Dirty Laundry Vineyard

7311 Fiske St Summerland BC V0H 1Z2 · Restaurant - Food Service

6 inspections

1. MonitoringJul 29, 2026

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Operator must supply thermometers to all refrigeration units.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
2. MonitoringSep 8, 2025

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Operator must provide thermometers to all fridges where hazardous foods are stored. Chlorine test strips must be provided for the main dishwasher at the kitchen.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Excessive number of flies have been observed inside the kitchen & the back prep areas. The operator must do the following: - Replace fly sticky traps more often than once a week. Add more sticky traps if necessary. - Position the UV light fly traps directly in front of entrances or open windows. In my opinion, an extra UV light should be added to the main kitchen/ pizza preparation area. It's a darker environment so the UV light will attract more insects. The UV light should not be positioned right above food preparation areas. - Improve cleaning and sanitation practices, especially in areas like under the dishwasher.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Dishwasher's sanitizing cycle at the 100 ppm chlorine concentration QUAT sanitizer at 200 ppm Operator must introduce sanitizer buckets with chlorine concentration at 200 ppm (10 mil of chlorine per 1 liter of water) OR with QUAT sanitizer at 400 ppm (see manufacturer's mixing instructions). All wiping clothes must be kept in sanitizing solution fully immersed.
3. MonitoringJul 31, 2024

   4 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Operator must provide sanitizer test strips for measuring concentration of: 1) Sanitizer used for food contact surfaces (i.e. dispenser) 2) Chlorine sanitizer used at a main dishwasher NOTE: Test strips can be purchased from a ZEP store in Penticton.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Operator must contact Ecolab and inquire what kind of chemical is used at the dispenser for sanitizing food contact surfaces. At the time of inspection, I was unable to detect QUAT or chlorine. Operator to follow up with me by email. Operator relocated a three compartment sink to a designated dishwashing area. Dishwashers' hot temperatures sanitizing cycle above 71C Dishwasher's low temperature (main dishwasher) chlorine concentration at 200 ppm. Operator was advised that the chlorine concentration can be reduced to 50 ppm to reduce the negative effect on the septic system.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Template emailed.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Templated emailed.
4. MonitoringJul 4, 2023

   9 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): No handwashing practices have been observed during inspection. The designated sink (one sink out of three compartment dishwashing sink) had trays and other kitchen equipment. The operator was educated that a designated handwashing sink can't be used for equipment washing. Pictures taken.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Operator must provide QUAT test strips to measure sanitizer concentration. Test strips can be purchased at the ZEP store in Penticton or on amazon.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Kitchen (Pizza making and Smoking Meat areas) Operator was advised to use only QUAT based sanitizer on all food contact surfaces. All other chemicals used as sanitizers must be removed to avoid confusion. Both food preparation areas (pizza-front and smoking meat-back) must have their own labeled sanitizing bottles or buckets. Dishwasher's sanitizing cycle above 71C. Seating Areas Ice cream scoops can't be kept in standing water in between uses. Please review emailed "Ice Cream Scoops" Fact Sheet and implement one of described acceptable methods. Email confirmation pictures showing your ice cream scoops storage method.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): Operator must follow the best food handling practice by defrosting cooked smoked meats in the fridge overnight. At the time inspection, frozen meats have been defrosting at room temperature. The product temperature was 4C. Freezers' temperature below -18C
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Dishwasher must be regularly cleaned to ensure optimum performance and removal of grease. Meat-smoking area must be decluttered and better organized.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): The food prepping / meat smoking area of the kitchen used to be a garage space. The operator must re-think how to organize / use/ incorporate this space to benefit the overall food handling practices and meet the construction requirements for food premises. The Food Retail and Food Services Code can be used by an operator for guidance. Renovation plans and a compliance deadline will be further discussed with an operator. The operator must email service records for a grease trap.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Operator must install a designated handwashing station in a location that easily accessible by staff. See section F1.5
   • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): Updated floor plan must be provided when renovation / upgrade goals are finalized.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Operator must ensure at least one staff member has Food Safe Certificate. Operator must email either copies of staff certificates or a proof for registering for the training course.
5. MonitoringJun 14, 2022

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Sanitizer test strips required
6. MonitoringSep 24, 2019

   0 infractions