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Legends Golf Grill Concession

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

Official record from Interior Health →

Inspection summary

Legends Golf Grill Concession has been inspected 6 times by Interior Health Authority since April 27, 2015. The most recent inspection, on October 14, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on August 11, 2016. For example: 4 - Are proper refrigeration, 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 2 times across 2 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 once on April 27, 2015. For example: 9 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 September 27, 2018. For example: 6 Are the FOODSAFE training requirements being met?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on May 23, 2025. For example: 1 Does the facility have proper monitoring supplies?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed the Quats sanitizer test strip is expired. Operator to purchase sanitizer test strip and send a picture to 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): Observed that the quats sanitizer solution was higher than 500ppm. A high sanitizer concentration may lead to chemical contamination of the food and reduced effectiveness of the sanitizer. Operator to dilute the sanitizer to the required minimum concentration of 200ppm and test with Quats sanitizer test strips to verify the concentration before use. Also follow the manufacturer's instruction for dilution ratios.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available during inspection.
  4. Monitoring

    3 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): Quats surface sanitizer was available at the time of inspection but measured at very high levels (beyond the measurement scale of the test strip).
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff in the concession did not hold a valid foodsafe certificate.
  5. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Please ensure that thermometers are provided inside all refrigerators for ease and accuracy of temperature monitoring.
  6. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Please ensure cooking of hot dogs/smokies to ≥74°C and hot holding at ≥60°C.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperatures of food within upper prep table inserts measured up to 6.8deg.C and bottom unit measured at 5.3deg.C. Please ensure monitoring of upper food inserts and maintenance of PHF temps at ≤4deg.C.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Please ensure use of cutting board on wooden counter surface of prep table cooler until replaced with industry standard cutting surface (smooth, durable, cleanable & impervious) in 2015.

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