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Noble Ridge Vineyard & Winery

2320 Oliver Ranch Rd Okanagan Falls BC V0H 1R2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Noble Ridge Vineyard & Winery has been inspected 7 times by Interior Health Authority since September 18, 2013. The most recent inspection, on September 8, 2025, found no infractions.

5 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 28, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on August 28, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 April 19, 2021. For example: 6 Are the FOODSAFE training requirements being met?

  • 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 28, 2023. 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Operator must buy test strips to test approved sanitizers used on premise.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Sanitizers must be approved for food facility use. There was no way to test the sanitizer concentration with no test strips.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • No Food Safety Plan on site at time of inspection for the foods held to be served to customers in the cooler. If food is being served, a Food Safety Plan must be kept on premises. I will send a template and information. When they are completed, they must be printed and available for review during inspections.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • No Sanitation Plan found on premises at time of inspection. A Sanitation plan must be kept since this is considered a food service establishment. I will send information and a template on how to complete. When they are completed, they must be printed and available for review during inspections.
  3. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): One staff person on site at time of inspection needs to refresh certification.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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