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Kamloops Golf & Country Club

16-2960 Tranquille Rd Kamloops BC V2B 8B6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kamloops Golf & Country Club has been inspected 16 times by Interior Health Authority since April 15, 2013. The most recent inspection, on March 23, 2026, recorded 3 infractions.

1 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 12 times across 9 separate inspections, most recently on March 23, 2026. For example: 7 Are foods protected from 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 9 times across 9 separate inspections, most recently on May 15, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 April 29, 2024. 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 4 times across 4 separate inspections, most recently on May 15, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on May 13, 2015. For example: 7 - Is the premises free from a pest infestation?

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.

16 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Precooked roast beef in pans ( 2units) inside walk in cooler are not covered; pot of soup, pot gravy, rendered beef fat ( tallow- 2 pots) were observed not covered in the walk in cooler
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Walk in cooler doesn't have a thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The chef's FS certificate has expired
      • 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.
  2. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7 A and D Fan guard /grille inside walk in cooler needs to be wiped clean and disinfected to remove mould/mildew on surface; F1.7A &D meat slicer needs to be re-washed and re-sanitized and covered after air drying
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4A WI freezer was at a temp above0°F ( air temp was between 10-16°F); line freezer was keeping foods at -14°C
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A read comments above for F1.7 re: meat slicer positioned under the AC unit F2.5B AC vent has a build-up of grime and/or dust and needs to be wiped or vacuumed
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No but CDI (Corrected During Inspection)- Paper Towel dispenser ran out of product; staff refilled the dispenser Operator to defrost /thaw in the walk in cooler to ensure back room hand wash station is accessible at all times
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): the basement Frigidaire Freezer is missing a thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Basement chest freezer is not keeping the foods at -18°C or colder ( observed temp was -12°C)
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Raw meat stored above ready to eat food. Potential for cross contamination despite being covered and on a tray. CORRECTED DURING INSPECTION: • The raw meat was relocated to the rack in which all raw meat, poultry, and seafood were stored. Otherwise, excellent organization of food inside the coolers with labels on shelves.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • No sanitizer present in the final rinse cycle of glasswasher at the time of inspection. The iodine sanitizer bottle was empty. CORRECTED DURING INSPECTION: • The sanitizer bottle was replaced and the glasswasher primed. 12.5-25 ppm iodine concentration measured in the final rinse cycle of the glasswasher. Please ensure daily monitoring of the sanitizer on the sanitation log provided.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): no current cooling logs shown to EHO at time of Inspection-please use the cooling log (kept in the Food Safety Plan binder)and write the complete date (day, month and YEAR) on the sheet
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Bar cooler needs a thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator must ensure bottles of mixed solutions ( cleaners and sanitizers) are labelled "cleaner" or "sanitizer"
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  6. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): foods stored in Hot holding unit and in pots for the hot plate ( for reheating soups, etc...) are subject to falling (object/debris/extraneous matter) contamination from exposed insulation ( ceiling tiles have been removed and gaps in the plastic sheet will allow fibers to fall into food below ( exposed during stirring or dispensing the product)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometers for the freezers- chest freezer ( basement) and Frigidaire upright freezer; Hydrion QT10 ( or QT 40) is expired
      • 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): frozen foods ( for both units ) are not being kept at ≤-18°C
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): No smooth ceiling tiles over the food prep area ( cook line) as renovations are being undertaken at time of Inspection
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Exhaust canopy is being replaced and the canopy and cooking equipment is being shifted to the left side; Operator must submit a set of floor plans for approval.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
  7. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Two coolers ( out of 3) were found malfunctioning ( i.e., PHFs were being stored at temperatures ≥4°C/40°F)- Only the walk in cooler was keeping PHFs at ≤4°C Hot holding temp for smokies/ wieners was also checked ( internal temp was observed to be >74°C).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Frigidaire white freezer doesn't have an accurate reading thermometer
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B High touch points and surfaces of food equipment ( Kool-It coolers) are not cleaned and sanitized regularly to prevent accumulation of debris and food scraps F2.5D Spray bottle of Chem sanitizer is not labelled-CDI ( corrected during inspection)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs are not maintained by Operator - Verification to show that Critical Limits are being checked or that the Food Safety Plan is being followed is lacking ( see comments under F1.2 and F1.3 above)
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  8. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test kit is required for chemical sanitizer being used in bar glasswasher ( Iodine is the active ingredient in the sanitizer)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  9. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test papers/strips are required for the following chemical sanitizers: Iodine ( bar glasswasher, the kit currently being used expired in 2016), Quaternary ammonia for the Ecolab multiquat sanitizer
  10. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Kool-It 2 door (sliding door) cooler is not maintaining PHFs at safe temps ( observed internal temp of h boiled eggs was 8°C)-PHFs discarded @time of Inspection: 1/2 pack smokies, hard boiled eggs, various salad dressings Walk in cooler, line cooler, and hot holding temp ( beef soup) were keeping PHFs out of the danger zone temps
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): foodhandler ( Supervisor in Kitchen) missed performing hand hygiene to break the transmission cycle ( in between doing different tasks)
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
      • F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Bar-ice scoop handle is allowed to make contact with ice cubes ( for consumption) in the ice bin
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): bar glasswasher is dispensing less than 12.5 ppm Iodine during rinse cycle
      • 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): F2.5K Ice wand is stored directly on the floor of Walk in freezer
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Landon KNIGHT has not taken the BC FOODSAFE (level 1) course; He does not have on him his Alberta Foodhandlers S&H course certificate when EHO asked to see his Certificate. ( EHO unable to verify if his Alberta certificate is equivalent to BC FOODSAFE)
      • 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.
  11. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat ammonia is the Active Ingredient for Sanitizing sol'n-test strips for Quat ammonia are not in premises Walk in cooler doesn't have thermometer, Continental freezer also needs a thermometer
      • 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Continental Freezer keeps food@-11°C
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): floor is no longer smooth and cleanable in two areas of kitchen ( by frymaster and circular hole in front of walk in freezer)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • 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.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  12. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Kool-It cooler, walk in cooler, Kool-It sandwich cooler all keep PHFs at <4°C-two units need thermometers Walk in freezer only freezes to 25-30°F, Continental freezer keeps foods at <0°F-both would need accurate reading thermometers
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
      • F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): two bottles of Ecolab Oasis 146 multi quat ( refilled this morning) were found to have inadequate concentrations of quaternary ammonia ( only 50 ppm)-CDI-Shane will add more chemical to spray bottles (manually from concentrated sol'n) until Dispensing system is fixed or replaced; Shane needs test strips for checking Quats concentration in sanitizing solutions Mechanical dishwashing machine ( sanitizing by hot water) dispenses hot water with adequate temp ( >71°C)
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  13. Monitoring

