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Wynndel Foods

5128 Hwy 3A Wynndel BC V0B 2N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wynndel Foods has been inspected 11 times by Interior Health Authority since May 27, 2013. The most recent inspection, on July 16, 2026, recorded 2 infractions.

6 of 11 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, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 June 24, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 July 16, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on August 18, 2015. For example: 9 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 3 times across 3 separate inspections, most recently on July 16, 2026. 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.

11 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility uses a chlorine/water solution for sanitizing food contact surfaces and for mechanical warewashing in three compartment sink. Though the concentration of sanitizer was within the legislative requirements (ie. 200ppm) at the time of the inspection, no chlorine test strips were on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Liquid hand soap was missing from the hand sink in the back kitchen where food preparation occurs.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting for the cooler in kitchen required.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk in cooler 7 C
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily Temperature charting required
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Daily temperature charting required.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Cover for lights are required.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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