Skip to content
Loading map…

Home Block at Cedarcreek Estate Winery

5445 Lakeshore Rd Kelowna BC V1W 4S5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Home Block at Cedarcreek Estate Winery has been inspected 7 times by Interior Health Authority since August 6, 2019. The most recent inspection, on July 23, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 separate inspections, most recently on July 23, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 9, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 23, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 February 6, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on August 22, 2024. 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.

7 inspections

  1. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Some flies observed in kitchen during inspection. Ensure food in the kitchen is covered while not in use.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: -Ensure employee personal items are stored separately from the opened packages of cloths in the rear storage area. -Ensure clean cloths are used for polishing dishware. F2.5K: Ensure clean utensils and food are stored away from handwashing sinks or barriers are installed to prevent cross contamination
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  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): There was no chlorine measured in the glasswasher after running multiple cycles. The operator replaced the bottle and afterwards chlorine was weakly measured in the glasswasher after running additional cycles. Operator said they would contact a technician and use an alternate glasswasher until it could dispense the appropriate concentration of chlorine.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The meat slicer had a slight buildup of food debris on it. Operator indicated it had not been recently used. Operator was instructed to ensure this machine is cleaned at the appropriate intervals. F2.5K: Scoops should have handles and be stored in a manner that prevents contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Fly trap paper should not be hung in areas where they pose a risk of contaminating food
      • 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?
      • Observation(s): Some fridges needed thermometers placed inside for proper temperature monitoring.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: The exhaust hood had a buildup of dust and debris and required cleaning F2.5G: A box of potatoes were being stored on the floor in the kitchen. The chef moved these onto a shelf during the inspection *CDI*
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  5. Monitoring

    4 infractions

    • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure staff knows what sanitizer they are using (Quats and chlorine were available on site), the purpose and importance of using a sanitizer at an adequate concentration to reduce harmful microbial load on food contact surfaces. Sanitizer concentration verification needs to be implemented. Follow the Sanitation Plan. Do not use Quats and chlorine on the same surface when sanitizing as the mixing of chemicals can lead to toxic fume production.
      • 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): Ice scoops with handles stored in direct contact with ice (tray and ice machine).
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hot water at the hand wash sink by dish pit was turned off.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): The coolant line had been leaking in the walk-in cooler. The line was been repaired at time of visit.
      • 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): Flies noted in kitchen.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glass dishwasher not operating properly.

Nearby inspected facilities

Own this business? Add a badge to your website