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Red Rooster Winery Lounge

891 Naramata Rd Penticton BC V2A 8T5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Red Rooster Winery Lounge has been inspected 6 times by Interior Health Authority since August 1, 2018. The most recent inspection, on April 21, 2026, recorded 1 infraction.

2 of 6 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 Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 April 10, 2019. 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 across 2 separate inspections, most recently on April 10, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 27, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 April 10, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4 times across 2 separate inspections, most recently on April 10, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

6 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure quat sanitizer test strips are available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Cangaurd Pest Solutions, provides service to this establishment. Please provide most recent pest control invoice to area EHO. Observation: One outer door way has a gap down the middle of the doors when closed that pests may potentially enter from. Corrective Action: Seal the gap in this doorway.
      • F2.2B The premises must be protected against entry of pests.
  4. Monitoring

    0 infractions

  5. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Main kitchen dishwasher needed to be run 3 times before reaching minimum sanitizer temperature. Post a sign instructing to run hot water tap before starting dishwasher. Upstairs lounge dishwasher is chemical sanitize and it appears the Chlorine content has dissipated in the sanitizer bottle. A new container of sanitizer is needed on a regular basis as it gets used up very slowly here.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A sign needs to be posted on both dishwashers to run the hot water tap at the nearby sink until hot. This assists the dishwashers to reach a hotter temperature.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure both soap and paper towels are at every handsink.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Being updated at this time. Please forward a copy to this office once complete and keep a copy in the tasting room.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan is being updated so not available for staff use at this time. If a copy of the existing plan is left in the tasting room for staff use while the new one is being created, that meets our requirements.
  6. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher in the Lounge upstairs has no sanitizer reading. The chlorine bottle was old and had lost it's yellow color, meaning the chlorine had dissipated. As this dishwasher is seldom used it will be challenging to keep adequate sanitizer. So please purchase chlorine test strips and test the chlorine level in the dishwasher before being used each day. Keep a written record of the sanitizer level and have it available for inspection.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • 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.
      • F3.3C Written food handling procedures must identify all critical control points.
    • 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.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): On-site managers need FoodSafe. FoodSafe.ca is the site for locating Food Safe training.

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