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BLOCK ONE Restaurant at 50th Parallel Estate Winery

17101 Terrace View Rd Lake Country BC V4V 1B7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

BLOCK ONE Restaurant at 50th Parallel Estate Winery has been inspected 5 times by Interior Health Authority since July 15, 2021. The most recent inspection, on April 16, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

The last 2 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.

  • 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 August 16, 2022. 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 once on August 16, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on March 31, 2022. 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): EHO tested a sanitizer bottle in back prep area. Little to no sanitizer concentration measured. Operator stated sanitizer bottles not changed. Corrective Action: Test (using appropriate sanitizer test strips) or Change sanitizer bottles DAILY to ensure proper concentration of sanitizers. Ex. 200 ppm QUATs sanitizer.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Scoops stored in dry ingredient bins. Corrective Action: Store scoops outside of bins. Ensure that scoops have handles, one point of hand contact. Scoops must not be stored within the product bins to prevent handle contamination. Ensure scoops are part of regular daily cleaning schedule. General sanitation: Handles and doors of cooling equipment in need of attention. Corrective Action: Clean all areas of cooling equipment where hands may contaminate including in and around handles, doors (outside, inside, and sides), and shelves. Ensure these areas are included in regular cleaning schedule.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C. No wiping cloth sanitizer bin for steam wand at espresso machine. Dairy from steam wand may lead to growth of microorganisms between use. Corrective Action: Fill bucket with sanitizer. Submerge cloth for at least 30 seconds between use. Test or change sanitizer every 2-4 hours to ensure sanitizer concentration. F2.5G. Scoops stored in dry ingredient bins. Common problem throughout facility. Corrective Action: Store scoops outside of bins. Ensure that scoops have handles, one point of hand contact. Scoops must not be stored within the product bins to prevent handle contamination. Ensure scoops are part of regular daily cleaning schedule. Replacing cutting boards.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3A. Update Food Safety Plan with current BC CDC raw oyster guidelines. Review guide (link attached, copy given at inspection). Include: • Receiving temperature controls and monitoring logs. • Serving on ice. • Keeping tags for 90 days. Review other required documentation. • Potential hazards/concerns. • Any additional procedures mentioned to maintain food safety. Menu's received. Operator added raw oyster warning.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  5. Monitoring

    0 infractions

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