Frind Estate Winery

3725 Boucherie Rd West Kelowna BC V4T 0A8 · Restaurant - Food Service

6 inspections

1. MonitoringAug 6, 2026

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): - please ensure sanitizer concentration is @200ppm for all tasting room stations - recommend to change sanitizer solution daily - employees at time of inspection were unsure how to change display to show rinse temp of glass dishwashers. unable to confirm how employees check dishwashers are adequately working
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
2. MonitoringAug 6, 2026

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): - quat sanitizer was 50ppm at time of inspection at outdoor kitchen. sanitizer was discarded and replenished with fresh solution at time of inspection - recommend to empty and change sanitizer solution daily.
3. MonitoringMay 2, 2025

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): During the inspection, the display cooler was measured at an ambient temperature of 9.1°C. Inside the unit, there were two puff pastries containing potentially hazardous ingredients. One of the puff pastries was probed and found to have an internal temperature of 13.5°C. After speaking with the operator, it was determined that the pastries had been misplaced into the wrong display cooler at approximately 8:00 AM. It had been in the danger zone for 5 hours. Potentially hazardous foods must be maintained at 4°C or below to prevent the growth of harmful bacteria. The puff pastries were in the danger zone (temperatures between 4°C - 60°C) that allows pathogens to multiply and or potentially produce toxins to a level that can cause foodborne illness causing harm to the public. The operator voluntarily discarded the puff pastries at the time of the inspection.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Raw meat in the freezer should be covered and stored below ready-to-eat foods. By covering and storing raw food below ready-to-eat items, any potential leakage or drips from the raw food will not contaminate the ready-to-eat food, minimizing the risk of cross-contamination thus preventing foodborne illness.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): It was observed that the sanitizer concentration was above 200ppm. A sanitizer concentration higher than 200ppm may lead to chemical contamination in food. Operator to dilute the sanitizer to the recommended concentration and test with the sanitizer strips to verify the concentration before use. Also follow manufacturer's instructions for dilution ratios.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
4. MonitoringOct 6, 2023

   7 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Rice placed on a baking sheet for cooling was found to have been left there for 2.5 hours, and fruit flies were observed on the rice due to a lack of covering/protection. The staff was advised that such extended exposure to the danger zone (4C-60C) is unsafe as bacteria can rapidly multiply and grow in this food and the flies may already have contaminated the rice. As a result, the staff voluntarily discarded the rice. Corrective Action: Operator is to ensure that food are protected from pests at all times to prevent contamination. Operator must also train their staff to know and adhere to proper cooling methods.
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
   • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
     • Observation(s): To the right of the tasting room, the handwashing stations lacked a supply of hot water. Corrective Action: Operator is to ensure that handwashing stations are equipped to encourage staff to clean and rinse effectively.
     • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Throughout the inspection, it was noted that staff did not wash their hands as frequently as required, and their personal hygiene and cleanliness were not up to the expected standards. Corrective Action: The operator must ensure that staff are washing their hands as often as needed to prevent potential food contamination and maintain proper personal hygiene.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Bags of flour and other dry ingredients were left open in the dry storage area. Corrective Action: The operator is to acquire food-safe and pest-proof container bins for these ingredients to prevent contamination and attraction of pests.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): During the inspection, a significant number of flies were observed, some of which lingered on food preparation surfaces and food items in the process of cooling before refrigeration. Corrective Action: Operator is to contact with their pest control company and then adhere to their recommendations to effectively manage the situation.
     • F2.2C The premises must be maintained free of pests.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): During the inspection, frozen chicken at 2.4C was found thawing in a sink with warm water. It is important to note that when raw meat defrosts and reaches a temperature higher than 4C, any bacteria that might have been present in the raw meat prior to freezing can begin to multiply due to the rising temperature, which may pose a food safety risk. Corrective Action: The staff was instructed to drain the warm water and run the chicken in cold, running water to defrost and thaw safely. A) The operator is to ensure that staff are adequately trained in correct and safe food thawing procedures.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): There were presence of food debris on various surfaces, dirty coolers, soiled floors, and unclean wiping cloths in the both the indoor and outdoor kitchens. Altogether, these findings could collectively contribute to the high number of flies observed in the facility. Corrective Action: Operator is to ensure proper cleaning and maintenance of these areas as it is essential to safe and sanitary production of food, and to prevent attracting pests into the facility.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • 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.
5. MonitoringOct 7, 2022

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): -Large quantities of butter found stored at room temperature where the label indicated "keep refrigerated". This may induce bacterial growths. -To help maintain food temperature (<4C) in the prep inserts, prep smaller portions and change the inserts more often.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.7 Are foods protected from contamination?
     • Observation(s): All food must be stored at least 6in (15cm) above ground to prevent from being contaminated, including dry storage area, inside the walk in coolers and freezers
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Back door was open at bakery area. This may allow entry of pests. If wants to leave the back door open for air flow, install a screen door to prevent pests from entering.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): -Ensure Quats sanitizer solution used in the premises are always at an adequate concentration (200ppm) and is mixed with warm water. When getting solution at the dispenser, let run for a few seconds before filling up the bottle to allow fresh solution to be obtained at the proper concentration. -Utensils should be changed when visibly soiled and at a max. every 2 hours to avoid bacterial growths and cross contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
6. MonitoringMay 20, 2021

   7 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Pastry display cabinet around 18 C and should not be used to store potentially hazardous foods (e.g. high protein and high moisture foods that requires refrigeration)
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): High temperature glass washer does not have display of final rinse cycle or water pressure.
     • 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): Outside "Annie's" kitchen has open construction that may allow pest to enter.
     • F2.2B The premises must be protected against entry of pests.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Not in place for new outside kitchen in finishing stages of construction.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
   • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): Minor changes acceptable for outside food preparation area.
     • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Please review attachment in e-mail, update accordingly, and e-mail me a copy
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Please review attachment in e-mail, update accordingly, and e-mail me a copy