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Fairview Mountain Golf Club

933 Old Golf Course Rd Oliver BC V0H 1T1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.3 / 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

Fairview Mountain Golf Club has been inspected 12 times by Interior Health Authority since March 25, 2013. The most recent inspection, on April 16, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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 4 times across 3 separate inspections, most recently on August 21, 2023. 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 3 times across 3 separate inspections, most recently on April 21, 2021. 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 once on September 20, 2018. For example: 4 Are proper 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 July 5, 2017. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 once on July 5, 2017. For example: 2 - Is the premises free from a pest infestation?

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

    0 infractions

  2. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please ensure this is printed and available on site at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please ensure this is printed and available on site at all times.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips were expired for Quats and no Chlorine test strips found on premise.
      • 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): • Wood storage rack in the back of the kitchen that houses cutting boards is starting to deteriorate. Small wood splinters noted that can contaminate food. The shelving must be made from easy to clean and non-absorbable material. The shelving unit must be replaced. • Both the walk-in cooler and freezer had items directly on the floor. All items must be kept off the floor. • Cooler with the double doors and prep table above had water pooling in the bottom of the cooler. This must be cleaned up and the issue fixed. • Dust accumulation on the walls, shelves and ceiling. The fan in the kitchen also had heavy accumulation of dust which has potential to blow onto the food. This must be cleaned.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - Operator must wash and sanitize the ice making machine.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Operator must label all bottles containing chemicals.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • 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): Final rinse temperature not reaching sanitizing temperatures. If not serviced immediately hand sanitize all wash ware.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  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): Although present, adequate sanitizer concentration not detected on the test strip for the bar glass washer - last day of operation however it should be serviced regardless.
  8. Monitoring

    3 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Raw chicken observed thawing at ambient temperatures. Fish was being thawed properly.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety template guidelines will be provided to assist the development of the plans.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan guidelines will be provided to operator.
  9. Monitoring

    3 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): 1. Operator was not washing their hands correctly and at the required frequency to prevent contamination - CDI Ensure that employees wash their hands as frequently as necessary to prevent the contamination of foods.
      • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): 1. Rodent droppings were noted in the premise (behind equipment). Ensure that your premises is free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings, please: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affected areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes 6) Contact your pest control company about the issue and follow their recommendations. Keep copies of their service records on file for review.
      • F2.2A - The premises must be maintained free of pests.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. There was an accumulation of food debris, grease, and grime in the hard-to-reach areas of the premise (eg: behind and below equipment, on the ventilation hood grates etc). Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  10. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): dishwasher is barely reaching required temperatures to sanitize dishes, dishwasher tech is coming in this afternoon and will double check this
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): there are a few items in the walk in cooler that are left uncovered, ensure all foods are kept covered
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
  11. Monitoring

    0 infractions

  12. Monitoring

    2 infractions

    • 1.1 - Is the owner and operator the same?
      • Observation(s): paul welsman is no longer coordinator. Bernard Perez 250-498-6050ext 5; [email protected] Yvonne is still the head chef
    • 1.2 - Is the contact information the same?

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Shelagh Ballance

    Beautiful course and very well kept. It is a challenging course but well worth it. Cart girl came around frequently and the food in the restaurant is amazing. Only thing holding it back from 5* in my opinion is there is no celebration for a hole in 1! I got my first (and likely only in my life) hole in 1 on the 3rd hole. The couple we were paired with were awesome at helping me celebrate but was shocked there is nothing to commemorate the achievement. Many courses offer something as a keepsake including my home course but instead they have nothing, quite disappointing for a course of this quality. I also agree with some of the other reviews, the guys working in the pro shop made you feel like you were interrupting them while they are on their phones. That being said the staff upstairs in the restaurant were lovely though!

  • Mike Y

    Anybody who knows golf I think would be familiar with this course definitely super nice cared for And a first class outfit lol three thumbs up

  • M Davies

    Incredibly beautiful course. The only downside was the obnoxiously loud country music blasting at the practice range that you could still hear into the 3rd hole. It detracted from the experience and made warming up a bit torturous! Otherwise it was a great day and an amazing course.

  • Cowina Pan

    Husband and I came to Oliver for a work trip and stopped by Fairview to play the front 9. The course was beautiful, challenging, but also extremely fun to play! It was pricey but range and golf cart were included so it was worth it. We also really liked the pro-shop so we went back the next day to do some shopping. I didn't get the name of the staff at the pro-shop, but she was lovely and shared that she curated the items there. We spent too much but went home very happy. We will definitely do the entire 18-hole next time!

  • ALI SACHEDINA

    Great golf course but after the golf game we wanted to watch the hockey game and we were not informed that the restaurant was not available because of Ladies night so no option to watch the hockey game and sit outside with no TV. Not happy as we had 7 guys eating dinner and drinks. Very dissapointing. Management need to review this policy

  • Shelagh Ballance

    Beautiful course and very well kept. It is a challenging course but well worth it. Cart girl came around frequently and the food in the restaurant is amazing. Only thing holding it back from 5* in my opinion is there is no celebration for …

  • Mike Y

    Anybody who knows golf I think would be familiar with this course definitely super nice cared for And a first class outfit lol three thumbs up

  • M Davies

    Incredibly beautiful course. The only downside was the obnoxiously loud country music blasting at the practice range that you could still hear into the 3rd hole. It detracted from the experience and made warming up a bit torturous! Otherwise it was a great day and an amazing course.

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