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Fairmont Hot Springs Resort Golf Mountain Side

5056 Hot Springs Rd Fairmont Hot Springs BC V0B 1L1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.2 / 5 (5)

Contact details, hours and reviews from Google Maps

Inspection summary

Fairmont Hot Springs Resort Golf Mountain Side has been inspected 10 times by Interior Health Authority since October 7, 2014. The most recent inspection, on May 20, 2026, recorded 2 infractions.

1 of 10 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 7 times across 7 separate inspections, most recently on May 20, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 6 times across 6 separate inspections, most recently on June 16, 2025. 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 3 times across 3 separate inspections, most recently on April 27, 2018. 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 once on April 27, 2018. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 5 times across 3 separate inspections, most recently on May 29, 2023. 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.

10 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide appropriate chemical test strips to monitor sanitizer levels.
      • 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 chemical bottles are properly labelled to reflect contents.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide appropriate chemical test strips to monitor sanitizer levels.
      • 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): Checked concentration of chlorine in mechanical dishwasher in kitchen and found it to be 0ppm chlorine. This was fixed during time of inspection and chlorine was retested to be 100ppm. Checked concentration of iodine in glasswasher dishwasher in bar and found it to be 0ppm iodine. The iodine container was found to be empty, the empty bottle was replaced and glasswasher was retested and found to be 25ppm iodine. Ensure mechanical dishwasher and chlorine levels are being checked more frequently.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Flooring in back storage area is worn and requires repair to be durable, impervious, smooth, easy to clean and preferable light in colour.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide test strips to monitor sanitizer levels (chorine, iodine).
      • 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): Low temperature mechanical dishwasher sanitizer levels checked and found to have 0ppm chlorine. Chlorine should be at least 100ppm. Until sanitizer can be provided at adequate levels, cleaned dishware will have to be sanitized in sink with an approved sanitizer.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Interior of ice machine requires cleaning and sanitizing.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available onsite at the time of inspection.
      • 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 onsite at the time of inspection.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Sanitizer test strips for the quaternary ammonium (quat) compounds were not available at the time of inspection. Please provide these test strips for the food contact surfaces sanitizer.
      • 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): Low-temperature chlorine sanitizing dishwasher was not dispensing an adequate concentration of sanitizer at the time of inspection. Operator to repair this dishwasher immediately. In the meantime, kitchen staff have been told to put 1 cup of bleach in the main chamber of the dishwasher each cycle to allow for sanitizing.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Back door leading into the dry storage room requires new weather stripping around the screen door to prevent pest entry. Main door to remain closed until this weather stripping may be installed. 2. Vents in dry storage room has a build-up of dust and requires cleaning to reduce risk of food product contamination from falling debris. 3. Duct tape on refrigerator door to be removed as it is not a smooth, easily cleanable surface and is prone to peeling. 4. Ceilings and walls of facility had a build-up of food debris and dust and must be cleaned to reduce the risk of food contamination. 5. Light fixtures above dishwasher require shatterproof covers to reduce the risk of food contamination or employee injury. 6. Knives stored between counters in the kitchen had a build-up of food debris at the time of inspection. Knives stored in this location may be prone to contamination from raw foods prepared on those counters. If storing knives in this location, only clean knives may be stored there as it is difficult to clean between the counters every 2-4 hours to reduce cross-contamination.
      • 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.
  6. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Hot dog condiments such as cut onions and relish are required to be refrigerated or kept at 4°C using ice. Once cut, vegetables are potentially hazardous food products and are capable of supporting microbial growth. If these condiments are not kept at or under 4°C, they must be discarded after 2 hours. 2. Line refrigerator inserts were measured at 9°C at the time of inspection, but the inside of the refrigerators were measured at 4°C. Please ensure that the lids on these refrigerators are kept closed when not in use and the inserts are kept half-full if the facility is not busy and going through product quickly.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Employee washroom did not have a supply of paper towel or a dispenser. Operator stated that the employee washroom hand sink was not being used for hand washing. Instead, the hand sinks in the kitchen were being used for hand washing after using the bathroom. The employee washroom must have a paper towel dispenser installed. In food service establishments, best practice guidelines state that hands must be washed after using the washroom AND before commencing work in the kitchen. To avoid the contamination of hands with fecal matter from taps and door knobs, the kitchen hand sinks are not permitted to be used as the dedicated washroom sink.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    7 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): At time of inspection soup was at 53°C, rice at 51°C and a beef sauce at 52°C. All hot holding MUST be at ≥60°C at all times. Foods were heated to 74°C on the stove and place back in hot holding. Hot holding unit turned up. ***Please keep hot holding logs, where temperatures are checked and recorded hourly*** Hot dog hot holding in front is acceptable.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • F1.2B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Meat slicer had food debris on it in hard to reach places - Ensure this is thoroughly cleaned and sanitized after each use. 2. Wiping cloths are being left out on counter in front bar area - Ensure wiping cloths are either single use or kept in a bucket of sanitizer when not in use. Chemical dishwasher has acceptable chlorine concentration. Quats spray bottle has acceptable concentration. Glass washer has acceptable iodine concentration.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Wet cloths are covering the lettuce/salad inserts - ensure salads are covered only with food grade material that will not allow growth of bacteria like a moist towel will. Quats sanitizer bottle not labelled
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
      • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Facility needs more thorough cleaning and sanitizing, especially in hard to reach places.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Cook states he does not have food safe
      • F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Cook states he does not know of any food safety plans.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Cook states he does not know of any sanitation plan.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Ham and sausages out by grill and not on ice. Ensure smaller portions of these foods are removed from the cooler and restock more often. If at room temperature these foods must used or discarded within 2 hours. 2. Prep cooler/table at the end of the kitchen was at 6-9°C at time of inspection. Ensure this cooler is turned down so it can maintain food at a temperature of 4°C or less at all times. Recommend keeping temperature logs up to date. Temperature logs in place but had not been done since April 29/16
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Bucket of Quats sanitizer at 50ppm. Quats sanitizer must be at 200ppm, Bleach sanitizer 100-200ppm. If using a bucket, ensure the sanitizer is either tested with test strips or changed every 2 hours 2. Wiping cloth left out on counter in both the kitchen and front bar area. Wiping cloths must be either single use or kept in a bucket of sanitizer when not in use. 3. Meat slicer not cleaned after last use, visible food debris on it. The slicer must be cleaned and sanitized after every use. 4. Potato cutter had visible food debris and was not cleaned after last use. ***This is a repeat violation*** Chlorine dishwasher between 50-100ppm. Ensure the concentration of chlorine is tested daily, recommend keeping a log book.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 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): Sanitizer spray bottle in bar area was not labelled. All chemicals must be labelled and stored appropriately.
      • 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Back door from storage room was opened by staff and left open. Doors must always be closed to prevent the entry of pests. ***This is a repeat violation***
      • 14.12 - The premises must be protected against entry of pests.
  9. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The potato cutter had a large amount of food debris dried onto it. Ensure equipment is cleaned and sanitized between use. This infraction was noted on previous inspection reports.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Soup in the hot holding unit and multiple items in the walk in cooler were stored uncovered. Ensure all foods are covered to protect against contamination. This infraction was noted on previous inspection reports.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. The ceiling about the cook line has visible debris on it. Ensure this area is cleaned to prevent contamination of food. 2. The floor tiles around the walk in cooler are in disrepair and a build up of debris was noted. Ensure the area is repaired so it is smooth, easily cleanable and impervious to moisture. Both of these infractions were noted on previous inspection reports. 3. The back door near the dry storage area was open at the time of inspection. This door must be closed at all times unless a screen is installed to prevent the entry of pests.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.12 - The premises must be protected against entry of pests.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure the Food Safety Plan is on site and available to all employees. Employees were not able to find the complete Food Safety Plan at the time of inspection.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  10. Monitoring

