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Checkmate Artisanal Winery

4799 Wild Rose St Oliver BC V0H 1T1 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Checkmate Artisanal Winery has been inspected 2 times by Interior Health Authority since August 29, 2022. The most recent inspection, on September 25, 2024, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 2 separate inspections, most recently on September 25, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on September 25, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 29, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on September 25, 2024. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 29, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

2 inspections

  1. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): no hot water available at the front hand sink. This was discovered before they opened. water system is still on a BWN, notices are posted at all sinks and tap water is not provided. ice machine is not for food purposes at this time
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): ensure test strips are obtained to check sanitizer solutions. ensures temperature log is being taken for the fridge and freezer daily
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): sanitizer dispenser lines seem to drain very quickly and do not stay filled. it takes quite some time for the sanitizer to reach the dispenser and all water before then need to be discarded ensure all staff know when filing spray bottles to let the water run until bubbles are visible
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): ensure paper towels are in close proximity to the hand washing sink at the tasting bar to facilitate proper hand washing
  2. Monitoring

    6 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Observations: - BWN issued on August 16, 2022. - Operator provides bottled water until BWN is lifted.
      • F1.4B Water supplied to the facility must be potable.
    • F1.7 Are foods protected from contamination?
      • Observation(s): - Operator must follow three step cleaning: wash with soapy solution, rinse with clean water, sanitize with sanitising solution. Use sanitizing solution on food contact surfaces, including when sanitizing countertops, tables, etc.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observations: - No sanitizing solution was available at the kitchen. Only soapy solution was observed in a spray bottle. Actions to take: - Operator to clarify with the supplier if the pink chemical (QUAT 40) observed at the pump station is the sanitizing solution to be used on food contact surfaces. - Operator must provide and use sanitizing solution at correct concentration. For example, QUAT based sanitizers should be used at 200 ppm concentration. - Operator to provide one sanitizing spray bottle for each area (kitchen, tasting room, etc).
      • 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): Observations: - Observed unlabelled spray bottles. Actions: - Operator must label all spray bottles containing chemicals (e.g. soapy solution, sanitizer). Email pictures of labelled spray bottles to the inspector.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observations: -Staff were washing hands in a staff washroom. Action: - Operator must supply liquid soap & paper towels to handwashing sinks located at the kitchen area. Email pictures to the inspector. - Educate staff about proper handwashing procedures. For example, staff must wash their hands if entering / working in the kitchen.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator must develop a Food Safety Plan. A copy should be available on-site and emailed to the inspector.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.

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