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Gold Hill Winery

3502 Fruitvale Way Oliver BC V0H 1T1 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Gold Hill Winery has been inspected 2 times by Interior Health Authority since May 18, 2023. The most recent inspection, on August 3, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 August 3, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on August 3, 2026. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 August 3, 2026. 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.

2 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Need test strips for the sanitizer. Please let me know when this has been received.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer is needed to be made up and tested with a test strip. Please send this to me once the test strips have arrived. Dishwasher temperature was not verified at time of inspection. Please send me a picture of the thermolabel strip once ran through the dishwasher
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan could be found at time of inspection. I will send you a template to fill out and send to me once completed if your sanitation plan cannot be found in the meantime.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): -High temp dishwasher failed to reach min sanitizing temperature at place level during final rinse (was only at 65C). High temp dishwasher must reach a min 71C at place level during final rinse to ensure sanitizing action is adequate. Do not use dishwasher for sanitizing until it can reach a min 71C during final rinse at plate level. -Please have approved food contact surface sanitizer available at right concentration to use for food/beverage contact surface counter tops. QUAT sanitizer at 200ppm is an approved sanitizer. Please ensure the sanitizer has DIN and does not require rinse.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

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