    0 infractions

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Reviews

Reviews provided by Google Maps
  • David M.

    From start to finish our experience was top class. Reception was efficient and gave us access to facilities as room was not ready (we arrived early). The hot spring pools were amazing. Quiet and refreshing. The Bear and grill bar was great. Staff brilliant and friendly (Dan and Lauchie). Room facilities great. Checkout easy.

  • Trip.com Member

    Stunning views from the property and wonderfully relaxing hot water pools. Highly recommended!

  • M Adnan Ramzan

    ⭐⭐⭐⭐⭐ We visited Fairmont Hot Springs Resort with a group of friends, and it was an amazing experience! ♨️🏊‍♂️ The hot pools and swimming pools were clean, relaxing, and enjoyable for everyone. Surrounded by beautiful mountains, fresh air, and breathtaking scenery, this place is the perfect escape into nature. 🏔️🌲🍃 The peaceful atmosphere makes it easy to relax and enjoy every moment. It's a fantastic destination for families, friends, and kids. 👨‍👩‍👧‍👦❤️ The resort offers both hot pools and cooler swimming pools, so there's something for everyone to enjoy. 🚗 Parking is free, which makes visiting even more convenient. There is also RV parking available, making it a great option for people traveling with RVs or campers. Overall, we had a wonderful time and created great memories together. I highly recommend Fairmont Hot Springs Resort to anyone looking for a relaxing getaway surrounded by the beauty of the mountains. We will definitely be back! 🌟🇨🇦🏔️

  • Ashley

    Rooms could use updating. Staff is not friendly at check in. Room never got cleaned despite requesting it. Restaurants are good but weren’t always open. On our last day there was no restaurants open, very inconvenient. Pool was great. Apparently there was activities for kids/families but we were never informed of it. Biggest issues was cleanliness of the rooms and resort

  • D K

    I’ve been coming to Fairmont Hot Springs Resort for decades, so this review comes with a lot of history and nostalgia. The property has always been dated. The rooms and lodge have been tired for years, and that was never really the issue. What made the place special was the pride behind it. Despite its age, things used to be clean, maintained, functional, and there was a genuine effort to make your stay enjoyable. Sadly, that seems to have disappeared. Over my last several visits, particularly since the change in ownership, the resort has noticeably deteriorated. There is disrepair throughout the property, staffing appears to be stretched far too thin, and the whole place gives the impression that investment and maintenance have been pushed to the bottom of the priority list. The most frustrating part is watching the staff try to hold it all together. They are clearly overworked and understaffed, yet many are still doing their best with a smile. The problem isn’t the employees — it’s the apparent lack of support and investment behind them. Fairmont Hot Springs is a tremendous natural asset and a true gem within a few hours of Calgary. The location is fantastic, the local community is wonderful, and the hot pools remain the star of the show. Unfortunately, the resort itself feels like it is living almost entirely on its reputation and nostalgia. The restaurants are decent, which is about the nicest thing I can say about the overall resort experience. Five stars for the hot pools, location, and the amazing local people. One or two stars for just about everything else. It’s frustrating because this place has everything it needs to be exceptional. What it seems to lack is the willingness to reinvest, rejuvenate, and actually make it exceptional again. After decades of visiting, it’s disappointing to watch a place with this much potential slowly become a shell of what it could be.

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