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Manzil at Kismet Estate Winery

316 Road 20 Oliver BC V0H 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Manzil at Kismet Estate Winery has been inspected 9 times by Interior Health Authority since July 12, 2017. The most recent inspection, on August 6, 2026, recorded 3 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on October 20, 2022. For example: 7 Are foods protected from contamination?

  • 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 4 times across 4 separate inspections, most recently on October 20, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on September 22, 2020. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 20, 2022. For example: 7 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 July 12, 2017. For example: 2 - Is the premises free from a pest infestation?

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.

9 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips could not be located at time of inspection. Please order these test strips as they are needed to verify sanitizer concentrations.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Completed food safety plan could not be located at time of inspection, just the blank templates. Please have this filled out.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Completed sanitation plan could not be located at time of inspection, only blank templates. Please have filled out.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers were present at time of inspection to test foods. All coolers also require a thermometer inside the unit. No Sink and Surface test strips were present at time of inspection. Operator will order some to test the sanitizers. Please let me know when you have received the test strips and I will resolve this infraction.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Not yet done since taking over kitchen, I will send documents to assist with this.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Not yet done since taking over kitchen, I will send documents to assist with this.
  3. Monitoring

    0 infractions

  4. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Food items were stored on the floor in a walk cooler (e.g. fish defrosting in a container on the floor). Food items (e.g. cooked rice) were not covered during storage. Operator must: - organize food storage in a walk-in cooler to store raw foods (meat, fish, poultry) separately from cooked foods or fruits/vegetables; - all foods must be properly covered or wrapped during storage; - organize food storage in a walk-in freezer.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - Operator must make sanitizing solution available either in labeled spray bottles or in a bucket.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Operator must deep clean a walk-in cooler, a fridge below the countertop, kitchen shelves, etc.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - Operator must ensure constant supply of soap at a handwashing station.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • 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?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): None of the many sauces on the stove were near to or above 60 degrees C. The premises is not equipped with hot holding equipment.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Premises is lacking hot holding equipment and refrigerated prep tables.
  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glass washer sanitizing cycle not working; heating element is on order. Wash and sanitize glasses in kitchen dish washer or tasting room dishwasher.
  8. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Frozen foods were being stored at room temperature at the time of inspection -CDI Do not thaw frozen foods at ambient temperature as this can allow pathogens and/or their toxins to rapidly multiply. Ensure that foods are thawed using one of the following methods: - Under cold running water; - In a cooler overnight; or - As a part of the cooking process, provided that it is heated to 74C within 2 hours. 2. Line cooler was missing a thermometer at the time of inspection. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. Reminder: - Garlic-in-oil or dairy-based sauces are potentially hazardous foods. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
      • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): 1. Strong septic odour was present in the dishwashing area by the grease trap at the time of inspection. Operator stated that the grease trap had been recently pumped (a day or two before) and there was a lingering smell that he expected to dissipate. Odours were not detected in other areas of establishment. No signs of effluent ponding in facility or around facility grounds at the time of inspection. No reported sewage backup from operator. EHO to followup. If the septic odours still linger, further investigation is required.
      • F2.1C - Sewage Backup: The operator must ensure that all food on the premises is free from contamination.
      • F2.1F - Inadequate/malfunctioning waste water disposal system: Wastewater disposal must be done in accordance with the applicable legislation.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Sanitizer was too concentrated at the time of inspection. Sanitizers must be at the appropriate concentrations (bleach 100 ppm -> 1/2 tsp bleach per L of water, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces without leaving residues. 2. Utensils were being stored in unsanitary containers - CDI Food contact surfaces (eg: utensils) need to be stored in a sanitary manner that prevents contamination from occurring. 3. Ice scoop was being stored ontop on machine at the time of inspection in front bar. Ensure that the scoop is stored in a designated, clean container to prevent contamination from occurring. Dishwasher final rinse temperature reached at least 72C at the time of inspection.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Cooked foods were being stored next to raw meats in the walk-in at the time of inspection - CDI When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated. 2. Foods were uncovered in the walk-in cooler at the time of inspection. Ensure that all food items are properly covered and stored to prevent contamination from occurring.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Cardboard was being used to line floors at the time of inspection - CDI Remove the cardboard. Ensure that surfaces are made of materials that are easy-to-clean, non-absorbent, nonporous, impermeable, and non-toxic.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
  9. Monitoring

    7 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): 1. Large pot of curry measured at 21C in the walk in cooler at the time of inspection. Discussed cooling practices with operator. Operator could not confirm proper temperatures and times required for cooling - CDI Ensure that foods are cooled as rapidly as possible in an approved manner (60-20C within 2 hours and from 20-4C within 4 hours). Portion batches into shallow pans (using an ice bath or cooling wand) to facilitate rapid cooling.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Deli cooler was missing a thermometer at the time of inspection. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. All other units measured at or below 4C and had working thermometers.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): 1. Backdoor was propped open at the time of inspection - CDI 2. Flies were noted in the kitchen at the time of inspection. Ensure to maintain the premises free of pests. Keep the back door closed to prevent pest entry. If you wish to keep it open for air circulation, then install a full door screen.
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Sanitizer (bleach) was too concentrated at the time of inspection - CDI Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed. High temperature dishwasher reached at least 72C at the plate at the time of inspection.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Peeled onions were being stored in milk crate at the time of inspection - CDI Ensure to store foods in sanitary food grade containers to prevent contamination from occurring.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. There was a hole in the ceiling by the dishwasher at the time of inspection. Seal/repair the hole. Surfaces must be smooth, easy-to-clean, non-porous, impermeable, and non-toxic. 2. Unused equipment (eg: meat slicer) was being stored in main processing areas of the kitchen. Remove any items not used in the facility to allow more space and easier work flow for workers.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Handsink was obstructed at the time of inspection. Handsink was being used for purposes other than dishwashing - CDI 2. Items had been removed. EHO and operators went to other areas of facility for inspection. Upon returning, same handsink was obstructed again with the same items. - CDI 3. Handsink was unsanitary at the time of inspection - CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing. Do not use the handsink for any other purposes than handwashing.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.

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