Township 7 Vineyards & Winery
1450 McMillan Ave Penticton BC V2A 8T4 · Tasting Room - Food Service
Inspection summary
Township 7 Vineyards & Winery has been inspected 6 times by Interior Health Authority since April 19, 2016. The most recent inspection, on July 14, 2026, recorded 2 infractions.
1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.
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.
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 3 times across 3 separate inspections, most recently on July 14, 2026. For example:
7 Are there handwashing stations available and properly supplied?
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 September 7, 2022. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
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 July 14, 2026. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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 2 times on April 19, 2016. For example:
17 - Are written food handling procedures (Food Safety Plan) current and available on site?
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 August 21, 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
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Front handwashing sink drain is clogged. Ensure clog is removed. Back handwashing sink is available for use.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel is available at handwashing stations. Have paper towel in a dispenser and out of the drying space.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwashing: Chlorine solution not within required chemical parameters of 50ppm-100ppm. Unit tested 3 times at the time of inspection. Operator is aware of issue. -For the time being dishwasher may be used for washing of glasses, however manual sanitizing step must be conducted following air dry. Chlorine solution will be used for sanitizing step. - Please ensure to retrieve Chlorine Test Strips for future testing of dishwasher. Sanitizing surfaces: Quat solution is used to sanitize all food contact surfaces and frequently touched surfaces.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The dishwasher is making a noise and may not be rinsing as well as it used to. The part is ordered, please ensure it is replaced ASAP.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The wine tasting counter was changed to the other side of the room, so now is further from the handsink. The facility was changed without consulting Interior Health. A hand sink is required at the wine tasting counter. Please submit your plans of where the hand sink is to be installed before construction.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): The handwash sink has liquid dishwashing soap and requires liquid handsoap. Additionally, since staff have to leave the customer area of the tasting room to wash their hands I suggest a hand sanitizer station be set up for quick access.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A Food Safety Plan is needed for the tasting room.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A Sanitation Plan is required for the tasting room.
- 15 - Are there handwashing stations available and properly supplied?
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