190611 sustainable wineries assessment&guidebook_final_web

B ritish Columbia
Sustainable Winegrowing Program
SUSTAINABLE PRACTICES
FOR BC WINERIES
SELF-ASSESSMENT
AND GUIDEBOOK
Version 1.0
June 2011
Prepared by
Insight Environmental Consulting Ltd.
for the BC Wine Grape Council Sustainable
Practices Committee

BRITISH COLUMBIA
SUSTAINABLE WINEGROWING PROGRAM
Sustainable Practices for BC Wineries
Self-Assessment and Guidebook
Version 1.0
June 2011
Prepared by
Insight Environmental Consulting Ltd.
For
Sustainable Practices Committee
BC Wine Grape Council
PO Box 1218
Peachland, BC V0H 1X0
Tel: 250-767-2534
Fax: 250-767-0094
Email: bcwgc@telus.net
Copyright
Copyright 2011, BC Wine Grape Council, PO Box 1218, Peachland BC V0H 1X0. All rights
reserved. No part of the technical portion of this publication may be added to, deleted,
reproduced, stored in a retrieval system, or transmitted, in any form or by any means
whatsoever, without prior permission from the BC Wine Grape Council.

ACKNOWLEDGEMENTS
Research, Writing and Editing
Kellie Garcia, Insight Environmental Consulting Ltd.
José Garcia, Insight Environmental Consulting Ltd.
Contributors and Reviewers
Members of the BCWGC Sustainable Practices Committee:
CHAIR: Gary Strachan, Strachan Consulting
Brooke Blair, Vincor Canada
Hans Buchler, Chair, BCWGC
Karen Gillis, Red Rooster Winery
Kathy Malone, Hillside Estate Winery
Sandra Oldfield, Tinhorn Creek Vineyards
Grant Stanley, Quails’ Gate Winery
Chris Wyse, Burrowing Owl Estate Winery
Senka Tennant, Terra Vista Winery
Pilot Project Participants:
Trevor Butler, Archineers
Aura Rose, House of Rose Winery
Darryl Brooker, Cedar Creek Estate Winery
David Ledderhof, Quails’ Gate Winery
David Paterson, Tantalus Vineyards
Felix Boulais, Clos Du Soleil Winery
George Phinitois, Desert Hills Winery
Murray Synryk, Poplar Grove Winery
Randy Picton, Nk’Mip Cellars
Severine Pinte-Kosaka, Le Vieux Pin Winery
Funders
This publication was funded in part by the Investment Agriculture Foundation of B.C. through
programs it delivers on behalf of Agriculture and Agri-Food Canada and the B.C. Ministry of
Agriculture.
Disclaimer: Agriculture and Agri-Food Canada, the B.C. Ministry of Agriculture and the Investment
Agriculture Foundation of BC, are pleased to participate in the production of this publication. We are
committed to working with our industry partners to address issues of importance to the agriculture
and agri-food industry in British Columbia. Opinions expressed in this publication are those of the
BCWGC and not necessarily those of the Investment Agriculture Foundation, the B.C. Ministry of
Agriculture or Agriculture and Agri-Food Canada.
Funding for this publication also provided by:

INTRODUCTION AND INSTRUCTIONS
What the Program Is .......................................................................................................... I
What the Program Is Not .................................................................................................... I
How the Program Was Developed ...................................................................................... II
Mission Statement ............................................................................................................ II
Benefits ............................................................................................................................ II
How to Use the Self-Assessment and Guidebook ............................................................... IV

INTRODUCTION AND INSTRUCTIONS | Page I
What the Program Is
Welcome to the first edition of the
Sustainable Practices for BC Wineries self-assessment
and guidebook.
This self-assessment and guidebook is
part of a broader initiative, the BC
Sustainable Winegrowing Program (BC
SWP), which includes the following
components:
• Sustainable Practices for BC
Vineyards: Self-Assessment and
Guidebook;
Wineries: Self-Assessment and
Guidebook;
Winery Hospitality Services: Self-
Assessment and Guidebook;
• Online self-assessment and
reporting tools, templates, and
educational resources such as fact
sheets, news articles, and links to
helpful web sites;
• Workshops and education events;
and
• Province-wide reports, as well as
customized reports, comparing the
individual participant self-assessment
response to regional
and provincial data.
‘Sustainable practices’, in the context of
this program, refers to grape growing,
winemaking, and hospitality service
practices that are sensitive to the
environment, economically feasible and
socially equitable (see Chapter 1 for a
more detailed definition of sustainability).
Growing grapes and making wine requires
inputs of water, energy, land and labour
and how these inputs are handled can
impact the environment, the pocket book,
and employees and neighbours. Table I
outlines potential impacts associated with
the wine industry.
The sustainable practices outlined in the
BC SWP will help growers, winemakers,
and hospitality service providers reduce
water and energy use, minimize chemical
use, build healthy soil, protect air and
water quality, reduce wastewater and solid
waste production, maintain biodiversity,
and enhance relationships with
employees, neighbours and the broader
community. The practices in this program
should also help you to reduce your
carbon footprint, which relates to the
amount of greenhouse gases produced in
our day to day lives through burning fossil
fuels or electricity, heating, transportation
and other activities. (See Chapter 4 for
more information on the carbon footprint).
The Sustainable Practices for BC
Winemaking self-assessment and
guidebook are divided into seven
chapters:
Chapter 1 Setting Your Sustainability
Foundation
Chapter 2 Building Design and Site
Development
Chapter 3 Water and Wastewater
Management
Chapter 4 Energy Efficiency
Chapter 5 Solid Waste Management
Chapter 6 Hazardous Materials
Handling
Chapter 7 Social Sustainability
What the Program Is Not
It is important to note that the BC SWP is
not intended to be a comprehensive
manual with directions on how to operate
a vineyard or winery, or provide winery
hospitality services. An understanding of
the fundamentals of viticulture, enology
and/or hospitality is necessary before
participating in this program.
The BC SWP assumes that all regulatory
requirements are already being met by the
grower, vintner, or winery hospitality
provider. It therefore does not provide
information on the regulatory

requirements of operating a vineyard,
winery, or winery hospitality service. The
program is meant to take growers,
vintners, and hospitality providers beyond
what is required by law.
The BC SWP is also not intended to bring a
grower or vintner up to an organic
standard. In some aspects, organic
growing will be more restrictive than what
is presented in the BC SWP, but in other
cases the BC SWP will address aspects
that are not dealt with in organic
standards. See the Certified Organic
Associations of BC website for more
information about becoming certified
organic (www.certifiedorganic.bc.ca/).
The BC SWP is not a prescriptive “one size
fits all” program. It acknowledges that
each vineyard, winery, and hospitality area
is unique and what works at one location
may not work somewhere else. It tries to
provide information about several
practices for a topic that could be
considered sustainable based on their
application.
How the Program Was
Developed
The BC wine and grape industry has been
aware of sustainable practices for some
time and many vineyards and wineries
have already adopted practices they
learned from other sources (e.g.,
California, Lodi, and New Zealand
sustainable practices programs).
The British Columbia Wine Grape Council
(BCWGC) identified through its members
that a “made-in-BC” sustainable practices
program was desired by the wine grape
industry. The BCWGC Sustainable
Practices Committee initiated the
development process by commissioning
Insight Environmental Consulting to review
existing sustainable practices programs
from around the world. The BC SWP was
then developed using a number of
compatible programs as a guide and with
extensive research conducted by Insight
and considerable input from committee
members and external reviewers.
Contributors consistently expressed the
desire to develop a program with
substance that provides a concrete set of
practices for grape growers, winemakers,
and hospitality service providers to adopt
at their discretion. Program participation is
voluntary to start, with the eventual
objective to introduce a certification and
auditing system for formal recognition of
achievement of the program standards.
Mission Statement
The British Columbia Sustainable
Winegrowing Program will identify,
encourage and promote environmental,
social and economical viticulture, enology,
and hospitality practices that lead to a
viable, competitive and continually
improving wine industry in British
Columbia. The BC SWP will also establish
high and verifiable standards for
sustainability and communicate industry
achievements to the public.
Benefits
The BC SWP will bring many benefits to
the industry (see Table II). It will enhance
awareness and increase the adoption rate
of sustainable practices in viticulture, wine
production, and winery hospitality services
throughout the province and provide a
benchmark to demonstrate ongoing
improvement.
The practices contained in the program
will help users to increase quality while
cutting operating costs. The program
provides a means of comparing current
industry practices within and between
regions, to identify areas that need
improvement, and to quantify those
improvements.
Page II | SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011

