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Ex Nihilo Vineyards - Indoor

1525 Camp Rd Lake Country BC V4V 1K1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday11 AM–5 PM
  • Monday11 AM–5 PM
  • Saturday11 AM–5 PM
  • Sunday11 AM–5 PM
  • Thursday11 AM–5 PM
  • Tuesday11 AM–5 PM
  • Wednesday11 AM–5 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Ex Nihilo Vineyards - Indoor has been inspected 12 times by Interior Health Authority since June 19, 2015. The most recent inspection, on July 22, 2025, found no infractions.

4 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 4 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.

  • 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 2 times across 2 separate inspections, most recently on April 19, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on July 31, 2018. 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 April 19, 2022. 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 once on April 19, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 September 21, 2016. For example: 7 - Is the premises free from a pest infestation?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Are temperature logs being maintained for all cooling and hot holding equipment?
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips available at the time of inspection. Corrective Action: Obtain appropriate test strips for surface sanitizers. Test or change sanitizer bottles daily to ensure proper concentrations; ex. chlorine bleach solution at 100-200 ppm. Daily testing of sanitizers will save product. Internal thermometers for cooling equipment. Probe thermometers for cooking. Temperature logs for specific cooling equipment (ex. Sous Vide). Corrective Action: Ensure all cooling equipment has an internal thermometers. Ensure the internal temperature is read and recorded twice daily. Use probe thermometers to ensure proper cooking to specified temperatures (ex. 74°C for raw chicken). Specific cooking procedures like Sous Vide requires specific critical control points.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Missing light fixture, hole in ceiling. Missing light switch cover, hole in wall. Corrective Action: Ensure all electrical fittings are secure. Inspect kitchen and other public areas for missing electrical fittings. Missing drain cover in front of stove. Corrective Action: Replace cover on drain. May be tripping hazard. Wiping cloth storage. None at time of inspection as not in operation. Corrective Action: Ensure surface wiping cloths are submerged in sanitizer for at least 30 seconds between tasks. Test or change sanitizer every 2 hours or when visibly dirty.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel available for hand washing procedure. Corrective Action: All hand wash stations must be fully stocked with hot & cold running water, liquid soap, and a single-service product for drying hands. This hand washing sink must be free from clutter and accessible during all times of service.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Update Food Safety Plan to include appropriate Sous Vide protocols. Guidelines attached. Food Safety Plans must be available onsite.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Please inform of staff FOODSAFE training or equivalent.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that all cooler temps and high temp dishwasher temps are monitored and documented daily
  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that the cooler temp is monitored and documented on a daily basis. The rinse temp of the high temp dishwasher mist be monitored and documented on a daily basis.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The high temp dishwasher was only able to achieve 69C during the rinse cycle as verified by a max recording thermometer. Ensure that the rinse temp is able to achieve a min 71C at the dish level.
  8. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Premise requires a foot operated or lidless trash can as the top has to be lifted by hand each time trash is disposed. This procedure is not acceptable as clean hands will become contaminated when touching the trash can lid. NOTE : overall condition and operation of facility is very good.
  9. Monitoring

    1 infraction

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): There was a large number of fruit flies present in the kitchen. Ensure that the attractant for the insects is addressed.
      • 7.1 - The premises must be maintained free of pests.
  10. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The cooler was below 4C however the cooler needs to be monitored and documented daily.
  11. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Equipment is excellent however the high temp dishwasher temp and cooler temps must be documented daily.
  12. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Low temp dishwasher is not working correctly as there is no sanitizer present in the unit. Repair dishwasher immediately

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Isabela Manzano

    Our family came to Ex Nihilo on a Monday around noon, and they were able to accommodate our family of seven without any issues. From the moment we arrived, our server, Mary Ann, made us feel so welcome with her warm personality and impressive knowledge of the wines. She guided us through a wonderful tasting experience, sharing recommendations that made each pour even more enjoyable. We also loved the cheese board and fresh focaccia, which paired perfectly with the wines. We enjoyed everything so much that our family ended up taking home a whole box of wine, and we were pleasantly surprised by the great value and reasonable pricing. The location itself is absolutely beautiful, with stunning vineyard views that create a relaxing atmosphere and make it a perfect spot for taking photos. We had a fantastic visit and would highly recommend Ex Nihilo to anyone visiting the Kelowna area! Thank you Mary Ann and Ex Nihilo👍🏻

  • Adam Hooper

    As a part of my Sperm Donation World Tour of Canada, I stopped by on my from Valemount to Kelowna. Popped in 30 minutes before closure and managed to squeeze in a tasting. Kayleen was a wonderful host and talked me through the wine range. Enjoyed this venue.

  • Karen Brouillette

    If I could rate higher I would. We have been members for quite some time, but had our first Sensoria Tasting which was a truly one of a kind experience. Can't say enough about the food, wine and staff. Liz, the Manager, made it a truly personal and memorable moment. Thank you as well to the culinary expertise that provided deliciously prepared food that enhanced both the food and the wine pairing. We had the charcuterie afterwards which we enjoyed immensely. Thankful to have this winery as our 'always' destination 💓

  • Mr Reviewer

    Had a great experience here ! The hosts had been very kind and provided great wine! The cheese board was delicious. We had the signature tasting which includes 5 tastings & a cheese board with chorizo which was delicious. The property is very nice and the seating area is shaded. I highly recommend this winery!

  • Kyla Villabona

    We really looked forward and paid extra to add this stop to our wine tour but it was far from the level of service we received from other nearby wineries. The pours were absolutely tiny and there was no commentary or information about the wines we were being poured. We were a group of 14 and we felt unwelcome and rushed. Just pour after tiny pour. No info, just the type of wine it is and nothing further. It was a shame because we really looked forward to this stop and it was a total waste of time, effort and money.

  • Isabela Manzano

    Our family came to Ex Nihilo on a Monday around noon, and they were able to accommodate our family of seven without any issues. From the moment we arrived, our server, Mary Ann, made us feel so welcome with her warm personality and …

  • Adam Hooper

    As a part of my Sperm Donation World Tour of Canada, I stopped by on my from Valemount to Kelowna. Popped in 30 minutes before closure and managed to squeeze in a tasting. Kayleen was a wonderful host and talked me through the wine range. Enjoyed this venue.

  • Karen Brouillette

    If I could rate higher I would. We have been members for quite some time, but had our first Sensoria Tasting which was a truly one of a kind experience. Can't say enough about the food, wine and staff. Liz, the Manager, made it a truly …

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