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Laughing Stock Vineyards

1548 Naramata Rd Penticton BC V2A 8T7 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Laughing Stock Vineyards has been inspected 7 times by Interior Health Authority since March 9, 2016. The most recent inspection, on October 13, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 October 13, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 30, 2024. 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 once on October 8, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 6 times across 3 separate inspections, most recently on October 8, 2019. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 2 times across 2 separate inspections, most recently on October 13, 2026. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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): Seal gaps where sunlight is visible under doors in shipping/receiving room (e.g. weather-stripping). Please send most recent pest control report and invoice.
      • F2.2B The premises must be protected against entry of pests.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Currently prep cooler is located between two tables with office equipment on both tables. Operator noted that one desk is not currently being used by any staff. Office spaces and office related work should not be located directly adjacent to a food prep area. During the inspection there was discussion around moving the prep cooler to the corner of the room, and replacing one desk with a smaller model to maintain a physical separation between the office space and the limited food prep space. Please send a floor plan of the proposed layout and move the prep cooler before the start of next season. Please confirm the list of non-prepackaged food items that are being prepared on site (e.g. charcuterie boards with cheese, jam, and crackers). These limited foods being prepared on site should be added to the permit.
  2. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Seal gaps where sunlight is visible under doors in shipping/receiving room (e.g. weather-stripping). Please send mot recent pest control report and invoice.
      • F2.2B The premises must be protected against entry of pests.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Currently prep cooler is located between two tables with office equipment on both tables. Operator noted that one desk is not currently being used by any staff. Office spaces and office related work should not be located directly adjacent to a food prep area. During the inspection there was discussion around moving the prep cooler to the corner of the room, and replacing one desk with a smaller model to maintain a physical separation between the office space and the limited food prep space. Please send a floor plan of the proposed layout and move the prep cooler before the start of next season. Please confirm the list of non-prepackaged food items that are being prepared on site (e.g. charcuterie boards with cheese, jam, and crackers). These limited foods being prepared on site should be added to the permit.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No thermometer found inside of fridges. Corrective Action: Ensure thermometers are available in all fridges holding potentially hazardous foods. Observation: Quat product used on counter to prepare charcuterie boards. No quat test strips are available on site. Corrective Action: Ensure that quat 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.
      • F2.1B 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): Observation: Handwashing sink was being used to wash and rinse charcuterie boards and utensils, however boards/utensils were not receiving a sanitizing step. Food contact surfaces (e.g. boards and utensils) must receive a wash, rinse, and sanitizing step. Operator does not want to use chemical sanitization or have excess food debris end up in the glass/dishwasher. Black charcuterie boards do not appear to be meant for commercial use as the bottom portion of the board does not appear to be dishwasher safe. Corrective Actions: Continue to wash and rinse items in handwashing sink, however afterwards run the items through the dishwasher to achieve a sanitization step. Ensure boards are dishwasher safe in order to be able to receive the sanitization step or use a different material/product that is easily cleanable. Notes: -Appropriate dishwasher rack(s) to run boards and utensils through the dishwasher will be required -The countertop where charcuterie boards will be prepared should also receive a wash, rinse, and sanitize step (e.g. quat sanitizer at 200 ppm)
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observation: Operator does not have valid FOODSAFE certificate. Corrective Action: Ensure operator has valid FOODSAFE or equivalent certificate and that in the absence of the operator at least one employee present in the establishment has a valid FOODSAFE or equivalent certificate.
  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There are cracks in the stone type tasting bar countertop and these need to be filled so they can be cleaned easily and thoroughly.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): 2019 yearly permit fee still needs to be paid. Contact IHA Admin staff at 250 770-5540
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • 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.
  6. Monitoring

    2 infractions

    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): A new application is being completed. A tasting room fee is required to be paid before this permit is valid.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan (specific to winemaking) that meets the requirements of Ministry of Health must be written and sent to EHO for review. Templates included in email.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan that meets the requirements of Ministry of Health must be written and sent to EHO for review. Templates included in email.

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