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Tony's Cidery

6167 Hwy 6 Coldstream BC V1B 3C6 · Beverage Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Tony's Cidery has been inspected 3 times by Interior Health Authority since November 10, 2022. The most recent inspection, on May 27, 2025, found no 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: Protecting food from contamination, Pests and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on July 26, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 10, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 November 10, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 across 2 separate inspections, most recently on July 26, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 10, 2022. 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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Observed moisture and black residue at the floor-wall junction under the three-compartment sink. The joint is not properly coved. Corrective Action: Clean the area. Determine if moisture intrusion or associated damage has occurred. Complete repairs if required. Install cleanable baseboards at the floor-wall junction below the sink, and anywhere baseboards are absent and water or debris accumulates.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan for beverage manufacturing. Ensure all relevant process-related critical limits and product data are specified for safety and quality control purposes (e.g. temperatures, pH, pasteurization, ABV etc.). Maintain process logs where appropriate.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Find or produce a Sanitation Plan. Store a copy at the premises. Consult and update as needed.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips to monitor bleach sanitizer concentration. Ensure strips are intended for use in food premises and have a test range of 10-200 ppm. F2.1B: Thermometer inside the domestic refrigerator in the back area is inaccurate. Corrective Action: Discard broken thermometer. Obtain a new NSF-certified refrigerator thermometer for the unit.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Visible gap under the back garage door. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight around the door frame.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Observed food debris accumulation inside the domestic fridge/freezer in the back area. Corrective Action: Clean the fridge and freezer surfaces to remove debris. Do so regularly.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Water accumulates in the basin of the front hand sink (cider tasting area) during normal use. Corrective Action: Repair or service the hand sink lines so water drains freely from the sink basin. F2.7B: Soap is not provided at the back hand sink. Corrective Action: Install a wall-mounted soap dispenser at the back hand sink. Ensure it is easily accessible from the sink area. Liquid soap should also be supplied in a wall-mounted dispenser at the front hand sink. F2.7C(1): A loose paper towel roll is provided at the front hand sink. Paper towel is prone to contamination if not properly contained. Corrective Action: Install a wall-mounted paper towel dispenser at the front hand sink. Dispensers that minimize contact points are recommended (e.g. motion sensor, hanging sheet). F2.7C(2): The mounted paper towel dispenser in the back area is not easily accessible from the handwashing station. Corrective Action: Re-locate the dispenser so it is closer to the back hand sink. Ensure paper towel is readily accessible.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1B: Food is being processed and served for immediate consumption onsite. The facility is not permitted to operate as a food service establishment. Corrective Action: Discontinue food service. Apply to Interior Health for a permit to operate as a food service establishment. Food service can resume once operations are approved by an Environmental Health Officer (EHO) and applicable fees are received. Submit an application by the noted date.
      • F3.1B Operator must have health approval to operate.

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