Skip to content
Loading map…

Shaughnessys Cove

12817 Lakeshore Dr S Summerland BC V0H 1Z1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Shaughnessys Cove has been inspected 5 times by Interior Health Authority since May 3, 2022. The most recent inspection, on April 28, 2026, recorded 5 infractions.

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

  • 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 28, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on April 28, 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 2 times across 2 separate inspections, most recently on September 5, 2025. 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 2 times on April 28, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times across 4 separate inspections, most recently on April 28, 2026. For example: 1 Does the facility have proper monitoring supplies?

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

    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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Nearby inspected facilities

Own this business? Add a badge to your website