Skip to content
Loading map…

Club Shuswap Golf & RV Destination

5751 Trans-Canada Hwy Salmon Arm BC V1E 2B3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Club Shuswap Golf & RV Destination has been inspected 7 times by Interior Health Authority since June 14, 2013. The most recent inspection, on August 19, 2026, found no infractions.

3 of 7 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on June 21, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on June 21, 2019. 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 June 21, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 June 21, 2019. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 June 21, 2019. For example: 2 Are proper pest control measures in place on the premises?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Foods in main under-counter cooler unit was measured at 5-6°C. Records are not available for recent few days. In-unit thermometer is inaccurate (reading was -10°C at the time of visit)--recorded temperatures may not be reliable. Operator was reminded of required refrigeration threshold and informed about the inaccuracy of the thermometer.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • 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): While foods are purchased from approved sources, many are discounted items. The state of some foods are no longer suitable for consumption (eg. yellowed/wilted salad, potato with black mould spots). The operator must ensure that all foods are safe and are processed within a time period in which the quality of the food is not compromised--which may lead to a food safety hazard. Salad products were discarded at the time of inspection. Observe best before/expiry dates and store foods in a manner that will not lead to expedited deterioration.
      • F1.6B All food on the premises must be fit for human consumption.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Please ensure all refrigeration and freezer units are equipped with an accurate thermometer. Choose NSF certified units when possible. 2. Test strips to assess sanitizer concentration (chlorine) is to be available.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back and front doors were wide open for the duration of the inspection. Doors to the premises may not be kept open unless screen doors are in place. This is to prevent pest entry. Operator indicated that they will keep the door closed.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Sanitizer solution in spray bottle was measured at 10ppm chlorine. Spray sanitizers must be utilized at 100-200ppm. Solutions should be made fresh daily. Please correct solution make-up ratio and/or length of use to ensure required concentration is met. 2. High temperature dishwasher did not appear to engage for some time at the beginning of the inspection--but this self-resolved. Please check to ensure there is no ongoing issue. Contingency measures should the dishwasher break down was reviewed with staff (manual warewashing for kitchen wares, switch to single use for customers). Please review manual warewashing and clean-in place procedures as per your sanitation plan. Wash and rinse temperature of the high temperature dishwasher should be monitored to ensure the requirements as indicated in your sanitation plan are met.
      • 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): 1. Ice scoop was stored beside ice machine on not often cleaned mats on an exposed table surface. The ice scoop is a food contact surface and must be stored in a manner that is protected from contamination. It must also be cleaned and sanitized at a frequency that removes/prevents contamination. 2. Package ground meat stored beside saran wrapped dish with cooked chicken. A dish of uncovered margarine was a bit further away. Please ensure all raw foods (even if wrapped) are stored below and not in contact more ready to eat foods or produce (even if wrapped). This applies in all storage contexts to prevent cross-contamination. All food s should be covered to protect from contamination. 3. Fry slicer had dried food residue remaining on food contact surfaces. This was removed for cleaning at the time of visit. All conditions above were corrected at the time of inspection. The following are outstanding infractions. 4. Backing for fry slicer is unvarnished wood. This surface needs to be clean, smooth, non-pervious to moisture, and easily washed/sanitized. 5. All lights over food prep/storage areas require shattershields. 6. Mixer does not have a guard--operator has been requested to look into this for worker safety reasons. Install only guards that are designed for a proper fit with the mixer make/model (on back of unit).
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Observed ice scoop stored on counter next to the ice machine. Discussed that ice scoop should be stored in a clean bucket that can be washed and sanitized. CDI - Corrected During Inspection.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Observed a few food items in line cooler (inserts section) uncovered/unprotected. Items were wrapped at the time of inspection. CDI - Corrected During Inspection.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was reviewed with staff onsite. Discussed that menu items should be included in the food safety plan. Please amend food safety plan and submit a copy for review.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
  5. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. It was observed that thermometers were missing in two coolers in the kitchen. Please make sure accurate in unit thermometers (NSF certified) are available in all the coolers to monitor temperature and to keep records. 2. It was observed that the temperature of food stored in the inserts in top part of line cooler was ~6-9 °C (Danger zone temperatures = 4-60 °C). If the food is kept in that temperature zone for more than 2 hours, it has to be discarded. Therefore, please keep the product that is of immediate use in the top part line of cooler and move the surplus product into bottom part of line cooler.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): During inspection, it was noticed that a vinegar solution was being used for sanitizing the food contact surfaces. Please note that vinegar is not an approved food sanitizer. Spray bottle labelled as bleach did not provide any chlorine concentration when tested with test strips. Please make sure that all food contact surfaces are sanitized using sanitizers that meet Health Canada criteria for disinfectants in food premises (e.g. bleach or quats). As discussed, always use unscented bleach for making the sanitizer solution for food contact surfaces.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. It was observed that kitchen door was wide open during the operation and there was no screen installed to protect the premises against entry of pests (such as flies, insects, rodents etc). Please ensure that screen is installed at that door before the follow up inspection next week. 2. One of the lights above the stand up freezer was missing a shatter guard. There is risk of physical contamination of food in case the light breaks. Please install a shatter guard to prevent this from happening.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.12 - The premises must be protected against entry of pests.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): There was no food safety plan available on site during inspection. Please ensure that a food safety plan is completed before May 27, 2016.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): There was no sanitation plan available on site during inspection. Please ensure that a sanitation plan is completed before May 27, 2016.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  6. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The temperature of the sandwich line cooler at the counter was measured at between 6C and 9C. The food items in inserts at the top section of the line cooler were measured at between 8C and 13C. The lid of the cooler was kept open. The operator closed the lid at the time of inspection and the temperatures of food items dropped down to between 7C and 11C within half an hour after closing the lid. No thermometer was available in this line cooler. - Please repair or adjust the cooler to the temperature at 4C or colder. - Please keep the lid of line cooler closed or place some ice under the inserts to ensure the temperature of foods are at 4C or colder. - Please ensure accurate thermometers are available in all coolers
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The temperature of the sandwich line cooler at the counter was measured at between 6C and 9C. - Please repair or adjust the cooler to the temperature at 4C or colder.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  7. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website