Skip to content
Loading map…

Harvest Golf Club - Fine Dining

2725 KLO Rd Kelowna BC V1W 4S1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Opening hours

  • Friday7:30 AM–8 PM
  • Monday7:30 AM–8 PM
  • Saturday7:30 AM–8 PM
  • Sunday7:30 AM–8 PM
  • Thursday7:30 AM–8 PM
  • Tuesday7:30 AM–8 PM
  • WednesdayClosed

Contact details, hours and reviews from Google Maps

Inspection summary

Harvest Golf Club - Fine Dining has been inspected 12 times by Interior Health Authority since April 15, 2014. The most recent inspection, on May 26, 2026, recorded 1 infraction.

4 of 12 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: 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 4 separate inspections, most recently on September 22, 2025. 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 once on July 10, 2020. 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 March 29, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 3 separate inspections, most recently on March 27, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on July 10, 2020. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure the facility is equipped with sanitizer test strips for the quat sanitizer
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Two knives were being stored in the gaps between equipment. Operator moved this knife during the inspection. An improved storage spot for these utensils should be found.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A pizza cutting knife was being stored in the gap between equipment. Operator moved this knife during the inspection.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan still in progress. New menu items needed to be added.
  4. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips were expired.
      • 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): F2.5B: Scoops should have handles and be stored properly to prevent contamination. F2.5K: The drain in the floor by the dishwasher and the floor of the walk in cooler needed repair or refinishing.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan needed more detail on how dishes are prepared, the critical control points, and the critical limits which need to met for each.
      • 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): The written sanitation plan needed more details such as what chemicals are used, how kitchen items are cleaned and how often.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water system has switched from SEKID to city of Kelowna municipal water. There was a slight brown tint to the water when the hot water tap was used initially, but this subsided quickly and turned clear. Operator stated they had their water system assessed and flushed completely, with the plumber stating that the Hot Water heater was likely requiring replacement. No smell/sediment observed in sink basin with no pressure loss. Cold water line does not appear impacted at time of inspection and operator stated it is related only with the hot water line. Operator must immediately diagnose and correct this issue and update EHO, please provide update by July 17th
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): CORRECTED - Bleach Bottles were available but one did not show residual. Operator corrected this issue immediately and all bleach bottles showed 100 to 200ppm chlorine Operator is to reposition clean plate storage to be away from dry storage area
  8. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dry storage room floor is damaged and requires resurfacing.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Record and keep dates, the filters are changed by the filter.
  9. Monitoring

    2 infractions

    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Provide additional details in a schematic drawing on the water treatment devices, keep this located in the room with the water treatment devices. Indicate the flow, Presently recording information. Recommend that they keep the records of dates filters etc are changed near the treatment devices. Keep the details regarding the changing of the filters near the filters for the ice-machines in the basement.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Stir paddles are worn and splintering, require replacement. Require a garage receptacle by hand sink.
  10. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk-in coolers used for storage. Require a temperature log to be posted and to record temperatures.
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): SEKID on a Water Advisory. at time of visit. Facility does additional water treatment. The water treatment details are required to determine if the devices are meeting requirements for a Boil Water Advisory and Boil Water Notices. Provide a schematic drawing of the water treatment devices, keep this the water treatment devices. Indicate on the drawing the flow, types of treatment devices. Presently recording some information. Keep records of dates when cartridge filters are changed, include the types of filters in each device. (micron size, NSF #) Keep records for all ice-machine maintenance. On a separate sheet keep records of when the located in the kitchens/ice machines. ( Point of use systems) Keep records of dates when filters are changed/ along with their NSF #'s. of filters and the /class of UV filter. A NSF #55 Class A is required for a Ultraviolet Light when on a Boil Water Notice. Point-of-use systems treat water treatment devices for a Boil water Notice requires filters that remove particles one micron or less in diameter are effective against parasites. or, those labelled as ‘absolute’ one-micron filters, and those certified by NSF International under NSF Standard #53 for cyst removal. Provide EHO on what types of filters are presently installed in the cartridge filter.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Colin Banfield

    This is a great location and the food and service are very good. We had a table on the terrace overlooking the waterfall and pond, which was super for a summer's evening. Three us had lamb shank (the day's Chef's plate) and one had lamb saddle and a chicken caesar salad. All were excellent. We started with the baked brie and artichoke dips shared amongst five and more than adequate. We had the Harvest cocktails, mocktails and lager on tap to drink. An enjoyable evening which we are sure to repeat.

  • Food Lover

    Beautiful view, great service and amazing food! I ordered harvest steak sandwich with caesar salad and my friend ordered beef dip sandwich with caesar salad. The steak and beef were very well cooked, they were not hard or chewy. I will definitely come back again for special occasion.

  • Jason Olsen

    The fiance and I finally got a evening away from the kids and went for dinner at Masa's Grill. It was perfect, outstanding customer service, amazing food and an even better view when dining on the patio! We were kind of a pain and had asked to switch tables two times and it was no issue for them they actually suggested it as the patio started warming up. Foods presentation was on point and the taste was even better. We will deffinately be going back! Thank you to all the staff at Masa's Grill, Ya won us over!

  • Jenn C

    We had a lovely time here. It was perfect for a rainy day lunch. Great view with exceptional service. We sat on the patio, and the waitress offered to put the heating on for us which was nice. Our server offered great recommendations for the best drinks. Food was delicious and would love to return for a sunset dinner

  • C Marsh

    Decided to try this place for lunch on route to a bike ride. Four of us sat outside on the patio, the outdoor heaters were appreciated as it was a fall day. Garden views were beautiful and peaceful. We ordered Prime rib dip with Caesar salad, Turkey Bacon club with fries, Mediterranean Tagliatelle Pasta and Pumpkin soup. Each of us enjoyed our meals. Flavour combinations were top notch, so tasty we ate everything up. Portion sizes were decent too. Server was friendly and prompt refilling waters as needed. Will definitely like to return next time I’m out that way visiting Kelowna.

  • Colin Banfield

    This is a great location and the food and service are very good. We had a table on the terrace overlooking the waterfall and pond, which was super for a summer's evening. Three us had lamb shank (the day's Chef's plate) and one had lamb …

  • Food Lover

    Beautiful view, great service and amazing food! I ordered harvest steak sandwich with caesar salad and my friend ordered beef dip sandwich with caesar salad. The steak and beef were very well cooked, they were not hard or chewy. I will definitely come back again for special occasion.

  • Jason Olsen

    The fiance and I finally got a evening away from the kids and went for dinner at Masa's Grill. It was perfect, outstanding customer service, amazing food and an even better …

Own this business? Add a badge to your website