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Second Home Restaurant

101-13229 Henry Ave Summerland BC V0H 1Z0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Second Home Restaurant has been inspected 12 times by Interior Health Authority since December 12, 2012. The most recent inspection, on March 27, 2026, recorded 1 infraction.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 6 separate inspections, most recently on March 27, 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 once on March 12, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on March 12, 2021. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on January 14, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 12, 2012. For example: Does the food safety plan reflect the menu?

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.

12 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): Operator should conduct "spring" deep clean: - Dough mixer; - Ice machine scoop; - high touch surfaces (e.g. walk-in fridge); - desert fridges; - remove all broken or unused equipment; - recipe book; - garbage collection & back storage areas.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The operator must do the following: - wash and disinfect a walk-in cooler; - wash and disinfect hand touch surfaces like the door handles.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Operator must wash and disinfect the sink used for storing / serving ice used in drinks on a daily basis (e.g. before refilling it in the morning). Staff must be trained and the Sanitation Plan updated to reflect the washing & disinfection frequency. Otherwise, the operator can use a container for storing ice. The container must be washed on a daily basis as well.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must purchase chlorine test strips to measure dishwasher's sanitizing solution concentration. Test strips can be purchased at ZEP store in Penticton.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The operator must do the following: - wash and disinfect walk-in cooler doors & ceiling; - repair walk-in freezer's door handle; - install knife holders (knives have been stored in between prep tables); - repair leaking fryers; - degrease, wash under the fryers.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Overall yes, however the white "True" cooler is missing a thermometer. - Ensure to place thermometer in this unit for frequent temperature monitoring.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A few items to address: 1. There is heavy dust accumulation on the black piping and ceiling by the front kitchen area (grill area), corner wall of hood range, above the walk-in cooler, back brown wall above walk-in cooler, the fans in the walk-in cooler, and back square wall vent. Dust accumulation can create potential for cross contamination. -Ensure to remove dust, clean, sanitize and monitor on a regular basis. 2. There is grime and scale build up on the mechanical dishwasher. Grime and scale can create the potential for cross contamination of clean dishware and utensils. - Ensure to remove grime and scale, clean, sanitize and monitor on a regular basis.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Soy sauce with label indicating 'refrigerate after opening' was stored in dry storage Ensure food products are stored according to the manufacturers instructions
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Exterior door has space between the door and the ground and between both doors Corrective Action: • Install door sweep and weather stripping to seal cracks
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5G: Food in freezer stored on ground. Raw hamburger stored above RTE sauces Corrective Action: • Store food off the floor at least 6 inches • Best practice is to remove sauces from below any raw meat
      • F2.5G Foods must be stored in a manner to prevent contamination.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher is not functioning properly as it is not sanitizing equipment and utensils at 100 ppm chlorine concentration
  9. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Many food items in multiple coolers were found to be stored uncovered. Ensure all foods are covered when not in-use.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • Does the food safety plan reflect the menu?
      • Observation(s): New menu has been submitted.

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