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Safeway #4955 - Deli

801-1301 Main St Penticton BC V2A 5E9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

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

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 6 times across 4 separate inspections, most recently on March 25, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 5 times across 5 separate inspections, most recently on November 26, 2025. 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 4 times across 4 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?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on April 12, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 25, 2018. For example: 7 Are there handwashing stations available and properly supplied?

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.

11 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): All coolers temps observed at or below 4°C. Food products inside freezer observed frozen. At the time of inspection, internal temp of chicken strips observed at 48°C. Hot holding unit temp adjusted, 15 minutes later Chicken strips reached the appropriate 60°C hot holding temp. Chicken strips were in the danger zone for less than 2 hours. **CORRECTED DURING INSPECTION**
  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): Increase the frequency of cleaning and sanitizing of non-food contact surfaces and floors. Food debris and miscellaneous items observed throughout floors of the department.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, the front service coolers throughout the deli observed without thermometers. Ensure thermometers are placed inside coolers. Quaternary ammonium sanitizing test strips observed on site.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - Deli olive bar contained potentially hazardous foods (e.g., shrimp and roasted peppers in olive oil) at 8C - removed during inspection; all cold potentially hazardous foods must be stored at 4C or colder
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - sugar ants observed at main entrance to back Deli area
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Deli olive bar cooler needs maintenance and must reliably maintain 4C or colder before storing potentially hazardous foods - walk-in cooler and freezer need a clean - walk-in cooler floor drain needs a flush - dishwasher vent hood duct needs cleaning (appears not to be on a routine maintenance schedule)
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - walk-in cooler plexi-glass barrier between chicken is broken and needs replacing
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - sandwich bar and salad case next to hot case) reading warm (~8C av) - display cooler in Bakery warm
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): - please ensure cooling practices of all foods for later use (particularly for the China Kitchen menu) are known to be in place for all food handlers
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - light fixture in Deli walk-in freezer has ice inside; please repair - recommend checking seals of all the light fixtures - please ensure China Kitchen chemical dispenser is working properly - dishwasher reaching 177F on final rinse; recommend having dishwasher heater/cycle checked
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - flooring in back area of Deli, particularly around steam/ovens is deeply pitted and holding water; please repair. Flooring in Bakery also showing pitting but not yet to concrete; flooring damage to corner by Bakery triple sinks - wall damaged beside Bakery walk-in freezer - please repair
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - paper towel dispensers not stocked - use of boxed paper towel in use; please ensure the paper towel dispensers are the primary source of your single-use towel for hand washing
  6. Monitoring

    6 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): - Bakery: proofer - ants seen crawling along left wall and gathering at far left corner; please address with appropriate measures
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - Bakery: proofer needs cleaning of floor-wall junction, esp. in corners
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - Deli walk-in cooler storage of raw poultry next to packages of ready-to-eat meats is a cross-contamination risk; please alter storage practices to mitigate this risk
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - Deli - walk-in cooler door seal replacement outstanding item from previous inspection - freezer fan unit needs cleaning and sanitizing - display cases need cleaning schedule for underneath interior panels to deal with foods that falls into this space - Bakery - entire dept. needs floors cleaned under all shelving and equipment - walk-in cooler has two DCVA (double-check valve assembly) that do not appear to have been tested recently; please ensure these/all backflow preventers are on a testing/replacement schedule
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - no apparent mechanism to review food safety plan to ensure it is being followed
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - no apparent mechanism to review sanitation plan to ensure it is being followed
  7. Monitoring

    9 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): - there appears to be no logging of cooling foods, e.g., chickens taken off hot display for later use; please start taking a recording cooling time-temp curve to help ensure safe cooling practices are being met
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - deli sandwich coolers have foods reading 6C
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - deli dishwasher not working - please repair/replace; in the meantime, please ensure the three-sink method is in use by having the sanitizer basin filled with sanitizer of adequate concentration at all times while foods are being prepared/handled
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - please have clear and dedicated storage in your walk-in cooler such that ready-to-eat foods are protected from contamination by raw foods - re-therm bath is dirty with scum floating in the bath - please ensure raw chicken seasoning occurs in a manner that reduces cross-contamination - this should include the use of disposable aprons while seasoning the chickens; this item was corrected during inspection
    • 12 - Is the contact information the same?
      • Observation(s): - general manager will be changing; please forward contact info to out office when you can
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - entire deli and China Kitchen areas need a deep clean - China Kitchen - grease hood has significant accumulation of grease and dust; filters can be cleaned by staff, but entire hood should be steam cleaned to remove grease and dirt from other parts of the hood - significant build-up of grease under and behind equipment of cook line; cleaning may require discussing the logistics of moving equipment out from wall to get in behind - upright cooler needs fan units cleaned and sanitized - hot case left-side sliding door kept together with duct tape; please repair/replace as necessary - Deli - under-counter cooler between China Kitchen and deli sandwich table has significant growth of mold and liquid on bottom; please clean and sanitize thoroughly - entire deli area has significant accumulation of dirt under and behind equipment, e.g., dishwasher, walk-in cooler, ovens/deep fryer, display coolers, please clean and sanitize all floor and wall areas - walk-in cooler fan unit needs a clean and sanitize - walk-in cooler door seal needs replacing - deli sandwich case lids need repair - may be responsible for warm temperatures observed - deli sandwich case sneeze guard appears unstable and may be a safety issue
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): - paper towel dispenser at triple-sink needs restocking
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - food safety plan not on hand to review
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - sanitation plan not on hand to review
  8. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Observed dirty dishes stores as "clean" in the China kitchen.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): -Floor along wall in Deli and under reach in freezer has an excess build up of debris - Fryer is leaking oil.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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