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Wild Ginger

340 Main St Penticton BC V2A 3C4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wild Ginger has been inspected 6 times by Interior Health Authority since June 17, 2021. The most recent inspection, on March 5, 2026, recorded 1 infraction.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests 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 3 times across 3 separate inspections, most recently on March 5, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 June 17, 2021. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 17, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

6 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): A few items to address: Thorough Cleaning of the kitchen: equipment, surfaces, shelving ceiling & vents and floors. *Food debris and grease accumulation underneath and behind grill equipment. -This area must be cleaned and monitored on a regular bases to prevent potential of unwanted pests.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  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): A few items to address: 1. Food debris and grease accumulation underneath and behind grill equipment. -This area must be cleaned and monitored on a regular bases to prevent potential of unwanted pests. 2. The Ducts & Vent covers above the dish pit area has dust accumulation. -Ensure to remove dust, clean and monitor on a regular bases to prevent potential contamination of clean dishware and pre equipment.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): ice scoops need to be stored in a container and not just on the ice machine ensure all foods are 6" off the floor
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): all bags once open need to be placed in a pest proof container
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): ensure cloths are stored in sanitizer solution when not in use

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