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Origin Wines

1268 Riddle Rd Penticton BC V2A 8X2 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Origin Wines has been inspected 4 times by Interior Health Authority since September 24, 2019. The most recent inspection, on August 31, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on July 23, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times on July 20, 2023. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 20, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 July 23, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 July 23, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

4 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure there is an accurate (e.g. NSF certified) physical thermometer available inside the fridge. Ensure there are sanitizer test strips available for whichever sanitizer is in use. Test strips were not assessed during the inspection.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure there is a thermometer available inside the fridge. Ensure there are sanitizer test strips available for whichever sanitizer is in use. Test strips were not assessed during the inspection.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Residential style dishwasher on site with sanitizing cycle option. "TempRite" temperature strip was provided during inspection. Staff sent an image of the strip showing it had changed color and reached the appropriate temperature for sanitization. Certain food contact surfaces (e.g. small charcuterie boards) were not receiving a sanitization step only a wash and rinse step. Ensure all food contact surfaces receive a wash, rinse, and sanitizing step. Food contact surfaces including counters where food prep occur also need to have a wash, rinse, and sanitize step. Ensure to use the appropriate type and concentration of sanitizer (e.g. chlorine/bleach solution, quat, etc.). See comments regarding food prep/food service at end of report.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Charcuterie boards were being prepared by staff as ordered. The location of preparation was the counter next to the handwashing sink. No splashguard at handwashing sink to prevent water from splashing into the food prep area. Example splashguard images will be provided. A food prep space should be dedicated for that use only, if this counter space is also used to air dry items from the dishwasher, a general storage area, staff break area, or other uses it is not an ideal food prep space. Staff were told not to prepare the charcuterie boards for the time being. Prepackaged charcuterie boards can be still be sold.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Conditions on permit on file note only alcohol in reusable glassware can be served at this time. For additional food services approval is required. If the operator receives approval to sell charcuterie boards that will be plated by staff the permit will have to be updated to include limited food handling. Permit sticker decal is available on site. Place sticker on permit and post in a visible location. If original permit cannot be found contact the Penticton office to pay for a replacement.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan is required for foods prepared on site. Template will be provided.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff preparing/plating charcuterie items do not have FOODSAFE training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): - no hot water at time of inspection. taps only had cold water running - employee stated that facility is on propane for hot water
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): - no hot water at premise at time of inspection interfering with food handlers able to adequately practice effective hand hygiene
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - mechanical dishwasher using high temperature for sanitizing - not hot water at time of inspection, dishwasher cannot sanitize glassware - unknown sanitizer and concentration is being used. bottles are not labeled, employee did not know what is in the various bottles kept in storage
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  4. Monitoring

    0 infractions

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