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Moraine Estate Winery

1865 Naramata Rd Penticton BC V2A 8T9 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Moraine Estate Winery has been inspected 5 times by Interior Health Authority since September 28, 2016. The most recent inspection, on November 5, 2024, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 November 1, 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 once on September 6, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on November 1, 2022. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 May 14, 2019. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 28, 2016. For example: Does the operator and appropriate employees hold a valid FOODSAFE certificate?

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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No quat test strips are available to monitor the concentration of the sanitizer in use. Corrective Action: Ensure that test strips are available for all sanitizers in use. Observation: Thermometer is not available inside downstairs fridge. Corrective Action: Ensure NSF certified thermometer is available inside fridge used to hold potentially hazardous foods (e.g. cheese)
      • 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.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwashing: Mechanical dishwasher measured 75.8C at the time of inspection. Sanitizing surfaces: No sanitizer was being used at the time of inspection. A Health Canada approved sanitizer (Chlorine, Quat, Alcohol based, Hydrogen Peroxide ) must be used to sanitize all food contact and frequently touched surfaces. -Ensure to retrieve an approved sanitizer
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan could not be located at the time of inspection. A template will be sent with this email. -Ensure to review and create a SP applicable to establishment.
  3. Monitoring

    2 infractions

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The New Tasting room has is nearing completion and I cannot locate the floor plans that were to have been sent. Please forward a copy to this office for approval ASAP.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation Plan will be required for both Tasting room areas of the new building, before opening.
  4. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Pre-packaged meats and cheeses are in the cooler. These need to be 4C or colder.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): A new building is being constructed. If either a tasting room or a food service is being planned for that building, it is a legal requirement to submit the Plans to this office for prior approval.
    • 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.
  5. Monitoring

    1 infraction

    • Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): The main employee of the Tasting room and/or the Operator needs to have FoodSafe training .

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