Skip to content
Loading map…

Poplar Grove Winery

425 Middle Bench Rd N Penticton BC V2A 8S5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Poplar Grove Winery has been inspected 11 times by Interior Health Authority since December 20, 2013. The most recent inspection, on February 19, 2026, found no infractions.

7 of 11 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 and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on November 25, 2020. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 26, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 6 times across 3 separate inspections, most recently on October 27, 2020. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 on October 27, 2020. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 2 times across 2 separate inspections, most recently on October 27, 2020. For example: 6 Are the FOODSAFE training requirements being met?

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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): All food service out of the wine tasting dishwashing room has ceased. The cooler is still above 4C, so staff discarded the remainder of the prepackaged ready to eat meats.
  5. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The fridge with cheese and ready to eat meats is at 7C and needs to be 4C or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The built in thermometer was initially reading a different temperature from the portable one in the fridge. This thermometer is the most visible one and needs to be accurate. Please look into why they sometimes vary,
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • 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): Ready to eat meats and cheeses are being prepared in the dishwashing area. This must stop immediately in that location. An application needs to be made to Interior Health for food service in that room or a different room. Please include with the application; the menu, food safety plan, sanitation plan, floor plan and staff FoodSafe certificates.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Food preparation is now being done in the tasting room dishwashing area.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): BC FoodSafe has a 5 year expiry date. Anyone who took FoodSafe prior to Nov 2015 does Not have a valid FoodSafe certificate.
  6. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    4 infractions

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handsoap dispenser in the dishwashing area was empty. Fixed during this inspection.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Wineshop manager needs to take the FoodSafe course. FoodSafe.ca lists available courses, instructors, locations and times. Please contact this office when you have completed the FoodSafe course.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A written Food Safety Plan is required and must be kept on-site for staff use. Please also forward a copy to this office. Thank you
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website