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Shady Rest British Fish & Chips

1359 Sutherland Ave Kelowna BC V1Y 5Y2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Shady Rest British Fish & Chips has been inspected 5 times by Interior Health Authority since September 11, 2019. The most recent inspection, on October 15, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 5 separate inspections, most recently on October 15, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 15, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 15, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on September 11, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 10, 2022. For example: 6 Are the FOODSAFE training requirements being met?

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.

5 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The temperature of the mini-upright cooler was measured at 9–11 °C. The internal temperature of the ranch dipping sauce was measured at 10.8 °C. According to the operator, the cooler had been functioning properly earlier, and dipping sauces are frequently replenished throughout service. The operator transferred the dipping sauces from the mini-upright cooler to another properly functioning cooler and was instructed not to store perishable food items in the mini-upright cooler until it can consistently maintain a temperature below 4 °C.
      • 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): Observed expired quats test strips for measuring the quats sanitizer concentration.
      • 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): Noted that food contact surfaces were not being sanitized during food service and were only being cleaned with a vinegar solution. An approved food-safe sanitizer must be used to ensure food contact surfaces are adequately sanitized and to reduce the risk of contamination. The operator was instructed to use the available quats (food-safe) sanitizer at 200 ppm to sanitize food contact surfaces throughout food service.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Food residue build up observed on equipment including, but not limited to, french fry cutter and potato peeler. Inadequate washing and sanitizing of equipment can lead to the growth of disease-causing bacteria which can cross-contaminate food. Ensure the equipment is dismantled, and washed and sanitized after use as per manufacturer's instructions.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures 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): F2.5B - Significant build-up of grease observed under the cook line and on the vent hood. The floor under food storage shelves in the back area observed unclean. These conditions may attract pests into the facility. Operator was instructed to deep clean the entire premises, particularly the cooking area, and ensure routine cleaning of all hard-to-reach areas. F2.5J - Fluorescent lights without a shatterproof cover were observed in the kitchen and back food storage/preparation area. There is a potential for glass to fall onto food in the event that the bulb shatters. Install a shatterproof cover/sleeve around the fluorescent lights or shatterproof lights.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of foods stored in an upright cooler measured at 8-10 °C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens, leading to consumer illnesses. Food was stored in the cooler after start of the shift . Operator transferred the perishable foods into another cooler which was able to maintain temperatures below 4°C. Repair the upright cooler and do not store perishable foods until the cooler temperature is maintained below 4°C. Note: Ensure to take out fries from the cooler in small batches and maintain the time-temperature log for the fries. Transfer the processed fries into the cooler within 2 hours or discard if they are left at room temperature for more than 4 hours.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No prepared sanitizing solution was observed at time of the inspection. Sanitizer is required to disinfect the food contact surfaces and prevent the growth of pathogens. CDI - Operator prepared the QUAT sanitizer solution and tested the sanitizer concentration with QUAT test strips. Ensure sanitizer is available at all times and wiping clothes are stored in the sanitizer solution.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed fries on the cooking line and in the back prep area held without temperature control. Once potatoes are cut for fries they must be held in a cooler (≤4°C) or freezer (≤-18°C), foods held without proper temperature control can support the growth of pathogenic bacteria. Staff indicated that the fries are routinely left in the prep sinks for greater than 4 hours to drain after rinsing.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available during the inspection.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bleach sanitizer in spray bottle was to mixed too strong (>200ppm), when measured the sanitizer solution bleached out the test strips. Bleach sanitizer mixed a concentrations greater than 200ppm can leave residuals on surfaces which can be harmful to health. Sanitizer solution maintained at excessive levels require rinsing after use to prevent chemical contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Hood vent is past due for servicing. Cooler temperature measured at 6.5°C during the inspection.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No employees on shift at the time of inspection have received FOODSAFE training.
  5. Monitoring

    5 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): The food employee says that they use cooking time and do not check the food temperatures.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) The sanitizer test kit to verify the concentration of the bleach solution for sanitizing is not available. The food employees are not aware of the testing requirement. b) The thermometer in the upright freezer is damaged.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): a) The bleach solution for sanitizing bleached out the sanitizing test strips during this inspection. b) The food contact surface in the front food preparation area is not cleaned, rinsed and sanitized as required. c) The middle sink for the warewashing is used for washing and the other two are used for rinsing.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 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): a) The used utensils are stored in water. b) The used wiping cloth for food contact surface is stored directly on the food contact surface and not stored in a sanitary manner. c) The used utensils are stored in the gap between the food prep surface and the wall, and the gap is not easy to clean and sanitize as required. d) Some of the shelving units in the back food storage area are not raised a minimum of 15 cm (6 inches) off the floor to allow for cleaning. e) The ventilation system over the cooking area has accumulated stains and debris. f) Some of the cleaned food utensils are stored on the rubber mat surface that is not easy to clean. g) Single use disposable containers are stored without any protection from potential contamination. h) The spray bottle storing the bleach solution for sanitizing is not labelled.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The food employees are using one of the sinks for the warewashing for hand washing. The premises does not have a sink for handwashing only.
      • F2.7E Handwashing stations must remain accessible at all times.

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