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Pane Vino

3996 Irvine Rd Oyama BC V4V 2G6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pane Vino has been inspected 2 times by Interior Health Authority since May 27, 2022. The most recent inspection, on May 22, 2024, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 May 27, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on May 27, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on May 22, 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.

2 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUATs sanitizer test strips observed at time of inspection. Corrective Action: Obtain appropriate sanitizer test strips for the sanitizer. Important to ensure that chemical levels are maintained between 200 - 400 ppm QUATs.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs not maintained. Corrective Action: Ensure all cooling equipment has an internal NSF certified thermometer. Log the internal temperature of all cooling equipment and hot holding equipment in monitoring records. Check the temperatures at least twice daily.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Unsatisfactory storage of wiping cloths. Corrective Action: Fill bucket with surface sanitizer (ex. QUATs). Submerge surface wiping cloths in sanitizer for at least 30 seconds between tasks. Change the sanitizer every 2 hours or when visibly dirty while in service or as directed by the manufacturer. Scoop stored within flour in bulk bin. Corrective Action: Ensure all scoops are stored outside of the food product. Have a designated spot for scoops so that there is no possible contamination from the handle of scoop to the product. Ensure scoops are on daily cleaning schedule.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Dishes stored in hand sink at time of inspection. Food preparation occurring. Corrective Action: Hand sinks must be accessible during all times of operating and food preparation. Ensure a fully stocked hand sink (running hot and cold water, liquid soap, and single-service drying product) is available at all times and free from clutter.
      • F2.7E Handwashing stations must remain accessible at all times.

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