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South Okanagan Events Centre A318 Main Kitchen

853 Eckhardt Ave W Penticton BC V2A 9C4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

South Okanagan Events Centre A318 Main Kitchen has been inspected 11 times by Interior Health Authority since February 19, 2013. The most recent inspection, on March 10, 2026, found no infractions.

6 of 11 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, Food temperature control and Cleaning and sanitizing.

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 4 times across 4 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)?

  • 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 August 25, 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 once on January 19, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 4 times across 2 separate inspections, most recently on December 15, 2016. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on February 27, 2020. 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): some fridges were reading >4C but these fridges are not currently being used.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): deep freezer has quite a bit of frost building up, this needs to be defrosted
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): test strips are needed for sanitizer
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): back flow preventer is needed at the back sink by the dishwasher, garden hose needs to be removed as this is not potable water grade and with the end sitting in the sink cans cause back siphoning
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Highlighted hard to reach areas which are visibly unclean - Prep Coolers along hinged area of top covers Various handles throughout facility (specifically prep coolers) Please ensure these areas are cleaned and kept clean in perpetuity as part of your routine cleaning maintenance schedule
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • 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
  8. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): (1) High temperature dishwasher was reaching 63.1°C at the dish. In order to adequately sanitize, temperatures must reach at least 71°C at the dish. Please ensure the dishwasher is serviced and is able to reach the minimum sanitizing temperature. Because the high temperature dishwasher temperatures have been unreliable, please monitor the rinse temperature by running a dishwasher-safe thermometer in the cycle and documenting the temperature whenever the dishwasher is used. (2) Please ensure the meat slicer is cleaned and sanitized immediately after use. (3) Please ensure spray bottles with sanitizer is refilled with fresh sanitizer occasionally as its sanitizer strength will decrease over time, kitchen staff should use test strips to check the strength of the sanitizer before use to determine whether or not it needs to be changed.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Observed the use of empty plastic yogurt containers with no handles inside bulk bins as scoops. Please use proper scoops with handles are used in bulk bins to prevent contamination when reaching in. Scoops should be stored with the handle up and out of the bulk foods to prevent contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan that covers the food service provided in the SOEC main kitchen as well as the concessions must be developed.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan that covers the sanitation procedures routinely performed in the SOEC main kitchen as well as the concessions must be developed.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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