Table I: Potential environmental and social issues associated with the wine industry.
ISSUE VITICULTURE WINEMAKING PACKAGING &
DISTRIBUTION
INTRODUCTION AND INSTRUCTIONS | Page III
Water Ecological flows
Irrigation dams
Groundwater
Wastage
Salinity
Surface runoff
Turbidity
Wetlands
Leakage/spillage of chemicals
Cleaning and sanitation
Salinity
Surface runoff
Turbidity
BOD
Wastage
Bottle washing
Cleaning agents
Salinity
Surface runoff
Turbidity
Wastage
Waste Chemical storage
Containers
Chemical waste
Odours
Treated posts
Wastewater
Chemical storage
Cleaning agents
Chemical waste
Filter material
Pomace and lees
Stormwater management
Wastewater
Adhesives
Glass palettes
Paper/cardboard/wood
Plastics
Pallets
Printing inks
Slip sheets
Wastewater
Land-use Biodiversity
Erosion
Native vegetation removal
Nutrient management
Pest management
Soil salinity/sodicity
Soil compaction
Soil contaminants
Soil microbiology
Biodiversity
Composting
Groundwater
Soil salinity
Native vegetation removal
Biodiversity
Groundwater
Soil salinity
Building
construction
Raw materials use
Non-renewable energy
consumption
Greenhouse gas emissions
Waste disposal
Potable water consumption
Raw materials use
Non-renewable energy
consumption
Greenhouse gas emissions
Waste disposal
Potable water consumption
N/A
Energy &
Emissions
Carbon sequestration
Climate change
Energy use
Emissions from waste
Nutrient management
Soil carbon
Transport
Carbon dioxide
Energy use
Fermentation
Transport
Energy use
Transport
Community Aesthetics
Chemical spray drift/runoff
Conflicting land uses
Dust
Light
Noise
Odours
Labour
Aesthetics
Dust
Light
Noise
Odours
Labour
Aesthetics
Noise
Odours
Labour
Adapted from (Jones, nd, p. 7)

The BC SWP provides a vehicle for formal
recognition of industry achievements and
communication of those achievements to
a growing market of consumers whose
buying habits are increasingly influenced
by the sustainability of a product.
Table II: Benefits of the BC Sustainable
Winegrowing Program.
Category Benefits
Environmental
• Protect natural resources
(soil, air, plants, water)
• Reduce inputs (water,
energy, fertilizers, etc.)
• Contribute to biodiversity
• Minimize the use of harmful
chemicals
Economic
• Increase quality while
cutting operating costs
• Communicate
achievements to consumers
• Contribute to a competitive
and continually improving
wine industry
Social
• Better relationships with
employees and neighbours
• Community involvement
• Enhance economic and
social well being of
employees
• Provide access to a
sustainable product
• Resource and support
network for growers,
winemakers and hospitality
service providers
The BC SWP also provides a support
network to grape growers, winemakers,
and hospitality service providers. It
includes templates and other tools to help
assess the relative sustainability of their
operations, to simplify record keeping, and
to help develop a customized Action Plan.
Online access to fact sheets and other
useful resources and workshops help
keep growers, winemakers, and hospitality
service providers up-to-date with the latest
practices, research and technology
available.
How to Use the Self-
Assessment and Guidebook
The self-assessment is the key component
of Sustainable Practices for BC Wineries.
The self-assessment questions reinforce
awareness of the environmental,
economic and social issues that affect
wineries. The scoring system provides a
snapshot of areas of excellence and areas
that need improvement. The self-assessment
Page IV | SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011
is cross-referenced to the
guidebook for ease of use.
The guidebook is a resource. It provides
an introduction to the topics of the self-assessment
and lists resources related to
each main topic for those who are
interested in further detail. The guidebook
is organized so that the reader can consult
a self contained section on any given topic
as needed. Some self-assessment
questions may be clear without the
assistance of the guidebook, but for
others you may need to rely heavily on the
guidebook resources.
Participation in the program is voluntary
and a self-assessment approach will be
used until widespread support and
adoption is achieved. Third party
assessment and certification will
eventually be sought to reinforce the
credibility of the program and ensure it is
setting high and verifiable standards for
sustainability.
The following is suggested as the best
method to complete the program (adapted
from (California Sustainable Winegrowing
Alliance; Wine Institute; California
Association of Winegrape Growers, 2006):

INTRODUCTION AND INSTRUCTIONS | Page V
1. Familiarize yourself with the self-assessment
and guidebook
components.
Flip through the self-assessment
questions and the guidebook to become
familiar with the format and scope. Each
chapter of the guidebook has numbered
sections that correspond to the self-assessment
question numbers. For
example, information pertaining to
question 4.1 in the self-assessment can
be found in Section 4.1 of the guidebook.
The self-assessment has been structured
as a series of questions on a range of
topics. Answers are typically ‘yes’ or ‘no’,
with marks allocated to each answer
(although other options are available for
some questions). The answers have been
weighted, using scoring from -3 to 3. See
Table III for the rationale used for scoring.
Table III: Rationale for scoring system used in BC
SWP self-assessments.
Score Rationale
-3 Unsustainable; has significant negative
environmental and/or economic impacts.
Any score in this area is a red flag for the
need to undertake immediate corrective
action.
0 Usually for a ‘no’ answer, indicating that the
suggested practice is not in use at the
operation. Negative environmental or
economic consequences are likely if the
practice is not implemented. Questions that
receive a “0” should be moved to the action
plan and addressed.
1 Indicates a sustainable practice that is
moderately beneficial. Sustainable
practices in this category are usually the
“low hanging fruit” that can be implemented
relatively easily.
2 Indicates a sustainable practice that is
highly beneficial. Sustainable practices in
this category usually require moderate
effort to implement.
3 Indicates leadership in environmental
practice and excellence in environmental
performance. Sustainable practices in this
category require greater effort to implement
and/or have a high impact on the
sustainability of the operation.
2. Decide what to assess
Every participant must start by working
through Chapter 1 Setting Your
Sustainability Foundation.
This chapter will
help you to understand what sustainability
means and how it relates to the wine and
grape industry. It will help you collect
together information about your operation
that will provide the foundation for
creating a sustainability mission
statement and completing the other
chapters of this program.
Once you have completed your self-assessment
for Chapter 1, decide which
section you would like to focus on next.
The chapters do not have to be completed
in the order they appear in the guidebook.
3. Do your self-assessment
An online self-assessment tool is available
at www.bcwgc.org/programs/bc-sustainable-
winegrowing-program. We
strongly encourage you to do your self-assessment
online so that you can access
the reporting tools and other resources
available to you. Your results will be
automatically tabulated and provided in
several formats that demonstrate your
progress from year-to-year and compare
your results to industry averages.
Each participant will have a unique user
name and password and your information
will be strictly confidential. Please contact
the BC Wine Grape Council at
bcwgc@telus.net or 250-767-2534 to
request a user name and password.
A hard-copy of the self-assessment is
included in the “Assessment” section of
this binder. It may be easier for you to first
complete your self-assessment by hand
and then enter your results online.
To complete the self-assessment, read
each question carefully and decide if it is

applicable to your winery. If it is, select the
score for the scenario that best describes
your practice(s) for that particular section.
Make sure to refer to the guidebook as
you are moving through your self-assessment.
Not all questions are applicable to every
winery so an “NA” option is available for
some questions.
It is important to be honest in your
answers. The self-assessment is a snap-shot
of where you are at a given point in
time and the results will help you to focus
your energy and money on improving. The
self-assessment is not a test that you pass
or fail – it is a process that you work
through over time.
4. Review your score card and other
reporting tools
After completing the online self-assessment,
review your score card and
other reporting tools (e.g., graphs) by
clicking on the “Results” tab.
A hard copy of the score card is included
in the “Score Card” section of this binder
for your reference.
5. Provide feedback
The BCWGC Sustainable Practices
Committee would like to receive
participant feedback (comments,
suggestions or corrections) to help
improve future versions of these
documents. A feedback form is available
on the website at
www.bcwgc.org/programs/bc-sustainable-winegrowing-
program.
6. Develop your action plan
Completing the self-assessment and using
the reporting tools will help you identify
areas that can be improved. Using the
self-assessment, develop an action plan
(digital template available online at
www.bcwgc.org/programs/bc-sustainable-winegrowing-
Page VI | SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011
program, hard copy included
in “Action Plan” section of this binder) by
clearly identifying areas to improve, and by
setting out clear goals to make concrete
improvements in your operation.
You are encouraged to develop a five year
action plan that outlines how and when
you plan to implement sustainable
practices in your winery. You should
address those areas of the self-assessment
where a low score was
obtained, and then move to questions
where the score could be improved.
The content and commitments made in
your action plan should take into
consideration the financial and
operational realities of your operations.
7. Begin implementing sustainable
practices
Implementing sustainable practices will
involve the following steps:
• Getting agency approvals – get any
permits required and seek the advice
of a professional for more complex
projects.
• Securing funding – outside funding
sources (e.g., grants) may be able to
provide additional resources you need,
identify and apply to any programs that
may help defray the costs of materials,
labour, or consultative services needed
to implement the sustainable practices
you selected. It is outside of the scope
of this program to advise on grant
eligibility or to list granting agencies.
• Determining timing – set an
implementation schedule and work
according to that schedule.
• Assessing technical references – refer
to references identified in this

INTRODUCTION AND INSTRUCTIONS | Page VII
Guidebook and search for specific
topics on the Internet.
• Seeking professional advice – ask your
winery or viticulture organization to
provide contact information for
respected professionals and contact
government agency resources in your
area.
• Securing equipment, materials and
other resources – ensure you have the
right equipment and materials on hand
when you need them.
• Maintaining sustainable practices –
ensure any maintenance required to
successfully achieve the sustainable
practice is undertaken in a timely
manner.
• Documenting the Project – document
the existing conditions on your
property before implementing the
sustainable practice.
8. Develop a monitoring program
A monitoring program is essential to
determine if your sustainable practices
are making a difference or if they need to
be modified. Aim to do your monitoring
every year and keep the results on file. To
be consistent and to have comparable
results, do your monitoring at the same
time each year.
The steps involved in monitoring the
success of the sustainable practices you
implement are:
• Identifying measures of success
relative to goals – this can include
recording general observations related
to your goals, such as an increase in
bird numbers, or savings in crop
inputs.
• Developing a photo record – note and
photograph key changes.
• Making drawings – add the changes
you have made to your maps so you
can maintain an overview of the
activities you have undertaken.

