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Spierhead Winery

3950 Spiers Rd Kelowna BC V1W 4B3 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Spierhead Winery has been inspected 6 times by Interior Health Authority since July 4, 2017. The most recent inspection, on September 23, 2026, found no infractions.

4 of 6 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: Pests, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 October 2, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 2, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 July 4, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 once on October 2, 2024. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 once on July 4, 2017. For example: 7 - 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

    0 infractions

  2. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): The hot water tank appeared to be nonfunctional and there facility did not have a supply of hot water.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure the facility has valid sanitizer test strips
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There were a significant number of fruit flies noted during the inspection. Ensure pest control measures are implemented.
      • F2.2C The premises must be maintained free of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure the facility is supplied with hot water.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Require food items to be prepared at the facility. No home preparation, slicing etc, alllowed at home to be done at the facility. Temperature logs required to be kept of the refrigerator temperature.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Keep at facility a written food food handling procedure for items made and prepared . example Hummus, Sample food safety plan can be located at https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Permits.aspx
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.

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