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The Grape Leaf Cafe

360 Robinson Ave Naramata BC V0H 1N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Grape Leaf Cafe has been inspected 7 times by Interior Health Authority since October 9, 2014. The most recent inspection, on May 13, 2026, recorded 1 infraction.

2 of 7 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: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on May 13, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 23, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 separate inspections, most recently on November 4, 2020. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 16, 2019. For example: 6 Are the FOODSAFE training requirements being met?

  • 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 once on November 4, 2020. 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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Small amount of food debris noted on meat slicer, ensure to clean slicer thoroughly. Prep table shelf/table legs where flour is stored appears to be rough to the touch and not easily cleanable. Ensure this area is made to be smooth to the touch, durable, and easily cleanable (non-absorbent). Floor in coffee bar area appears to be in disrepair. In the long term ensure floor is smooth, durable, and easily cleanable. Reminder to keep juice bottles off floor on a cleanable surface.
      • 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.
  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): Observation: Chlorine sanitizer in spray bottle measured above 200 ppm. If sanitizer concentrations are too high they can leave a chemical residue on surfaces. Corrected During Inspection: Chlorine sanitizer was adjusted to be between 100-200 ppm. High temperature dishwasher is available on site and capable of reaching at least 71°C at the dish level.
      • 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): Observation: Food debris on floor under equipment (prep coolers, tables, dishwashing area, cookline area, etc.) and along walls of kitchen. Corrective Action: Clean the food debris from under these areas. Observation: Wet/used wiping cloths observed left out at room temperature which may lead to pathogen growth on the surface of the cloth. Wiping cloths should be stored in a sanitizer solution when not in use. The sanitizer solution should be changed out every 2 hours or sooner if the solution appears dirty or cloudy. Use chlorine test strips to ensure the concentration is between 100-200 ppm. Corrected During Inspection: Wiping cloths were removed to be laundered. Observation: Some foods were uncovered in the prep cooler. Corrected During Inspection: Covers were provided for foods.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): A thermometer must be in every fridge. On a slow day place all the thermometers on the same shelf in a glass door cooler, to ensure they read similar temperatures.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Keep a copy of the food safety plan in the kitchen so it is readily available to refer to. Once you locate the Food Safety Plan, email a copy to this office and post a copy in the kitchen.
  4. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): This kitchen is organized, but very full. Also minor maintenance and cleaning of the walls and ceiling is needed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan is drawn up but needs to be available for staff to read.
      • 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): One operator has taken the FoodSafe refresher course. The other operator is in charge of the kitchen and needs to have the FoodSafe refresher.
  5. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Keep personal foods and vitamins out of the kitchen and separate from food served to the public. As this inspection was done near the end of the day the kitchen was messy. I am told it is thoroughly cleaned at the end of every day so please send pictures this evening of the cleaned kitchen.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A copy of the Food Safety plan must be kept in the kitchen.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan is not on-site. A copy needs to be kept in the kitchen area.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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