TABLE OF CONTENTS | Page T-1
TABLE OF CONTENTS
SELF-ASSESSMENT TABS:
SELF-ASSESSMENT
SCORE CARD
ACTION PLAN
GUIDEBOOK TABS:
CHAPTER 1 SETTING YOUR SUSTAINABILITY FOUNDATION
Introduction ................................................................................................................... 1-1
Creating a Sustainability Mission Statement ................................................................... 1-1
1.1. Mission Statement ................................................................................................... 1-2
Defining Your Resource Base ......................................................................................... 1-2
1.2. Land Base – Mapping and Description .................................................................... 1-2
1.3. Human and Operational Resources ......................................................................... 1-3
Defining Your Processes ................................................................................................. 1-6
1.4. Production Process Diagrams .................................................................................. 1-6
Preparing a Business Plan .............................................................................................. 1-6
1.5. Business Planning .................................................................................................... 1-6
Working with Others to Ensure Success ........................................................................ 1-10
1.6. Working with Industry Associations ........................................................................ 1-10
1.7. Working with Consultants and Environmental Organizations ................................ 1-10
CHAPTER 2 BUILDING DESIGN AND SITE DEVELOPMENT
Introduction ................................................................................................................... 2-1
Preliminary Considerations ............................................................................................. 2-1
2.1. Team Selection ......................................................................................................... 2-1
2.2. Green Building Standards and Programs ................................................................. 2-2
Sustainable Sites ........................................................................................................... 2-3
2.3. Site Selection ............................................................................................................ 2-3
2.4. Natural and Semi-Natural Areas .............................................................................. 2-4

Resource Conservation ............................................................................................................ 2-4
2.5. New Technologies ......................................................................................................... 2-4
2.6. Building Materials ......................................................................................................... 2-6
2.7. Water ............................................................................................................................. 2-6
2.8. Energy ............................................................................................................................ 2-6
Waste Reduction ...................................................................................................................... 2-7
2.9. Wastewater ................................................................................................................... 2-7
2.10. Solid Waste ................................................................................................................... 2-8
Pollution Prevention ................................................................................................................. 2-8
2.11. Stormwater .................................................................................................................... 2-8
2.12. Erosion and Sedimentation .......................................................................................... 2-9
2.13. Light Pollution ............................................................................................................... 2-9
Health and Safety .................................................................................................................... 2-9
2.14. Indoor Air Quality ........................................................................................................... 2-9
2.15. Equipment Layout and Workflow Design ................................................................. 2-10
Recommended Resources .................................................................................................... 2-10
CHAPTER 3 WATER AND WASTEWATER MANAGEMENT
Introduction .............................................................................................................................. 3-1
Setting Up a Water Conservation Program ............................................................................. 3-1
3.1. Water and Wastewater Assessment and Planning .................................................... 3-1
3.2. Training and Incentives ................................................................................................ 3-3
3.3. Monitoring and Record Keeping .................................................................................. 3-4
Looking at the Big Picture ........................................................................................................ 3-5
3.4. Knowing Your Watershed ............................................................................................. 3-5
Water Quality ............................................................................................................................ 3-6
3.5. Incoming Water Quality ................................................................................................ 3-6
3.6. Wastewater Quality ....................................................................................................... 3-7
Water Conservation ................................................................................................................. 3-7
3.7. Reducing Water Use ..................................................................................................... 3-7
3.8. Recycling and Reusing Water ................................................................................... 3-11
Wastewater Management ..................................................................................................... 3-12
3.9. Pollution Prevention ................................................................................................... 3-13
3.10. Wastewater Treatment .............................................................................................. 3-14
Surface Water Movement ...................................................................................................... 3-14
Page T-2 | SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011

3.11 Stormwater Runoff ................................................................................................. 3-15
3.12 Drainage ................................................................................................................. 3-15
Recommended Resources ........................................................................................... 3-16
CHAPTER 4 ENERGY EFFICIENCY
Introduction ................................................................................................................... 4-1
Setting up an Energy Efficiency Program ......................................................................... 4-1
4.1. Energy Use Assessment and Planning ..................................................................... 4-1
4.2. Training and Incentives ............................................................................................ 4-4
4.3. Monitoring and Record Keeping............................................................................... 4-5
Optimizing Energy Use .................................................................................................... 4-5
4.4. Purchasing ................................................................................................................ 4-5
4.5. Lighting ..................................................................................................................... 4-5
4.6. Space Heating and Cooling ...................................................................................... 4-6
4.7. Water Heating ........................................................................................................... 4-7
4.8. Equipment and Appliances....................................................................................... 4-8
4.9. Refrigeration Systems, Tanks and Lines .................................................................. 4-9
Alternative Energy ........................................................................................................ 4-10
4.10. Renewable Energy Sources .................................................................................... 4-10
4.11. Alternative Fuels ..................................................................................................... 4-10
4.12. Fuel Efficiency......................................................................................................... 4-11
4.13. Responsible Transportation ................................................................................... 4-11
CHAPTER 5 HAZARDOUS MATERIALS HANDLING
Introduction ................................................................................................................... 5-1
Setting Up a Materials Handling Program ........................................................................ 5-1
5.1. Materials Assessment and Planning ........................................................................ 5-1
5.2. Training and Incentives ............................................................................................ 5-5
5.3. Monitoring and Record Keeping............................................................................... 5-5
Pollution Prevention/Source Reduction........................................................................... 5-6
5.4. Product Changes ...................................................................................................... 5-6
5.5. Input Material Changes ............................................................................................ 5-6
5.6. Technology or Process Changes ............................................................................... 5-6
5.7. Good Operating Practices ......................................................................................... 5-6

5.8. Sustainable Purchasing ................................................................................................ 5-7
Handling, Storage and Disposal .............................................................................................. 5-8
5.9. Storage .......................................................................................................................... 5-8
5.10. Janitorial Supplies ......................................................................................................... 5-8
5.11. Tires, Batteries, Oils, Paints and Coatings ............................................................... 5-10
5.12. Light Ballasts and Bulbs ............................................................................................ 5-10
5.13. Electronic Waste ........................................................................................................ 5-11
5.14. Analytical Chemicals .................................................................................................. 5-11
5.15. Sanitation Chemicals ................................................................................................. 5-12
5.16. Landscaping Chemicals ............................................................................................ 5-12
5.17. Fuel ............................................................................................................................. 5-12
5.18. Waste Bin Area Housekeeping ................................................................................. 5-13
Health and Safety .................................................................................................................. 5-13
5.19. Employee Safety ........................................................................................................ 5-13
5.20. Emergency Response ................................................................................................ 5-13
5.21. Air Quality ................................................................................................................... 5-13
Recommended Resources .................................................................................................... 5-14
CHAPTER 6 SOLID WASTE MANAGEMENT
Introduction .............................................................................................................................. 6-1
Setting Up a Solid Waste Management Program ................................................................... 6-1
6.1. Solid Waste Assessment and Planning ....................................................................... 6-1
6.2. Training and Incentives ................................................................................................ 6-3
6.3. Monitoring and Record Keeping .................................................................................. 6-5
Purchasing ................................................................................................................................ 6-5
6.4. Sustainable Purchasing ................................................................................................ 6-5
Grape Waste ............................................................................................................................. 6-6
6.5. Pomace and Lees ......................................................................................................... 6-6
Wine Production Waste............................................................................................................ 6-8
6.6. Filtration and Fining Materials ..................................................................................... 6-8
6.7. Barrels ........................................................................................................................... 6-9
Packaging Waste .................................................................................................................... 6-10
6.8. Bottles and Other Glass ............................................................................................ 6-10
6.9. Wine Closures and Capsules .................................................................................... 6-11
6.10. Pallets and Other Wood Products ............................................................................. 6-11

6.11. Plastics, Cardboard, Paper and Metal .................................................................... 6-11
Other Waste ................................................................................................................ 6-12
6.12. Food and Beverage ................................................................................................ 6-12
6.13. Landscaping Waste ................................................................................................ 6-13
CHAPTER 7 SOCIAL SUSTAINABILITY
Introduction ................................................................................................................... 7-1
Human Resources ......................................................................................................... 7-1
7.1. Staffing and Recruiting ............................................................................................. 7-1
7.2. Employee Orientation ............................................................................................... 7-3
7.3. Employee Handbook ................................................................................................ 7-5
7.4. Internal Communications ......................................................................................... 7-6
7.5. Employee Relations .................................................................................................. 7-6
7.6. Education and Training............................................................................................. 7-7
7.7. Health and Safety ..................................................................................................... 7-8
7.8. Succession Planning ................................................................................................ 7-9
7.9. Documentation and Record Keeping ..................................................................... 7-10
Neighbour and Community Relations ............................................................................ 7-14
7.10. Identifying Potential Concerns ............................................................................... 7-14
7.11. Outreach and Communication ............................................................................... 7-15
7.12. Responding to Complaints ..................................................................................... 7-15
REFERENCES
GLOSSARY

