Twin Lakes Golf Course
79 Twin Lakes Rd Kaleden BC V0H 1K0 · Restaurant - Food Service
Inspection summary
Twin Lakes Golf Course has been inspected 12 times by Interior Health Authority since July 3, 2013. The most recent inspection, on April 24, 2026, recorded 5 infractions.
2 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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.
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 6 times across 6 separate inspections, most recently on April 24, 2026. 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 6 times across 5 separate inspections, most recently on April 24, 2026. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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 4 times across 3 separate inspections, most recently on June 27, 2017. For example:
4 - Are proper refrigeration, freezing and thawing procedures followed?
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 3 times across 3 separate inspections, most recently on May 20, 2025. For example:
7 Are there handwashing stations available and properly supplied?
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 3, 2018. For example:
6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
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.
12 inspections
- Monitoring
5 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Twin Lakes Golf Course Water System (13-105-00060) supplying the facility is on a long term boil water notice. The Twin Lakes Golf Course Water System has received a construction permit to install upgrades to meet BC Drinking Water Objectives for pathogen removal and the Canadian Drinking Water Quality Guidelines for Manganese. It is unclear when construction will be completed. Potable water must be used for food prep such as rinsing produce for salads and for ice machines. In the past bottled water was provided to patrons. Send information about the POE treatment systems in place for the kitchen: -Schematic layout and equipment specifications, such as filter size and capacity, UV disinfection system type, reverse osmosis system spec sheet, and pipe size and material, -Description of the equipment’s location on the property and within the building -Plan outlining monitoring and record-keeping procedures, and a maintenance checklist
- F1.4B Water supplied to the facility must be potable.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips (for upstairs dishwasher) and thermometers are available on site. Ensure quat test strips (for sanitizer bottles/buckets) are also available on site. Reminder to ensure accurate (e.g. NSF certified) physical thermometers are installed inside all cooling units.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical low temp (chlorine) dishwasher was able to dispense at least 50 ppm of chlorine solution. This dishwasher is located upstairs from the food handling area and is not practical for staff to have to carry dishware up and down the stairs in the long term. High temperature dishwasher in the downstairs kitchen space where food is actually prepared is not in use. Please provide a timeline for when this will be ready to use. Quat sanitizer was higher than manufacturer intended concentration for use on food contact surfaces. Diluted bottle was made during inspection measuring ~200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There should be a place to properly air dry items from the dishwasher. Install a drain board connected to the sink basin nearest to the dishwasher.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Functional dishwasher is located upstairs from the food handling area and is not practical for staff to carry dishware up and down the stairs in the long term. High temperature dishwasher in the downstairs kitchen space where food is actually prepared is not in use. Please provide a timeline for when this will be ready to use. Sink next to dishwasher in main kitchen which could have been used to soak dishware or as a food prep sink is not useable due to an electrical outlet located beneath the sink basin causing a safety issue. At this time there is one handwash sink and one sink that can be used for food prep in the downstairs kitchen. Dishware is taken upstairs to be washed.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
4 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Twin Lakes Golf Course Water System (13-105-00060) supplying the facility is on a long term boil water notice. The Twin Lakes Golf Course Water System has received a construction permit to install upgrades to meet BC Drinking Water Objectives for pathogen removal and the Canadian Drinking Water Quality Guidelines for Manganese. Unclear on the estimated date of completion for these upgrades. Operator noted that POU treatment system(s) are or will be in place to provide potable water at certain connections in the kitchen and that in the future the Point of Entry (POE) system will include UV treatment. Unsure whether UV treatment is meant for the overall water system, just the clubhouse/kitchen or both. Potable water must be used for food prep such as rinsing produce for salads and for ice machines. In the past bottled water was provided to patrons. Please send information about the POE/POU treatment systems in place for the kitchen: -Schematic layout and equipment specifications, such as filter size and capacity, UV disinfection system type, and pipe size and material -Description of the equipment’s location on the property and within the building -Plan outlining monitoring and record-keeping procedures, and a maintenance checklist Further discussion to occur with engineering department once this information is provided to determine whether the POE/POU systems currently installed are considered adequate to provide potable water for human consumption.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator confirmed light bulbs in kitchen are shatterproof. Wall where cookline is (e.g. oven, deep fryer etc.) is made up of sealed plywood with gaps in between panels. Grease and food debris may become trapped in these gaps/crevices and be difficult to clean. Replace the wall material so that it is smooth, durable, and easily cleanable (e.g. stainless steel). Wall corner that sticks out near the prep counter area has holes and crevices in it please ensure this material is smooth, durable, and easily cleanable. Ensure floor is smooth, durable, easily cleanable (not covered with small gaps/chips), non-slip, and constructed of impervious material, such as tile or epoxy resin that is able to withstand regular wet washing. There should be a place to properly air dry items from the dishwasher. Install a drain board connected to the sink basin nearest to the dishwasher. If any gaps are found where the floor meets wall joints ensure they are sealed (e.g. caulking) to prevent water/debris from getting trapped.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure a dedicated handwashing station is available in the food prep area and that sinks are stocked with soap and paper towels. A dedicated handwashing sink should not be used for purposes other than handwashing (e.g. have a dedicated faucet and sink basin for this).
