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Wesbert Winery - Rest

1465 Naramata Rd Penticton BC V2A 8X2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wesbert Winery - Rest has been inspected 5 times by Interior Health Authority since October 19, 2022. The most recent inspection, on May 14, 2026, recorded 2 infractions.

3 of 5 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: Food temperature control, Pests and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 2 times across 2 separate inspections, most recently on May 14, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 May 9, 2024. 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 May 9, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 14, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 May 9, 2024. 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.

5 inspections

  1. Monitoring

    2 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Pizzas observed thawing at room temperature. Thaw pizzas under refrigeration.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Staff live on the property. Multiple fridges in the commercial space store both food meant for the public and personal food meant for staff. Discussion with operator noting that personal foods should not be stored in the commercial kitchen. Ensure staff have a dedicated space for their own food storage outside of the commercial kitchen and that they do not use the commercial kitchen as if it was their private kitchen to cook their own meals.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No chlorine test strips are available on site. Corrective Action: Ensure chlorine test strips are available to measure the concentration of the sanitizer in use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observation: Pest droppings noted in the dry food storage area under shelfing. Corrective Action: Safely clean these droppings (Please see BC Healthlink resource for cleaning droppings safely). Observation: Gaps of sunlight seen under garage doors, pests may enter from these areas. Corrective Action: Ensure that weather-stripping/rubber at bottom of garage doors prevents pest entry.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observation: Frozen pizzas were left to thaw at room temperature for less than 2 hours Corrected During Inspection: Pizzas were moved to a refrigeration unit for thawing. Thawing options can be found in the Canadian Food Retail and Food Services Code (p.35-36).
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observation: No paper towel at handwashing station. Corrective Action: Ensure that handwashing station is always supplied with paper towel.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

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