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Chinook Cove Golf

5045 Boulder Mountain Rd Barriere BC V0E 1E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Chinook Cove Golf has been inspected 12 times by Interior Health Authority since June 11, 2013. The most recent inspection, on September 17, 2025, recorded 2 infractions.

5 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 September 17, 2025. 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 2 times across 2 separate inspections, most recently on May 29, 2023. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 once on May 20, 2022. 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 once on May 23, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 June 10, 2024. For example: 4 Are written sanitation procedures (Sanitation 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.

12 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 A&B vinyl wrap for the board of the M3 cooler is torn and needs to be replaced-exposed surface is required to be smooth and cleanable
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6 please see comment under F2.5 above
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): exhaust hood is overdue for servicing (TVS sticker states next servicing was due in Nov 2023) a set of light fixtures ( fl. tubes) need light covers
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Procedures need to be updated: concentration of Chlorine (sodium hypochlorite/bleach) to be changed ( target concentration to be increased to 200 ppm); Carnival King roller grill ( hot dog cooking equipment) cleaning and sanitizing procedure to be added to the Sanitation Plan binder
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  4. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Initial temp of the food (60°C) was being written under the header "temperature after 2 hours" instead of under the "Initial" temp.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
  5. Monitoring

    2 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Chest freezer ( food room) and Chest freezer in the Water T room were keeping foods at temperatures >-18°C ( observed temp was -14°C)
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The food storage room ( outside of the kitchen) was not approved as a food preparation room and is not equipped with its own designated hand wash sink. Darleen will prep the raw chickens in the kitchen and separate the process using time ( before or after other food handling activities in the kitchen) to ensure hand hygiene is performed as necessary. Hands must be washed before donning gloves and after doffing the gloves for the raw chicken ( and other raw proteins of animal origin) preparation to protect food (and food contact surfaces) from contamination.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • 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.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  6. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Brad Baker ( General Manager) is not a holder of FOODSAFE 1 Certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): F2.3D Please use approved sanitizers for use as sanitizing solution in the food premises (Iodine or Quaternary ammonia, or Chlorine/bleach); If using Hydrogen Peroxide as a Disinfectant, please use "0.5%Accelerated "Hydrogen Peroxide and ensure to have test strips for checking concentration of active ingredient in the chemical
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  10. Monitoring

    0 infractions

  11. Monitoring

    3 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): No documentation for cooking oil- original packaging for the oil is not present on the premises
      • 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
  12. Monitoring

    0 infractions

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