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Salmon Arm Golf Club Ironwood Grill & Lounge

3641 Hwy 97B S Salmon Arm BC V1E 4P6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Salmon Arm Golf Club Ironwood Grill & Lounge has been inspected 6 times by Interior Health Authority since March 31, 2021. The most recent inspection, on June 9, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 June 9, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 July 8, 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 2 times across 2 separate inspections, most recently on July 8, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 July 8, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 May 30, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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

    3 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handsink near cooking line was out of paper towels.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - did not know where these were located
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - did not know where these were located
  2. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - no QUATS test paper and some of the kits were expired. Dispose of expired kits. - record daily tests of sanitizer strengths (bar glasswasher uses iodine, kitchen dishwasher uses chlorine)
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - receiving and dining room doors were left open - only one fly trap near receiving and glue board needs replacing - suggest a couple more fly traps in kitchen and in dining room
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - kitchen dishwasher had no chlorine residual and rinse aid tube missing - chlorine sanitizer bottle was empty and remaining liquid had no chlorine odour - replaced, primed and retested good - log showed a record of wash temperature but not chlorine residual - bar glasswasher also had no sanitizer residual and iodine bottle also empty. Again check machine, chemicals and test daily. Please ensure staff duties are clear, and management oversight.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - ice machine was black with mould growth on ceiling of bin - exhaust hood due for cleaning in April 2025 - floor and base of wall behind cooking equipment was very greasy and dirty. Clean this better at least a couple of times per season. - dry storage bins need cleaning, and one missing lid
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The hand sink is nowhere near the cooking line. Please install a handsink near the cooking line.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No chlorine residual was detected in mechanical dishwasher rinse water. A minimum of 50ppm chlorine must be achieved in mechanical dishwasher rinse water. After chlorine was replaced, chlorine concentration in rinse water measured 50ppm. Monitor chlorine concentration in rinse water daily - sanitizer log provided to operator.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A - Ice scoop stored on top of ice machine. Store ice scoop in a manner that prevents contamination (i.e in a jug or bucket) F2.5A - Mold growth in ice machine, requires a thorough cleaning Note: routine cleaning procedures are carried out on ice machine
      • 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.
  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The walk in cooler's temperature was fluctuating due to an issue with the breaker and where the compressor is stored. Waiting for a new unit and installation to be done next week Tuesday and Wednesday.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    0 infractions

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