LIST OF FIGURES
Figure 1-1: The interconnectedness of the economy, society and the environment in
the concept of sustainability. ............................................................................................. 1-1
Figure 2-1: A replant being undertaken at Tinhorn Creek Vineyards in partnership
with The Land Conservancy. ............................................................................................... 2-4
Figure 3-1: Drawing of a typical watershed. ...................................................................... 3-6
Figure 3-2: Heated pressure washer. Cleans concrete floors well or for difficult to
clean equipment such as destemmers, presses, or sorting lines. ............................... 3-10
Figure 3-3: Grey water recycling system. This is a small domestic model. Larger
models are available........................................................................................................ 3-11
Figure 3-4: Generalized overview of water recycling and reuse. .................................. 3-12
Figure 3-5: An example of the relative contributions of cleaning and processing
waste generated by a large winery. ................................................................................ 3-13
Figure 4-1: On demand hot water. This system is sufficient for a small winery or for
domestic hot water in a larger winery. .............................................................................. 4-8
Figure 4-2: Rotary phase converter to convert single phase power to three phase.
Three phase motors have longer service life and can be more easily speed
controlled by using a variable frequency controller. ......................................................... 4-9
Figure 4-3: Filling a tractor with bio-diesel. .................................................................... 4-11
Figure 5-1: Fuel storage area. ......................................................................................... 5-12
Figure 6-1: Machine used to turn compost. ...................................................................... 6-6
Figure 6-2: Plate and frame filter for cellulose pads. Can be used with pads ranging
from coarse to nominally sterile. ....................................................................................... 6-8
LIST OF TABLES
Table 1-1: Professionals that you may need to consult during design, construction
and operation of your winery. .......................................................................................... 1-10
Table 3-1: Range of water use rates for various winery plumbing fixtures and
equipment. .......................................................................................................................... 3-2
Table 3-2 Recommended practices for using flow meters to monitor wastewater
volumes ............................................................................................................................... 3-5
Table 3-3: Common parameters analysed in influent winery water. ............................... 3-7
Table 3-4: Potential environmental impacts of winery wastewater. ................................ 3-8
Table 3-5: Estimated range of unit water use in litres per case of 750mL bottles. ....... 3-9
Table 3-6: Typical monthly distribution of annual water use. .......................................... 3-9
Table 5-1: The environmental protection hierarchy. ........................................................ 5-4
Table 5-2: Chemicals to avoid in cleaning products. ........................................................ 5-9

LIST OF TEMPLATES AND FACT BOXES
Site Plan Example ........................................................................................................... 1-4
Site Plan Template ......................................................................................................... 1-5
Production Process Flow Diagram Example ................................................................... 1-7
Production Process Flow Diagram Template ................................................................. 1-8
Elements of a Successful Business Plan ....................................................................... 1-9
Winery Site Suitability Checklist ..................................................................................... 2-5
Water and Wastewater Assessment Checklist............................................................... 3-2
Steps For Completing an Energy Audit: .......................................................................... 4-2
Questions To Consider In Ongoing Energy Management Assessments:........................ 4-3
LiveSmartBC: Easy Steps to Save Energy and Money ................................................... 4-7
RETScreen International Clean Energy Decision Support Centre .................................. 4-8
Questions To Consider In a Hazardous Materials and Waste Assessment ................... 5-2
Information to Collect for a Hazardous Materials and Waste Assessment ................... 5-2
10 Ways to Enhance or Improve Your Sustainable Purchasing Program ...................... 5-7
Material Safety Data Sheets (MSDS) ............................................................................. 5-9
Workplace Hazardous Materials Information Systems ................................................ 5-13
Solid Waste Assessment Checklist ................................................................................ 6-2
Waste Reduction and Recycling Program Checklist ...................................................... 6-4
Questions to Consider In Your Purchasing Practices ..................................................... 6-6
Turning Grape Pomace into Power ................................................................................. 6-7
PEFC Certification ......................................................................................................... 6-10
Employee Orientation Checklist ..................................................................................... 7-4
Steps in the Succession Planning Process .................................................................. 7-11
Components of a Written Succession Plan .................................................................. 7-12

INSTRUCTIONS FOR COMPLETING THE SELF-ASSESSMENT
How to Use the Self-Assessment
1. Familiarize yourself with the self-assessment and guidebook components by scanning through
both documents
2. Decide what to assess (you must start with Chapter 1 but can choose to complete Chapter 2-7 in
any order after Chapter 1 is complete)
3. Do your self-assessment (online or hard-copy)
4. Review your scorecard and other reporting tools
5. Provide feedback to the BC Wine Grape Council (using online feedback form)
6. Develop your action plan based on your score card (focus on your lowest scores first)
7. Begin implementing sustainable practices
8. Develop a monitoring program
For more information, see pages IV to VII of the guidebook.
Description of Scoring System
The self-assessment has been structured as a series of questions on a range of topics.
Answers are typically ‘yes’ or ‘no’, with marks allocated to each answer (although other options are available
for some questions).
Some questions allow an "NA" (not applicable) option. You must provide a reason for the NA in the
comments column. Those questions that do not allow an NA option are indicated by shading in the NA
column. IF A QUESTION IS "NA" FOR YOUR WINERY, PUT THE HIGHEST SCORE YOU COULD HAVE
ACHIEVED FOR THE QUESTION INTO THE "YOUR NA SCORE" COLUMN. For example, if you could have
scored 0, 2, or 3 on the question, put a "3" in the "Your NA Score" column.
The answers have been weighted, using scoring from -3 to 3. The rationale for the scoring is as follows:
-3 Unsustainable; has significant negative environmental and/or economic impacts. Any score in this
area is a red flag for the need to undertake immediate corrective action.
0 Usually for a ‘no’ answer, indicating that the suggested practice is not in use at the operation.
Negative environmental or economic consequences are likely if the practice is not implemented.
Questions that receive a “0” should be moved to the action plan and addressed.
1 Indicates a sustainable practice that is moderately beneficial. Sustainable practices in this
category are usually the “low hanging fruit” that can be implemented relatively easily.
2 Indicates a sustainable practice that is highly beneficial. Sustainable practices in this category
usually require moderate effort to implement.
3 Indicates leadership in environmental practice and excellence in environmental performance.
Sustainable practices in this category require greater effort to implement and/or have a high
impact on the sustainability of the operation.
INSTRUCTIONS FOR COMPLETING THE HARD COPY SCORE CARD
These instructions only apply to completion of the hard copy score card. The online version will
automatically calculate your scores for you.
Enter your scores in the "Your Score" column beside each sub-section (e.g., 1.1.1, 1.1.2, etc.) on the self-assessment.
If a question is not applicable, and the NA option is available, enter the highest score you
could have achieved on the question in the "Your NA Score" column.
Add up the scores and put the totals in the TOTAL row (e.g,, 1.1 TOTAL).
Transfer your TOTAL section scores and NAs to the score card.
Your chapter percentage is calculated by dividing your TOTAL score by the TOTAL possible score minus your
TOTAL not applicable scores (e.g., if your total score is 50 and you have a total "NA" score of 20 and the total
score for the section was 90, your percentage would be 50/(90-20) = 71%).
SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011 SELF-ASSESSMENT | INSTRUCTIONS

NA -3 0 1 2 3
1.1 Mission Statement
1.1.1 A mission statement that includes the
purpose of the winery, how the purpose is
being fulfilled, and core values is prepared.
No In
progress
Yes
1.1.2 The mission statement has been adopted as
part of the company’s policies.
No In
progress
Yes
1.1.3 The people who are part of the operations
and/or management of the winery (i.e., those
identified in Section 1.3) are made aware of
the mission statement.
No In
progress
Yes
Defining Your Resource Base
1.2 Land Base ‐ Mapping and Description
1.2.1 A site plan of the winery that includes the
features outlined on pages 1-2 and 1-3 of the
guidebook has been prepared.
No In
progress/
Partial
map
Yes
1.3
1.3.1 A list of the people involved in operations
and/or management of the winery is kept.
No In
progress/
Partial list
Yes
1.3.2 A list of the operational resources (e.g.,
manuals, equipment, etc.) that enable winery
operation is kept.
No In
progress/
Partial list
Yes
1.4
1.4.1 A flow chart or flow charts (or other
schematics) of the production process has
been completed.
No In
progress
Yes
1.4.2 The flow chart or charts (or other schematic)
is accompanied by a clear and concise
description of each process.
No In
progress
Yes
Creating a Sustainability Mission Statement
TOTAL
Human and Operational Resources
Production Process Diagrams
TOTAL
TOTAL
Defining Your Processes
CHAPTER 1 SETTING YOUR SUSTAINABILITY FOUNDATION
Question
Answer / Score Reason for NA and/or
Other Comments
Your
Score
Your NA
Score
SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011 Page SA 1‐1 SELF‐ASSESSMENT | CHAP 1 SUSTAINABILITY FOUNDATION

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
1.4.3 Inputs and outputs are listed for each
process.
No In
progress
Yes
1.4.4 Outputs that are reused are distinguished
from outputs that are lost (i.e., waste).
No In
progress
Yes
1.4.5 Details of annual processing input and output
volumes are included.
No In
progress
Yes
1.5 Business Planning
1.5.1 A business plan is developed for the winery
that includes some or all of the elements
listed on page 1-8 of the guidebook.
No In
progress
Yes
1.6 Working with Industry Organizations
1.6.1 The winery has a current membership in the
local wine industry association(s) and the
management team attends their meetings
and participates in their events.
No Yes
1.7 Working with Consultants and Environmental Organizations
1.7.1 Consultants are hired as necessary to advise
on design, construction, management and
operation of the winery (see Table 1-1 for
examples of consultants).
No Yes
1.7.1 Relevant environmental
organizations are consulted to help implement
environmental management practices.
No Yes
TOTAL
TOTAL
Working with Others to Ensure Success
TOTAL
Preparing a Business Plan
TOTAL
SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011 Page SA 1‐2 SELF‐ASSESSMENT | CHAP 1 SUSTAINABILITY FOUNDATION

