Crowsnest Vineyards
2035 Surprise Rd Cawston BC V0X 1C2 · Restaurant - Food Service
Inspection summary
Crowsnest Vineyards has been inspected 10 times by Interior Health Authority since June 6, 2013. The most recent inspection, on December 5, 2025, recorded 1 infraction.
2 of 10 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, Food temperature control and Handwashing and staff hygiene.
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 5 times across 5 separate inspections, most recently on December 5, 2025. 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 3 times across 3 separate inspections, most recently on April 18, 2023. 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 2 times across 2 separate inspections, most recently on March 30, 2017. For example:
5 - Are there handwashing stations available and properly supplied?
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on April 30, 2025. For example:
6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
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 April 30, 2025. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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.
10 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At the time of inspection, the sani-spray bottle was not properly labelled. Operator labelled bottle. **CORRECTED DURING INSPECTION. Sani spray concentration observed at 200 ppm. Chemical mechanical dishwasher concentration observed at 200 ppm. 3 compartment sink method available.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 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): At the time of inspection, POTENTIALLY ungraded eggs were observed in the kitchen walk-in cooler. Operator to ensure that the eggs are not used and served to customers. Eggs are to be seized and held at the establishment until it can be ruled that the eggs are approved for sale. CORRECTED DURING INSPECTION**
- F1.6A All foods on the premises must be from an approved source.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, test strips (chlorine and quat) observed not available on site. Ensure that test strips are available to ensure sanitizer strength is appropriate.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At the time of inspection, the following infractions were observed: [1] No sanitation solution (sani-spray or bucket) available on site. [2] Only cleaning method for food contact surfaces. Ensure clean (with warm water and soap) and sanitize method.
- 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): At the time of inspection, the weather strips of door adjacent to cook line were observed seeping light into the kitchen. Ensure that weather strips are replaced/repaired to prevent entry of pests.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - three coolers measured to be warmer than 4C (two prep coolers and middle upright in back)
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - need accurate thermometers in coolers - need test strips for monitoring sanitizer strength in use
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - spray bottle for sanitizer present but empty - ice machine needs sanitizing along right side of maker
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - please ensure all main and sole-charge food handlers are FoodSafe (or equivalent) certified
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - both prep coolers reading warm at time of inspection (~8C); please use new walk-in cooler (2C) for all overnight storage of perishable foods
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - please obtain accurate thermometers for all your coolers (recommend using digital probe thermometers that stay inside units) and test strips to monitor your sanitizer concentration
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure food safety plan is readily available for review by staff
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure sanitation plan is readily available for review by staff
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - outdoor pizza kitchen needs upgrading of floors, walls, ceiling to a cleanable, durable, non-toxic surfaces to be used as primary prep area for pizzas. Hand sink is also needed in this prep area including protective dispensers of soap and paper towel
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - please ensure waste water from proposed hand sink is handled in an approved manner; please obtain the services of an Authorized Person as defined in the Sewerage System Regulation to help you with this.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please confirm FoodSafe certifications of all main food handlers
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - please have sanitizer readily available for use on food-contact and common-touch surfaces
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - please put open bags of ingredients into a covered/lidded containers; if foods are going to be indirect contact with the container, then the container must be made with food-grade materials
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - please have spray sanitizer readily available for all food contact and common-touch surfaces
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - please paint/seal all bare wood - esp. in new bar area - grease hood needs steam cleaning
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): - bar area hand sink needs dispensed soap and paper towel
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - large prep cooler reading 6C
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): - recommend installing a paper towel dispenser in service area
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
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