Skip to content
Loading map…

Diamond Steak & Seafood House

8903 Main St Osoyoos BC V0H 1V0 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday4–9 PM
  • MondayClosed
  • Saturday4–9 PM
  • Sunday4–9 PM
  • Thursday4–9 PM
  • TuesdayClosed
  • Wednesday4–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Diamond Steak & Seafood House has been inspected 9 times by Interior Health Authority since March 22, 2013. The most recent inspection, on March 26, 2026, recorded 4 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on March 26, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on March 26, 2026. 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 22, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 26, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 28, 2022. For example: 4 Are proper freezing and thawing procedures followed?

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

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure there are chlorine test strips available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Please seal the small gap at the front door.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): In the long term aim to replace unsealed wood shelving/walls in the walk-in freezer with material that is smooth, durable, and easily cleanable. Ensure food packages are stored at least 6 inches off of the floor on a cleanable surface. Knife holder/rack does not appear to be easily cleanable. Please install a commercial knife holder/rack that is easily cleanable.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Food prep sink is also used as a handwashing sink. There is a sink basin near the cookline however this sink is used by front of house staff as a water pitcher refill station. In the long term, a dedicated handwashing sink must be installed near the cookline (outside the bathroom). A dedicated handwashing sink should not also be used for food prep or dishwashing. Operator noted there are challenges to install another sink due to limited space. Note: A bathroom sink should not be used as a general handwashing sink for kitchen staff while they are on the cookline. Washrooms may harbor pathogens on various surfaces (e.g. faucet handles, door knobs, etc.). After staff wash their hands in the washroom sink they must wash their hands again when entering the kitchen space.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available on site. Ensure to have chlorine test strips available to monitor the concentration of sanitizers in use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure to clearly label which buckets are holding cleaners/detergents and which containers are holding chlorine (bleach) solution. Do not mix the chemicals. Some containers labelled sanitizer had cleaner inside of them. Reminder to keep lids for food containers (e.g. inside the yellow milk crate) in the water heater room stored higher off the floor to mitigate potential pest access or dust/debris getting kicked onto the lids.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Prep sink is also used as a handwashing sink. Ensure there is an easily accessible paper towel dispenser in this area. Staff washroom door is frequently left open. It appears that general handwashing occurs in the staff washroom due to its proximity to the cookline. A washroom sink should not be used as a general handwashing sink for kitchen staff while they are on the cookline. Washrooms may harbor pathogens on various surfaces (e.g. faucet handles, door knobs, etc.). After staff wash their hands in the washroom they must wash their hands again when entering the kitchen at a dedicated handwashing sink. There is another sink basin near the cookline however this sink is being used by front of house staff as a water pitcher refill station. In the long term, a dedicated handwashing sink must be installed near the cookline area. A dedicated handwashing sink should not also be used for prep and/or dishwashing. Please provide a reasonable timeline for when this can be addressed. Further discussion to occur with operator.
      • 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.
  3. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): once bags of food are open they need to be put in pest proof containers chemicals and cleaners need to be stored away from food products to prevent any type of contamination if there are any leaks or spills
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): ensure all products are in pest proof containers once opened and all containers are properly covered
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): walk in freezer needs a lot of reorganization. it is not even possible to walk into the walk in freezer. Freezer should be organized in such a way that it is easy to put product away when shipment arrives and is set up in a fashion that will allow you to easily have product rotation (first in first out)
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): walk in cooler is completely full. This is a large space and needs to be completely reorganized so you can easily walk around as well as store all new incoming product. New shelving may be needed and/or new containers needed so everything can fit on the shelves nicely. ensure raw meats are stored only in one area or at the very bottom of shelves to prevent contamination on other products
  4. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): lid for ice machine has been ordered but waiting to be delivered and installed dishwasher gauge is inaccurate. showing 77C at rinse temperature but test strip is showing proper temperatures
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): grease trap is to be installed outside so flooring at the backdoor will be redone at the same time.
  5. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ice dispenser in the kitchen is held together by duct tape, ensure that the lid is replaced to allow for proper cleaning of the equipment
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ensure sauces are not placed below the sink after cooking Ensure raw vegetable containers are placed away from the dirty dishes area Ensure foods in cooler are covered at all times
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Floor is cracked at the point where the backdoor meets the ground, ensure door sweep is added to continue to keep pests out Unfinished wood is an inappropriate material for shelving
      • 14.12 - The premises must be protected against entry of pests.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure soap in addition to the sanitizer already installed is in place in the bar area
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
  6. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): ensure roast is only taken out of the cooler when needed - food can only be left at room temperature for 2 hours; take out what is needed and discard the rest if not used up
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
  9. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • C W

