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Holiday Inn Express Golden Kicking Horse

1120 14 St N Golden BC V0A 1H2 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.0 / 5 (5)

Contact details, hours and reviews from Google Maps

Inspection summary

Holiday Inn Express Golden Kicking Horse has been inspected 8 times by Interior Health Authority since March 26, 2015. The most recent inspection, on February 25, 2026, recorded 4 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 February 25, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 21, 2019. 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 February 25, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 5 times across 3 separate inspections, most recently on February 25, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on November 21, 2019. For example: 6 Are the FOODSAFE training requirements being met?

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.

8 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At the time of inspection, the fridge in the kitchen pantry measured at 12 degrees Celsius with a probe thermometer. The thermometer within the fridge also measured at 16 degrees Celsius.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No soap and paper towels were available at the handwash station in the kitchen. All handwash stations must be adequately equipped with soap, paper towels, and hot/cold potable water to ensure effective hand hygiene practices are occurring.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No Food Safety Plan available on-site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No Sanitation Plan available on-site.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff were not implementing a final sanitizing step in their dishwashing practices. Please ensure all equipment and utensils are adequately sanitized with QUATs. Test strips are on-site to verify concentrations - recommended 200-250ppm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Dedicated handwashing sink was filled with fabric cloths and paper towel was not available. Please ensure the handwashing station remains accessible at all times and single-use paper towel is available for drying hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): ***Outstanding infraction from August 2017*** There was no one on-site with food safety training/certification. Please ensure at least one employee in the establishment is FOODSAFE certified or trained during times of operation. Please forward a copy of certification to the district EHO to verify completion of the course.
      • 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.
  6. Monitoring

    3 infractions

    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): There was no one on-site with FOODSAFE certification. Please ensure at least one employee in the establishment is FOODSAFE certified or trained during times of operation. To verify successful completion, please forward a copy of the certificate(s) to the district EHO.
      • 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.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan has not been developed. Ensure a written copy is developed, kept on-site and available for staff. When complete, please submit the plan to your district EHO for review. Resources and templates have been provided to the owner/operator.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan has not been developed. Ensure a written copy is developed, kept on-site and available for staff. When complete, please submit the plan to your district EHO for review. Resources and templates have been provided to the owner/operator.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  7. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. An accurate, working internal thermometer could not be located for the 'yogurt' standing cooler at the time of inspection. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. Refrigeration units measured at or below 4C at the time of inspection.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Test strips (QUATS) were not available for workers to use at the time of inspection. Ensure that test strips are readily available for workers to use to verify sanitizer concentrations. 3 compartment sink method is used to wash and sanitize dishware. Sanitizer in 3rd compartment measured at or above 200 ppm QUATS.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs were not being kept up-to-date. Ensure that temperatures of all refrigeration units are being checked and recorded at least twice daily. Take corrective actions as necessary.
  8. Monitoring

    2 infractions

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wiping cloths must be single use or kept in a bucket of sanitizer solution.
      • Wiping cloths must be routinely washed in accordance with the sanitation plan.
      • Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Small fridge in serving area was between 7-8°C at time of inspection. All potentially hazardous foods must be kept at ≤4°C at all times. Cooler turned down. Fridge quite full, ensure the fridge is not overstocked. All other coolers ≤4°C
      • 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • thomasgS2873QV

    We stayed here for an overnight stop during our Rocky Mountain adventure honeymoon. Room was spacious, with two large king beds. Room was clean, AC was great! We were placed next to the laundry room for guests, and while we did not hear any machinery, we did hear the congregation of people back and forth from the room. Complimentary breakwast was a welcome bonus in Canada, and well equipped, but eating from paper plates and wooden cutlery to reduce washing felt a bit un ecological. Pre warning - the hotel is not in downton Golden - so it you intend on visiting the village - you’ll need to take your car.

  • Simona Voinic

    We stayed in the Rocky Mountains for a week and chose this hotel in Golden because of its location and affordability. We were not disappointed. The hotel is very clean, and the staff is friendly and attentive. Breakfast is included and it’s a good variety and quality. It’s an easy drive to Lake Louise, Banff and Ice-line Parkway. Located right next to the highway, it’s easy to get in and out of town and you don’t hear the highway noise. The hotel has mountain views on both sides and it’s a less than 5 min drive downtown. Highly recommend and will return.

  • Lorne

    We spent one night at the Holiday Inn Express in Golden, on our way from our home in the Fraser Valley to visit family in southern Alberta. The hotel was bright and modern and easy to get to. Our room was comfortable and spotlessly clean. In fact my wife commented that it was the cleanest smelling room she ever remembered staying in.The breakfast in the morning was very good with a good selection of items.

  • Sheraz Tarar

    This is, without a doubt, the worst Holiday Inn Express I have ever stayed in. If this location is any indication, the brand standards in Canada have fallen to an unacceptable low—following a similarly poor experience at a Toronto airport location, I am genuinely questioning the management of this hotel chain in the country. We booked a three-night stay to explore the Canadian Rockies, but our experience was ruined by deeply unsanitary conditions and a total absence of professional hospitality standards: Extreme Lack of Cleanliness: The hotel is heavily outdated and deeply neglected. The carpets throughout the property are visibly greasy, stained, and burned in areas. The rooms carry a persistent, unpleasant odor. Biohazard & Housekeeping Failures: On our very first night, we discovered blood stains on our bedsheets. When we called the front desk to complain, a staff member named Saurabh came up to handle it. He initially claimed to be the manager, but moments later, he was changing the bedding and cleaning the bathroom himself. Severe Understaffing: It became clear that the hotel is operating with virtually no staff. The same individual is apparently acting as the front desk agent, the room cleaner, and the "manager." When we asked to escalate our severe cleanliness complaints, we were told there was no one else and that he was the final authority. Substandard Breakfast: The complimentary breakfast fell well below standard Holiday Inn Express expectations, suffering from frequent shortages of basic food and beverage supplies. Unreliable Service: Daily housekeeping was neglected for consecutive nights, forcing us to chase down staff just to get basic attention. Running a hotel with a single overworked employee handling the front desk, management duties, and housekeeping simultaneously is a safety and health hazard. Paying guests should never be subjected to blood-stained sheets, greasy carpets, and dismissive "management." We will never stay at a Holiday Inn Express again, particularly in Canada. Avoid this property if you value cleanliness, basic hygiene, and professional service.

  • Ian Stephens

    First off. 4 star pricing for a 2 star hotel. As a gold IHG member I use these hotels a few times per week. This is by far the most expensive and in some of the worst condition. Our room had a smell of excrement to it, we natural thought the bathroom had not been cleaned. But the smell was in all the room. After searching the room and not finding a nasty surprise. We worked out the smell was coming up into our room though the room vents. Once we blocked the vents off and purged the room. The smell went. The AC sounded worse than the jets taking off at Calgary airport hotels. But with ours turned off, we did not miss out on the noise of the AC from neighbouring rooms as there’s was loud enough to travel though into our room. We did inform the staff about the smell and all we got back was. “Thank you for telling us” To cap it off, hot breakfast of bacon , egg, beans. All cold because staff did not light the food warmers. Children in my group was not impressed. And I noticed similar comments at other tables and lots of food being thrown away. Normally I write reviews on the IHG site as a member. But for some reason this high cost low quality hotel does not seem to allow a review to be posted which brings me to this site. I have 3 nights booked at a hotel in Toronto for $100 more than one night at this location. My advise. Drive on to Revelstoke or Banff.

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