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South Okanagan Events Centre B203 SW Concession

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

Official record from Interior Health →

Inspection summary

South Okanagan Events Centre B203 SW Concession has been inspected 11 times by Interior Health Authority since February 19, 2013. The most recent inspection, on March 10, 2026, found no infractions.

8 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 and Food temperature control.

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 2 times across 2 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 2 times on December 15, 2016. For example: 3 - Are proper cooling procedures followed?

  • 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 August 25, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): ensure slushee machines are taken fully apart to clean and sanitize
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): ensure all food items are stored 6" off the floor
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): probe thermometer is needed for hot holding/steam unit test strips are needed for sanitizer dispenser
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): sanitizer dispenser line was empty, ensure during operation start the proper concentration of sanitizer is being dispensed
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): cheese for nachos is left in the machine not turned on with extra bag sitting on top. cheese may be heated and cooled multiple times prior to being used up. until proper procedures from manufacturer are confirmed, cheese either needs to be kept hot with machine turned on or cooled and placed in cooler until next use which then needs to be disposed of. Potentially hazardous foods can only be reheated once.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): temp logs need better record keeping. ensure corrective action is written down when temperatures are >4C slush puppy syrup is kept in machine not frozen. until proper procedures from manufacturer are confirmed, syrup needs to be emptied from the machine after each use and machine cleaned and sanitized in between uses.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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