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Courses Restaurant @ Shannon Lake

2649 Shannon Lake Rd West Kelowna BC V4T 1V6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Courses Restaurant @ Shannon Lake has been inspected 6 times by Interior Health Authority since March 30, 2015. The most recent inspection, on August 13, 2024, recorded 4 infractions.

1 of 6 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: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 4 times across 4 separate inspections, most recently on August 13, 2024. 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 3 times across 2 separate inspections, most recently on August 13, 2024. 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 once on September 22, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 2 separate inspections, most recently on September 22, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently on August 13, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No temperature logs are currently being used. Record temperatures of all temperature controlled units at least once daily.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature glasswasher at the bar, final rinse temperature: 62.8C (145.04F), not in compliance. All glassware to be washed and sanitized using the kitchen high temp dishwasher until the glasswasher is serviced. Provide evidence to the health officer that the technician confirms the final rinse temperature reaches a minimum of 71C (159.8F) before using the glasswasher. High temperature dishwasher in kitchen, final rinse: 71.5C, in compliance. Quats spray bottles: 200ppm, in compliance.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The wash gauge on the kitchen dishwasher was not functioning. It is to be serviced and recalibrated. Bar ice machine to be cleaned, rinsed and sanitized. Observed build up of mold/mildew inside the machine's tray.
      • 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.
      • 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): A divider to be installed on the hand sink to prevent backsplash landing onto food/food contact surfaces as it is beside a sandwich cooler used to prepare food.
  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): A bowl of garlic butter found stored at room temperature. This can promote bacterial growth. Chef indicated it was out from the cooler less than 2 hours. Chef put the garlic butter in to cooler at the time of inspection
    • F1.7 Are foods protected from contamination?
      • Observation(s): -Food on metal pan being cooled in the walk in cooler was not covered. Debris/other food particles may get onto the food being cooled and contaminate the food. Chef covered the food with saran wrap at the time of inspection. Poke holes on saran wrap to help with air flow.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): -Utensils were stored in sanitizer solution, the solution looked murky. This can promote bacterial growth. Please change to storing in ice bath, and change the ice bath when ice start to melt or within every 2 hours to limit microbial growth. -Wiping cloths were stored on counters. This can promote bacterial growth on the cloths and spread when used. Please stored wiping cloths in sanitizer solutions, change cloths and solution regularly to ensure the sanitizer concentration is always at an adequate level to limit microbial growth. -Cutting board at the prep cooler was old and no longer easily cleanable. This may harbour bacteria. Please replace with new cutting board.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): -Ice machine at the bar and in the downstairs storage area need to be cleaned and sanitized as there were debris build ups inside. -Food debris build ups found in between stand up cooler and the oven. Please thoroughly clean and sanitize the area to prevent from attracting pests.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): -Ice sink beside hand washing station at the bar, as well as the prep counter beside the hand sick in the back kitchen can be easily splashed with water when washing hands. This may cause cross contamination to foods. Please install plexiglass or other preventative measures to avoid water from being splashed on to food/food contact surfaces.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan on site. Manager advised that it is available and will provide to EHO. This is an outstanding infraction from 2019
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan on site. Manager advised that it is available and will provide to EHO. This is an outstanding infraction from 2019
  3. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottle does not spray and spray bottles need to be properly labelled
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.2 - Is the contact information the same?
  5. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): QUAT sanitizer from spray bottles were tested to be at a concentration of 400 ppm. Operator was instructed on adding only 2mL of QUAT solution to be mixed with one liter of water. A fresh spray bottle was made at 200ppm. This was corrected during inspection.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Thermometer was missing in the main stand up fridge beside the cook area. Thermometers are important to ensure foods in the fridge are kept under 4 degrees C. Operator placed a working thermometer in the fridge. This was corrected during inspection. Door to the back was seen left open to the outside. Door must be closed to protect against the entry of pests. Operator closed the door during the course of inspection.
  6. Monitoring

    0 infractions

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