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Giant Head Estate Winery

4307 Gartrell Rd Summerland BC V0H 1Z4 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Giant Head Estate Winery has been inspected 6 times by Interior Health Authority since August 23, 2017. The most recent inspection, on July 11, 2025, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 5 times across 3 separate inspections, most recently on July 11, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 4, 2023. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 4, 2023. For example: 5 Are the FOODSAFE training requirements being met?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 12, 2022. For example: 1 Does the facility have proper monitoring supplies?

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.

6 inspections

  1. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Collected a cheque for $150 as a payment for the Operational Permit. Waiving the late payment fee ($100) will be discussed with the IH Manager.
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - Operator must submit the Floor Plan for the Tasting Room. Note: Operator was advised to submit the Floor Plan to Interior Health if she decides to proceed with expending kitchen facilities prior to any construction work.
      • 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?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers required in each cooler Sanitizer test strips required for food contact surface sanitizer
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • 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.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.

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