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Summit Bar - Cascades Casino Penticton

201-553 Vees Dr Penticton BC V2A 8S3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Summit Bar - Cascades Casino Penticton has been inspected 9 times by Interior Health Authority since May 10, 2017. The most recent inspection, on September 17, 2026, found no infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene.

The last 5 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 June 5, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 February 26, 2018. For example: 3 - Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 February 26, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 May 10, 2017. For example: 8 - Are the sanitation procedures (Sanitation Plan) current and available on site?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Corrected During Inspection - Handwashing sink was being used to store a container which stored a variety of products. This sink must be kept available at all times for the sole purpose of handwashing. Items were removed from sink at time of inspection. Bar Manager was informed to speak with employees to ensure this practice does not continue at any of the bars onsite.
  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Plan approval for the outdoor cooking area is required.
      • F3.3A - Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.3B - Facility must be constructed to the specification of the approved plans.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  9. Monitoring

    2 infractions

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. There were no paper towels available at the time of inspection - CDI Ensure that handwashing stations are adequately stocked with single-use towels, soap and hot and cold running water with adequate pressure to facilitate proper handwashing.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1. Glasswasher final rinse concentrations were not being monitored/recorded. The final sanitizing rinse concentration for the dishwasher must be checked and recorded at least twice daily. The dishwasher must be able to achieve a final rinse concentration of at least 50 ppm Chlorine or 12.5 ppm Iodine.

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