NA -3 0 1 2 3
2.1 Team Selection
2.1.1 A team of professionals (e.g., architect,
structural engineer, winery consultant,
financial advisor) is helping to design the
winery or assist with renovation and
expansion.
No Yes
2.1.2 A person who has experience in designing
sustainable or green commercial buildings is
on the design team.
No Yes
2.1.3 The design team is visiting other wineries to
develop ideas for winery construction,
renovation or expansion.
No Yes
2.2 Green Building Standards & Programs
2.2.1 A green building standard or program is being
used to guide the design, renovation, or
expansion of the winery (see Section 2.2 in
the guidebook for examples) .
No Yes
2.2.2 LEED, Living Building Challenge, or Green
Globes Design certification is being pursued.
No Yes
Sustainable Sites
2.3 Site Selection
2.3.1 The questions on the winery site suitability
checklist (page 2-5 of the guidebook) are
considered during the site selection process.
NA No Yes NA - if not constructing a new
winery
2.3.2 A site suitability inventory and analysis that
includes ecological attributues, geography,
cultural and urban context, slope, and
orientation of the site is conducted.
winery
2.3.3 Neighbouring land uses and whether it is
appropriate to develop a winery at that
location are considered.
winery
Preliminary Considerations
TOTAL
TOTAL
CHAPTER 2 BUILDING DESIGN AND SITE DEVELOPMENT
Complete this assessment only if constructing a new winery or renovating or expanding an existing winery
Question
Other Comments
Your
Score
Your NA
Score
SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011 Page SA 2‐1 SELF‐ASSESSMENT | CHAP 2 BUILDING DESIGN AND SITE DEVELOPMENT

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
2.3.4 The site is on previously developed or non-arable
land.
winery
2.3.5 The site is located close to existing
infrastructure (e.g., roads, power and
municipal water).
winery
2.3.6 The site is located close to the workforce to
reduce daily transportation requirements.
winery
2.3.7 The site is large enough for the planned
facility and for future expansion.
winery
2.4 Natural and Semi‐Natural Areas
2.4.1 Damage to natural areas is minimized by
selecting a suitable building location and
designing the building with a minimal
footprint.
NA No Yes NA - if renovating an existing
building only
2.4.2 Plants displaced during construction are
replaced with native plants.
NA No Yes, some Yes, most
or all
TOTAL
NA - if no plants were displaced
2.4.3 Land is set aside to leave with existing native
plant species.
NA No Yes NA - if the property does not have
existing land with native plants
2.4.4 Previously degraded areas are restored to
their natural state.
No In progress Yes
Resource Conservation
2.5 New Technologies
2.5.1 The design incorporates appropriate existing
technologies but also allows for flexibility to
introduce new technologies as they become
available.
No Yes
TOTAL
TOTAL

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
2.6 Building Materials
2.6.1 A goal for recycled content materials (i.e., total
percentage installed) used in building design
is set and monitoring is done during
construction, renovation or expansion to
ensure goal is reached.
No Yes
2.6.2 A goal for regional materials (i.e., total
No Yes
2.6.3 A goal for rapidly renewable materials (i.e.,
total percentage installed) used in building
design is set and monitoring is done during
No Yes
2.6.4 A goal for FSC-certified wood (i.e., total
NA No Yes NA - if no wood used
2.6.5 A goal for salvaged materials (i.e., total
No Yes
2.6.6 Specific design strategies are used to
minimize premature deterioration of walls and
roof (e.g., shading screens, eaves, overhangs).
No Yes
2.6.7 Type and durability of flooring used in the
winery is carefully considered before
construction, renovation or expansion.
No Yes
TOTAL

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
2.7 Water
2.7.1 Potable and non-potable water needs are
estimated for the winery before construction
or expansion.
building only
2.7.2 A water filtration system is incorporated into
building design, if required.
NA No Yes NA - if filtration system not
required
2.7.3 A soil/climate analysis is completed to
determine appropriate plants (e.g., native,
drought-resistant) to use at the site.
NA No Yes NA - if not doing any new
landscaping
2.7.4 The irrigation system installed is the most
effective, resource efficient system for the
landscaping (drip vs. spray vs. mist).
NA No Yes NA - if you are not installing an
irrigation system
2.7.5 The irrigation system is designed and installed
to operate properly.
NA No Yes NA - if you are not installing an
irrigation system
2.7.6 A system to store and treat water from winery
washdowns in the fall so it can be reused for
irrigation in the summer is put in place.
No Yes
2.8 Energy
2.8.1 A commissioning authority is engaged to
verify and ensure that building elements were
designed, installed and calibrated to operate
as intended.
No Yes
2.8.2 The building envelope systems are designed
to maximize energy performance.
No Yes
2.8.3 High grade insulation materials are used to
insulate buildings and equipment.
No Yes
2.8.4 Renewable energy sources are incorporated
into building design where possible. (e.g.,
geothermal, solar, wind, etc.).
No Yes
2.8.5 Building design incorporates equipment that
is the proper size and type for the capacity of
the winery.
No Yes
TOTAL

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
2.8.6 Innovative design techniques are used to help
keep the building warm in the winter and cool
in the summer (e.g., placing windows or
louvers at or near floor level to bring in cool
night air, planting vegetation to shade
building).
No Yes
2.8.7 Gravity flow is used, where appropriate. NA No Yes NA - if not appropriate for your site
2.8.8 Equipment to measure energy and water
performance is considered in building design.
No Yes
2.8.9 Daylight levels and outside views are
enhanced where possible.
No Yes
Waste Reduction
2.9 Wastewater
2.9.1 The on-site wastewater treatment system is
designed and installed by a licensed
professional.
TOTAL
NA No Yes NA - if your wastewater is treated
off-site
designed to handle more than what is
produced on a regular basis.
off-site
designed to handle peak flows.
off-site
2.9.4 A wastewater pre-treatment system prior to
discharge to the municipal system is included
in the building and site design.
on-site
2.10 Solid Waste
2.10.1 A waste management plan that establishes
goals for landfill diversion, designated
materials to be recycled, designated specific
areas on site for recycling, and identified
haulers and recyclers to handle designated
materials is followed during construction,
renovation or expansion.
No Yes
TOTAL

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
2.10.2 Existing buildings are reused (removing
elements that pose contamination risks and
upgrading outdated components as
necessary).
NA No Yes NA - if the site does not have
existing buildings
2.10.3 Enough space for a designated recycling area
is allocated in the building and site design.
NA No Yes NA - if the winery already has a
designated recycling area
2.10.4 Enough space for a designated composting
area is allocated in the building and site
design.
NA No Yes NA - if the winery already has a
designated composting area
Pollution Prevention
2.11 Stormwater
2.11.1 A stormwater management plan that
promotes infiltration, minimizes impervious
surfaces, identifies rainwater harvesting
opportunities, and considers reuse is
prepared before the site is developed.
NA No Yes NA - if site is already developed
2.11.2 "Low impact design" principles are used in site
design and development.
NA No Yes NA - if site is already developed
2.12 Erosion and Sedimentation
2.12.1 An erosion and sedimentation control plan is
followed during construction or expansion to
prevent pollution of storm sewer or receiving
streams.
building only
2.12.2 Erosion control is part of the building and
landscape design.
No Yes
2.13 Light Pollution
2.13.1 Light pollution is reduced by minimizing site
lighting and incorporating technologies such
as DARK SKY approved lighting, directional
downward facing lighting, low-angle
spotlights,and low reflectance surfaces into
winery design.
No Yes
TOTAL
TOTAL
TOTAL
2.17 TOTAL

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
Health and Safety
2.14 Indoor Air Quality
2.14.1 An indoor air quality plan is prepared and
followed during construction, renovation, or
expansion.
No Yes
2.14.2 The HVAC system and building envelope is
designed to optimize air change effectiveness.
No Yes
2.14.3 Low or zero emitting materials are used in
building design (e.g., low-VOC latex paints, non
formaldehyde free carpet glue).
No Yes
2.15 Equipment Layout and Workflow Design
2.15.1 Consideration is given to workflow and
equipment layout design to ensure the safety
of operating and visiting personnel as well as
the hygiene requirements of the plant and
processes.
No Yes
2.15.2 Consideration is given to the dissipation of
carbon dioxide produced during fermentation,
i.e., avoid enclosed pits/trenches that cannot
be ventilated, natural ventilation by
gravitational dispersal, CO2 monitors installed
in critical areas.
No Yes
2.15.3 Forklift access, anti-slip floor treatments,
operating and maintenance access, lighting,
safety showers, chemical storage, fire fighting
equipment, and personal protective
equipment are considered in the building and
equipment layout design.
No Yes
TOTAL
TOTAL

