Skip to content
Loading map…

Sandhill Wines

1125 Richter St Kelowna BC V1Y 2K6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sandhill Wines has been inspected 8 times by Interior Health Authority since September 17, 2015. The most recent inspection, on November 5, 2025, recorded 4 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 5 times across 5 separate inspections, most recently on November 5, 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 5 times across 5 separate inspections, most recently on November 5, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on November 5, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on June 30, 2021. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on November 20, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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.

8 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator is to confirm that test strips are available on-site for the QUAT sanitizer.
      • 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): Observed that the facility is currently using a sanitizer (Optim 33TB) that is not approved for use on food contact surfaces. EHO instructed the facility to use the QUAT dispensers that are available onsite and to discontinue the use of all non-food-contact sanitizers. EHO instructed the operator to ensure a QUAT solution is prepared and available in each food and drink preparation area before the start of each business day.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Outstanding from the previous inspection: - Observed a fluorescent light in the upright cooler to have no protective covering. Install a shatterproof cover or sleeve around the fluorescent light.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Observed that the handwashing sink behind the tasting bar had no supply of liquid soap or paper towels. Provide liquid soap and paper towels in dispensers at this sink. 2) Observed that the handwashing sink in the back area with the dishwasher (behind the tasting bar) had no supply of paper towels.
      • 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.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUAT test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentration. Ensure QUAT test strips are accessible and available to staff onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Fluorescent light without a shatterproof cover was observed in the upright cooler. There is a potential for glass to fall onto food in the event that the bulb shatters. Install a shatterproof cover or sleeve around the fluorescent light.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips available for measuring sanitizer concentration.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer used within the premises (Optim 33TB) is not an approved food grade sanitizer. Optim 33TB is acceptable for use on non-food contact surfaces such as customer tables and serving counters, however the facility must acquire an acceptable food grade sanitizer for use in the kitchen and other areas where food preparation occurs. Unable to assess all dishwashers at time of inspection. High temp dishwashers must achieve a temperature at least 71°C to ensure adequate sanitizing action. Please measure temperatures in the dishwashers using the water proof cooper probe thermometer, and provide EHO with pictures confirming that adequate sanitizing temperatures are achieved. If dishwashers do not achieve a minimum of 71°C after 4 cycles they will need to be serviced by a technician.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink behind the bar must be supplied with single service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan should be updated to include the new food grade sanitizer that will be used in food handling areas. The Plan should indicate types of cleaning agents and sanitizers used within the premises.
  4. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Repeated Infraction - Exterior Doors are clearly not sealed -- operator to ensure all exterior doors have been sealed to prevent pest entry into the facility.
  5. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): No temperature logs kept for the refrigerators.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide a sanitizer and test strips to monitor the ppm of sanitizer.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Exist doors have air gaps.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwashers pressure and wash gauge not working. Gauges need to work. Rinse temperature must reach 180 F or 82 C. .
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towels by hand sink in kitchen. Garbage container in front of sink. Makes sink inaccessible.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Posted the required process for operating the dishwasher.
  6. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide a sanitizer and test strips to monitor the ppm of sanitizer.
      • 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): The kitchen dishwasher rinse cycle did not meet the required rinse temperature.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The kitchen needed better cleaning. ( Food debris on surfaces). Last users had not cleaned the kitchen adequately.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towels or hand soap by hand sink. in kitchen.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Post the required process for operating the dishwasher. Recommend a cleaning schedule checklist be provided for the users of the facility.
  7. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher rinse gauge not working. Rinse temperature must reach 180 F or 82 C. .
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): There has been a change to the Provincial Guidelines for Operating Permits and Fees to require Alcohol Tasting Rooms to obtain a Permit to Operate from Interior Health. This permitting process is being implemented for Tasting rooms. Information will be given to administration for updating.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.2 - Is the contact information the same?
      • Observation(s): Updated at time of visit.
  8. Monitoring

    2 infractions

    • 12 - Is the contact information the same?
      • Observation(s): Updated contact information provided at time of visit.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Require paper towel dispenser for towels in serving areas.

Nearby inspected facilities

Own this business? Add a badge to your website