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D'Angelo Estate Winery

979 Lochore Rd Penticton BC V2A 8V1 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

D'Angelo Estate Winery has been inspected 9 times by Interior Health Authority since December 17, 2013. The most recent inspection, on June 16, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 2 separate inspections, most recently on October 1, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 August 23, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 3 separate inspections, most recently on July 15, 2020. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit fee needs to be paid.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan needs to include more details about what needs cleaning, how frequently, and what chemicals, etc
  5. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): There were no disposable towels at the handsink. The shortcut to the handsink is blocked by a shelf. Please move this today and forward a photo via email.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): A door has been installed in the back wall of the tasting room as per previous discussions. However, that door today is blocked from the other side by a free standing shelf. and must be moved. Purchase and install a paper towel holder, so that when it is empty someone will refill it.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was Not quickly available to staff. Sanitation plan was located, a few more details need to be added such as which chemicals and what concentration.
  6. 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): Dishwasher has no chlorine reading. Owner drove into town to pick up a fresh bottle of chlorine.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): A hand sink needs to be readily available to staff near the tasting room
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher is unknown as to whether it is a high heat sanitizing or chemical type. Please have a technician confirm which it is., as right now it doesn't have enough chlorine or heat.
  8. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Chlorine sanitizer jug needs to be replaced.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  9. Monitoring

    0 infractions

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