NA -3 0 1 2 3
3.1
3.1.1 A water and wastewater assessment has been
conducted and includes all or most of the
items in the checklist on page 3-2 of the
guidebook.
No In
progress
Yes
3.1.2 The assessment is used to identify options to
reduce water used and wastewater generated.
No Yes
3.1.3 Annual goals are set for overall water use,
water use per specific operation, and water
use per litre and/or case of wine produced.
No Yes
3.1.4 Annual goals are set for overall wastewater
production, production per specific operation,
and production per litre and/or case of wine
produced.
No Yes
3.1.5 Water management performance is regularly
assessed to ensure a continuous
improvement approach.
No Annually Quarterly
3.1.6 The capital budget includes a scheduled plan
for funding of initiatives that contribute to the
water conservation and pollution prevention
goals.
No Yes
3.2
3.2.1 Water conservation is incorporated into
company policies, operating procedures and
training manuals.
No Yes
3.2.2 Water conservation and pollution prevention
goals are communicated to employees (e.g.,
through meetings, signage, Intranet).
No Yes
3.2.3 One or more persons are assigned to oversee
the implementation of the goals and
objectives of the water conservation program
and to maintain records.
No Yes
Setting Up a Water Conservation Program
Water and Wastewater Assessment & Planning
TOTAL
Training and Incentives
CHAPTER 3 WATER AND WASTEWATER MANAGEMENT
Question
Other Comments
Your
Score
Your NA
Score
SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011 Page SA 3‐1 SELF‐ASSESSMENT | CHAP 3 WATER AND WASTEWATER

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
3.2.4 Cash or other incentives are offered to
employees who help achieve water
conservation and wastewater management
goals.
No Yes
3.2.5 Posters and other graphics are used near
areas where major water consumption takes
place in order to remind employees and
guests about water conservation.
No Yes
3.3
3.3.1 A water meter is installed to track the volume
of water coming into the winery and readings
are taken regularly.
No Yes
3.3.2 Water use per process (e.g., tank cleaning,
barrel cleaning, laboratory, bottling) and/or
overall water use is monitored and recorded.
No Yes, just
overall
water use
Yes, some
processes
Yes, all
processes
3.3.3 Water use per process per year and per litre
or case of wine produced is calculated and
used to develop water conservation
strategies.
No Yes
3.3.4 A flow meter is installed to track the volume of
wastewater leaving the winery and readings
are taken regularly.
No Yes
3.3.5 The volume of wastewater produced per
process is monitored and recorded.
No Yes, some
processes
Yes, all
processes
3.3.6 Wastewater produced per process per year
and per litre or case of wine produced is
calculated and used to develop waste
reduction strategies.
No Yes
3.3.7 Water and wastewater flow measurement
equipment is calibrated according to the
manufacturer's specifications.
No Yes
TOTAL
TOTAL
Monitoring and Record‐keeping

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
Looking at the Big Picture
3.4
Knowing Your Watershed
3.4.1 The name and/or boundaries of the local
watershed is known.
No Yes
3.4.2 The main features that make up the
watershed (i.e., lakes, streams, aquifers etc.)
are known.
No Yes
3.4.3 The winery participates in a local watershed
management group.
NA No Yes NA - if no local watershed
management group
3.5
3.5.1 The source(s) of water for the winery is/are
identified (i.e., surface (name of water source)
or groundwater).
No Yes
3.5.2 If incoming water is from a well or surface
waterbody, water quality is tested for some or
all of the parameters listed in Table 3-3 (page
3-7) in the guidebook.
NA Never Annually Quarterly Monthly NA - if water is not from a well or
surface waterbody (answer
question 3.5.3 instead)
3.5.3 If incoming water is supplied from a piped
municipal source, analytical water quality
results are obtained from the municipality and
reviewed.
NA Never Annually Quarterly NA - if water is not supplied from a
piped municipal source (answer
question 3.5.2 instead)
3.5.4 If results warrant it, incoming water is
pretreated.
NA No Yes NA - if results do not warrant
pretreatment
3.6
3.6.1 The quality of the wastewater discharged from
the winery is tested and recorded.
NA No Yes
3.7
3.7.1 Hoses, pipes, taps, equipment and irrigation
systems are routinely checked for leaks and
repaired as needed.
No Yes
3.7.2 Water-efficient nozzles and valves are in place
on hoses and equipment.
None <25% of
equip.
25-50% of
equip.
50-75% of
equip.
75-100%
of equip.
TOTAL
Wastewater Quality
TOTAL
Water Conservation
Reducing Water Use
TOTAL
Water Quality
Incoming Water Quality

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
3.7.3 Timers are employed to control water use. No Yes
3.7.4 All hoses have on/off nozzles. No Yes
3.7.5 Dry cleaning methods are employed to remove
debris prior to use of water.
No Most of
the time
All the
time
3.7.6 High pressure, low volume, high temperature
application is used during washing, rather
than low pressure, high volume cold water.
No Yes
3.7.7 Faucets and sinks are fitted with flow
restrictors or other water-saving devices.
No Yes
3.7.8 Alternative barrel testing method(s) that use
less water is/are used.
No Under
investigati
on
Yes If yes, list method(s):
3.7.9 Barrels are not completely filled with water
when testing for leaks or to seal.
NA No Yes NA - if you do not use water to test
for leaks or to seal
3.7.10 Barrels are stored in a humid environment so
they will not require as much water for
swelling.
No Yes
3.7.11 Boilers and cooling towers are sized correctly,
are efficient, and are maintained regularly.
No Yes
3.7.12 Compressors are cooled with air and/or a
water interlock and re-circulating system is
employed.
NA No Yes NA - if you do not have
compressors
3.7.13 Sufficient topsoil is present to encourage
deeper roots for plants.
No Yes
3.7.14 Mulching is used around plants and trees to
retain moisture.
No Yes
3.7.15 Proper irrigation scheduling practices are
employed (e.g. water plants and gardens in
the morning or at night).
NA No Yes NA - if you do not have an
irrigation system
3.8
3.8.1 A system is in place to store and treat water
from winery washdowns in the fall so it can be
reused for irrigation in the summer.
No Yes
3.8.2 A percentage of wash and rinse water is
reused.
No Investigati
ng
practices
Yes If yes, what percentage?
Recycling and Reusing Water
TOTAL

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
3.8.3 A percentage of process water is reclaimed for
irrigation or other non-potable uses.
No Investigati
ng
practices
3.8.4 A percentage of process water is recycled
through treatment and filtration for potable
use.
No Investigati
ng
practices
3.8.5 Caustic water is reclaimed and reused. No Investigati
ng
practices
3.9
3.9.1 Production is planned and sequenced to
maximize raw materials.
No Yes
3.9.2 Products have been substituted with others
that produce less wastewater, or non-toxic
wastewater.
No Yes
3.9.3 Loss prevention practices are implemented to
minimize leaks, spills and evaporative losses
of hazardous liquids.
No Yes
3.9.4 Processes or equipment have been modified
to reduce wastewater quantity or improve
quality.
No Yes
3.9.5 Wastewater streams are segregated and
separated to allow for easier recovery or
treatment.
NA No Yes NA - if treatment system is
designed to handle all wastewater
streams
3.9.6 Standard operating procedures incorporate
wastewater minimization measures.
No Yes
3.10
3.10.1 Copies of all legal requirements, such as
permits and approvals, are kept on file.
No Yes
3.10.2 As-built drawings of the wastewater system
are kept on file.
off-site
3.10.3 The system's size, capacity, location and
operation requirements are known.
off-site
3.10.4 Regular check-ups of the system are
conducted and records are maintained.
off-site
TOTAL
Wastewater Management
Pollution Prevention
TOTAL
Wastewater Treatment

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
3.10.5 Any deficiencies found in the wastewater
system are dealt with immediately.
off-site
3.10.6 All staff are trained on the wastewater
system's basics and limitations.
off-site
3.10.7 Reminders of what can and cannot be flushed
are posted in bathrooms, kitchens and other
locations that drain into the wastewater
system.
No Yes
3.10.8 The possibility of having sewage fees based
on volume has been explored with the
municipality.
on-site
3.11
3.11.1 The stormwater system is not cross-connected
with the sanitary or septic systems.
No Yes
3.11.2 The property is inspected for erosion during
and after storm events.
No Yes
3.11.3 Erosion problems are repaired on a timely
basis.
NA No Yes NA - if no erosion problems
3.11.4 Disinfected stormwater is used for non-potable
uses such as landscape watering and
toilet flushing.
No Yes
3.11.5 Stormwater management promotes
infiltration, minimizes impervious surfaces,
uses crushed gravel or other porous material
instead of asphalt or concrete for driveways
and parking areas.
No Yes
3.11.6 The use of fertilizers and pesticides is
minimized.
No Yes
3.12
3.12.1 The drainage system directs runoff away from
waterways.
NA No Yes NA - if no waterways nearby
3.12.2 Buffer strips are located between existing
waterways (i.e., streams, ponds, etc.) and the
winery.
NA No Yes NA - if no waterways nearby
TOTAL
Surface Water Movement
Stormwater Runoff
TOTAL
Drainage

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
3.12.3 A sketch of where the drains are located and
where they lead to is kept.
No Yes
3.12.4 Stormwater drains are protected from
contamination (e.g., using catchbasin inserts,
drain covers, etc.).
No Yes
3.12.5 Waste and compost piles are kept away from
drains to prevent runoff from entering the
stormwater system.
NA No Yes
3.12.6 A spill emergency plan is in place. No Yes
TOTAL

