1. (a) The formula for the fee each winery will pay the Wine Grape Inspection Program is: divide the estimated annual budget of the program by the estimated tons inspected. The result is the cents per ton. The cents per ton is multiplied by the net tons per load as determined by a certified weight certificate on each load inspected. For wineries that receive small tonnages per week, a minimum tonnage inspected shall be established per week for the season. Wineries that receive tonnage below the minimum shall be charged an hourly rate comparable to the tonnage rate charged to large tonnage wineries.
2. (b) At the end of each calendar week, the winery requesting inspection shall remit to Cashier, California Department of Food and Agriculture, the fee for inspection for the week.

3. (c) Upon written demand of the Department, a winery requesting inspection shall remit an advance deposit of $1,000 to Cashier, California Department of Food and Agriculture prior to the start of inspection. This requirement shall be based upon the Department's knowledge of the financial status of a winery or the winery's past performance in remitting its inspection fees to the Department.

   At the close of each inspection season, the amount of advance deposit not used for inspection purposes shall be refunded to the winery from which it was received.

The Department hereby adopts a formula to establish a fee charged to each winery to defray the cost of State inspection or reinspection upon request, as specified by Section 41194 of the Food and Agricultural Code.

Note: Authority cited: Sections 407 and 41194, Food and Agricultural Code. Reference: Sections 41191 and 41192, Food and Agricultural Code.

History

1. Amendment of section heading and section filed 7-13-2000; operative 8-12-2000 (Register 2000, No. 28).