleaning - Meat/Fish upright double door cooler has ice build-up along back wall of unit - possible condensate drain not functional
  5. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - Produce: back REI case holding bagged salad at 10C av.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - Dairy: walk-in cooler fan units need cleaning and sanitizing - Produce: back REI case needs cleaning and sanitizing
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - Produce: cut fruits appear to be stored in non-food-grade containers; please ensure all containers with direct food contact are made of food-grade material
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - Meat/Seafood: - cutting room: middle fan unit middle fan not working, fan unit by walk-in cooler door shut-off due to possible defrost issue (gets very noisy); please repair - seafood double-door upright freezer has lower trim that is loose and collecting debris; please repair - seafood ice bin hinges showing rust and possible mold growth; please ensure ice bin is on a sanitization schedule and is routinely air-dried - Produce: prep area floor needs re-sealing to mitigate erosion of concrete floor - may need re-sloping to floor drain to reduce pooling of water - general store: - entire store needs floors cleaned under shelving - esp. walk-in freezer, walk-in cooler, and back storage - walk-in freezer lower shelving opposite door appears damaged; please repair
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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