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Lunessence Winery & Vineyard

5716 Gartrell Rd Summerland BC V0H 1Z7 · Tasting Room - Food Service

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must provide QUAT test strips to measure sanitizer concentration. Test strips can be purchased at the ZEP store in Penticton or on amazon.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator must provide liquid handwashing soap for the front store handwashing sink.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator must develop and keep on-site the Food Safety Plan. The template is emailed.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator must develop and keep on-site the Sanitation Plan. The template is emailed.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator must ensure at least one staff member has Food Safe Certificate. Operator must email either copies of staff certificates or a proof for registering for the training course.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Small display cooler with foods supplied by Wine Crush Market. Thermometer is broken.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit will be issued once fees have been paid.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
  7. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Small fridge in wineshop at 7C.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.