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Harker's Organics & Rustic Roots Winery

2238 Hwy 3 Cawston BC V0X 1C2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Harker's Organics & Rustic Roots Winery has been inspected 8 times by Interior Health Authority since September 10, 2015. The most recent inspection, on July 10, 2024, recorded 2 infractions.

2 of 8 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: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 4 separate inspections, most recently on July 10, 2024. 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 4 times across 4 separate inspections, most recently on July 10, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 4 times across 3 separate inspections, most recently on June 6, 2023. 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 3 times across 3 separate inspections, most recently on September 26, 2023. 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 7 times across 3 separate inspections, most recently on June 6, 2023. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

8 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - holes in kitchen walls repaired; please seal with gloss paint to provide a cleanable finish - prep cooler condensate appears to be accumulating in cabinet; please repair
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - paper towel dispenser needed for front service hand sink - kitchen hand sink fully functional
  2. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - unapproved back area observed being used for food prep - closed during inspection
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - from Jun 6/23: triple sink faucet still not repaired; ware washing items must be run through the commercial dishwasher behind tasting room. Please use a dish cart to help ensure this can be done safely
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - from Jun 6/23: holes in drywall still not repaired
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - without a functioning triple-sink, soft-serve machine and slushie machines cannot be effectively cleaned and sanitized; machines have been put out of service during inspection.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - paper towel dispenser not stocked
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - back area observed being used for food prep with commercial oven and pizza oven being on and ready to use with a sheet of baking cooling on table; this area is not approved for food preparation. Please provide a menu of items that are prepared in your approved kitchen: This will be your approved menu and any additions will need to be approved by this office prior to being offered to the public.
  3. Monitoring

    12 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - prep cooler at 7C av. - must be able to hold foods at 4C or colder
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): - soup observed on stove at ambient temp and described as being taken from prep cooler in kitchen - discarded: This is a very hazardous practice; please establish safer procedures through your food safety plan
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): - water treatment system appears to not be operating - Boil Water Notice should be issued and a safe supply used for menu items that have water/ice as an ingredient
    • F1.7 Are foods protected from contamination?
      • Observation(s): - no sanitizer in use throughout facility - open bags of ingredients observed right by/under triple sink - cloth rags not handled in a sanitary manner
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - no sanitizer test strips to monitor sanitizer concentration
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - triple sink not supplied with water at time of inspection; high-temp commercial dishwasher in tasting room operating within specification. Please use tasting room dishwasher for all ware washing or close until the triple sink is repaired.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - please repair holes in wall by hand wash sink; loose insulation observed beside stove by utensil storage - prep cooler not sealing at cover; please repair
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): - food manufacturing operation (e.g., jars of pickled items) not approved: Please remove these items from public offering. You may test the product/batches to confirm safety.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - expanded kitchen area behind tasting room is not approved. Any foods processed in/through this area must stop or be relocated to the approved kitchen area
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - up-to-date food safety plan is needed
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - up-to-date sanitation plan is needed
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm valid FoodSafe (or equiv.) training for all your main food handlers
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - front display cooler reading warm; please move perishable foods to a reliable 4C cooler until display cooler can reliably hold foods at 4C or colder - please monitor sandwich prep cooler closely as the warmer weather may be affecting the food temps
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - please ensure hand soap is in dispenser at hand sink
  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - prep cooler measured at 10C; please remove all perishable foods and repair - unit must be able to reliably hold foods at 4C or lower - please ensure temp logs are maintained and available
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - all containers with direct food contact must be made of food-grade material
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update with expanded food offerings
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update with expanded food equipment
  7. Monitoring

    0 infractions

  8. Monitoring

    7 infractions

    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): - water treatment system for public access building installed and awaiting results from water samples to confirm proper functioning - please confirm sewerage/septic system has capacity to handle the wastewater flowing into it
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please ensure glass washer for tasting room is adequately sanitizing glasses - please ensure cleaning and sanitization procedure is in place for ice cream scoop - please have sanitizer readily available for use on food contact surfaces
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - ready-to-eat foods (ice cream) found in same freezer as packaged raw meats; please have a separate freezer for your ready-to-eat foods to reduce the possibility of cross-contamination
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - prep cooler in kitchen leaking water (appears to be melt water from defrost cycle); please repair
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): - tasting room hand sink needs dispensed soap and paper towel
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please include your complete menu
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?

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