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Larch Hills Winery

110 Timms Rd Salmon Arm BC V1E 2P8 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Larch Hills Winery has been inspected 6 times by Interior Health Authority since November 6, 2014. The most recent inspection, on July 10, 2025, found no infractions.

5 of 6 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: Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. 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 once on May 14, 2018. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on May 14, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 May 14, 2018. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 May 14, 2018. 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Mini fridge intended for cold storage of prepackaged cheese for retail sale does not have a thermometer. Please ensure the unit is equipped with an accurate thermometer (preferably NSF certified) to monitor cold storage temperature of cheeses. Products must be stored at 4°C or colder.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glasses are being cleaned using the residential dishwasher on a light/quick wash cycle. A sanitizing cycle is not being used. As discussed, please ensure the "sanitize" cycle is applied for each run. Follow the manufacturer's instruction for activating this cycle and ensuring it has been properly completed. Usually an indicator light will turn on to suggest the cycle has been successfully completed. Use the provided dishwasher test strip to verify that the cycle achieves sanitation requirements and provide a picture of the strips to me for confirmation. As an alternative to utilizing the sanitize cycle, glassware can be manually sanitized by immersing in a solution of 100ppm bleach (ratio of 1 tsp unscented domestic 5% household bleach to a litre of warm water) or 25ppm iodine for 2 min. Should you wish to use this latter method, please ensure test strips are available to verify concentration of sanitizer. Please confirm with me the method you will choose to sanitize re-usable wares.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Facility is equipped with an NSF certified domestic dishwasher. As discussed, commercial food service operations are required to have a commercial dishwasher which are designed to sanitize all wares with a much shorter cycle. Please look into options to upgrade. In the interim, ensure all runs are finished on the "sanitize" cycle as per indicated on F2.3.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please use the provided guidance document to complete a food safety plan for products served for tasting or retail.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please use the provided guidance document to complete a sanitation plan for the tasting room operations. A 1 pager guidance on use of the current dishwasher to achieve sanitization must be included as part of this plan.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  6. Monitoring

    0 infractions

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