    The cocktail prawns aren't very tasty, the little shrimps have more flavors. I asked for an extra sauce on the side because they only had a few squirt on the shrimps. The mushroom are quite tasteless, I had to constantly add salt. The Ceasar salad: I've had better packaged ones from safeway. The chicken cordon bleu is ok. Garlic bread is pretty blend. Ribs are OK. The baked spaghetti is a nice touch. The pita pizza is pretty underwhelming. I gotta say the tiramisu cheesecake is good. Overall they said this is the best restaurant in town... I believe it.

  • Paula

    Warm food, cold service. Came here after an 8 hour day on the road and famished for a good steak dinner. Started with the calamari which was tender and delicious. We each got the Diamond 10oz NY Strip. Diamond refers to the side upgrades. The steak, veg and mushrooms were cooked to perfection and well seasoned. The Greek lemon potatoes were well seasoned but a bit undercooked, they were still a bit hard but good flavour. The pasta was al denté but the jury is still out on the sauce, for a $5 substitution uncharge I hope the sauce isn't jarred but the jury is still out. The vibe from the waitstaff was that we were an inconvenience. Small talk fell flat and we quit shortly after that. Forgot my glass of wine that I requested come out with my steak but it was too late by the time I could flag anyone down, I had basically finished the meal. Loved the atmosphere it was a nice cozy restaurant. The food is decent but the service needs some work.

  • Allison Pellegrini

    This is a definite must stop in Osoyoos. The food is consistently amazing. The service is always top notch. The wine selection is superb. Highly recommend the prime rib or the steaks. Also their house made dressing is amazing portion are large and plentiful. Steak and prime rib were cooked to perfection. Delicious flavours all around.

  • Blake Flann

    We had such a wonderful experience at Diamond Steak & Seafood House in Osoyoos while celebrating my mother’s 60th birthday! We were a group of 9, including 3 young children, and everything from start to finish was exceptional. Our server John was absolutely amazing — incredibly attentive, friendly, and professional, even while handling a very busy restaurant. Every dish came out hot, delicious, and impressively timed all together for such a large table. The cocktails were fantastic, the atmosphere was warm and inviting, and the entire evening felt special. It was our first time dining here, but definitely not our last. Thank you to John and the whole team for helping make such an important celebration so memorable. We will absolutely be back the next time we’re in Osoyoos and will be recommending this restaurant to all of our friends and fam!

  • Clarke Liu

    chicken cordon bleu was great. Beef souvlaki was just so-so. Service and atmosphere is awesome.

  • C W

    The cocktail prawns aren't very tasty, the little shrimps have more flavors. I asked for an extra sauce on the side because they only had a few squirt on the shrimps. The mushroom are quite tasteless, I had to constantly add salt. The …

  • Paula

    Warm food, cold service. Came here after an 8 hour day on the road and famished for a good steak dinner. Started with the calamari which was tender and delicious. We each got the Diamond 10oz NY Strip. Diamond refers to the side upgrades. …

  • Allison Pellegrini

    This is a definite must stop in Osoyoos. The food is consistently amazing. The service is always top notch. The wine selection is superb. Highly recommend the prime rib or the steaks. Also their house made dressing is amazing portion are large and plentiful. Steak and prime rib were cooked to perfection. Delicious flavours all around.

Own this business? Add a badge to your website