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Osoyoos Golf Club Restaurant

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

Official record from Interior Health →

Inspection summary

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

3 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on April 28, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 28, 2022. 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 2 times on September 10, 2019. For example: 7 Are foods protected from contamination?

  • 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 once on September 10, 2019. 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): thermometer is needed for the condiment fridge. these small fridge need to be monitored frequently as they tend to get warm quickly when opened and closed
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): glasswasher is not showing any iodine. this will need to be fixed and all glasses needed to go through the kitchen dishwasher until fixed
  4. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): ice scoop is being stored on top of the ice machine. ensure this is being stored in a container with lid to prevent contamination or stored in the ice machine with a hook so the handle stays out of the ice
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): test strips for the glasswasher are needed. this also need to be checked daily. until minimum sanitizer levels can be reached, all glasses to go through the main dishwasher temperature logs need to be kept daily.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): wiping cloths must be stored in a sanitizer solution when not in use spray bottle of sanitizers are available. this should be used with single use paper towels or single use cloth tiles
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): boxes and foods are stored in the walk in freezer. all foods need to be 6" off the floor
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): food in back storage room is stored on the floor. ensure all food is stored at least 6" off the floor shatterproof light covers are needed in the kitchen and by the ice machine hole above ice machine needs to be sealed up; all surfaces include ceiling need to be made of a smooth, easily cleanable material
  5. Monitoring

    0 infractions

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