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Burrowing Owl Estate Winery

500 Burrowing Owl Pl Oliver BC V0H 1T1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Burrowing Owl Estate Winery has been inspected 14 times by Interior Health Authority since September 6, 2013. The most recent inspection, on March 13, 2026, recorded 2 infractions.

5 of 14 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 5 times across 5 separate inspections, most recently on March 13, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 5 times across 5 separate inspections, most recently on November 3, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 3, 2023. 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 2 times across 2 separate inspections, most recently on June 20, 2018. For example: 2 Are proper pest control measures in place on the premises?

  • 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 March 13, 2026. For example: 7 Are there handwashing stations available and properly supplied?

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.

14 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer being used to sanitize tables was above 400ppm. Concentration was diluted at time of inspection.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand soap and paper towels are needed for front sinks. One sink did have dish soap that can be used in leu of hand soap. Please let me know when this has been purchased and I will resolve this infraction.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Please either find the permit that was originally issued and post it, or if you need to order a new one, please call our office (250-770-5540) to have a new one ordered. The decals that are mailed out each year must go with the permit, the paper that comes with the permit are only receipts for the year's permit fee
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Prep cooler for salad preparation was above 4 degrees C. Internal temperature of container of pickles and sliced meats were both 11 degrees C. Thermometer inside the cooler was also reading 11 degrees C. Meats and potentially hazardous foods must be moved to different cooler. • All other cooler temperatures were satisfactory and 4 degrees C or cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Quats sanitizer was reading above 400 ppm. Quats sanitizer must be used between 200-400 ppm. 200 ppm is the recommended concentration for food contact surfaces as chemical will accumulate when not rinsed off.
      • 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): • A bottle labelled sanitizer was found to not contain sanitizer, but rather a detergent spray. All sanitizer bottles must be labelled specifically for sanitizer and any other chemical or detergent used must be properly labelled so staff do not accidentally mix up or use incompatible chemicals. Please label all bottles and chemicals appropriately.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): food in inserts in prep cold storage against the wall is too warm - lid open - close lid and monitor to ensure this unit can maintain food below 4 degrees c at all times.
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): One of the prep cooler is too warm throughout.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): All food ust be from an approved source. Canned products must be processed according to a pre approved food safety plan. Submit a food safety plan with lab analysis to validate shelf stability and refer to thermal process consultant.
  10. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Potentially hazardous foods (cream) measured at 27-29C at the time of inspection. Were being stored at ambient temperature - CDI Operator voluntarily discarded product. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. Foods in refrigeration units measured at or below 4C Hot held items measured at or above 60C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Foods were being stored incorrectly in the walk-in cooler closest to the dining area. When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated. 2. Fly traps were being used in processing areas. Remove the fly traps over the processing area and the dishpit.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): 1, Rodent droppings were present at the time of inspection. Your premises must be free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affected areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes 6) Contact your pest control company about the issue and follow their recommendations. Keep copies of their service records on file for review.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. There was a build up of food debris in the hard-to-reach areas of the meat slicer at the time of inspection. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can cause cross-contamination and attract pests Dishwashers reached at least 72C at the plate Sanitizer measured at least 200 ppm QUATS at the time of inspection.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  11. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Back walk-in cooler was missing a thermometer at the time of inspection. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. Refrigeration units measured at or below 4C at the time of inspection. Reminder: Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): 1. Rodent droppings were noted in the dry storage area at the time of inspection. Ensure that your premises is free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings, please: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affected areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes 6) Contact your pest control company about the issue and follow their recommendations. Keep copies of their service records on file for review.
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. There was a build-up of debris in the hard-to-reach areas of the meat slicer at the time of inspection. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. Ensure that food contact surfaces, equipment and utensils are regularly cleaned and stored in a manner that prevents contamination. 2. Ice scoop was being stored directly on top of the ice machine - CDI Store the ice scoop in a designated, clean container. At the time of inspection: - Kitchen high temperature dishwasher reached at least 72C at the plate; - Bar high temperature dishwasher reached at least 72C; and - Sanitizer (QUATS) measured at least 200 ppm.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Raw eggs were being stored above veggies in the walk-in cooler by the kitchen at the time of inspection. When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
  12. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - Surface sanitizer has too high of concentration of quat solution. Maintainbetween 200-400 ppm. At really high concentrations it can be an irritant to skin and eyes and cause problems if ingested.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - Please provide health officer with a time line of how long you require to make your food safety and sanitation plan.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  13. Monitoring

    0 infractions

  14. Monitoring

    1 infraction

    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): ensure foods are not kept in garbage bags as these are not made of food grade material, please use plastic wrap or some other alternative

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