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Beaver Valley Golf & Rec. Society

111 Champion Lakes Rd Fruitvale BC V0G 1L1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Beaver Valley Golf & Rec. Society has been inspected 9 times by Interior Health Authority since March 30, 2015. The most recent inspection, on May 5, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 3 separate inspections, most recently on July 16, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on July 16, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on June 26, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 19, 2017. For example: 1 - Are proper cooking and reheating procedures followed?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on June 26, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No surface sanitizer available for use by staff.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash sink in kitchen lacked soap and paper towel. This is a repeat deficiency.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    7 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): 1. Employees were using the staff washroom hand sink as their primary hand sink. No single use paper towel was at the sink at the time of inspection for hand drying. 2. No designated hand sink was being used in the kitchen for food handlers. A small sink near the dishwasher was available for handwashing but had dishes in it during inspection.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips were present during the time of inspection.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The operator is using a product labelled as a cleaner instead of an approved sanitizer. In addition to the cleaning product, staff claimed that a vinegar and water solution was used for food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Facility was using a cleaner in a spray bottle instead of using an approved sanitizer.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1. When employees were asked which sink they use for handwashing, they said the staff washroom. The staff washroom had soap but no paper towel during the inspection. This was corrected during inspection. 2. No designated handwashing sink was observed in the kitchen during the time of inspection despite the facility containing a small sink next to the dishwasher.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan was available on site.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No written sanitation plan was available on site.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  4. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): When asked a staff member where they wash their hands, they replied in the washroom. You should only use the washroom sink for handwashing after using the washroom, not as a handwashing station while handling food.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths for food contact surfaces are not kept in solution of sanitizer when not being used.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The operator is using a product identified as a cleaner instead of an approved sanitizer.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    1 infraction

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): The chef is not using a meat thermometer to verify internal temperature of cooked whole turkeys.
      • F1.1A - Potentially hazardous food must be cooked to appropriate internal temperature.
  8. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): There is a big pot of chilli on the floor in the walk in cooler. Although the food is in a covered container, it should still be stored off the floor.
  9. Monitoring

    0 infractions

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