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Castlegar Golf Course Clubhouse

1602 Aaron Rd Castlegar BC V1N 4L6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Castlegar Golf Course Clubhouse has been inspected 7 times by Interior Health Authority since April 30, 2018. The most recent inspection, on May 26, 2026, found no infractions.

3 of 7 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on May 27, 2025. For example: 7 Are foods protected from contamination?

  • 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 July 8, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on July 31, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 2 separate inspections, most recently on July 31, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 31, 2019. For example: 1 Does the facility have proper monitoring supplies?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Bar ice scoop handle was in the ice. 2. Main ice machine ice scoop is being stored on top of the ice machine.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler was 10.0°C. Operator instructed to move all potentially hazardous foods to a working 4°C cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please purchase... 1. Chlorine sanitizer test strips for kitchen dishwasher verification at 100 ppm 2. Quat sanitizer test strips for kitchen sanitizer verification at 200 ppm 3. Iodine sanitizer test strips for bar glass washer at 12.5 ppm
      • 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): Quat sanitizers were less than 200 ppm at the time of inspection. Please contact your local chemicals supplier to have them send a technician to have this addressed as soon as possible. Please have sanitizer test strips on site for staff to verify sanitizer strengths.
      • 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): Staff are seen to use the same rag to wipe hands, cutting boards and other food contact surfaces. All rags that come into contact with food contact surfaces are to be kept in sanitizers to prevent bacterial build up over course of work day. Please ensure sanitizer buckets are available on the line for keeping rags. Knives are seen slotted between counter and wall. As this surface is seldom cleaned and sanitized, please refrain from storing in this manner to prevent potential contamination onto knives.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan was not available during inspection. Operator has an unfilled copy of the Interior Health Food Safety Plan templates on a clip board. He was instructed on what items must be filled.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
  7. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The written food safety plan was not available on site. Please send EHO a digital copy of the food safety plan and keep a hard copy in the facility.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The written sanitation plan was not available on site. Please send EHO a digital copy of the sanitation plan and keep a hard copy in the facility.

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