NA -3 0 1 2 3
4.1
4.1.1 An initial energy assessment/audit that
considers high and low production times has
been conducted to determine baseline
information on energy use.
No In
progress
Yes
reduce energy use.
No Yes
4.1.3 Annual energy reduction goals are set based
on the assessment.
No Yes
4.1.4 Energy management performance is regularly
assessed to ensure a continuous
improvement approach.
No Annually Quarterly Monthly
energy efficiency goals.
No Yes
4.2
4.2.1 Energy efficiency is incorporated into company
policies, operating procedures, and training
manuals.
No Yes
4.2.2 Energy efficiency goals are communicated to
employees (e.g., through meetings, signage,
Intranet).
No Yes
objectives of the energy conservation program
and to maintain records.
No Yes
employees who help achieve energy efficiency
goals.
No Yes
4.2.5 Posters or other types of tools are used to
remind staff about energy reduction goals
(e.g., "turn off lights" sticker by light switches).
No Yes
Reason for NA and/or
Other Comments
Your
Score
Your NA
Score
Setting Up an Energy Conservation Program
Energy Use Assessment and Planning
TOTAL
Training and Incentives
CHAPTER 4 ENERGY EFFICIENCY
Question
Answer / Score
TOTAL
SUSTAINABLE PRACTICES FOR BC WINERIES| JUNE 2011 Page SA 4‐1 SELF‐ASSESSMENT | CHAP 4 ENERGY

Answer / Score
NA -3 0 1 2 3
Other Comments
Your
Score
Your NA
Question Score
4.3 Monitoring and Record Keeping
4.3.1 Meters are in place to measure energy
consumption.
No Yes, one
main
meter
Yes,
several
meters
4.3.2 Energy use per process and/or overall energy
use is monitored and recorded and calculated
per litre or case of wine produced.
No Yes, just
overall
energy use
Yes,
energy use
for some
processes
Yes,
energy use
for all
processes
4.3.3 Energy consumption and costs are compared
regularly and any change is noted.
never less often
than yearly
yearly quarterly
4.3.4 The system used by the utility company to
charge for energy is understood.
No Yes
4.3.5 All energy use meters are calibrated and
maintained according to the manufacturer's
specifications.
No Yes
Optimizing Energy Use
4.4 Purchasing
4.4.1 Energy conservation is considered in all
purchasing decisions.
No Yes
4.5 Lighting
4.5.1 Lighting types and layouts are strategically
used to conserve energy.
No Yes
4.5.2 Indoor lights are turned off when an area is
unoccupied, either manually or automatically
using occupancy sensors, timers or other
controls.
No Yes,
manually
Yes,
automatic
ally
4.5.3 Timers and/or photocells are installed to
control outdoor lights.
No Yes
4.5.4 Lighting levels are matched to needs (i.e.,
task specific or directed lighting).
No Yes
TOTAL
TOTAL

Answer / Score
NA -3 0 1 2 3
Other Comments
Your
Score
Your NA
Question Score
4.5.5 Daylight use is maximized (e.g., south-facing
windows, blinds that aim light where needed,
light coloured paint, bringing light in high in
the space, using light shelves, rearranging the
floor plan for furniture and windows to take
advantage of natural light).
No Yes
4.5.6 Interior and exterior lights use high efficiency
bulbs and fixtures (e.g., compact fluorescent,
(CFL), light-emtting diodes (LEDs), fluorescent
tube lighting).
None more than
80%
more than
95%
4.5.7 Light fixtures are cleaned on a regular basis. No Yes
4.5.8 LED exit signs are installed throughout the
facility.
No Yes, some Yes, all
4.6 Space Heating and Cooling
4.6.1 Regular checks and maintenance of the
building envelope (e.g. caulking, weather
stripping, window seals) are conducted.
No Yes
4.6.2 During winter (heating season), buildings are
heated to a maximum of 21oC when occupied
and 16oC when unoccupied.
No Yes
4.6.3 Heating and cooling set points are set 2 oC to
3oC apart so that the air conditioner does not
cycle (turn on and off) frequently.
No Yes
4.6.4 During summer (cooling season) buildings
(other than barrel halls and warehouses) are
cooled to no lower than 24 oC when occupied
and are not cooled when unoccupied (unless
for morning pre-cooling).
No Yes
4.6.5 Electronic thermostats are used to set and/or
schedule temperatures.
No Yes
4.6.6 One or more of employees is/are responsible
for conducting regular checks and routine
maintenance of the HVAC system.
NA No Yes NA - if you do not have an HVAC
system
TOTAL

Answer / Score
NA -3 0 1 2 3
Other Comments
Your
Score
Your NA
Question Score
4.6.7 More complicated maintenance of the HVAC
system is carried out by a professional.
NA Never less often
than every
three
years
every
three
years
NA - if you do not have an HVAC
system
4.6.8 HVAC controls are used to provide energy
savings while improving comfort.
system
4.6.9 Variable air volume systems are used instead
of constant air volume systems.
No Yes
4.6.10 A relay switch has been installed on the
heating system in loading areas so that the
heat turns off when doors are opened.
No Yes
4.6.11 An air curtain or plastic barrier is used in
loading areas to conserve indoor hot and cold
air.
No Yes
4.6.12 Techniques are used to conserve hot and cold
air (e.g. seal off unused areas, keep exterior
doors closed, weatherstripping and caulking
windows and doors).
No Yes
4.6.13 High grade insulation materials are used to
insulate buildings, equipment, and pipes and
ducts.
No Yes
4.6.14 Energy efficient windows are used (e.g. argon
filled, double glazed, low E or thermapane).
No Yes
4.6.15 Heating and cooling is reduced in spaces used
only for short periods (e.g., vestibules,
stairwells, storerooms, vacant rooms).
No Yes
4.6.16 Energy for air conditioning is minimized (e.g.
ceiling fans are used, air conditioners with a
high energy efficient rating (EER) are
installed).
No Yes
4.6.17 Waste heat from other processes is
recaptured to serve heating or cooling needs.
No Yes
TOTAL

Answer / Score
NA -3 0 1 2 3
Other Comments
Your
Score
Your NA
Question Score
4.7 Water Heating
4.7.1 High-efficiency hot water heaters/boilers are
used at the winery (e.g., tankless water
heater, solar water heater).
No Yes
4.7.2 Hot water tanks are flushed as per
manufacturer instructions to maintain
efficiency.
No Yes
4.7.3 Hot water tanks and pipes are properly
insulated to prevent heat loss.
No Yes
4.7.4 Where possible, the hot water tank
temperature is lowered to 60 oC.
No Yes
4.8 Equipment and Appliances
4.8.1 Equipment is turned off or powered down
when not in use (e.g., computers, copiers,
monitors, printers).
No Yes,
turned off/
powered
down
Yes,
turned off
and
unplugged
4.8.2 When equipment needs to be replaced newer,
more energy efficient model(s) are purchased.
No Yes
4.9 Refrigeration Systems, Tanks and Lines
4.9.1 Energy checks of the refrigeration system are
conducted on a regular basis.
No Every
2 years
Every year
4.9.2 The refrigeration system includes advanced
control systems.
No Yes
4.9.3 Operating temperatures of refrigerators and
freezers are set only as low as necessary and
checked regularly to maintain consistent
temperatures.
No Yes
4.9.4 Tanks are placed in a location that reduces
heating and cooling needs.
No Yes
TOTAL
TOTAL

Answer / Score
NA -3 0 1 2 3
Other Comments
Your
Score
Your NA
Question Score
4.9.5 Cooling and refrigeration equipment is
maintained as per the manufacturer's
recommendations (e.g. check gaskets around
doors to make sure they seal tightly).
No Yes
4.9.6 All temperature controlled tanks and glycol
lines are well insulated.
No Yes
Alternative Energy Sources
4.10 Renewable Energy Sources
4.10.1 Renewable energy sources are used to power
the winery hospitality facility (e.g., solar, wind,
geothermal, earthtubes, and/or low impact
hydro).
No Investigati
ng
practices
Yes
4.10.2 Government incentives available for
implementing the use of alternative energy (if
any) have been investigated.
No Yes
4.10.3 Carbon credits (offsets) are purchased from
an accredited seller.
No Yes
4.11 Alternative Fuels
4.11.1 Alternative fuels (e.g., biodiesel, ethanol,
propane, natural gas, methane or hydrogen)
are used at the winery.
No Yes, some
of our fuel
used is
alternative
Yes, all
fuel used
is
alternative
If yes, list alternative fuels:
TOTAL
TOTAL
TOTAL

Answer / Score
NA -3 0 1 2 3
Other Comments
Your
Score
Your NA
Question Score
4.12 Fuel Efficiency
4.12.1 Fuel consumption in the winery is tracked. No Yes
4.12.2 Fuel consumption of company vehicles is
tracked.
NA No Yes NA - if no company vehicles
4.12.3 Fuel efficient equipment is used at the winery. None <25% of
equip.
25-50% of
equip.
50-75% of
equip.
75-100%
of equip.
If yes, list equipment:
4.12.4 Old vehicles are replaced with fuel-efficient
models.
NA No Yes NA - if you are not currently
replacing old vehicles
4.12.5 Company has a no-idle policy to minimize
wasted fuel and related emissions, and signs
are posted where delivery trucks park.
No Yes
4.13 Responsible Transporation
4.13.1 Alternative transportation options are provided
at the winery (e.g., bicycle storage and change
rooms/showers, providing hybrid vehicles for
employees, and promoting
carpool/vanpooling).
No Yes, 1
option
Yes, 2
options
Yes, 3 or
more
options
If yes, list options:
4.13.2 Preferred parking is provided to employees
that are using alternative transportation
options.
No Yes
4.13.3 Employees are encouraged to use public
transportation (e.g., facilitation of schedules,
maps and general information).
NA No Yes NA - if no public transportation to
your site is available
4.13.4 Car and plane trips are reduced by using
videoconferencing or other forms of meeting
software.
No Yes
TOTAL
TOTAL

