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Gallagher's Canyon Golf Course Concession

4320 Gallaghers Dr W Kelowna BC V1W 3Z9 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.2 / 5 (8)

Opening hours

  • Friday6:30 AM–9 PM
  • Monday6:30 AM–9 PM
  • Saturday6:30 AM–9 PM
  • Sunday6:30 AM–9 PM
  • Thursday6:30 AM–9 PM
  • Tuesday6:30 AM–9 PM
  • Wednesday6:30 AM–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Gallagher's Canyon Golf Course Concession has been inspected 10 times by Interior Health Authority since May 1, 2014. The most recent inspection, on July 21, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 5 times across 5 separate inspections, most recently on July 30, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 May 29, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 July 30, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on July 30, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 27, 2015. For example: 7 - 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.

10 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - No quats sanitizer test strips were observed for measuring sanitizer concentration. - Upright cooler digital thermometer observed inadequate. Install a manual thermometer inside the cooler to monitor and record temperatures.
      • 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.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUAT sanitizer test strips were observed on-site for measuring sanitizer concentration. These test strips are required to ensure appropriate sanitizing levels are maintained. Ensure that the correct QUAT test strips are readily accessible and available to staff at all times.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed operator drying hands with a reusable cloth. Reusable clothes can harbour microorganisms causing diseases. When hands are dried on a reusable cloth, the microorganisms present on the cloth can be transferred to the hands, potentially leading to cross-contamination. Operator instructed to use single use paper towels.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of upright cooler was measured at 12- 15 °C. Internal temperature of gravy was measured at 12.2 °C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator discarded all the foods stored in the cooler for more than 2 hours. Do not store perishable food items in this cooler until the temperature is maintained below 4 °C. Ensure to store potentially hazardous food below 4 °C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No food-grade sanitizer solution was observed for sanitizing food contact surfaces. Sanitizing solutions with accurate concentration are required for adequate sanitizing of food contact surfaces. CDI - Ensure an adequate sanitizer solution is available at all times. Use appropriate test strips to measure the sanitizer concentration.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Tongs used for handling food were observed stored on unclean surfaces. Ensure to store the utensils in a sanitary manner. Wash, rinse and sanitize the utensils regularly.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Two sanitizers at site. Need test strips for other sanitizer at site.
      • 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?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Interior of freezer has food spillage and requires cleaning.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Provide FOODSAFE documentation at site.
  6. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Require Food safe certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Recommend temperatures in coolers be checked twice/day. Sandwich bar temperature, egg salad with infrared gun at 5.9° C .. When temperatures are above requirements adjust method of storing to meet requirements.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Staff need to monitor and verify the required ppm of sanitizer. Need to test to ensure the correct ppm of sanitizers is used, use test papers to monitor. Using a quat sanitizer at time of visit.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Using a common towel for hand drying.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  8. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Recommend temperatures in coolers be checked twice/day. Sandwich bar temperature above 4 C. When temperatures are above requirements adjust to meet requirements. Corrective Actions must be incorporated.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Staff need to monitor and verify the required ppm of sanitizer. Need to test to ensure the correct ppm of sanitizers is used, use test papers to monitor.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Require paper towels in dispenser.
  9. Monitoring

    4 infractions

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Wasps in concession.
      • 7.1 - The premises must be maintained free of pests.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer required to be used on cutting boards, and work surfaces. Staff need to monitor and verify the required ppm.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  10. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Rayanne Hoffmann

    We spent my son’s 17th birthday golfing the Pinnacle at Gallaghers Canyon. The course was interesting and beautiful. We rented carts and one set of clubs-amazing clubs! Absolutely beautiful to use - the gentlemen helping us were also full of knowledge, super helpful and accommodating as well. They set us up at the driving range before our tee off and made everything enjoyable and seamless! (Terry was the name of the one gentleman signing us in. Sadly didn’t get the name of the other😢) Many golf clubs can be less enjoyable as a newcomer or someone who doesn’t know the club-these gentlemen were fantastic and we really appreciated them-they made the start of our day quite enjoyable and we appreciated their friendliness and accommodation. We will return!

  • Tony Licastro

    My wife and I dropped into Gallagher’s Canyon Golf Club while visiting Kelowna from Australia, simply to have a look around. From the moment we arrived, we were struck by how beautifully the course is presented. We decided to stay for lunch on the terrace overlooking the first tee. The setting is spectacular, the food and drinks were very good, and the whole experience exceeded our expectations. A special mention to Jenna, who looked after us. She was genuinely warm, welcoming and professional, making us feel like valued guests rather than visitors just passing through. I didn’t have my golf clubs with me this trip, but after seeing the course, I’ll definitely be packing them next time. Gallagher’s Canyon is well worth a visit.

  • Melanie Nowak

    We recently had our wedding at Gallagher's Canyon Golf Club and we couldn't have asked for a more perfect wedding venue. The ceremony site is absolutely stunning with breathtaking views that made for an unforgettable backdrop for both our ceremony and our photos. The reception room is bright, spacious and also has great views of the golf course. Food was fantastic—we had the Carvery Buffet Dinner and our guests couldn't stop talking about how delicious everything was! What truly made our day so special, was the incredible staff. From the planning process to the wedding day itself, everyone was professional, friendly, organized, and genuinely cared about making our day perfect. They went above and beyond to ensure everything ran smoothly, allowing us to relax and fully enjoy every moment. Special shout-out to Ruthanne and Caitlyn for helping us with our rehearsal and day-of coordinating, you ladies are the absolute best and totally exceeded our expectations. We are so grateful to the entire team at Gallagher's Canyon for helping create such an unforgettable day. We would highly recommend this venue to any couple looking for a beautiful location, amazing food, and exceptional service. Thank you for making our wedding everything we dreamed of and more! :)

  • Jenna Pelletier

    We had our wedding at Gallagher’s a few weeks ago and we can’t say enough good things. From the start, Ruthanne was so organized and always had detailed answers to our (many) questions. On the day, her and Kaitlyn were wonderful at keeping things flowing, and the whole staff were just so fabulous. The space was so beautiful and was exactly what we were looking for. Our guests also raved about how good the food was, especially the passed canapés! Overall I highly recommend them as a wedding venue - we aren’t golfers and still chose this venue because of the attention to detail, beauty and overall experience. Thank you for hosting our perfect day!

  • Glen Murray

    Played Gallagher’s Canyon yesterday and had an incredible round. The course was in immaculate shape, and the layout strikes the perfect balance, challenging but fair, good shots are rewarded and missed fairways require a smart recovery. Exceptional staff; every single person we encountered was kind and welcoming. On top of that, the pace of play was perfect, wrapping up a great day on the course in just over 4 hours. I highly recommend it and am already looking forward to playing here again soon!

  • Rayanne Hoffmann

    We spent my son’s 17th birthday golfing the Pinnacle at Gallaghers Canyon. The course was interesting and beautiful. We rented carts and one set of clubs-amazing clubs! Absolutely beautiful to use - the gentlemen helping us were also full …

  • Tony Licastro

    My wife and I dropped into Gallagher’s Canyon Golf Club while visiting Kelowna from Australia, simply to have a look around. From the moment we arrived, we were struck by how beautifully the course is presented. …

  • Melanie Nowak

    We recently had our wedding at Gallagher's Canyon Golf Club and we couldn't have asked for a more perfect wedding venue. The ceremony site is absolutely stunning with breathtaking views that made for an unforgettable backdrop for both our …

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