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Naramata Inn

3625 1st St Naramata BC V0H 1N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Naramata Inn has been inspected 5 times by Interior Health Authority since July 14, 2020. The most recent inspection, on May 11, 2026, found no infractions.

3 of 5 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: Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 July 14, 2020. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on July 14, 2020. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 November 1, 2024. 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips (QT-10) are available to monitor the concentration of sanitizers in use. Observation: Not all coolers had thermometers inside of them. Thermometer built into wall for walk-in cooler read ~70°F (21°C), the actual temperature of foods inside the walk-in cooler was 4°C or below. Corrective Action: Ensure thermometers are available inside coolers where missing. Please ensure built-in thermometer for walk-in cooler is calibrated, otherwise continue to use thermometer inside walk-in cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Undercounter cooler drawers next to heat line are above 4C, there are only vegetables such as lettuce in the drawers. Before you put perishable foods in them the temperature must be 4C or colder. Keep a temperature Log of the cooler temperatures.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A printed copy of the Sanitation Plan needs to be kept in the kitchen. It was printed and posted during the inspection.

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