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The Real Canadian Superstore #1532

100-2210 Main St Penticton BC V2A 5H8 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

The Real Canadian Superstore #1532 has been inspected 8 times by Interior Health Authority since December 10, 2014. The most recent inspection, on May 22, 2025, recorded 1 infraction.

5 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 May 22, 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 2 times across 2 separate inspections, most recently on February 23, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 23, 2016. For example: 13 - 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 23, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

8 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): BAKERY DEPARTMENT Bakery department must be deep cleaned and organized. Baking trays must be properly washed, sanitized, and stored. Walk-in fridge must be cleaned and organized. Sanitizer dispenser must fixed and calibrated.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - outstanding item since last inspection is the bakery dishwasher vent is to be vented to the exterior. Please address this item as a priority.
    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - please contact this office to review implementation of online food ordering service - includes hot foods (roast chickens). Recommend staff handling the foods for this program are FoodSafe certified.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - loading door (right side) has a gap to the wall - please make door tight to the wall to prevent pest intrusion. - dairy cooler fan unit closest to door is dripping water/condensate onto product below; product moved during inspection. Please repair fan unit to correct this. - please re-caulk bakery proofers, walk-in cooler and freezer, some floor tiles in bakery are cracked - please repair
  8. Monitoring

    2 infractions

    • 0.51 - Are dispensing spigots and hoses sanitized regularly?
      • Observation(s): - please ensure dispenser is cleaned and sanitized daily
    • 9.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): - produce dept did not have spray sanitizer readily available; please ensure all food contact surfaces are sanitized regularly to prevent the possible transmission of pathogens from one food/person to the next.

Nearby inspected facilities

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