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Night Bird Estate Winery

9910 Hwy 3 Osoyoos BC V0H 1V2 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Night Bird Estate Winery has been inspected once by Interior Health Authority, on August 27, 2025. The most recent inspection, on August 27, 2025, recorded 2 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 August 27, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 August 27, 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.

1 inspection

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Previous Inspection and current: Test strips still required for sanitizer that is to be used on site for sanitizing all frequently touched surfaces.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwashing: High Temp unit on site. Not tested at the time of inspection, as not turned on. *Ensure regular maintenance is conducted on this unit and is tested regularly. Sanitizing surfaces: Previous Inspection Report: As discussed the products you have on hand (wipes and spray) are not suitable for the type of application that is needed in a food premises. Bleach and water at 100-200ppm is required as your sanitizer for all food contact surfaces. This must be available at all times during operation. *This is still a current issue, as NO sanitizer solution was observed on site. Ensure your retrieve and utilize a sanitizer solution for all frequent touched surfaces.

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