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Wolfgang Grain & Flour

591 Enderby Grindrod Rd Enderby BC V0E 1V4 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Wolfgang Grain & Flour has been inspected 5 times by Interior Health Authority since December 13, 2017. The most recent inspection, on February 11, 2026, recorded 1 infraction.

1 of 5 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, Pests and Handwashing and staff hygiene.

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 3 times across 2 separate inspections, most recently on July 17, 2025. For example: 7 Are foods protected from 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 2 times across 2 separate inspections, most recently on February 11, 2026. 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 2 times across 2 separate inspections, most recently on July 17, 2025. 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 once on December 13, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 3 times across 2 separate inspections, most recently on July 17, 2025. 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - significant improvements to pest proof the facility by installing new doors and filling cracks - still one poly wall that needs to be properly finished - still needs to ensure door sweeps and fittings are tight (small man and large loading doors)
  2. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): There are two exterior entry doors and a window that open into the food premises that allow pest entry. - one door was left open - second door removed and replaced with poly drape - window was open with no screen There is also a back door to house that opens into milling area that has significant wear from dog scratching, animals are not allowed in food processing areas. The grain storage area is outside packaging area and just barely under the roof overhang, and is not properly protected from weather or pests. There was no visual evidence of grain bag being contaminated at time of visit but it was noted to be left open.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - windows and doors missing or open - grain not properly protected - traps available but not out - there was a lot of outdoor storage on the property that could serve as pest harbourage areas The operator was advised to make the milling, packaging and grain storage areas pest proof, and to have pest traps or bait placed around and inside the food premises (but not anywhere where they could contaminate food products).
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The food premises must be weatherproof and pest resistant: - window must be kept closed or a screen installed - weatherproof tight fitting doors must be installed on both entrances - grain storage area must be enclosed to prevent pest entry or have grain stored in a pest and weather proof bin
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Please see F2.5 in regards to design deficiencies.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): In a prior report, it was noted that the operator washes hands in the house but that he must have hand sanitizer available in the food premises.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5G - Processed flours are stored in non-food grade garbage pails. Food must be stored in a manner that prevents contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  5. Monitoring

    5 infractions

    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): There is no water in the facility. As water is not needed for the processing, it can be plumbed from your well and be used only for sanitation use only. ***This is a repeat infraction***
      • F2.1A - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Counters and food contact equipment (scale, scoop) must be cleaned with soap and water and then sanitized with a 200ppm bleach solution (1 tsp (5mL) of bleach to 1L of water) and allowed to air dry immediately prior to any processing. Utensils such as scoops must be washed with warm soapy water and then fully submersed in a 200ppm bleach solution for a minimum of 2 minutes and then allowed to air dry. Scoops should then be stored in a sealed container and not let on the counter in the facility.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The facility is unfinished. There is no exterior door to keep pests out. Part of the ceiling and walls are plastic covered insulation. There are many areas of bare wood, all surfaces must be smooth, easily cleanable and impervious to moisture. Bare wood must be sealed. ***This is a repeat infraction***
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The facility is not protected from the entry of pests. ***This is a repeat infraction***
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
      • F3.4G - Food premises operations must be separated from incompatible areas and activities.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): No running water and no handwash sink in the facility. All facilities must have a hand wash sink. Until a plumbed in hand wash sink is installed use a temporary hand wash station set up - information provided. ***This is a repeat infraction***
      • F3.5A - Handwashing station must be supplied with hot and cold running water.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.

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