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The Rusty Anchor

293 Marina Way Penticton BC V2A 1H5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Rusty Anchor has been inspected 7 times by Interior Health Authority since June 16, 2020. The most recent inspection, on December 5, 2025, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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 December 5, 2025. 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 across 2 separate inspections, most recently on August 5, 2020. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on December 5, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 9, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 August 5, 2020. For example: 3 Are written food handling procedures (Food Safety 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.

7 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wall(s) in dry storage/prep area are not made a from a smooth, durable, and easily cleanable material. If food debris or excess moisture/mold accumulates on these walls they cannot be easily cleaned. Ensure these surfaces are either replaced or covered with material that is smooth, durable, and easily cleanable (e.g. impervious to moisture). RFP will be used to cover walls in prep area. Operator aims to have this completed by February 2026. Discussed concern for potential pooled water in the dry storage area after wet washing due to uneven flooring. Operator noted that there was no pooled water left after regular wet washing because the equipment used is able to effectively collect water in any grooves/dips in the floor.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Bowl left in handwashing sink. Keep the handwashing sink dedicated for the sole purpose of handwashing. Take dirty dishes straight to the dish pit.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Previous comment: "Observation: Wall(s) in dry storage area are not made a from a smooth, durable, and easily cleanable material. The same can be said about the wall containing the electrical box and wiring in the dishwashing room. If food debris or excess moisture/mould accumulates on these walls they cannot be easily cleaned. Debris (e.g. dust or loose pieces of plastic/metal) may potentially fall from the wall onto the table below. Corrective Action: Ensure these surfaces are either replaced or covered with material that is smooth, durable, and easily cleanable (e.g. impervious to moisture) and that the risk of debris falling into a food preparation area is mitigated. Please connect with the relevant city department (e.g. fire/building department) for approval before installing any kind of covering over the electrical wiring/electrical panel area." Corrected Infraction: -Food debris from areas previously identified were cleaned (e.g. dry storage area). Reminders: -Do not stack containers/trays on top of each other so that they are touching the food below them (e.g. potato wedges in walk-in cooler) -When foods are cooling in storage keep the food partially covered to help prevent debris from falling in
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Chlorine test strips are not available on site. Corrective Action: Ensure chlorine strips are available to monitor the concentration of sanitizers in use. Notes: -Operator has "Sensor Push" (unsure of exact model) temperature sensor available for cooling units. This product takes temperature readings every minute which are sent to the operators phone, alert ranges can be set if the temperatures go above a certain range. Unclear whether product has NSF certification. Please ensure this product is calibrated according to the manufacturer specifications. -Please install NSF certified thermometers inside of cooling units where missing as a back up
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observation: Flies noted in kitchen. Some fly strips are already put up around kitchen. Corrective Actions: -Install more traps (e.g. strips or fly light, bags, etc.) -Ensure garbage/soiled dishware is removed/cleaned frequently
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Wall(s) in dry storage area are not made a from a smooth, durable, and easily cleanable material. The same can be said about the wall containing the electrical box and wiring in the dishwashing room. If food debris or excess moisture/mould accumulates on these walls they cannot be easily cleaned. Debris (e.g. dust or loose pieces of plastic/metal) may potentially fall from the wall onto the table below. Corrective Action: Ensure these surfaces are either replaced or covered with material that is smooth, durable, and easily cleanable (e.g. impervious to moisture) and that the risk of debris falling into a food preparation area is mitigated. Please connect with the relevant city department (e.g. fire/building department) for approval before installing any kind of covering over the electrical wiring/electrical panel area. Observation: Food debris on floors in dry storage area. Corrective Action: Clean food debris from this area. Observation: Some items are stored on the floor (e.g. pots/pans), space is limited in facility. Some boxes/containers in walk-in cooler were stored on the floor, again space is limited in these areas. Corrective Action: Ensure these items are stored off of the floor (e.g. on shelves, or on another cleanable material such as milk crates). Food containers should be stored at least 6 inches off of the floor. Consider additional cooling units for more cold storage.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - kitchen floor is in need of repair and resealing. At time of inspection numerous deep groves and chipping of floor was present throughout the kitchen, which can be difficult to clean, cause unsanitary conditions, and promote pest harborage.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The dairy cooler is still above 4C even though the electronic readout says 3C. Keep a daily written log of the 2 undercounter coolers and keep it available for inspection. Please place an accurate thermometer in a representative place in the cooler and read the temperature from there.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please personalize the food safety plan for your kitchen. A new staff member should be able to follow your food safety plan and produce safe food.
  7. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): One cooler too warm. 4C or colder is required.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
      • F3.1B Operator must have health approval to operate.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): A Floor Plan is required to be submitted.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.

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