Hotel Eldorado Bar
500 Cook Rd Kelowna BC V1W 3G9 · Restaurant - Food Service
Details
- Google rating
- 3.5 / 5 (5)
- Phone
- +1 250-763-7500
- Website
- Visit website →
Contact details, hours and reviews from Google Maps
Inspection summary
Hotel Eldorado Bar has been inspected 12 times by Interior Health Authority since September 5, 2013. The most recent inspection, on August 10, 2026, recorded 2 infractions.
3 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.
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 6 times across 6 separate inspections, most recently on August 10, 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 6 times across 5 separate inspections, most recently on November 25, 2025. For example:
7 Are there handwashing stations available and properly supplied?
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 3 times across 3 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)?
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 9 times across 7 separate inspections, most recently on November 25, 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 once on June 25, 2015. For example:
13 - Is the premises construction and layout unchanged and in accordance with approved plans?
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
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The rear bar glasswasher did not have a measurable amount of chlorine in it after running multiple cycles. Operator stated they would have a technician inspect the machines and ensure they are properly functioning.
- 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): Bar staff were storing bar utensils and equipment in the ice well. Staff were instructed to store these items elsewhere.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure facility is equipped with iodine test strips for the rotary glasswasher and chlorine test strips for the rear bar glasswashers
- 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): The two rear bar glasswashers did not have a measurable amount of chlorine in them after running multiple cycles. Operator replaced the bottle of chlorine during inspection and chlorine was measured in one machines cycle. Operator instructed to use the glasswasher dispensing chlorine in its cycle and have a technician inspect the machines and ensure they are properly equipped and functioning.
- 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): The rear employee washroom sink was not properly equipped with handwashing supplies. The front bar handwashing sink was not equipped with hand soap The whisky room bar handwashing sink was not equipped with hand soap or paper towel. Ensure all handwashing sinks are equipped with appropriate supplies to facilitate proper handwashing
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure temperatures are monitored for the fridges containing food.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The bar needed test strips for their quat sanitizer solution and iodine test strips for their glasswasher F2.1B: A thermometer was needed in the main cooler and a daily temperature log maintained for it.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The glasswasher at the bar had no iodine in its cycle. The operator replaced the bottle of iodine. F2.3D: The bottle of quat sanitizer was weak when measured. The operator remade the solution.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Iodine test strip available. Chlorine test strip not available.
- 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): Front bar glass washer measured at < 12.5ppm iodine. Back of bar working glass/dishwasher measured at < 25 ppm chlorine. The other glass/dishwasher is not in operation. Operator requested to wash all glasses in the kitchen dishwasher.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please submit a Sanitation Plan. Instructions given during inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Reviewed dishwashers. There are 3 in the bar service area. One dishwasher requires sanitizer to be raised to 50 ppm. Require a log be kept for the glass washer in the new service area, this glass washer requires new splash curtain.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): To provide written procedures on the sanitizer for the slurpee machine equipment.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Reviewed dishwashers. There are 3 in the bar service area. Require minimum of 50 ppm . of chlorine for glass washers. .
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Use tongs for condiments.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): New bar area does not have soap or paper towel in a dispenser.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Reviewed present logs used for dishwasher. The manager is updating present setup. Reviewed storage of food, cleaning and sanitizing of cutting board, slurpee machine, storage of glass ware, ice-scoop in ice-maker. .
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser to be installed. maintenance to install today.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Logs were setup for existing bar area, operator working on setting up a new plan to include new glass washer in new bar area.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
6 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): To have hand wipes with a sanitizer for staff outside or provide hand washing stations. Reviewed the usage of the sanitizer.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Require 100 ppm of chlorine for bar glass washer.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Bar area being renovated require a plan to be submitted, showing location of all dishwashers, hand sinks, waste sinks, etc.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Provide a soap dispenser and paper towel dispenser by sink for bartender.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Provide a process for the handling, cutting of fruit( Condiments) Provide tongs for dispensing condiments. Store ice- scoop in a manner to prevent contamination. Recommend ice-scoop be stored in a separate clean container. Ready to eat food must be handled/ displayed to prevent cross contamination. discussed storage of glasses, and method of display and dispensing condiments. Ensure food items on display (condiments) are on ice and not left out for longer than 2 hours. Require a written plan.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Require accurate logs to record information of ppm for dishwasher and process used for cleaning and sanitizing knives, cutting board used in bar service area.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Provide soap and paper towels in a dispenser for sink for bartenders.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): To provide a written plan for cutting of fruit, etc. Provide tongs for condiments.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Not at site. Test ppm of dishwashers, and keep records of tests.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- 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.