Who We Are

Our Commitment

As a Winery, you are truly our most custom client. The Okanagan has a rich and growing lineage/heritage of winemaking, and the varied expressions of the Proprietors and Vintners are as unique as the varietals of grapes themselves. Quality, clean and professional service is at the forefront of the services we offer. We understand that your winery is often a show-suite as well as a functional platform for distilling art. We will work with you to tailor our work schedule around your unique needs. We build our repair solutions into your future plans or regular in-house maintenance processes. Modern construction has evolved so that you are able to have both beautiful and lasting repair solutions that satisfy your clients and the GMP & HACCP standards of manufacturing excellence that set our VQA region apart.

The key to building successful partnerships is trust, honesty and communication.
Hazard Analysis Critical Control Point (HACCP)

Hazard Analysis Critical Control Point (HACCP) is an approach to food safety that is systematic and preventive. It is recommended by the Codex Alimentarius Commission, the United Nations international standards organization for food safety. HACCP is used by most countries around the world. It has been in use since the 1960s. HACCP goes beyond inspecting finished food products. It helps to find, correct, and prevent hazards throughout the production process. These include physical, chemical, and biological hazards.


We specialize in successful HACCP implementation and maintenance by working with our clients through the following HACCP principles:


Principle 1: The first principle is hazard analysis. At this stage, a plan is laid out to identify

  • all possible food safety hazards that could cause a product to be unsafe for consumption, and

  • the measures that can be taken to control those hazards.


Principle 2: The second principle is identifying critical control points. These are the points in the production process where an action can be taken to prevent, eliminate, or reduce a food safety hazard to an acceptable level.


Principle 5: The fifth principle is crucial: establishing corrective actions. These actions must be taken to bring the production process back on track if monitoring indicates that deviation from critical limits has occurred. In food production, correcting problems before end-stage production is far more effective than waiting until a product is finished to test it.


Principle 7: The seventh principle is record keeping. Records must be kept by the company to

  • demonstrate the effective application of the critical control points, and

  • assist with official verification (which is done, in Canada, by the Canadian Food Inspection Agency).


Valuable Resources

  • Detailed information on HACCP is available from the Food Safety Enhancement Program Implementation Manual

  • Quality Management Program, including detailed guidance on implementing a HACCP-based plan


Good Manufacturing Practices

Good Manufacturing Practices (GMP) are the pride of industry in the Okanagan. Less specific then HACCP, GMP still sets out specific standards for facility maintenance and operations. It is out pleasure to work with our clients to meet their internal standards and those laid out in the Provincial and Federal guidelines.


Valuable Resources


  • GIP

The key to building successful partnerships is trust, honesty and communication.
Baywest Property Management, Kelowna Property Manager - Unlimited Contracting, Kelowna Contractor

I have used Unlimited Contracting a couple of times in the past year to complete a project around the winery.  They did the work quickly and at a fair price.  Brandon is great to work with, he is very professional and was able to do the work within the budget set out.  I would not hesitate to use Unlimited Contracting in the future for projects.


Liam Donald


Cedar Creek Estate Winery