Skip to content
Loading map…

Kalala Organic Estate Winery

3361 Glencoe Rd West Kelowna BC V4T 1M1 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Kalala Organic Estate Winery has been inspected 6 times by Interior Health Authority since June 18, 2015. The most recent inspection, on April 30, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 May 1, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 on November 10, 2022. For example: 7 Are foods protected from 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 2 times across 2 separate inspections, most recently on May 3, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 October 19, 2023. For example: 2 Are proper pest control measures in place on the premises?

  • 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 May 3, 2017. 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Acquire sanitizer test strips for the appropriate sanitizer used on site. The sanitizer used is chlorine based, use chlorine sanitizer test strips to verify for the correct concentration. Chlorine-based (ie. bleach) sanitizers are to have a concentration of 200ppm. May also use the chlorine dilution calculator tool: https://www.foodsafe.ca/dilution-calculator.html
      • 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): 1. Bleach water sanitizer in the spray bottled used by the staff was tested and test strips indicated it was over 200ppm. Chlorine sanitizer over 200ppm is not considered food safe and can become a chemical hazard if the sanitizer concentration is too high. The bleach water sanitizer was diluted to 200ppm. 2.2. High temperature dishwasher, final rinse cycle, temperature at the plate: 75.8C, in compliance
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator is to acquire chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Fruit flies were observed within the facility. Recommended to clean, rinse, and sanitize all surfaces to discourage fruit flies from entering facility.
      • F2.2C The premises must be maintained free of pests.
  4. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Do not store personal/staff food items in the same cooler as food that is for serving to the customers to prevent cross contamination of foods.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): **Please obtain sanitizer test strip. (When sanitizer product is confirmed.)
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Alcohol is not an approved food surface sanitizer and may not be sufficient in killing pathogens and removing contaminate. Use product such as 200ppm chlorine solution on food contact surfaces such as behind the bar, tables.
      • 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): High temp mechanical dishwasher is achieving the correct rinsing temperature at plate level, however, the gauge on the dishwasher is not displaying the correct temperature. This may not allow accurate monitoring.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  5. Monitoring

    3 infractions

    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Front counter expanded but still meets requirements and renovations accepted
      • F3.3A - Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  6. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.

Nearby inspected facilities

Own this business? Add a badge to your website