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Bordertown Vineyard & Estate Winery

9140 92 Ave Osoyoos BC V0H 1V2 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Bordertown Vineyard & Estate Winery has been inspected 4 times by Interior Health Authority since December 21, 2017. The most recent inspection, on May 29, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 May 29, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 8, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 December 21, 2017. For example: 1 - Does the operator have a valid operating permit or approval to operate?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on December 21, 2017. For example: 6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?

  • 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 once on May 29, 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.

4 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips for sanitizer. Please ensure that all the sanitizers have test strips to verify the concentrations.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer was found on premise. A food premise/tasting room must have an approved sanitizer to sanitize surfaces between clients. Please ensure this has been purchased with proper test strips by June 8th, 2026 and send me a picture of the mixed solution.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Approved sanitizer must be used on food/beverage contact surfaces to help prevent bacterial contamination. A QUAT solution at 200ppm is an approved sanitizer solution. Please ensure that the sanitizer solution is capable of 5-log reduction in disease causing organisms, safe for food premises and requires no rinse.
  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): paper towel is needed at the hand sink.
  4. Monitoring

    2 infractions

    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): 1. Facility was open and in operation at the time of inspection. Health Permit to Operate has a seasonal restriction and facility is approved to operate only between April to October. Facility operation is restricted to April-October only. If you wish to keep the tasting room open year-round, please submit an updated Application for Food Premises and pay the outstanding permit fees. If you have questions, please contact this department to discuss this further.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): 1. Worker onsite did not have a valid FOODSAFE at the time of inspection. Ensure that at least one person onsite has their FOODSAFE certification (or equivalent) during operation of the tasting room. Visit www.foodsafe.ca for more information.
      • F3.6A - Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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