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Spallumcheen Golf Club

9401 Hwy 97 Vernon BC V1H 1W9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Spallumcheen Golf Club has been inspected 4 times by Interior Health Authority since July 8, 2014. The most recent inspection, on May 8, 2025, recorded 1 infraction.

2 of 4 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: 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.

  • 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 May 8, 2025. 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 July 17, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 17, 2023. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 July 17, 2023. 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.

4 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Reviewed existing hand sink accessibility. *Highly recommend installing a small hand sink next to the cook-line at the west side wall beside the entry to the bar servery and dining. This will significantly improve minimizing food safety risks when busy, and less staff traffic using the dedicated utility sink thru the kitchen. This will also allow kitchen & bar servers to have easy access. Reviewed location with the Operator which appears to have plumbing nearby.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler was measured to be above 4C. Address cooler temp immediately to below 4C. Note that all other coolers were below 4C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cooler and hot holding temps must be monitored and documented daily. Sanitizer dispenser and dishwasher must be monitored daily and recorded,
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Carpet located at the rear entrance to the kitchen must be removed and replaced with a non-absorbent rubber mat. Overall kitchen is clean and very well operated.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

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