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Vineyard Terrace at Mission Hill

1730 Mission Hill Rd West Kelowna BC V4T 2E6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Vineyard Terrace at Mission Hill has been inspected 7 times by Interior Health Authority since October 4, 2013. The most recent inspection, on May 26, 2025, found no infractions.

2 of 7 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: Food source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on July 29, 2019. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 3 times across 3 separate inspections, most recently on July 29, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 on September 29, 2015. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 October 13, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 4, 2013. For example: 2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Please keep temperature logs for all temperature control units to ensure they are in good working order.
  4. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): "Rennett in use, milk with citric acid, heated over130 F then cooled to 90 C, inoculated, curds, strained, from hot to cold about 45 minute." A further explanation of the process is outlined at the following link https://www.uoguelph.ca/foodscience/book-page/enzymic-coagulation-milk. The policy attached to copy of this report outlines the following; The processes that must occur at an approved dairy facility include any processes involving pasteurization, fermentation, culturing, acidification, lacto fermentation or inoculation. At this time the only exemption is for on-site use of ice cream and gelato that is produced from a pre-mix or made using pasteurized, approved products and is processed in approved commercial equipment. Products such as yogurts, crème fraiche, fresh non culture cheese, mozzarella, paneer, and other cheeses MUST be produced by an approved dairy facility. Operators wishing to produce dairy products other than those listed as exempt should be referred to BCCDC Food Safety Program Specialists for approvals.
      • F1.6A All foods on the premises must be from an approved source.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  5. Monitoring

    3 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Fermentation of dairy processed into butter noted on site with pasteurized milk as main ingredient. After internal consultation, onsite dairy fermentation is not approved at this time. The processes that must occur at an approved dairy facility include any processes involving pasteurization, fermentation, culturing, acidification, lacto fermentation or inoculation. At this time the only exemption is for on-site use of ice cream and gelato that is produced from a pre-mix or made using pasteurized, approved products and is processed in approved commercial equipment. Products such as yogurts, crème fraiche, fresh non culture cheese, mozzarella, paneer, and other cheeses MUST be produced by an approved dairy facility. Operators wishing to produce dairy products other than those listed as exempt should be referred to BCCDC Food Safety Program Specialists for approvals.
      • F1.6A All foods on the premises must be from an approved source.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical low temperature dishwasher at 0 ppm chlorine when at least 50 ppm is required.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ready to eat meat and sous vide style cooking require food safety plan as discussed. Fermented butter and dairy made on site NOT approved at this time, please see information attached to e-mail of this report.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  6. Monitoring

    5 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Hand washing sink in upper kitchen is not easily accessible at all time and used for other purposes. The use of a hand dip station has not been approved and is generally not acceptable.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Automatic dispenser for QUAT sanitizer at less than 50 ppm when at least 200 ppm required or concentration specified by manufacturer. Feeder tube siphons back and does not supply concentrate at all times and lines may be pinched.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • 10 - Are foods from approved sources?
      • Observation(s): Confirmation required that brined raw meat made on site have been processed in a safe manner.
      • 10.1 - All foods on the premises must be from an approved source.
    • 12 - Is the contact information the same?
      • 12.1 - Updated contact information must be provided to the health officer.
    • 15 - Are there handwashing stations available and properly supplied?
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  7. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Soup in warmer located in finishing kitchen varied between 9 to 23 Celsius at 3 PM, must be rapidly reheated and held above 60 Celsius
      • 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 60°C or hotter.
      • 1 Observation, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.

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