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Ex Nihilo Vineyards Okanagan Valley - Outdoor

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 Okanagan Valley - Outdoor has been inspected 13 times by Interior Health Authority since June 19, 2015. The most recent inspection, on July 22, 2025, recorded 1 infraction.

2 of 13 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 6 separate inspections, most recently on May 7, 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 6 times across 6 separate inspections, most recently on April 19, 2022. 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 19, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 19, 2022. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 April 19, 2022. For example: 2 Are proper pest control measures in place on the premises?

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.

13 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No chlorine test strips available at time of inspection in the outdoor dish washing area. Observation: No thermometers present in the outdoor fridges. Corrective Action: - Obtain Chlorine test strips for outdoor dishwasher. - Ensure all outdoor fridges and freezers have an NSF Thermometer present.
      • 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.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Outdoor hand sink was missing hand soap. Corrected during inspection as operator replaced hand soap.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    0 infractions

  5. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Are temperature logs maintained for all cooling and hot holding equipment? Food storage in outdoor prep-line coolers.
    • 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): Food preparation surfaces: cutting and serving boards left out and exposed to environment. Corrective Action: All surfaces must be free from contamination from environmental factors during food preparation. Ensure all surfaces have been washed, rinsed, sanitized, and air dried throughout service. This must be done at least every 2 hours, when changing tasks (ex. processing meat to vegetables), and/or if birds or other pests have crossed the area (potential contamination).
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips must be available for surface sanitizers. Internal thermometers must be available for all cooling equipment. Probe thermometers must be available for cooking procedures.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Bird droppings on outdoor surfaces. Corrective Action: Contact pest control management company to assess bird issue. Discuss mitigation strategies, such as netting. Ensure all surfaces are protected from pest contamination.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure all dishware, utensils, and any other equipment is washed and sanitized through the dishwasher. Ensure they have ample time to air dry and that they are protected from contaminants during drying. Ensure all dishwashing equipment is operating properly. Log temperature and sanitizer checks of all dishwashers. Check twice daily while in operation.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Preparing for season opening. General sanitation not satisfactory. Corrective Action: All equipment and equipment areas (ex. sinks, dishwashing area), surfaces, dishware and utensils must be thoroughly washed, rinsed, sanitized, and air dried prior to operation. All equipment must be brought inside at end of service to protect from contamination. Ensure all food is covered and brought inside for storage on days off.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Send current written Food Safety Plan for outdoor kitchen.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Send current written sanitation plan for outdoor kitchen.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Inform of FOODSAFE or equivalent training of staff.
      • 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 , high temp dishwasher temps and low temp dishwasher sanitizer levels are monitored and documented daily.
  7. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The prep table cooler was 8C. The two smaller coolers were between 8-10C. Ensure that all coolers are maintained below 4C. The large domestic cooler used for the majority of food storage was 4C. Ensure that all cooler temps are monitored and documented on a daily basis.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Do not use a linen towel to dry hands after handwashing. Paper towels must be present at all times.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that the dishwasher sanitizer is tested daily with bleach test strips and documented. Quats test strips must be available to verify sanitizer concentrations.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels were not available at the handwash basin and must be available at all times.
  8. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Main prep cooler was measured to be 10C. Lower cooler immediately to below 4C. The smaller prep cooler was measured to be 2C. ENSURE ALL COOLERS ARE MONITORED AND DOCUMENTED ON A DAILY BASIS IN OPERATIONS LOG.
  9. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The low temp dishwasher had zero sanitizer present in the rinse cycle. Repair dishwasher immediately to ensure there is 100ppm bleach solution present. Dishwasher sanitizer level needs to be monitored and documented on a daily basis. Quats sanitizer was 200ppm. Ensure quats sanitizer is monitored and documented on a daily basis.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ensure that the dishware and utensil storage is adequate to protect items from dirt , dust and insects as this is an outdoor kitchen.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure that the handwash basins have soap and paper towels present.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A written sanitation plan is required and must include monitoring of the sanitizers and the dishwasher.
  10. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The storage of the dishes and utensils needs to be addressed as the items are open to the elements and had dirt accumulation on the items. The low temp dishwasher did not have sufficient sanitizer present as verified by test strips. Adjust sanitizer level to ensure a proper concentration. The QUATS sanitizer was satisfactory as verified by test strips.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The storage of the dishes and utensils needs to be addressed as the items are open to the elements and had dirt accumulation on the items.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin requires a liquid soap dispenser and a paper towel dispenser.
  11. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ensure that the bleach based sanitizer used for the dishwasher is replaced with new sanitizer and the sanitizer is changed frequently. Ensure dishwasher sanitizer is tested and recorded on a daily basis. Ensure sanitizer in spray bottles is tested and recorded on a daily basis .
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ensure all parameters required to operate a food facility are in place prior to operating the facility for this season.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan is required for the facility.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan is required for the facility.
  12. Monitoring

    5 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The low temp dishwasher does not have a min 50ppm of sanitizer present. All dishes and utensils stored in the outdoor facility must be stored in a manner to prevent dirt and contamination from accumulating. The sanitizer spray bottle has sanitizer present as verified by test strips.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): All dishes and utensils stored in the outdoor facility must be stored in a manner to prevent dirt and contamination from accumulating.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): A paper towel dispenser must be present at the handwash basin
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A written food safety plan is required
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A written sanitation plan is required
  13. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher has yet to be installed but will be installed soon.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispensers and soap dispensers will be installed soon.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan is required
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan is required.

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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