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- 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.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): In the future please notify the health department prior to making renovations to the premises.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
4 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water system supplying facility is on a boil water notice. "Do not consume" signage is available at sink fixtures. Bottled/canned water and beverages are available for clients. Operator noted that a POU/POE treatment system is in place to provide potable water at certain taps. However only bottled water is provided to clients. This treatment system was not assessed during the inspection. Please send information about the treatment system in place (e.g. make and model of device, what company maintains the device, and the maintenance schedule of the device). Guidance document for food premises under advisories will be provided.
- F1.4B Water supplied to the facility must be potable.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Chlorine test strips could not be located on site. Corrective Action: Sanitizer test strips should be available for each chemical sanitizer used on the premises.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Bulbs above dishwashing area do not appear to have shatterproof covers or bulbs Corrective Action: ensure shatter proof bulbs/covers are installed here.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Staff member with FOODSAFE certificate was not present on site. Corrective Action: Ensure operator and in their absence at least one employee with valid FOODSAFE training is available on site.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): A probe thermometer is needed for the cook.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The chlorine bottle for the dishwasher has lost it's yellow tinge, meaning much of the chlorine has dissipated. Place a new bottle of chlorine there and place a hole in the cap to restrict the airflow through the tube. Also, purchase chlorine test strips and check the chlorine level in the dishwasher daily. Keep a written record please.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Keep muffins and ready to eat foods covered to protect from accidental contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glasswasher does Not have adequate sanitizer. It may be used too seldom to keep chlorine in the sanitizer line. Purchase chlorine test strips and check the sanitizer level before using it to clean glasses. An alternative is to use the dishwasher for the glasses. Dishwasher: At the start of each day, run the dishwasher twice for the first load of dishes. This allows the chlorine to build up to the required concentration.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The Walk-in cooler outside needs to have all the surfaces sanded and refinished. This includes the shelving, walls and ceiling.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The food safety plan is generic. Please add some specific information such as hot dog cooking and storage, as well as maximum length of sandwich meat storage.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): The water system is on a long term boil water advisory. There is a small in-house treatment system that provides potable water to a few taps in the food service area. This is planned to be enlarged to provide potable water to the entire building.
- F1.4B Water supplied to the facility must be potable.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Please monitor spices and other foods stored in the upstairs kitchen to ensure they are not outdated.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher and glasswasher are used infrequently, so the chlorine may weaken over time. Please monitor this weekly.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handsoap was not at the bar sink. Replenished during inspection
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): On-site thermometers checked, one was inaccurate and discarded.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): An approved Point of Use water treatment system is used for the upstairs kitchen. Signage is required for the sinks that are non-potable water And for the sink that has the potable spigot.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Glasswasher is seldom used so needs to be primed when starting up again. Please post a sign directing staff to do so, and label the primer switch.
- F3.2 - Is the contact information the same?
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A partial sanitation plan was on site. More information was added
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Some temperature Log sheets show 40F every day for weeks in a row. Please take the time to read thermometers carefully.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Coolers must have their own thermometer.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Glasswasher has zero sanitizer. do not use until repaired. Dishwasher has appropriate sanitizer.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Lights need protective lenses. Ice bin to be food grade containers.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Soap and paper towels must be at every handwash sink and bathroom sink
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): The Sysco cooking oil show 0 transfat on the Canada Food Guide label and 1.4g transfat on the ingredient list with 7g of fat. something is wrong here.
- 3 - Are proper cooling procedures followed?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - please ensure all coolers have accurate thermometers
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - please provide floor plan for new concession area
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - please install door sweep to exterior door of dry storage room - please install shatter-proofing measures on all kitchen lights - backsplash of new food prep area needs to be glued down - please ensure all food containers are food-grade (including ice bins) - upstairs kitchen upright double-slider showing signs of rust on bottom from rack sitting in water for a lengthy period of time - please repair - please re-locate ice machine to a more sanitary area
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please provide food safety plan for new menu/operation
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please provide sanitation plan for new food prep operation
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): - chicken breasts over ready-to-eat foods in prep cooler - corrected during inspection - concession ice should be handled in a more sanitary manner (e.g., a specialized ice container with scoop holder, or small ice machine downstairs)
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Monitoring
0 infractions
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