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Therapy Vineyards & Inn

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

Official record from Interior Health →

Inspection summary

Therapy Vineyards & Inn has been inspected 5 times by Interior Health Authority since March 17, 2021. The most recent inspection, on August 12, 2026, recorded 1 infraction.

None of the 5 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: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on August 12, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 13, 2025. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times on March 17, 2021. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 March 17, 2021. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 March 17, 2021. For example: 6 Are the FOODSAFE training requirements being met?

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.

5 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Small black fridge measured around 9°C when a probe thermometer was left inside. PHFs (e.g. dairy creamers in small individual cups) moved to functional fridge until it could be confirmed that the unit can maintain 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure there are quat test strips available on site to monitor the concentration of sanitizer in use (or chlorine test strips if bleach will be used). Ensure the large fridge has an accurate (e.g. NSF certified) physical thermometer placed inside.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher is able to reach at least 71°C when measured using a maximum registering thermometer. Ensure countertops where food is prepared are cleaned AND sanitized (even if food is prepared on top of a cutting board on the countertop). Follow the instructions of the poster on the wall. If the quat sanitizer available on site during the inspection is used a 200 ppm solution should be used.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No Quat test strips are available for quat sanitizer in use to measure concentration. Corrective Action: Ensure Quat test strips are available to measure concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  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 based sanitizer currently being used does not provide adequate concentration of sanitizing agent - test strips indicate 50-100ppm QUAT concentration in solution after multiple additions into spray bottle - for a food premise, sanitizer solution must be 200ppm for QUAT based solution, or chlorine bleach - 1.5tsp chlorine bleach/1L spray bottle will make a 200ppm concentration solution. please ensure test strips are present
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): New fridge was at 5C and needs to be 4C or colder. Operator lowered the thermostat during the inspection. Ensure there is an accurate thermometer and that the temperature is 4C or colder.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Please forward the floor plan to this office.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please forward the Food Safety Plan to this office.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan must be sent to this office.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): A copy of the second FoodSafe Certificate needs to be sent to this office.

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