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JoieFarm Winery

2825 Naramata Rd Naramata BC V0H 1N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

JoieFarm Winery has been inspected 3 times by Interior Health Authority since April 15, 2025. The most recent inspection, on April 27, 2026, recorded 2 infractions.

1 of 3 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 and Pests.

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 2 times across 2 separate inspections, most recently on April 27, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on April 27, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 April 15, 2025. 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.

3 inspections

  1. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Seal gaps under both doors of outside food storage/washing area to prevent potential pest entry. Move poison bait station from inside this space. Physical traps may be used in this space. Staff provided most recent pest control invoice.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wall in front of two compartment sink is rough and may be difficult to clean. Please install a cleanable backsplash (e.g. stainless steel) behind the sink. Dog inside tasting room during inspection. Only certified service animals should be permitted in the premises. Provincial resource for dogs in outdoor dining areas will be provided. Staff noted dishware for hot dog related operations are left on the shelves outside overnight. Strongly recommend to move dishware inside at the end of the day. If dishware will not be stored inside it should be protected from contamination (e.g. weather, dust, bugs, etc.) overnight. One shelf rack is low to the ground in the outside food storage/dishwashing area. Ensure this rack is raised to least 6 inches off of the floor.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure the appropriate sanitizer test strips are available to monitor the concentration of sanitizers in use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The floor between the walk-in cooler and the food service area is made of dirt. In the short term, use strategies to mitigate dust (e.g. using water to dampen the area) getting kicked up and blown towards the food service area. In the long term, this area must be paved to make it cleanable and prevent dust exposure. Please provide a reasonable timeframe for when this can be achieved. Floor in the walk-in cooler needs to be smooth, durable, and easily cleanable.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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