Shaughnessys Cove
12817 Lakeshore Dr S Summerland BC V0H 1Z1 · Restaurant - Food Service
5 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips must be provided.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glasswasher's sanitizing cycle at 52C. The operator must service the glasswasher to ensure it works as per manufacturer's recommendations. QUAT sanitizer at 400 ppm.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must conduct a deep clean of entire food premises. The following areas must be washed and sanitized: Main kitchen - fridges, fryers, floors under equipment. Dishwashing area - dishwasher machine, walls, floors, Walk-in cooler - floors & walls. Side food prep area - shelves, prep tables, floors Basement - stairs, floors (remove grease marks), equipment storage areas, employees uniform storage area, etc. Outdoor patio servery - clean all coolers, ensure counters cleaned and sanitized at least every 4 hours.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operator must pay for the Interior Health Permit to Operate by calling 250-770-5540. The payment deadline was March 31, 2026.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator must develop a Sanitation Plan for daily, weekly, monthly and semi-annual cleaning schedules. It will be reviewed during the re-inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At the time of inspection, the following refrigeration units had ambient temperatures above 10 C: - Pan fridge - Salad fridge The operator kept hazardous foods on ice (i.e. ice bath) in a pan fridge. The operator voluntarily discarded hazardous food items (i.e. cooked rice) that were kept in a danger temperature zone (i.e. between 4C and 60C) for more than 4 hours. Some hazardous food items were relocated to a working fridge. Operator must repair pan & salad fridges to ensure they can hold the refrigeration temperature below 4C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All refrigeration units must be supplied with thermometers.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The lower level preparation kitchen doesn't have a direct access to the sink. As such, the operator must follow three bucket wash method: Step #1 - wash with soap Step #2 - rinse with clean water Step #3 - sanitize Operator must provide sanitizer buckets for the lower level prep areas with QUAT sanitizer at 400 ppm concentration.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must declutter the basement storage areas & the outdoor servery area. The floor under grills and other equipment & storage units must be washed.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must get EcoLab test strips for sanitizer used in the dispenser unit. Staff must be educated how to use it. It's a re-occurring non compliance from last year.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - Operator must provide test strips for the Ecolab chemical used for sanitizing food contact surfaces.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food in inserts on right hand side of prep table were above 4°C, they were being held in inserts that are in a container that was on ice Individual creamers above 4°C Bacon being held at room temperature during lunch rush, then put into cooler Potentially hazardous cold held foods must be held at or below 4°C, monitor often and apply corrective actions as necessary. Fully submerging inserts into ice and using lids can help keep temperature down. Long term solution: use proper cold holding units for inserts Hot items must be held at or above 60°C
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Fans in walk-in cooler require dusting Note: the rest of the facility was organized and kept in a sanitary state
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?