Upper Bench Estate Winery
170 Upper Bench Rd S Penticton BC V2A 8T1 · Restaurant - Food Service
Inspection summary
Upper Bench Estate Winery has been inspected 9 times by Interior Health Authority since December 1, 2014. The most recent inspection, on May 13, 2026, recorded 1 infraction.
3 of 9 inspections on record found no infractions at all. 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 Food temperature control.
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 2 times across 2 separate inspections, most recently on May 13, 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 2 times across 2 separate inspections, most recently on May 28, 2025. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
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 once on August 28, 2018. For example:
2 Are proper temperature controls maintained to ensure safe storage and display of foods?
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 4 times across 2 separate inspections, most recently on August 13, 2019. For example:
3 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 13, 2019. For example:
6 Are the premises designed and equipped to ensure safe food handling?
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.
9 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Prep table is exposed to rain water. Operator noted they were working on installing an overhead covering for this area. The pizza oven is nearby. Before installing an overhead covering near the pizza oven, please reach out to the local fire/building department to confirm their requirements. Reminder to clean outside of meat slicer as well as components that can be taken apart.. Small amount of food debris noted on machine. Recommend a holder for pizza peels.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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 in spray bottles used on outdoor prep tables was above the concentration intended by the manufacturer label. Spray bottle was diluted to ~200 ppm. Staff agreed to maintain sanitizer at the concentration specified by the manufacturer going forward for food contact surfaces.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: QUAT sanitizer test strips could not be located during inspection. Corrective Action: Ensure appropriate QUAT based test strips are available to measure the concentration of sanitizer in use. Note: Please ensure thermometers are available in outdoor cooling units once in use.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: QUAT sanitizers in spray bottles were above the concentration noted on the manufacturer label. Corrected During Inspection: Spray bottle was diluted to ~200 ppm. Operator agreed to maintain sanitizer concentration specified by manufacturer going forward. Operator was provided with a limited amount of QUAT test strips. Use test strips to monitor the concentration of sanitizers in use.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): The lab and its chemicals must be moved so they are completely separate from the food and dishwashing area. Please contact this office for the plans you have to accomplish this.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff not able to locate the Food Safety Plan. Please post a copy where staff can easily find it and send a copy via email to this office.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff not able to locate the Food Safety Plan. Please post a copy where staff can easily find it and send a copy via email to this office.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The deli fridge containing cheese is at 6C and needs to be 4C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): This may have been received in the past, if so could Chris re-send it
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions
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