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Black Hills Estate Winery

4190 Black Sage Rd Oliver BC V0H 1T1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Black Hills Estate Winery has been inspected 6 times by Interior Health Authority since July 18, 2018. The most recent inspection, on October 9, 2026, recorded 4 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 October 9, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on July 18, 2018. For example: 7 Are foods protected from contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 October 9, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently on October 9, 2026. 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.

6 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No quat test strips or an internal thermometer could be located at time of inspection.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was well over 400ppm at time of inspection. Bottle was diluted and corrected during inspection. Please ensure to check this with test strips to verify the concentration. Dishwasher rinse temperature was not verified during inspection.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please have this printed or on file with easy access. This could not be located at time of inspection.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please have this printed or on file with easy access. This could not be located at time of inspection.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips for either chlorine or quats. Please purchase these and have on site for all sanitizers used.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer was in use during inspection. Sanitizer bottles were filled with soap cleaner. I made a bottle of bleach sanitizer to use for the time being. Please always have sanitizer to use and check the concentrations regularly.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Not on site at time of inspection. This must be printed out and put in a binder on the premise at all times. Please keep copies of the staff's FOODSAFE or equivalent certificates with this binder.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Not on site at time of inspection. This must be printed out and put in a binder on the premise at all times.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Fly traps were hanging over main processing areas. Remove fly traps.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.

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