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Kelowna Golf & Country Club

1297 Glenmore Dr Kelowna BC V1Y 4P4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kelowna Golf & Country Club has been inspected 7 times by Interior Health Authority since September 12, 2013. The most recent inspection, on April 29, 2025, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 8 times across 5 separate inspections, most recently on May 4, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 3 separate inspections, most recently on April 29, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 4, 2023. 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 once on May 4, 2023. 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 4 times across 2 separate inspections, most recently on June 12, 2019. For example: 1 Are proper cooking procedures followed?

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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please complete additional cleaning of some shelving units in the walk-in refrigerator and dry storage area. Please also replace/resurface any shelves that are showing rust and no longer cleanable. Please confirm re-surfacing of the two sections of plywood floor in the main kitchen where the footprint of the new walk-in refrigerator and freezer has changed.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperatures of potentially hazardous food (PHF) within the centre drawer refrigeration unit along the main grill line were measured at 6deg.C. Two metal inserts containing PHF stored incorrectly within the upper section of a prep table refrigerator were also measured at 16deg.C (discarded by operator at the time of inspection). Please adjust the temperature of the drawer refrigerator to ensure maintenance of PHF at 4deg.C or less and ensure proper stocking practices for inserts stored within the upper section of prep table refrigerators.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Cooling and portioning of advanced prepared/cooked turkey was observed occurring immediately beside and in too close of proximity to an in-use hand sink installed within the same counter top surface. As discussed, in order to prevent contamination of food being processed this counter top, please install a smooth/cleanable barrier between the hand washing sink and adjacent counter surface. Inadequate air gaps were observed on drain line plumbing below ice storage wells in the bar area. Please correctly install the required air gaps on bar ice storage wells in order to prevent possible contamination of drinking ice in the event of a plumbing back up.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please provide test strips onsite for Sink & Surface Cleaner (not available at time of site inspection) and ensure that sanitizer solutions are tested at each refill. Some refrigerators were not provided with internal thermometers. Please provide thermometers inside all refrigeration units (main kitchen and cafe kitchen) in order to enable proper temperature monitoring of equipment. Please also initiate temperature monitoring/recording in the Kelowna Golf & Country Club Cafe kitchen (refrigerator & hot holding) and provide a probe thermometer to verify the final cook and hot holding temperatures of hot dogs/smokies.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): An unknown chemical was observed in a sanitizer bottle within the kitchen area. Cleaning cloths in continuous use were also noted on counter tops in the kitchen. Please ensure that cleaning cloths in continuous use are stored in sanitizer solutions and that any container used to store sanitizers are properly filled, tested and labelled. Also as discussed, in order to enable sanitizer solutions to be flushed into a sink prior to use when needed to restore the flow of sanitizer through the dispenser and, to prevent inadvertent filling of sanitizer bottles with other incompatible chemicals (as observed being stored/used in the basement laundry room), please re-install your wall mounted hard surface sanitizer dispensing equipment on the wall above the 2-compartment sink in the main kitchen dish washing area (most common location in commercial kitchens for this dispensing equipment). The glasswasher in the bar area was found with no measurable chlorine sanitizer. Please use the main kitchen dishwasher for all bar glassware washing in the meantime, and ensure that the glasswasher is serviced/adjusted to restore the final rinse chlorine concentration.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please provide a paper towel dispenser at the hand sink located at within the Kelowna Golf & Country Club Cafe kitchen area. Please also supply both bar area hand washing sinks with paper towel/dispensers noted as missing at the time of inspection.
  3. Monitoring

