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Legends Golf Grill

480 Penno Rd Kelowna BC V1X 6S3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Legends Golf Grill has been inspected 5 times by Interior Health Authority since August 11, 2016. The most recent inspection, on October 14, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 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 3 times across 3 separate inspections, most recently on May 23, 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 May 23, 2025. 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 2 times across 2 separate inspections, most recently on October 14, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on August 11, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 October 14, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

5 inspections

  1. Monitoring

    3 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): A trash bin was blocking access to the kitchen handwashing station. Accessible handwashing stations support proper hand hygiene and help mitigate bacterial cross-contamination in food facilities. The trash bin was immediately relocated to free up access. Please ensure the handwashing sink is clear and available for handwashing at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1. A written food safety plan was not available on site. A food safety plan outlines facility-specific procedures, critical control points, and monitoring procedures to help identify and control food safety hazards, reducing the risk of foodborne illness. Corrective Action: Please complete and maintain a written food safety plan on site. 2. Temperature logs were only available for the walk-in freezer and walk-in cooler. Under-counter coolers did not have available temperature logs. Monitoring temperature for all equipment ensures that all potentially hazardous foods remain outside the temperature danger zone of 4°C - 60°C. Corrective Action: Please maintain temperature logs for all cold storage units in the facility.­
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • 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?
      • Observation(s): A written sanitation plan was not available on site. A written sanitation plan provides reasonable assurance that the food premises is being cleaned and sanitized, effectively, and consistently. Corrective Action: Please complete and maintain a written sanitation plan 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.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed the Quats sanitizer test strips to have expired. Please purchase new sanitizer test strips and notify EHO once completed.
      • 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): It was observed the sanitizer concentration was above 500ppm. A sanitizer concentration higher than 500ppm may lead to chemical contamination of the food. Operator to dilute the sanitizer to the required concentration (minimum 200ppm) and test with sanitizer test strips to verify the concentration before use. Also follow manufacturer's instructions for dilution ratios. Glasswasher plate concentration: Chlorine 50ppm; in compliance. Dishwasher temperature 72.2C; in compliance.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed that the lighting fixture in the dishwashing area has no protective cover. The absence of a protective cover presents physical contamination hazard. If the bulb were to break the glass will fall into the utensils posing a risk of food contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was not available within the kitchen at the time of inspection. Sanitizer must always be available within food handling areas to maintain the clean and sanitary operation of the facility.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Walk-in cooler requires cleaning in hard to reach areas (beneath/behind shelves). Prep cooler cutting board has become worn/grooved and stained. Cutting boards that become worn and stained can not be properly cleaned and sanitized, bacteria can persist within fine grooves and potentially contaminate foods that contact the surface. Some light fixtures in the main kitchen area are missing covers and require maintenance.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink contained dishes at the time of inspection. Handwashing sinks should not be used for other purposes and must remain unobstructed at all times to facilitate good hand hygiene practices. Paper towel dispenser was empty at the time of inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher final rinse gauge not registering the proper minimum temperature to sanitize dishware and, a direct measurement of the rinse temperature did not reach a minimum of ≥71deg.C at the dish. Sanitizer solutions were mixed too strong and the back of kitchen pre-mix station was not functioning 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): A broken handle on the walk-in freezer and icing up of the freezer door prevented ease of access into and out of the freezer - this is also considered a safety issue. Electrical covers were missing on 2 outlets in the dishwashing area. Some mould was noted on the ceiling and shelving within the walk-in refrigerator.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Kitchen staff do not hold valid foodsafe certification.
  5. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?

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