Skip to content
Loading map…

Shore Line Brewing Co.

116-3477 Lakeshore Rd Kelowna BC V1W 0A7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Shore Line Brewing Co. has been inspected 6 times by Interior Health Authority since July 5, 2022. The most recent inspection, on June 5, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 5 times across 4 separate inspections, most recently on June 5, 2026. 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 4 times across 4 separate inspections, most recently on June 5, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on May 2, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on March 2, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 8, 2024. For example: 2 Are proper pest control measures in place on the premises?

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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The prep fridge containing raw proteins was measured at approximately 8°C. Operator discarded the raw proteins in the fridge and stated they would service the fridge prior to using it again.
      • 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): F2.5K: The ice scoop was being stored directly on the roof of the ice machine. Ensure this is properly stored to prevent contamination. There was buildup of dirt, grease, and debris under the refrigeration equipment, cooking equipment, and shelving in the rear of the kitchen. Please ensure these areas are cleaned under.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure daily temperature records are maintained for the refrigeration units
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooked meat and gravy in the hot holding unit was measured at approximately 45°C. Operator stated this food had recently been heated on the stove and then placed in the hot holding unit. Operator immediately reheated the meat on the stove and turned up the hot holding unit. Operator was advised to ensure the hot holding unit has time to heat up prior to moving food into it.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The quat sanitizer solution was at approximately 400ppm when tested. Operator was advised to get the technician to adjust the dispenser to produce a lower concentration
      • 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): F2.5B: There was a small water leak in the employee washroom and rear chemical at time of inspection. Ensure this is repaired. F2.5K: The ice scoop was being stored directly on the roof of the ice machine. Operator moved this to a clean container at time of inspection. *CDI*
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The fridge closest to the pizza oven was measured at approximately 15°C at time of inspection. Food inside fridge was relocated or placed in ice trays. Operator needs to demonstrate this fridge can reliably maintain food inside below 4°C or discontinue its use.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Main kitchen handwashing sink was not equipped with paper towel.
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The internal temperature of the food in the prep cooler near the pizza oven was measured at approximately 17°C. Operator indicated that the high risk food had been inside the cooler for more than two hours. Food was discarded by the operator. Operator was instructed to monitor fridge temperature and discontinue its use until it could be repaired and maintain food at or below 4°C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There were small black flies noted in rear area of the kitchen. Operator will implement pest control measures to ensure facility remains free of pests
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: The lid on the food prep cooler near the pizza oven was not properly attached to its hinges and needed repair to ensure it was properly sealing when closed. Operator was instructed to repair the lid to ensure it sealed properly and could be opened and closed easily. F2.5B: The ceiling of the kitchen had a buildup of dust and debris and needed cleaning. F2.5E*: A can of raid insecticide was noted in the rear area of the kitchen. The operator was instructed to remove the can from the facility *CDI*
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink in the rear of the facility was missing the knob for the cold water supply. Operator was instructed to replace the knob to allow for supply of both hot and cold water. The handwashing sink in the rear employee washroom was out of soap. Operator was instructed to ensure there is a supply of soap in a dispenser in the washroom.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan was not being kept onsite. The EHO provided a guide for making a food safety plan to the operator for their use and knowledge.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A written sanitation plan was not being kept onsite. The EHO provided a guide for making a written sanitation plan to the operator for their use and knowledge.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Dust in the walk-in-cooler fans that need to be cleaned Scoops observed to be stored in dry foods
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The ceiling has accumulated dust and food stains that need to be cleaned
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The hand washing station in the food preparation area has no access to cold water during time of inspection

Nearby inspected facilities

Own this business? Add a badge to your website