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The Clubhouse at Cottonwoods

2255 Ethel St Kelowna BC V1Y 2Z9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Clubhouse at Cottonwoods has been inspected 7 times by Interior Health Authority since February 26, 2014. The most recent inspection, on May 28, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 August 24, 2022. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 September 19, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 26, 2016. For example: Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 26, 2016. For example: Are foods from approved sources?

  • 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 once on May 28, 2026. For example: 4 Are written sanitation procedures (Sanitation 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.

7 inspections

  1. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation logs observed. Ensure to monitor the dishwasher and food contact surface sanitizer concentration daily and record on a log sheet. Email a copy to the EHO for verification. Please have a new adequate color measuring chart for chlorine test strips.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure a probe thermometer is available to monitor internal temperature of potentially hazardous foods.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Operator indicated that leftover food products are not provided to children and only consumed by staff. Improperly cooled foods can support the growth of pathogenic bacteria which can lead to foodborne illness. Proper cooling procedures should be observed to prevent potential foodborne illness.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for measuring chlorine/bleach sanitizer solution appear to be expired. Operator must obtain new chlorine test strips for monitoring sanitizer concentration. Dishwasher sanitizer concentration should be measured regularly to ensure adequate sanitizing action is maintained.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Ventilation system in the kitchen is not functioning, staff indicated that during certain cooking procedures this can result in the accumulation of smoke and vapours in the kitchen space.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff with valid FOODSAFE training at time of inspection.
  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): Residual sanitizer level for the mechanical sanitizer measured to be a little low. This could be due to limited sanitizer in the bottle or issues with equipment. Monitor and call for service. 50 ppm chlorine residual is required.
      • 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

    2 infractions

    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer residual was not detected from the mechanical dishwasher. - Call for service to ensure that 50 ppm chlorine residual can be detected on the dishes after each cycle. - Obtain test strips and monitor routinely (recommend checking every few days).
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • Are foods from approved sources?
      • Observation(s): EHO needs to verify apple juicing; no concerns with other food sources.
      • 10.1 - All foods on the premises must be from an approved source.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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