Black Mountain Golf Club

575 Black Mountain Dr Kelowna BC V1P 1R6 · Restaurant - Food Service

6 inspections

1. MonitoringJun 4, 2026

   0 infractions

2. MonitoringMay 7, 2024

   0 infractions

3. MonitoringAug 10, 2022

   1 infraction

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Prep cooler across the grill measured to be 8-11C. Food items were stored in the cooler for ~2hrs and the internal temperatures measured to be 8C. All food items were moved to a working cooler.
4. MonitoringJun 19, 2018

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A - Obtain test strips for the bar glass washer & surface sanitizer test strips, these are both different chemicals F2.1B - Ensure that all coolers have a thermometer, and record temperatures.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Surface sanitizer was a little low. Obtain test strips.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): Freezer downstairs measured to be -2°C. Frozen foods appear to have gone through some freeze/thaw cycles. Service required.
     • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
5. MonitoringJun 6, 2017

   4 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): (1) Stand up cooler measured at 8°C. This must be reduced, in the interim use ice to help cool down. (2) Eggs stored by the grill - only bring out minimal quantities. Eggs are potentially hazardous and must be stored under refrigeration temperatures.
     • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
     • F1.4B - Accurate thermometers must be provided to monitor equipment.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): (1) Bar - Glasswasher was out of sanitizer; this was corrected during the inspection. Obtain test strips and ensure that staff check sanitizer levels everyday. **Include sanitizer checks for opening shift checklist. (2) Kitchen - Viper sanitizer had run out; this was refilled during the inspection.
     • F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Re-organize the coolers to ensure that raw meats are below ready-to-eat food.
     • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
   • F3.5 - Are there handwashing stations available and properly supplied?
     • Observation(s): There is no hot water supply at the hand washing sink; plumbing required.
     • F3.5A - Handwashing station must be supplied with hot and cold running water.
6. MonitoringJul 15, 2015

   7 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): (1) Milk stored in bar cooler; bar cooler measured to be 6°C, this was reduced at the time of inspection - monitor. (2) Right side prep cooler was measured to be 8°C,, staff indicate that this unit has been maintaining temperatures during the day. Monitor every 2 hours, it may need to be reduced as it is in front of the grill. (3) 3.5 dozen eggs stored by the grill - only bring out minimal quantities. Eggs are potentially hazardous and must be stored under refrigeration temperatures.
     • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Sanitizer in spray bottle is empty - provide sanitizer in the back prep area and the front grill line. Mechanical dishwasher is in good working order.
     • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
   • 9 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Cold storage is lacking for facility and menu size. Food must be stored off the floor, and bins not double stacked. Ensure that all raw meats are stored below RTE foods.
     • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Cold storage is lacking for facility and menu size.
     • 14.10 - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): Soap dispenser in the kitchen is no longer working.
     • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Staff on-site at the time of inspection are unsure; to be discussed with head chef.
   • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Staff on-site at the time of inspection are unsure; to be discussed with head chef.