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Marionette Winery

2540 40th St NE Salmon Arm BC V1E 1Z3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Marionette Winery has been inspected 6 times by Interior Health Authority since October 25, 2016. The most recent inspection, on December 19, 2025, recorded 3 infractions.

3 of 6 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: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 once on December 19, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 19, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 14, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 7, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 December 19, 2025. 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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Corrected during inspection: Prep line refrigerator measured 10°C (50°F) during inspection. Potentially hazardous foods stored in this refrigerator included various cheeses and processed meats. All potentially hazardous foods were moved to a refrigerator capable of maintaining 4°C (40°F). Fridge was adjusted during the inspection, before any potentially hazardous food products are moved to this fridge ensure it is able to maintain 4°C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips available for accelerated hydrogen peroxide sanitizer. Test strips must be available to ensure sanitizer is being maintained at adequate concentrations (minimum 500ppm, must rinse if >1,100ppm)
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher rinse cycle temperature reached a maximum of 62°C (144°F), dishwasher was run three times. Rinse cycle must reach a minimum of 71°C at the dish surface for adequate sanitizing. Temperature gauge on mechanical dishwasher was not functioning and indicated a rinse cycle temperature of 199°F - this is not accurate. Dishwasher must be serviced to ensure proper sanitizing. Once serviced please confirm dishwasher is reaching a rinse cycle temperature of 71°C.
  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Please ensure that you have proper fly and rodent management practices.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Sanitizer spray bottle was not labelled. This was corrected during the inspection (CDI).
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  6. Monitoring

    0 infractions

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