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Shades On Main

1909 Main St Penticton BC V2A 5H5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Shades On Main has been inspected 12 times by Interior Health Authority since March 5, 2013. The most recent inspection, on April 10, 2026, recorded 2 infractions.

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

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 8 times across 6 separate inspections, most recently on October 6, 2022. 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 4 times across 4 separate inspections, most recently on December 11, 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 3 separate inspections, most recently on April 10, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 13, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 April 10, 2026. 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.

12 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ice maker must be cleaned and sanitizer. The ice scoop should be kept in a bucket.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The egg fridge gasket should be replaced due to wear & tear.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No chlorine residual detected during the dishwasher's sanitizing cycle. Operator corrected by replacing a chlorine bucket. Chlorine residual 50 ppm.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator must fix the leaking faucet at the handwashing station.
  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Stand up cooler was at ~10°C, operator stated it had been deep cleaned that afternoon. Moved the few ingredients from stand up cooler to walk-in cooler until a temperature of 4°C or below could be maintained Discussed big batch of butter on counter, bring butter out in small batches that can be used up quickly Discussed best practice of inserts is to use prep cooler, currently holding some inserts on ice during lunch rush Note: Hot holding soup was above 60°C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Cooling procedures for soup include transferring soup to a ~4L pail and into the walk-in cooler, temperatures have not been tested to ensure the procedures adhere to the cooling curve described below. Test cooling temperature at the 2hr and 6hr mark to ensure proper cooling.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cleaning items to be addressed: • Dusting of pipes above stand up coolers and vent above prep cooler • Area between grill and prep table and between fryers and grills
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator and staff working to renew their FOODSAFE, resources sent via email
      • 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.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Foods being hot held were above 60°C on the inside, however, the top of the food product was under 60°C Corrective Action: • Monitor and ensure food products being hot held maintain a temperature of 60°C/140°F or above throughout the food product. Keeping a lid on the hot holding units can help F1.2B: Foods in inserts were between 4-10°C, operator stated they were out for the lunch rush and were being put in the cooler right away. Corrective Action: • Monitor and ensure food products are being cold held at or below 4°C. Fully immerse inserts into ice bath if using this method for a small number of inserts during lunch rush and keep lids on if needed to maintain proper temperature
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips were not available Corrective Action: • Purchase chlorine test strips that are able to measure up to at least 200ppm
      • 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): F2.3A: Mechanical chemical dishwasher was measured to have 0ppm chlorine residual at the time of inspection Corrective Action: • Use 3 compartment sink method until dishwasher is serviced and producing at least 50ppm chlorine residual • Test dishwasher at least once daily and record results
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
  8. Monitoring

    0 infractions

  9. Monitoring

    4 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Foods such as the melted garlic need to be hot held at 60°C and above at the cook-line or be used within 2 hours.
    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Large pots of food found to be at 30°C during time of inspection
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Spray bottle sanitizer - bleach 100 ppm (Good) Low temperature dishwasher is not functioning properly during time of inspection - no chlorine residual on plate surface
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Overall sanitation is satisfactory All surfaces are smooth, durable, and easily cleanable Ventilation hood is greasy and needs to be professionally serviced Dust above the ventilation hood needs to be cleaned - dust particles may contaminate food in the cooking line.
  10. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Low temp dishwashing not dispensing sanitizer when tested. Sanitize all dishes in sink basin after running through the dishwasher at a level of 100ppm (1 TBSP bleach to 1 gallon of water).
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • 12.1 - Are potentially hazardous foods stored so food is maintained below 4°C?
      • Observation(s): - prep cooler inserts reading 12°C; please ensure cover is closed during non-peak times and no overnight storage of inserts
      • Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.

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