Skip to content
Loading map…

Tinhorn Creek Vineyards Estate Winery

537 Tinhorn Creek Rd Oliver BC V0H 1T1 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Tinhorn Creek Vineyards Estate Winery has been inspected 3 times by Interior Health Authority since April 5, 2018. The most recent inspection, on September 25, 2024, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on September 25, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 September 25, 2024. For example: 7 Are foods protected from contamination?

  • 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 April 5, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 25, 2024. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 5, 2018. For example: 8 - Are the sanitation procedures (Sanitation Plan) current and available on site?

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.

3 inspections

  1. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): hand sink does not have hot water, sink next to the dishwasher has hot water and staff are directed to use that sink for hand washing until issue can be resolved
    • F1.7 Are foods protected from contamination?
      • Observation(s): popcorn bowl is left inside the popcorn container. do not leave scoops or containers inside the bag as it can easily contaminate the food. recommend getting a scoop with a handle and ensuring the handle is stored/sticking out of the bag so it does not contaminate the food (or even store scoop seperately)
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): test strips for the Quats sanitizer is needed to ensure proper concentration. Sanitizer solution in a spray bottle should be changed often as it can start to lose its concentration over time
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): hand soap is needed at all hand sinks.
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Sanitizer concentration for wiping cloths was low at the time of inspection. Follow the manufacturers directions for mixing solutions. Refresh as needed. Solutions need to be at least 100 ppm Chlorine. Dishwasher final rinse reached at least 72C at the plate level at the time of inspection.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Single-use paper towels for tasting room handsink was located in a cabinet. Workers can re-contaminate hands when trying to access paper towels after washing hands. Keep the paper towels in an easy-to-reach location for easy access and where workers won't re-contaminate hands from common touch surfaces.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1. Dishwasher final rinse was not being recorded. The final sanitizing rinse temperature for the dishwasher must be checked and recorded at least twice daily. The dishwasher must be able to achieve a final rinse temperature of 82C (at the gauge) or 71C (at the plate). Use a dishwasher safe thermometer to record internal temperatures. 2. Sanitation plan could not be located at the time of inspection. Ensure that an up-to-date copy of the Sanitation Plan is onsite for review and reference.

Nearby inspected facilities

Own this business? Add a badge to your website