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Terroir Kitchen

990 Lower Debeck Rd Naramata BC V0H 1N1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Terroir Kitchen has been inspected 2 times by Interior Health Authority since July 21, 2025. The most recent inspection, on June 2, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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 June 2, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on July 21, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 July 21, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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.

2 inspections

  1. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Install weather stripping on the door to dishwashing area. If sunlight is visible when the door is closed some type of pest can enter. Operator sets own physical traps at this time.
      • F2.2B The premises must be protected against entry of pests.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishware is washed with soapy water and rinsed before being placed in the high temperature dishwasher. The dishwasher was able to reach at least 71°C at the plate/utensil level when measured using a maximum registering thermometer. Quat sanitizer bottle appeared to have a concentration of 0 ppm. When fresh solution was taken from the automated sanitizer dispenser the concentration was still 0 ppm. Sanitizer solution appears to be stuck in the dispenser line. Please fix the automated dispenser and manually prepare sanitizer solutions until the dispenser is fixed. Operator has test strips available to measure the sanitizer concentration and adjust manually.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Keep cooling wand stored in a clean sanitized container. Ensure foods stored in the chest freezer are properly covered so that the bottoms of containers are not directly touching the foods below them. Jugs/bottles of water for service were uncovered on the bottom rack of the fridge. Please place caps/covers (e.g. plastic wrap) on the jugs or move jugs to the top rack to limit potential dust/debris from falling in. One fridge appears to be leaking slightly. Operator noted they are aware and working on the issue. Keep dishwasher racks stored off the floor (e.g. use a dish rack dolly or any cleanable surface). Reminder to clean behind dishwasher area. Space for drying items is quite limited in the dish pit area. Recommend installing a rack on the wall above the dish pit. Operator noted one unused chest freezer will be removed and replaced with a shelving area. Wall material behind dish pit is considered a cleanable surface. Where the wall meets the sink compartments there is a gap which allows liquid from the automated sanitizer dispenser or from the dish pit to hit the wall and drip down behind the sink. This area is likely very difficult to clean. Recommend sealing the gap between the wall and the sink compartments. A stainless steel backsplash was recommended for this area, however is not required.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.

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