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Therapy Vineyards & Inn

940 Debeck Rd Naramata BC V0H 1N0 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Therapy Vineyards & Inn has been inspected 6 times by Interior Health Authority since September 11, 2018. The most recent inspection, on August 12, 2026, recorded 1 infraction.

None of the 6 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on August 12, 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 July 4, 2023. 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 once on July 14, 2020. For example: 7 Are there handwashing stations available and properly supplied?

  • 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, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 September 11, 2018. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Pet dog kept inside tasting room. White dog hair is building up on floor along wall in dishwasher area. Do not allow pet dogs inside the establishment and clean up the dog hair along the walls of the dishwasher area. Repeat infraction: "Live animals must not be permitted inside the food premises in accordance with Section 25 of the Food Premises Regulation BC 210/99. Operator must provide a proposal to the area EHO for review prior to allowing pet dogs inside the food premises." Provincial policy document on pet dogs in outdoor dining areas will be provided.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Live animals must not be permitted inside the food premises in accordance with Section 25 of the Food Premises Regulation BC 210/99. Operator must provide a proposal to the area EHO for review prior to allowing pet dogs inside the food premises. Some points to consider for a proposal will be included via email. Provincial policy document on pet dogs in outdoor dining areas will be provided.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observation: Staff on site did not have valid FOODSAFE training. Corrective Action: In the absence of the operator ensure at last one employee present in the establishment has valid FOODSAFE or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - quat sanitizer solution was at 100ppm and not at required concentration - please ensure to follow manufacture instructions for dilution - please ensure to have test strips to to ensure solution is at required concentration of 200ppm
  5. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): One of the handsinks in the tasting room was out of hand soap, but had sanitizer there. Soap was immediately refilled during this inspection.
  6. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Temporary tasting room appears cluttered and is not fully finished to proper standards.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Renovation Plans were not approved beforehand. Please forward a copy to this office ASAP.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • 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.

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