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Kettle Valley Golf Club

3280 Hwy 3 Rock Creek BC V0H 1Y0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kettle Valley Golf Club has been inspected 10 times by Interior Health Authority since July 30, 2013. The most recent inspection, on April 22, 2026, recorded 2 infractions.

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

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 4 times across 4 separate inspections, most recently on May 9, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 22, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 July 11, 2017. For example: 5 - 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 2 times on June 4, 2015. For example: 17 - 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 once on October 5, 2018. 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.

10 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available on site during inspection.
      • 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): Unsealed wood shelving for dry storage area near standup freezer. Unsealed wood is used where wall mounted fry cutter is located. Ensure areas where food is stored/prepared are made from smooth, durable, and easily cleanable materials. Reminder to ensure ice scoops are stored in a clean sanitized container. Ensure the scoop and container are cleaned and sanitized every 4 hours (same for any other food contact surface in constant use). Keep food containers at least 6 inches off the floor on a cleanable surface (e.g. milkcrates). Reminder to keep used wiping cloths fully submerged in sanitizer solution when not in immediate use. Poster will be provided. Recommend moving location of sanitizer bucket/bowl away from paper towel dispenser so droplets from wet hands don't fall into the bowl. Space is tight in the kitchen. A moveable trolley may be an option to place the bucket onto.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cold holding units that hold potentially hazardous foods must have thermometers for temperature monitoring. If chlorine solution is used to sanitize food contact surfaces there must be chlorine test strips available to monitor the sanitizer concentration. Some chlorine strips were left to the operator.
      • 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): High temperature dishwasher was not able to reach at least 71°C at the plate /dish level when measured using a maximum registering thermometer after multiple runs with multiple thermometers. The BCCDC "Guideline for Mechanical Warewashing in Food Service Establishments" requires a minimum final rinse temperature of at least 71°C when measured using a maximum registering thermometer. There also appears to be a chlorine sanitizer solution hooked up to the dishwasher however 0 ppm of chlorine was detected in the dishwasher when measured using chlorine test strips. At minimum at least 50 ppm needs to be dispensed. Please notify area EHO when the dishwasher is repaired. Staff were asked to submerge dishware in a chlorine solution (100 ppm) after being washed to achieve sanitization step in the meantime. Staff also have a maximum registering thermometer available on site.
      • 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): Ensure light bulb in dry storage area is shatterproof. Ensure ice scoops are stored in a clean, sanitized container when not in immediate use. Reminder to sweep under dishwasher.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • 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): Dishwasher under repair. Use triple sink for manual washing and sanitizing as per instructional poster provided.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Food safe certificates have expired - a group of staff have registered for retraining this fall.
  6. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Sanitizer (bleach) was too weak at the time of inspection - CDI Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Refresh solutions as needed. Ensure that wiping cloths are stored in a sanitizer solution when not in use. 2. Sanitizer bucket was being stored in dishwashing sink. Dishware was being cleaned at the time of inspection - CDI Do not store the bucket in the dishwashing sink as it is unsanitary and debris from dishwashing can contaminate sanitizer solution and lower sanitizer concentration. High temperature dishwasher reached at least 72C at the time of inspection.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Raw chicken was stored over veggies at the time of inspection - CDI When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated. 2. Lights were uncovered in the main processing area at the time of inspection. Ensure that light bulbs have appropriate covers and/or shields to prevent contamination of foods.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
      • F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Handsink was obstructed at the time of inspection - CDI Ensure that the designated handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  7. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Staff washroom had items in the hand sink. Ensure that the hand sink is fully functional and free of any items so the staff can wash hands. Recommended to use the staff washroom for storing outdoor staff clothing. Keeping chemicals in one corner of the staff washroom, in an organized manner, is allowed. All items not in use or not associated with the facility need to be removed from the facility.
  8. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): vinegar is not an approved sanitizer, must use chlorine or quat ammonium on kitchen food contact surfaces
    • 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.
    • 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.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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