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Princeton Golf Club

365 Darcy Mountain Rd Princeton BC V0X 1W0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Princeton Golf Club has been inspected 8 times by Interior Health Authority since May 1, 2014. The most recent inspection, on November 7, 2025, found no infractions.

3 of 8 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: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 separate inspections, most recently on April 10, 2024. For example: 7 Are foods protected from contamination?

  • 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 April 10, 2024. 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 April 20, 2017. 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 once on April 20, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 6 times across 4 separate inspections, most recently on April 10, 2024. 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - please ensure foods are stored that protects ready-to-eat foods from contamination; this can include keeping raw foods on lower shelves and ready-to-eat foods on upper shelves, keeping ready-to-eat foods covered with hard lids or wrapped
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - grease hood appears to be short-circuiting as filter elements are lifting up near the centre of the hood where exhaust flue is located and grease is accumulating despite regular routine cleaning of filters
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - please ensure hand soap is readily available for hand washing as dish soap can dry-out skin and cause splitting if used as hand soap
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - please ensure food handling does not occur in the dishwashing area of the kitchen; foods that are going to be cooked thoroughly (i.e., raw foods) can be handled in this area, as long as it is not a risk for contaminating clean dishes/utensils
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan to include your in-house prepared sauces - please ensure a cooling logs is kept of the high hazard items on your menu, e.g., grilled onions and use of fresh garlic
  3. Monitoring

    5 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - walk-in freezer door not closing tightly allowing resulting in frost build-up on frame; please repair.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan to accurately describe your current food prep processes
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - sanitation plan not readily available for review; please update your sanitation plan and have a copy readily available for review
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm main food handlers are FoodSafe level 1 (or equiv.) certified
  4. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update food safety plan to include all foods being processed through your kitchen - esp. those foods/ingredients that are cooled/re-heated prior to service
  5. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - front creamer cooler at 9C; please store non-perishable foods only in this cooler or ensure it is able to hold foods at 4C or lower
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please ensure all cooler fans and guards are cleaned and sanitized
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - all bare wood needs to be sealed with paint or similar - entrance to walk-in freezer needs finishing to a smooth, durable, cleanable surface
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The kitchen floor plans have changed- new walk in cooler and ware washing area have been included.

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