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Hillside Cellars Winery

1350 Naramata Rd Penticton BC V2A 8T6 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Opening hours

  • Friday12–5 PM
  • MondayClosed
  • Saturday12–5 PM
  • Sunday12–5 PM
  • Thursday12–5 PM
  • TuesdayClosed
  • Wednesday12–5 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Hillside Cellars Winery has been inspected 13 times by Interior Health Authority since August 22, 2013. The most recent inspection, on August 12, 2026, recorded 3 infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on August 12, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4 separate inspections, most recently on September 30, 2020. 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 August 12, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on October 23, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 September 30, 2020. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Place extra thermometer from unused cooler into fridge that is missing one. No sanitizer test strips found on site. For whatever sanitizer is in use, ensure there are appropriate test strips available to measure the concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Cleaner was being used on food contact surfaces. Need a sanitizer to be used as well. Chlorine solution (100-200 ppm) using regular unscented household bleach was made during inspection. High temperature dishwashers in the kitchen and bar were able to reach greater than 71°C at the plate/dish level when measured using a maximum registering thermometer.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Minimal amounts of food debris on meat slicer. Resource for cleaning will be provided. Ensure there are lids/coverings available for foods in the walk-in cooler.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall clean kitchen. Used wiping cloths should be stored in buckets filled with sanitizer solution when not in use. Sanitizer solution should be changed out every 2 hours or sooner if the solution appears cloudy or dirty. Used wiping cloths left at room temp may allow for pathogen growth and potential cross contamination. Please see attached poster. Ensure foods that are stored in the walk-in cooler are covered if not being used right away. If foods that are still cooling down are being placed in the walk-in cooler they should still be partially covered. Whisk left in handwashing sink. Send used utensils straight to the dish pit, always keep the handwashing sink free.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: Automatic dispenser for quat sanitizer appears to be dispensing solution at a concentration below 200 ppm. Corrected During Inspection: A fresh solution of Quat sanitizer (200 ppm) was made in a spray bottle during the inspection. Ensure that the automatic dispenser is assessed to ensure that proper concentration is being dispensed. Note: In the meantime operator had test strips they could use to manually prepare quat solutions at the appropriate concentrations.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The Hotside cooler is in the process of being adjusted. It is currently 6C and the temp log shows it fluctuating between 4C and 6C for a couple days. Please correct this so it keeps 4C or colder.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The Walk-in cooler has only one light, so there are shaded areas. A second or preferably third light is required.
  8. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Desert cooler is malfunctioning today. Staff moved the few deserts in the cooler into a properly working one. Condiment coolers temperatures are good.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Restaurant handwash sink had dish soap, it also needs liquid hand soap.
  9. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The condiment cooler top next to the wall at the heat line is above 4C. Ensure food is used up or discarded within 4 hours. Or keep the temperature 4C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Type of Sanitizer used needs to added to the Sanitation Plan. Completed during inspection.
  10. Monitoring

    2 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): The condiment cooler top in the hottest portion of the cook line has a container of chicken. This cooler top was slightly above 4C, so please place that and any other protein in the next cooler top or lower this one to 4C or colder.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The shelf with cleaners is right next to the dry food shelves. Please place a barrier between these shelves and label whether chemicals or food storage. A clear barrier such as plexiglass is acceptable if you wish to maintain the current visibility. One food item was misplaced into the chemical shelving. It was in it's own sealed plastic container so it was relatively safe, however a barrier and labelling will prevent this.
  11. Monitoring

    1 infraction

    • 12 - Is the contact information the same?
  12. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): - please ensure ice machine is cleaned and sanitized every month as it is used as an ingredient in your drinks
  13. Monitoring

    2 infractions

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): wiping cloths need to be stored in a sanitizer solution, consider obtaining buckets with sanitizer to store these or use paper towels.
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): do not cover vegetables with a cloth, use plastic wrap or a proper lid as cloths absorb moisture and allow bacteria to grow

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Jacob Martin

    We had an incredible wine tasting experience at Hillside Winery. Ben was an absolutely phenomenal host. His energy was contagious, he was incredibly knowledgeable about every wine, and he made the entire tasting both informative and a lot of fun. He struck the perfect balance between sharing the stories behind the wines and keeping the experience relaxed and engaging. The wines were excellent, the atmosphere was beautiful, and Ben’s enthusiasm made the visit one to remember. If you’re planning a wine tasting in the area, I highly recommend stopping by Hillside Winery and, if you’re lucky, having Ben as your host.

  • Bianca Servando

    Diane did our wine tasting and we had a blast! She was wonderful to chat with and showed us some really nice spots in the winery to take photos. The winery itself is at a very lovely location and the vibes were immaculate. Our family had a great time here and we ended up leaving with 2 bottles!

  • Mel

    ​I visited Hillside for a Heritage tour today, and even though a system glitch meant my booking didn’t show up, Lesley and Eri completely saved the day. They are both absolute angels! ​Leslie made me feel so incredibly welcome, like an old friend I'd known forever, and she immediately accommodated me and gave me a tasting on the house. As soon as Eri had a free minute, he went completely above and beyond by executing a tasting for me and taking me on a tour of the stunning property. He is so knowledgeable, genuinely nice, and engaging—honestly, it felt like we could have all just been friends hanging out. He even recommended Elma for dinner, which is where I'm sitting right now writing this! ​I love that Hillside isn't some mass-producing factory. They are true pioneers and masters of their craft who have worked with the same people for years, and you can feel that soul the second you walk in. I walked out with a bottle of their Muscat (highly recommend!) and a heart full of gratitude. Do not miss this beautiful place!

  • Martine Filion

    Visiting from Montréal, Québec, I had a wonderful tasting experience at Hillside Winery. A special thank you to Eri. He was friendly, knowledgeable, genuinely passionate about the wines, and took the time to answer all of our questions. What really stood out was the entire team. Everyone was genuinely kind, welcoming, and down-to-earth—there wasn’t a hint of pretentiousness. The atmosphere was so inviting that my friend, who lives in the area, became a member because she can’t wait to come back and share the experience with friends. As a salon owner and stylist in Montréal who loves to travel, clients often ask me for recommendations. Hillside Winery will absolutely be one of my top recommendations. Of all the wineries I visited on the Naramata Bench, this one stood out—not just because of the wine, but because of the people. Martine Filion Salon Intemporel

  • Joss Cosh

    A great piece to stop in for a lunch, a quick glass of wine, or a tasting. Tim Turla was so fun to have serving us and sharing the knowledge of Hillside wines and vineyards.

  • Jacob Martin

    We had an incredible wine tasting experience at Hillside Winery. Ben was an absolutely phenomenal host. His energy was contagious, he was incredibly knowledgeable about every wine, and he made the entire tasting both informative and a lot …

  • Bianca Servando

    Diane did our wine tasting and we had a blast! She was wonderful to chat with and showed us some really nice spots in the winery to take photos. The winery itself is at a very lovely location and the vibes were immaculate. Our family had a great time here and we ended up leaving with 2 bottles!

  • Mel

    ​I visited Hillside for a Heritage tour today, and even though a system glitch meant my booking didn’t show up, Lesley and Eri completely saved the day. They are both absolute angels! …

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