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Chain Reaction Winery

980 Naramata Rd Penticton BC V2A 8V1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Chain Reaction Winery has been inspected once by Interior Health Authority, on August 14, 2025. The most recent inspection, on August 14, 2025, recorded 4 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 August 14, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 14, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on August 14, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 14, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

1 inspection

  1. Monitoring

    4 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Flies noted inside premises. Operator has already installed traps (e.g. fly light and sticky traps). Additional traps should be installed to further mitigate flies in the premises. Notes: -ensure garbage is taken out at the end of each shift -ensure all areas that may have built-up food debris are cleaned at the end of the shift -check for potential entry ways, clean sink drains daily
      • 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): High temperature dishwasher is able to reach at least 71°C when measured using a maximum registering thermometer. Manufacturer label for sanitizer notes to use a concentration of 200 ppm on food contact surfaces. Diluted bottle was prepared during inspection. Ensure food contact surfaces in constant use such as cutting boards and prep tables receive a wash, rinse, and sanitize step at least every 4 hours not just the sanitize step. Poster will be provided.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Used wiping cloths left at room temperature may provide an environment for pathogen growth and subsequent cross-contamination of food contact surfaces. When not in use wiping cloths should be left fully submerged in sanitizer solution. The sanitizer solution should be changed out every 2 hours or sooner if it appears dirty/cloudy. Store raw meat products at the bottom of the fridge to prevent potential drippage onto food contact surfaces below. Keep food containers stored at least 6 inches off the floor on a cleanable surface.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Existing dirt/gravel flooring for dining area is not easily cleanable. Dining area flooring must be replaced with a cleanable material (June 2027).

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