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Golden Golf Club Restaurant

576 Golf Course Dr Golden BC V0A 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Golden Golf Club Restaurant has been inspected 5 times by Interior Health Authority since June 13, 2018. The most recent inspection, on July 7, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions 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 2 times across 2 separate inspections, most recently on July 7, 2026. 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 2 times across 2 separate inspections, most recently on July 7, 2026. 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 2 times across 2 separate inspections, most recently on June 19, 2024. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 June 13, 2018. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 13, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Test strips were not available for the quats surface sanitizer in the spray bottles. 2. Test strips were not available to test the low temperature dishwasher sanitizer (Chlorine/bleach). The presence of test strips ensures that sanitizer concentrations can be monitored and appropriately maintained to reduce microbial levels of contamination to safe 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): Quats surface sanitizer in spray bottles did not register a reading on the EHO's Quats test strips. Operator noted that Ecolab had recently serviced the chemical dispenser in the staff washroom (on June 24th).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The paper towel dispenser in both the kitchen handwashing sink and staff washroom was not working.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): 1) Upon inspection, it was noted that hot dogs in the rotisserie hot holding unit measured between 35 and 40 degrees C; indicating they were not heated to 74 degrees C before being placed in the hot holding unit.
  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Upon inspection, it was noted that the hand sink by the dishwasher did not have paper towel available.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher sanitizer container was empty and a backup container not available on-site. Replace the container and ensure the dishwasher is dispensing chlorine at a minimum of 50ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Thawing of frozen meat observed at room temperature for less than 2 hours. Please thaw all potentially hazardous foods using appropriate and/or approved methods: in the refrigerator at ≤4°C, completely submerged in cold running water, microwaving, or as part of the cooking process.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  5. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A minor amount of rodent droppings were observed in the walk-in cooler and underneath shelving units in the dry storage area. Ensure these areas are adequately cleaned and sanitized and the droppings discarded as discussed with the operator.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The soda gun in the bar had a build up of mould at the dispensing nozzle. Ensure the dispensing nozzle is properly cleaned and sanitized daily.
      • 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.

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