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Calona Vineyards Winery Boutique

1125 Richter St Kelowna BC V1Y 2K6 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Calona Vineyards Winery Boutique has been inspected 6 times by Interior Health Authority since September 17, 2015. The most recent inspection, on November 12, 2025, recorded 2 infractions.

2 of 6 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, Pests and Food temperature control.

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 3 times across 3 separate inspections, most recently on November 12, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 November 12, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on December 9, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 17, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 August 30, 2022. 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

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed a deceased mouse under the prep sink. EHO discussed the following with the operator: - All food items must be stored at least 6 inches off the floor. - The side doors must be fully sealed with weather stripping. - Dead pests must be removed immediately, and the affected area must be cleaned, rinsed, and sanitized with a 200ppm bleach water solution. Facility is to provide the most recent pest control service report.
      • 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): Observed that the facility is currently using a sanitizer (Optim 33TB) that is not approved for use on food contact surfaces. EHO instructed the facility to use the QUAT dispensers that are available onsite and to discontinue the use of all non-food-contact sanitizers. EHO instructed the operator to ensure a QUAT solution is prepared and available in each food and drink preparation area before the start of each business day.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Two containers of sliced lemons and limes in the refrigerator were observed with external temperatures of 10.8°C and internal temperatures of 11.6°C and 12.6°C. The refrigerator's external thermometer indicated a temperature of 13°C. Sliced fruits require refrigeration at 4°C or below to prevent the growth of harmful bacteria. According to the operator, this refrigerator is intended solely for storing chilled wine, and food is not meant to be stored in it.
      • 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): The sanitizer used within the facility, OPTIM 33TB, is not an approved food-grade sanitizer. While it is acceptable for use on non-food contact surfaces, such as customer tables and serving counters, an approved food-grade sanitizer must be used in areas where food preparation occurs (e.g., slicing fruit). The facility has QUAT sanitizer available on-site. Please ensure a bottle of QUAT at a concentration of 200–400 ppm is kept behind the bar during events.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available at time of inspection. Test strips are required for measuring the concentration of all sanitizers used within the facility.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer used within the premises (Optim 33TB) is not an approved food grade sanitizer. Optim 33TB is acceptable for use on non-food contact surfaces such as customer tables and serving counters, however the facility must acquire an acceptable food grade sanitizer for use in the kitchen and other areas where food preparation occurs.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser in serving area is required for paper towels.

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