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Wineland Dressings

116-1475 Fairview Rd Penticton BC V2A 7J3 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Wineland Dressings has been inspected 7 times by Interior Health Authority since October 1, 2015. The most recent inspection, on December 9, 2024, recorded 2 infractions.

3 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: Cleaning and sanitizing and Pests.

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.

  • 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 December 9, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 December 9, 2021. For example: 2 Are proper pest control measures in place on the premises?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 separate inspections, most recently on December 9, 2024. 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 2 times across 2 separate inspections, most recently on December 9, 2021. 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.

7 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator stated that glass bottles sourced from China are not further cleaned before being filled. Operator must ensure that only clean containers are filled. For example, immediately prior to filling, the operator must clean rigid containers in an inverted position. Also, any water or steam used must be potable and any detergents or sanitizers used are suitable for this purpose. For more information, visit https://inspection.canada.ca/en/preventive-controls/controls-food/hermetically-sealed-containers#a6 Food contact surfaces (e.g. countertops, pots, containers, etc) are washed and disinfected using QUAT sanitizer at the concentration between 200 - 400 ppm.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator stated that the shelf-life of his vinaigrette products is 2 years. Operator must support his statement by providing a letter signed by a qualified Food Safety Professional and supporting paperwork such as product test results from an approved laboratory. Operator must develop a verification system of product safety by using supplementary methods to verify the effectiveness of critical control points. For example: - regular sampling and testing. For example, the operator tests & records final pH for each batch. However, the operator must test finished products by a licensed laboratory for the presence of controlled hazards (e.g. microbiological parameters such as E.coli, Total coliform, yeast & molds and other parameters such as pH, water activity, etc) on annual basis; - internal and independent audits; - analysis of consumer complaint trends; - vendor audits.
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips required for each sanitizer used Sanitizer to be measured daily to ensure correct concentration as per sanitation plan and manufacturers instructions
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A few rodent droppings observed in the upstairs storage area Clean up and sanitize area with rodent droppings immediately Organize/tidy upstairs storage room
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATs solution measured to be 400ppm+ Verbally discussed 3 compartment sink method, sanitizing step not meeting the 2 minute soak time Follow manufacturers instructions when mixing sanitizer solution and when sanitizer test strips arrive verify concentration to be 200ppm To properly sanitize dishes the dishes must be submerged in the sanitizer for at least 2 minutes or as per manufacturers instructions
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan available Develop sanitation plan and have available on site
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility needs test strips and thermometers for each cooler
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer concentration does not meet the minimum requirement of 100 ppm
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?

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