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Hotel Eldorado

500 Cook Rd Kelowna BC V1W 3G9 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.5 / 5 (5)

Contact details, hours and reviews from Google Maps

Inspection summary

Hotel Eldorado has been inspected 10 times by Interior Health Authority since December 16, 2013. The most recent inspection, on August 10, 2026, recorded 3 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on August 10, 2026. 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 4 times across 4 separate inspections, most recently on November 25, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 4 times across 4 separate inspections, most recently on November 25, 2025. 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 4 times across 4 separate inspections, most recently on March 6, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 April 30, 2025. For example: 7 Are there handwashing stations available and properly supplied?

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

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure facility is equipped with test strips for the quat sanitizer.
      • 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): Cutting boards on the main cook line had significant discoloration and needed to be resurfaced or replaced
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Recent temperature logs were incomplete or unavailable. Ensure these are maintained daily for each refrigeration unit in the kitchen.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure facility is equipped with quat test strips for the 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): F2.2C: A significant number of flies were observed in the dirty dish and garbage area. This has been a repeat observation. Garbage storage, food debris, and stagnant water could be contributing to the ongoing pest issues in this area. Operator instructed to better maintain this area going forward and enact additional pest control measures.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The final rinse temperature of the mechanical high temperature dishwasher was measured no higher than approximately 67°C after running multiple cycles with multiple temperature probes. Rinse temperature gauge was observed to measuring below the required 180°F during multiple cycles. Operator instructed to contact a technician to look at the machine and to manually sanitize dishes in the three compartment sink in the meantime.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: The meat slicer was noted to have a significant buildup of food debris. The equipment was not in use at time of inspection. Operator was instructed to ensure machine is disassembled and cleaned every 4 hours if in continuous use or after every use if less than 4 hours. F2.5B: The rooftops and vent above the dishwashing area had a significant buildup of dust and discoloration. Operator was requested to modify cleaning practices and frequency to prevent significant accumulation of dust and debris going forward.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Observed a gap under the exit door to the outside freezer that could facilitate pests entrance. Gaps under doors are a common entry point for pests, including rodents and insects. Pests carry dirt, filth and pathogens that could contaminate food. Install a door sweep under the door to seal any potential entrance points for pests and notify the EHO once complete. F2.2C: Flies were observed in the garbage area and on clean utensils that were air drying. There was a bucket of water with dirty dishes in it around the garbage area. Flies carry filth and microorganisms that could potentially contaminate the food leading to foodborne illnesses. Drain any water, increase sanitation frequency and cover garbage bins to eliminate breeding places for flies. Operator to install fly traps in appropriate spots in the affected areas, away from the food preparation area and work with a pest control company if the problem persists.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: The fan covers and ceiling around the food prep area and the dishwashing area are accumulated with dust and dirt. Accumulated dust and dirt can carry harmful microorganisms. These microorganisms can then be transferred onto the food when the air is circulated from the vents. Operator to clean the fan covers to ensure they are free of dust and dirt. Operator to notify the EHO once complete. f2.5G: Some scoops were observed to lack handles and were submerged in bulk bins containing food products. Submerging scoops in food containers could contaminate food by transferring bacteria from the scoop to the food especially when scoops are not cleaned well from previous uses. Operator must ensure that the scoops are stored outside of the bulk food containers and to only use scoops that have handles.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed that the handwashing sink in the food prep area has utensils obstructing it from use. Ensuring handwashing sinks are unobstructed at all times promotes frequent and proper handwashing practices. Please remove utensils obstructing the handwashing sink.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    7 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Multiple fly strips filled with flies are hung above food preparation areas and close to food handlers. *Please relocate fly strips to prevent contamination on to food below.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): *Follow the supplier/manufacturer's directions in testing concentration. Use the correct test papers for the chemical used. Reduce staff confusion by removing test strips that are no longer relevant.
      • 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): Observed fly infestation. Discussed food contamination and maintenance of facility cleanliness. *Ensure fly strips are replaced regularly and relocated away from food preparation areas. *Operator is to find solution to decrease fly population.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): General confusion with food contact surface sanitizer observed among staff. *Ensure food contact surfaces are sanitized regularly.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): *Please ensure food contact surface spray bottles are properly labelled - observed some Quats spray bottles with lactic acid and some with Quats or multi-purpose cleaner. Once decided on the food contact surface sanitizer chemical and ensure all sanitizers in kitchen is consistent. *Ensure staff are trained in the different uses and surfaces of different chemicals. Do not mix chemicals on the same surface to prevent toxicity to staff and chemical contamination on to food. *Do not store scoops submerged in food (dry bulk food and ice machine).
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan not updated to reflect new food contact surface sanitizer. Staff not trained and are unaware of what the sanitizer is, concentration, and testing. *Finalize the Sanitation Plan and use it for staff training. Update it as procedures change.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): *Email FoodSafe certificate to the 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.
  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Automated Quats dispenser and spray bottles measured at 0 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please ensure the Sanitation Plan includes Quats concentration and its monitoring procedures using test strips.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  6. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Reviewed present method of recording on a log. All food units require a thermometer, and food should be monitored.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Clean floor and lower shelves in storage area and outside delivery area by exist doors.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Logs on site should indicate the temperatures that are required. For example note on the corrective actions the requirements in Fahrenheit and Celsius, the rinse cycle temperature for the dishwasher.
  7. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk-in cooler at 6 C. No temperature records taken today. To record on a log.
  8. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The wrapped chicken in upper display unit above 4 C. Adjust time food is brought out, or stack less to maintain perishable food at 4 C or lower.
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Doors to kitchen are left open when baking. Doors require a screen if left open.
      • 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): High temperature dishwasher gauge not working. Log used recording the wash temperature, require rinse temperature of 82 C. Dishwasher gauge must be working to record temperature.
  9. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Line cooks immersing containers into ice at time of visit. The containers need to be surrounded by ice to keep food at 4°C. Temperature of food items stored on ice should be taken, and temperature of food in prep line coolers taken to assure food is kept at 4° C . Some items stored on ice above 4 °C.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): No hand washing observed from line cooks at time of inspection. Staff had plates of food at various food preparation areas.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator to review menu items on a yearly basis. Update plan as required. Kitchen staff to know the location of food safety plans. Operator to provide plan on the Sous vide items. (chicken) and sour dough process. (fermentation).
      • 17.2 - Operator must maintain a 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.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No records kept of the ppm of sanitizer for dishwasher. For new dishwasher record temperatures.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  10. Monitoring