    7 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Cook temperatures for advance prepared animal proteins may not be following the minimum temperatures outlined in the current version of the Canadian Food Retail and Food Services Code (ie. advance prepared whole muscle roast). An accurate stem thermometer also did not appear to be available for monitoring final cook temperatures.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some PHF inside refrigeration equipment along the main grill line were measured at 9deg.C.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed handling and preparation of raw chicken occurring beside preparation of ready to eat food (lettuce).
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature records are not being maintained for refrigerators or hot holding of food. Some refrigeration equipment were not provided with internal thermometers and the accuracy of the kitchen probe thermometer was uncertain at the time of inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some areas of the kitchen and equipment are showing ware and no longer meeting standards for commercial kitchen surfaces (ie. smooth, durable, cleanable, impervious, tight fitting, light coloured) including: - The floor within the walk-in refrigerator -this floor is rusted in many areas and is not of a light colour, both impacting ease of cleaning. - Broken drywall in the back "baking room/storage room"; this room also requires cleaning of a build-up of grease, etc. - Bottom shelves on some counter units (ie. cutting board storage area shelf is rusted, etc). - missing bottom front cover on the glass front display refrigerator beside the salad cooler. - Broken gasket/seal on the bar refrigerator reach in door, etc. - "Riser" with bare plywood sides used underneath cutting boards during preparation of food on the back counter requires replacement.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Some staff with expired or unknown foodsafe certification.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous foods (PHF) on the counter stored on ice were measured at temperatures as high as 12 deg.C. PHF ingredients within the side salad prep cooler were measured at temperatures as high as 11deg.C
    • F1.3 Are proper cooling and reheating procedures followed?
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Some refrigerators were not provided with thermometers and test strips for Quats sanitizer were not available/in use. Daily temperature monitoring records for refrigerators and hot holding were not being maintained.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solutions not located in each work station for ease of access and use on hard surfaces (ie. every 2hours or as necessary). Quats sanitizer solution was measured at less than 200ppm and it was noted that the pre-mix sanitizer station is not located over a sink to enable flushing.
  5. Monitoring

    2 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Operator to complete a cooling log for soups that are stored in sealed jars (ie. hot soup poured into jar, sealed and refrigerated), as well as larger batches of sauce, to ensure cooling within the required standard.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Meat/chicken observed being thawed at room temperature - Please ensure that PHF’s are thawed preferentially in advance under refrigeration or under continuous cool running water where items are required for immediate use (please do not thaw at room temperature).
  6. Monitoring

    5 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Operator must ensure that potentially hazardous food items are not left beside/above grill/heat sources and instead, hot held properly at ≥60deg.C.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): PHF within prep table inserts (first unit on main grill line) measured at temperatures as high as 9.5deg.C. Four trays of eggs beside grill measured at temperatures between 18-28deg.C (eggs were discarded at the time of inspection. Please ensure that PHF within refrigerators are maintained at ≤4deg.C and that eggs are not left on the counter for prolonged periods and instead, kept in refrigerators until required. Please ensure that thermometers are provided inside all refrigerators and that temperatures are monitored min. daily. Please also provide a probe style thermometer for verifying temperature of food within prep table inserts.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Although operator indicated appropriate use of sanitizer on counters, etc and a bottle of sanitizer was measured at 200ppm Quats, there were inadequate sanitizer solutions located through kitchen. Please locate sanitizer bottles conveniently in this large kitchen to ensure ease of access and, use on food contact surfaces min. every 2hours or otherwise required. As discussed, wire shelving inside walk-in cooler is showing wear including rust and flaking paint - Please ensure that these shelves are replaced/properly resurfaced on or before Sept 10, 2015 and that all foods are kept covered within cooler to prevent debris from falling off wire shelving into food. Some areas of kitchen require additional cleaning, including, floor of walk-in cooler under bottom shelf (please raise bottom shelf height to min 6" to enable ease of cleaning), soda dispenser gun holders.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please have a copy of the Kelowna Golf & Country Club food safety plan available for review at the time of follow-up. Please ensure that food processing steps like thawing, cooling, final cook temperatures (ie. burgers, chicken breasts, whole turkey & reheating), etc are identified and that a probe style thermometer is used to confirm proper final cook temps.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please have a copy of the Kelowna Golf & Country Club daily, weekly and monthly sanitation plan available for review at the time of follow-up.
  7. Monitoring

    0 infractions

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