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Osoyoos Golf Club Kiosk

12300 Golf Course Dr Osoyoos BC V0H 1V4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Osoyoos Golf Club Kiosk has been inspected 5 times by Interior Health Authority since March 29, 2019. The most recent inspection, on September 2, 2025, found no infractions.

2 of 5 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 September 10, 2019. 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 28, 2022. 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 once on September 10, 2019. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 March 29, 2019. For example: 2 Are proper pest control measures in place on the premises?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): utensils are stored in sanitizer solution. as this is not a very busy location tongs can be left dry on the counter for 2 hours and switched out after every 2 hours
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 3 compartment warewashing is needed. sanitizer solution must be used in the 3rd sink to sanitize after equipment has been washed and rinsed.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): do not leave hot dogs to thaw on the counters. thawing must occur in the refrigerator, under cold running water or in the microwave
  5. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Remove all chemical based pest control products from kitchen facility to prevent spread of chemicals. Please only use physical traps within food service establishment Some fecal pellets observed in corner of dry storage room, operator acknowledged this would be cleaned with bleach solution.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher functional at time of inspection Glasswasher functional at time of inspection CORRECTED AT TIME OF INSPECTION: Sanitizer bottle was filled with incorrect chemical product -- Orange cleaner was being used. This is due to the dispensing being connected to the wrong reservoir bag.

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