    0 infractions

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Reviews

Reviews provided by Google Maps
  • Soroush Azani

    Beautiful lakeside location with stunning views and a relaxing atmosphere. The rooms were comfortable and we really enjoyed the pool and hot tub. The whole property has a peaceful and welcoming feel. A wonderful place to stay and unwind. Highly recommended.

  • Irena Petrovik

    I do not recommend this hotel. My first room was directly above the kitchen, and it felt like the walls didn’t exist. The kitchen staff cleaned loudly until 2 a.m., and it genuinely sounded like I was in the room with them. I didn’t sleep at all. The next day I was moved to another room, still close to the kitchen, and the ceiling literally felt like it was going to fall down from the noise and vibration. I’ve never experienced anything like this at a hotel before. Overall, extremely loud, uncomfortable, and not worth the stay.

  • Brock

    Clearly the staff cares much more about their “grand ball” than their guests. We came to stay only one night, and were told by the crew at the front of the lot we couldn’t park in the main lot since they were setting up this event. (There were, however, some very expensive cars that were allowed in the lot, to give them fancy vibes I guess? Our Subaru didn’t make the cut) so we had to park in a neighbouring lot. Whatever, no big deal. However, checking out we were yelled at by staff: “where do you think you’re going?” Taking the (on the verge of falling apart) luggage cart to our car. They said we can’t go down the small path to the lot, and we had to go out the back of the hotel, all the way around the city sidewalk. Despite about 5 able bodied staff nearby NO ONE offered to help in any way. The cart barely made the basically two block journey. Then, at checkout, I couldn’t exit the front door because a loader was lifting an empty box up and down so I had to go up a floor, down again, to get to the lobby of the main building. The staff didn’t warn us at all this was happening, or offer to help to get around this major operation. Nit picky? Maybe, but the vibe this hotel is trying to portray is definitely disingenuous to what the hotel actually offers. Dated building isn’t bad but the vibe “The El” (really, you’re giving yourself a shorthand?) is going for isn’t representative of you actually get for the price. Also had to pay a $30 “resort fee” as a nice little surprise at checkout for the amenities (the adult pool we visited had the lights off in the evening and loud club music playing despite no one being there so again, weird vibe, and we didn’t use the gym since we found a bloodstain on the first towel.)

  • Rita Miller

    We are locals and LOVE the El Dorado. We have not stayed in the hotel, but know the lounge menus well - especially Happy Hour. Today we only went for a few special cocktails and had the usual excellent service. Thanks to T and the crew who took very good care of us. 🙌🏻

  • C

    I love the Eldorado and patronage at every possible opportunity. I remember when it was brand new to this location. Also, appalled at the numbers of petty persons giving 1 star reviews that aren't even based on the restaurant nor hotel. I remember back to when Kelowna and its people had class. C'mon, play fair. One day you may face municipal law change with someone building a high rise apartment building within a few feet of your bedroom window or otherwise forceably alter your enjoyment and property values for the worse. These things are no longer rare and rest assured, you all won't do as well getting bullied and lied on as these owners have.

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