    6 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): dispenser for multi quat sanitizer is dispensing less than 200 ppm Quats in the san sol'n ( when checked multiple times with QAC QR test strips, colour change indicated 100 ppm) High temp DW sanitizes with 72degC hot water, glasswasher sanitizes with 12.5-25 ppm Iodine
    • 12 - Is the contact information the same?
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): coffee stn handwash station needs a supply of paper towels
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Shane F took a FOODSAFE equivalent course in Alberta-certificate not produced at time of inspection- will be checked against the equivalency list
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  14. Monitoring

    8 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature logs record 5-6 degrees in walk in over 2 day period with no corrective action, temperatures were recorded in both C and F, three daily temperature check isn't followed - recent history of days with no temp checks Garlic butter was at ambient temperature - manufacturers recommendation that it be refrigerated at all times - CDI
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Flies were evident in the kitchen area
      • 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): Glass washer showed less than 12.5 ppm iodine - ran machine 3 times. No strips on site to check machine - eco lab to bring strips and check machine Food contact surfaces must be washed prior to sanitization - rec a soap and water bucket with separate cloth to clean then use rag to with spray bottle to sanitize
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Sani spray read 400 ppm - must be 200 ppm at all times - check ppm after each refill - CDI Separate veggies cutting boards from meat - CDI - brown for meat white for veggie
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Hand sink should not be used to store equipment - CDI Back door needs to shut fully Walk in Cooler - door handle broken - staff do not consistently shut cooler door
      • 14.7 - Food premises operations must be separated from incompatible areas and activities.
      • 14.12 - The premises must be protected against entry of pests.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Front hand sink had no paper towel
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available at the time of the inspection Employees could not verbalize corrective action procedures of the facility
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  15. Monitoring

    0 infractions

  16. Monitoring

    1 infraction

    • 13.3 - Are food contact surfaces properly cleaned and sanitized?
      • Observation(s): premises opened since March 15th, bar glasswasher checked today no sanitizer detected in rinse cycle during EHO's first 3 tests re-test after Ecolab guy fixed the machine indicated 12.5 to 25 ppm Iodine is dispensed in rinse cycle
      • 1 Observation, Moderate Severity of Consequences : Equipment and utensils must be maintained in good working order and in sanitary condition.
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.

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