Harvest Golf Club - Grille

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

11 inspections

1. MonitoringMay 26, 2026

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Ensure facility is equipped with test strips for the quat sanitizer solution.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): The doors leading to the patio and snack shack had noticeable gaps in them. Ensure these are sealed to prevent pest entry.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): The ice scoop in the snack needs to have a handle and be properly stored to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
2. MonitoringMar 27, 2025

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: Two cutting boards in the rear of the kitchen had significant discoloration and needed to be replaced or resurfaced. F2.5G: Eggs were being over ready to eat foods in a cooler. Operator moved these below the RTE foods during the inspection. *CDI*
     • 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.
   • 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.
3. MonitoringSep 12, 2024

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Potentially hazardous food in the frontline salad fridge, dessert fridge, and breakfast/protein fridge was measured at approximately 8°C and 10°C. Temperature logs were reviewed and food was relocated to alternate fridges. Operator was instructed to monitor fridges and ensure they could consistently maintain food at below 4C before using them.
   • 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: A pipe was dripping onto the floor in the corner of the dry storage room F2.5C: cleaning cloths were left out on kitchen surfaces. Reusable cloths should be kept in sanitizer between uses F2.5K: Scoops should have handles and be stored properly to prevent contamination of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): The posted permit needed the current decal added to it.
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
   • 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.
4. MonitoringMar 24, 2023

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Multiple used cloths stored in a bucket, and observed with inadequate Quats concentration. *Please avoid overloading sanitizer with too many used cloths, as the general no-rinse sanitizing concentration (200-300ppm) may not provide sufficient sanitizing action. *Please replace bucket with new sanitizer as often as needed to maintain adequate concentration. When in doubt, verify with test strip.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
5. MonitoringMay 11, 2022

   0 infractions

6. MonitoringJul 10, 2020

   1 infraction

   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7 1. The ice machine at the front bar had an ice scoop stored directly in the ice. An ice machine in the back had its scoop stored directly on top of the ice machine. Operator had stated their standard practice was to keep the ice scoop outside the ice machine in a separate container and he agreed to educate all staff members. Improper storage of equipment used to contact food increases the risk of contaminating that food product with pathogenic material resulting in a Health Hazard. ACTION REQUIRED: Operator must ensure the ice scoop is immediately stored in a cleaned and sanitized container outside of the ice machines in between use. Operator must ensure this practice is done by communicating directly to staff this concern.
7. MonitoringApr 24, 2019

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Middle unit food stored above 40 F. Refrigerator unit under the grill is missing the thermometer.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
8. MonitoringMay 5, 2016

   5 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Food in upper portions of preparation table above 4 C. Monitor food to keep at 4 C or colder.
   • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
     • Observation(s): Update the schematic drawing of the water treatment devices in the basement, show flow, types of treatment, on the flow chart.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Reviewed the cleaning and sanitizing setup for wash cloths at the waitress station. Presently immersing cloth in the sanitizing solution recommend 400 ppm. Sanitizer must be at 200 ppm. Below 100 ppm at time of visit.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): Waitress station and kitchen hand sink require paper towels.
     • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
   • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
9. MonitoringMar 29, 2016

   3 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Server fridge above 4 C.
   • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
     • Observation(s): Provide a schematic drawing of the water treatment devices near equipment in the basement, show flow, types of treatment, on the flow chart. 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. Standard NSF # 42 is not effective for 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.
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Temperature logs posted for refrigerators, however require information that staff need to adhere to if temperature requirements are not meet.
     • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
10. MonitoringMar 10, 2015

    0 infractions

11. MonitoringApr 15, 2014

    0 infractions