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Castoro de Oro Estate Winery

4004 Hwy 97 Oliver BC V0H 1T1 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Castoro de Oro Estate Winery has been inspected 3 times by Interior Health Authority since May 23, 2019. The most recent inspection, on August 10, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

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 once on June 21, 2023. 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 June 21, 2023. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 August 10, 2026. For example: 4 Are written sanitation procedures (Sanitation 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 once on June 21, 2023. 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.

3 inspections

  1. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan could not be located at time of inspection. Please have a written sanitation plan available at all times on site.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please acquire QUAT sanitizer test strip to monitor sanitizer concentration.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): -High temp dishwasher was not able to reach final rinse temperature at 71C at plate level or 82C at manifold for sanitizing. Operator will have technician to service on June 26. Do not use the dishwasher for sanitizing dishes until it can reach at 71C at plate level or 82C at manifold during final rinse. -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.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator must have single use product for hand drying purposes to prevent bacterial growth and cross contamination.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    0 infractions

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