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Creston Golf Club

1800 Mallory Rd Creston BC V0B 1G2 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Opening hours

  • Friday7 AM–8 PM
  • Monday7 AM–8 PM
  • Saturday7 AM–8 PM
  • Sunday7 AM–8 PM
  • Thursday7 AM–8 PM
  • Tuesday7 AM–8 PM
  • Wednesday7 AM–8 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Creston Golf Club has been inspected 15 times by Interior Health Authority since May 23, 2013. The most recent inspection, on May 14, 2026, recorded 3 infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 4 times across 4 separate inspections, most recently on April 27, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 2 times across 2 separate inspections, most recently on April 10, 2017. For example: 4 - Are proper refrigeration, freezing and thawing 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 2 times across 2 separate inspections, most recently on April 10, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 once on July 18, 2024. For example: 7 Are foods protected from 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 4 times across 2 separate inspections, most recently on May 14, 2026. 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.

15 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility is using a chemical dishwasher (chlorine) and a QUAT-based sanitizer for food contact surfaces. The dishwasher recorded 100ppm chlorine, and the surface sanitizer recorded 200ppm. Though both the dishwasher and the surface sanitizer were in their required concentration range, the facility did not have chlorine test strips or QUAT test strips on site to verify the concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available on site. Information and templates will be provided to the operator with the inspection report.
      • 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): Sanitation plan was not available on site. Information and templates will be provided to the operator with the inspection report.
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Open bags of rice and flour in back prep area. Open bag of croutons observed in dry storage area.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUAT sanitizer test strips were able to be located during the inspection.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not 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): Sanitation Plan was not available on site.
      • 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

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Require 1 staff member per shift to have Food Safe.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical Dish Washer 0 ppm Chlorine. Must be 50-100 ppm.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical Dish washer 0 ppm CL
  8. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting required
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical Dish Washer 0 ppm Chlorine must be 50-100 ppm
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
  11. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Daily temperature charting required.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): hand Wash signs required at all hand wash stations.
  12. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature readings must be recorded daily.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand Wash signs required.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

  15. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): - Ice scoops stored above ice make should be kept, between uses, in a container that can easily be washed and sanitized. - Dishwasher was not receiving sanitizer in the rinse cycle. Once primed, sanitizer was at 100ppm during rinse. Ensure measures are taken to verify that sanitizer is always reaching rinse cycle.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Mary-Anne Rutherford

    Dinner at the Mallory was amazing!Food was delicious,portions nicely presented and our server was polite and professional. Atmosphere was relaxing😁Sean,you rocked it!!!

  • Chris Johnston

    Had an excellent lunch at the Creston Golf Club. Wild north draft beer was cold and hit the spot. Rachelle and Alyssa were an absolute delight as servers. Friendly and thoughtful staff.

  • Scott Sailer

    Had a good time playing this course during the week day. It was very busy and slow which was frustrating but overall still was a fun course to play with challenging holes and good greens. If your not straight down the pipe that’s ok as you can play from other holes. There was no cart girl so no food or drinks going around. Nice little patio which had food and drinks. Thanks for a fun time.

  • Celestial Crown

    I had a very disappointing experience at the golf course, mainly because of an employee named Alyssa. Her behavior was extremely unprofessional and ill-mannered. She spoke in a rude tone, showed no respect, and did not seem interested in helping customers at all. As a customer, you expect basic courtesy and a welcoming attitude, but unfortunately, that was completely missing. It made the whole experience uncomfortable and unpleasant. Management seriously needs to address this kind of behavior, as it reflects poorly on the entire place. I would not recommend visiting if this is the level of service being provided.

  • BON Barker

    Great course with lots of challenging holes. Really friendly staff that made you feel welcome. Even with the new covid-19 reality you felt like they were taking appropriate care. I would highly recommend playing at least 9 holes here.

  • Mary-Anne Rutherford

    Dinner at the Mallory was amazing!Food was delicious,portions nicely presented and our server was polite and professional. Atmosphere was relaxing😁Sean,you rocked it!!! …

  • Chris Johnston

    Had an excellent lunch at the Creston Golf Club. Wild north draft beer was cold and hit the spot. Rachelle and Alyssa were an absolute delight as servers. Friendly and thoughtful staff.

  • Scott Sailer

    Had a good time playing this course during the week day. It was very busy and slow which was frustrating but overall still was a fun course to play with challenging holes and good greens. If your not straight down the pipe that’s ok as you …

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