CHAPTER 5 HAZARDOUS MATERIALS HANDLING
NA -3 0 1 2 3
5.1 Materials Assessment and Planning
5.1.1 A hazardous materials assessment has been
conducted and includes all or most of the
items in the checklist on page 5-2 of the
guidebook.
No In
progress
Yes
reduce hazardous materials used and waste
generated.
No Yes
5.1.3 Annual goals to improve material handling and
pollution prevention are developed.
No Yes
5.1.4 Performance is regularly assessed to ensure a
continuous improvement approach.
No Annually Quarterly Monthly
hazardous materials and waste management
goals.
No Yes
5.1.6 Local hazardous waste handlers are identified
in materials handling program.
No Yes
5.2 Training and Incentives
5.2.1 Hazardous materials handling is incorporated
into company policies, operating procedures
and training manuals.
No Yes
5.2.2 Hazardous materials handling goals are
communicated to employees (e.g., through
meetings, signage, Intranet).
No Yes
objectives of the program and to maintain
records.
No Yes
employees who provide input on improving
material handling and finding alternatives to
hazardous materials or solutions for
hazardous waste disposal.
No Yes
Question
Other Comments
Your
Score
Your NA
Score
Setting up a Materials Handling Program
TOTAL
SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011 Page SA 5‐1 SELF‐ASSESSMENT | CHAP 5 HAZARDOUS MATERIALS

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
5.3 Monitoring and Record Keeping
5.3.1 Records are kept of what hazardous materials
are used in each process.
No Yes
5.3.2 Records are kept how much of the hazardous
materials are used in each process.
No Yes
5.3.3 Records are kept of what hazardous wastes
are generated in each process.
No Yes
5.3.4 Records are kept how much hazardous waste
is generated in each process.
No Yes
5.3.5 How much of each material is used and how
much waste is generated is calculated per
operation and per litre or case of wine
produced.
No Yes
5.3.6 A file of records of hazardous materials and
waste details such as receipts, waste
manifests, volumes, use, generation and
disposal is maintained.
No Yes
5.4 Product Changes
5.4.1 Suppliers are encouraged to make changes to
the products they sell to make them less toxic.
No Under
considerati
on
Yes
5.5 Input Material Changes
5.5.1 Input materials have been changed to reduce
or eliminate the use of hazardous materials.
No Under
considerati
on
Yes If yes, describe:
TOTAL
TOTAL
TOTAL
TOTAL
Pollution Prevention/Source Reduction

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
5.6 Technology or Process Changes
5.6.1 One or more steps of the winemaking process
have been reconfigured, reduced or
eliminated in order to reduce the use of
materials and/or the amount of waste
generated.
No Under
considerati
on
Yes If yes, describe:
5.7 Good Operating Practices
5.7.1 Procedural, administrative or institutional
measures are used by the winery to minimize
hazardous waste (see guidebook page 5-6 for
examples).
No Yes
5.8 Sustainable Purchasing
5.8.1 Purchasing decisions are not made before
learning about a product's toxicity and
exploring whether or not environmentally-friendly
alternatives are available.
No Yes
5.8.2 Purchasing decisions also take into account
how materials will be safely stored and their
waste responsibly disposed of.
No Yes
5.8.3 In the last year, the amount of hazardous
materials purchased per unit of wine
produced has been reduced.
Increased Reduced
by 15-25%
Reduced
by 25% or
more
Reduced
by 90% or
more
5.8.4 End-of-life disposal costs are considered when
making purchasing decisions.
No Yes
Handling, Storage and Disposal
5.9 Storage
5.9.1 Hazardous materials and wastes are stored
appropriately (in secondary containment, in a
flammable materials cabinet if flammable) and
segregated from non-like chemicals (acids and
bases not stored together).
No Yes
TOTAL
TOTAL
TOTAL

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
5.9.2 Hazardous material and hazardous waste
storage is located away from drains or drains
nearby are plugged.
No Yes
5.9.3 The total amount of hazardous materials and
hazardous waste stored on-site at any one
time is known and recorded.
No Yes
5.10 Janitorial Supplies
5.10.1 Cleansers and detergents with the lowest
toxicity are purchased, while ensuring they are
still effective to maintain a hygienic
workplace.
No Yes
5.10.2 External contractors are asked to use low-toxicity
cleaning agents and to provide a list of
agents used.
NA No Yes NA - if you do not have external
contractors
5.11 Tires, Batteries, Oils, Paints and Coatings
5.11.1 Old vehicle tires are taken to a facility for
recycling.
No Yes
5.11.2 Rechargeable batteries are used in battery-powered
equipment.
none <25% 25-50% 50-75% >75%
5.11.3 Dead batteries are taken to a hazardous
waste collection facility.
No Yes
5.11.4 Waste oil is collected and taken to a
hazardous waste collection facility.
No Yes
5.11.5 Old paints and coatings are taken to a paint
collection depot.
No Yes
5.11.6 The total number of tires and batteries and
quantity of oils, paints and coatings used per
year is known and tracked.
No Yes
TOTAL
TOTAL
TOTAL

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
5.12 Light Ballasts and Bulbs
5.12.1 Light ballasts and bulbs are recycled at a
designated facility.
No Yes
5.12.2 Any removal or disposal of old ballasts that
can potentially contain PCBs (manufactured
pre-1980 or labelled as so) is carried out by a
qualified contractor.
NA No Yes NA - if you do not have any old
ballasts
5.13 Electronic Waste
5.13.1 Electronic waste is taken to a facility for
recycling.
No Yes
5.14 Analytical Chemicals
5.14.1 An inventory of analytical chemicals in stock is
kept.
No Yes
5.14.2 At least one person is tasked with ensuring
that analytical chemical disposal adheres to
all regulatory requirements.
No Yes
5.15 Sanitation Chemicals
5.15.1 An inventory of sanitation chemicals in stock
is kept.
No Yes
5.15.2 At least one person is tasked with ensuring
that process chemical disposal adheres to all
regulatory requirements.
No Yes
5.16 Landscaping Chemicals
5.16.1 Integrated pest management (IPM) and
integrated weed management (IWM)
approaches are used at the winery.
No Yes
5.16.2 Unwanted or unused landscape chemicals are
reused or recycled, if possible, rather than
disposed of.
No Yes
5.16.3 Unused or unwanted landscape chemicals
that cannot be reused or recycled are properly
disposed of.
No Yes
TOTAL
TOTAL
TOTAL
TOTAL
TOTAL

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
5.17 Fuel
5.17.1 A site map that indicates the location of all
above and under ground fuel storage tanks in
our property (oil, gas, propane, etc.) is kept.
NA No Yes NA - if you do not have any above
or underground storage tanks
5.17.2 All tanks were installed by qualified
contractor(s).
or underground storage tanks
5.17.3 All above-ground tanks have spill containment
built around them.
ground storage tanks
5.17.4 Fuel volumes in underground storage tanks
are monitored to detect any losses due to
leaks.
NA No Yes NA - if you do not have any
underground storage tanks
5.17.5 The fuelling of vehicles and equipment is
carried out on a cement pad.
NA No Yes NA - if you do not fuel vehicles on
site
5.17.6 Any decommissioning of tanks is carried out
by a qualified contractor.
NA No Yes NA - if no tanks are being
decommissioned at the winery
5.18 Waste Bin Area Housekeeping
5.18.1 Waste bins are placed on an impervious
surface (e.g., concrete pad or asphalt) where
spills can be contained.
No Yes
5.18.2 The waste area is covered to protect from
precipitation or the lids are kept closed.
No Yes
5.18.3 Waste container areas are regularly inspected
for leaks, spills and litter.
No Yes
5.18.4 Signs are posted indicating what can and
cannot be disposed of in each bin.
No Yes
Health and Safety
5.19 Employee Safety
5.19.1 Personal protective equipment (PPE) that was
designed to deal with the chemicals used is
provided.
No Yes
5.19.2 WHMIS Training is provided to the appropriate
employees.
No Yes
TOTAL
TOTAL

NA -3 0 1 2 3
Question
Other Comments
Your
Score
Your NA
Score
5.19.3 Material Safety Data Sheets (MSDS) of all
hazardous materials used in our operation are
readily available.
No Yes
5.19.4 A log is kept that contains the following:
product name, if MSDS
is available, MSDS date, if labels were applied
and if workers have been trained.
No Yes
5.20 Emergency Response
5.20.1 Absorbent material is readily available for our
workers in case of spills.
No Yes
5.20.2 Emergency response telephone numbers are
posted in highly-visible areas and in
hazardous material storage areas.
No Yes
5.20.3 Spill response and cleanup procedures are
readily available in areas where hazardous
materials are used or wastes generated.
No Yes
5.21 Air Quality
5.21.1 The HVAC system is monitored for mold,
bacteria, and air flow obstructions.
TOTAL
TOTAL
system
5.21.2 Smoking restriction signs are displayed
throughout premises.
No Yes
5.21.3 Indoor air quality is improved by using High
Efficiency Particulate Air (HEPA) filters.
No Yes
5.21.4 Paint sprayers are not used. No Yes
5.21.5 General cleaning is performed regularly to
remove dust and molds.
No Yes
5.21.6 Non-aerosol dispensers are used instead of
aerosol cans.
No Yes
5.21.7 Fire extinguishers are metal and refillable and
contain no ozone destroying ingredients.
No Yes
5.21.8 Low-VOC latex paints are purchased when
possible.
No Yes
5.21.9 The use of products containing brominated
flame retardants (BFRs) is reduced.
No Yes
TOTAL

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