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Eagle River Golf & Country Club

1450 Trans-Canada Hwy Sicamous BC V0E 2V0 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday8 AM–5 PM
  • Monday8 AM–5 PM
  • Saturday8 AM–5 PM
  • Sunday8 AM–5 PM
  • Thursday8 AM–5 PM
  • Tuesday8 AM–5 PM
  • Wednesday8 AM–5 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Eagle River Golf & Country Club has been inspected 5 times by Interior Health Authority since June 4, 2014. The most recent inspection, on May 28, 2026, recorded 2 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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.

  • 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 5, 2018. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 5, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 28, 2026. 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 5, 2018. 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.

5 inspections

  1. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The operator wasn't present to request this, but i have noted that this is a long outstanding infraction. Please send us a copy of this within the next 30 days. I have sent you information to assist you via email.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The operator wasn't present to request this, but i have noted that this is a long outstanding infraction. Please send us a copy of this within the next 30 days. I have sent you information to assist you via email.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Chlorine is the primary chemical sanitizer for manual warewashing and general surface use. Please obtain chlorine test strips in order to monitor that solution is made to the required level to achieve sanitation but will not leave a chemical residue upon airdrying (100-200ppm required). Some test strips were provided at the time of inspection and their use and required color profile was demonstrated. 2. The dishwasher gauge does not seem to be reliable with its indication of wash and rinse temperatures. Please either fix the gauge so that wash and rinse minimums (150F and 180F, respectively) can be accurately assessed at each cycle. Alternatively, purchase a waterproof maximum temperature registering thermometer to provide an evaluation of the plate temperature. Minimum temperature required for sanitation using this method is 71°C, with an ideal temperature being closer to 74°C. A reference to this type of thermometer is being provided by email.
      • 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): 9 steaks were being thawed on the countertop. Surface temperature was measured at 3-4°C at the time of inspection. As discussed, please thaw in the fridge. Alternative approved thawing methods are under cold running water or if for immediate use, using a microwave. Steaks were returned to cold storage at the time of inspection. This item is being marked as CDI--corrected during inspection.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. The fry cutter is observed to have dried organic debris. Please ensure all food processing implements are cleaned and sanitized after use. When in continous use, this is to be completed at least every 4 hours. As discussed, the wood backing for mounting the fry cutter is porous and difficult to clean. Please scrub and sanitize, allow to dry, then apply a vinyl sheet to facilitate further cleaning and sanitizing measures. 2. Ice machine has some buildup along the lip of the ice dispenser. Operator indicated that the machine is fully cleaned and flushed four times per year and is due at the end of July. Due to the observed build-up, please expedite this next cleaning. As discussed, a sanitizing solution of 20ml unscented bleach to 1 litre of water should also be applied after cleaning to sanitize. Scoop storage method and cleaning frequency was also reviewed for improvement.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please use the provided guidance document to complete a written food safety plan.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please use the provided guidance document to complete a written sanitation plan.
      • 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.
  5. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • SS

    Eagle River Golf Club is a beautiful course with stunning scenery and an enjoyable layout. The fairways and greens are in excellent condition, and every hole offers a unique challenge. The staff are welcoming, the clubhouse is well maintained, and the overall atmosphere is relaxing. Whether you’re playing a casual round or a competitive game, it’s a fantastic golfing destination. Highly recommended!

  • Rick Lacroix

    We were a couple playing 18 with a cart . Seasoned golfers who understand we were not playing at a high end course . It took us over 4 hours to complete our round and we skippped two holes . We had a group of 6 in front of us with children ( we take our grandchildren golfing) 3 carts and zero golf etiquette. Would not let us play through so we drove around . Multiple carts with little little kids which caused long delays yet they did not wave others through. Staff are very friendly , course was fine but won’t return as a party of 6 including some kids should not be allowed out together .

  • Outdoor Reviews

    Friendly owners, beautiful scenery. Fun course. Shaded seating at each hole.

  • Diana Niedzwiedzki

    i just love golfing here! course conditions were amazing considering how hot and dry its been. mosquitos just a little annoying, just a wee bit. beautiful mountain backdrop and river running around course. wow! Food hit the spot and owner and staff are super accommodating and friendly. thanks for a amazing overall experience!!

  • Jennifer Anne Mozel

    My husband and I enjoyed golfing here. The course is not challenging, fun with a couple of par 3 mostly par 4. We are not expert golfers but golf well. After we had a couple of beers, talked to some other golfers on the patio and then ended up staying for their wings. Service was friendly and very accommodating :) We felt very welcomed. Great job on balancing tourists and your regulars. We hope to return again soon! 😊

  • SS

    Eagle River Golf Club is a beautiful course with stunning scenery and an enjoyable layout. The fairways and greens are in excellent condition, and every hole offers a unique challenge. The staff are welcoming, the clubhouse is well …

  • Rick Lacroix

    We were a couple playing 18 with a cart . Seasoned golfers who understand we were not playing at a high end course . It took us over 4 hours to complete our round and we skippped two holes . We had a group of 6 in front of us with children …

  • Outdoor Reviews

    Friendly owners, beautiful scenery. Fun course. Shaded seating at each hole.

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