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Meadow Vista Honey Wines

3975 June Springs Rd Kelowna BC V1W 4E4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Meadow Vista Honey Wines has been inspected 8 times by Interior Health Authority since August 7, 2015. The most recent inspection, on October 1, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on July 4, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on August 27, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 2 times across 2 separate inspections, most recently on August 27, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 July 4, 2024. For example: 7 Are foods protected from 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 August 7, 2015. For example: 7 - 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No quats test strips were observed for measuring food surface sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Food including, but not limited to, tomatoes, lettuce, and butter observed stored on floor in the walk-in cooler. This may lead to contamination of food in case of spillage. Corrective action: Ensure foods are stored at least 6 inches above the floor.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No dishwasher safe thermometer available on-site to monitor high temperature dishwasher. Corrective action: Purchase a dishwasher safe thermometer with a maximum temperature reading option. Ensure a minimum of 71°C is reached on the plate surface in the final rinse cycle.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No handwashing station available in the kitchen. Staff was observed washing hands in the 3-compartment sink. This practice may lead to inadequate handwashing of food handlers and cross-contamination of utensils. Corrective action: Install a handwashing station or designate a one of the three compartment sink, physically separated by the other sinks. Ensure designated handwashing station is equipped with hot/cold running water, soap and paper towel, and ensure easy access by staff.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Present plan shows chlorine as a sanitizer, requires updating.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  6. Monitoring

    0 infractions

  7. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Record temperatures on a daily log.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 15 - Are there handwashing stations available and properly supplied?
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Require information on sanitizers.
  8. Monitoring

    6 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Record temperatures of refrigerator on a daily log.
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Flies in kitchen. Kitchen door left open. Provide a screen or keep door closed.
      • 7.1 - The premises must be maintained free of pests.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Require a sanitizer to be used on wash cloth and food surfaces.
    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): This facility should be operating as a food premise, serving food. Present application is for the tasting area. EHO to review information with the owner. Owner n/a at time of inspection.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Kitchen area did not have paper towel, hand soap or dispensers.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Required information on sanitizers, and details on cleaning.

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