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Sunnybrae Wines Kitchen

3849 Sunnybrae-Canoe Point Rd Tappen BC V0E 2X1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sunnybrae Wines Kitchen has been inspected 9 times by Interior Health Authority since March 19, 2013. The most recent inspection, on June 25, 2026, found no infractions.

4 of 9 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: Cleaning and sanitizing 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.

  • 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 August 27, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 18, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 April 20, 2015. For example: 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?

  • 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 16, 2023. 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Basement refrigerator: 5.3 °C. glass door food cooler: 2 °C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Fridge thermometer is broken. Please obtain a new thermometer. Provide a photo for confirmation.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was unable to reach required plate temperature (minimum 71°C as assessed by a waterproof maximum temperature holding dishwasher thermometer). Multiple runs reached temperatures of 65-68°C. The in-unit wash and rinse gauges suggest that the wash tank temperature may be deficient (not reaching the required minimum of 150°F). Please manually sanitize glasses with 100ppm chlorine solution until unit can reach proper sanitizing temperatures. Note that minimum wash and rinse temperatures for your unit are 150°F and 180°F, respectively. Operator has also been draining the tank after each load under the impression that this is a requirement of normal operations. I suggested that the operator review the manual and check in with the manufacturer as this is not my understanding of standard commercial dishwasher operations and could be compromising the wash tank heat and efficiency of the booster heater.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Appropriate food contact surfaces sanitizer was not available onsite. Please ensure food contact surfaces sanitizer e.g. chlorine (bleach) or Quaternary Ammonium (Quats) is available onsite. If using bleach, please ensure 200ppm of chlorine is available for sanitizer food contact surfaces. 200ppm of chlorine can be made by adding 5mL of unscented household bleach to 1L of water.
  8. Monitoring

    1 infraction

    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please ensure a written Sanitation Plan is available on-site.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  9. Monitoring

    0 infractions

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