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Shuswap Daycare

90 5 Ave SE Salmon Arm BC V1E 0A1 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Shuswap Daycare has been inspected 10 times by Interior Health Authority since July 25, 2013. The most recent inspection, on December 15, 2025, found no infractions.

7 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 5 inspections in a row found no infractions. 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 once on May 21, 2019. 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 once on January 10, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on May 21, 2019. For example: 1 Are proper cooking procedures followed?

  • 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 once on May 21, 2019. 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Premises occasionally serves some higher risk menu items (eg. commercially prepared chicken fingers, french toast). Proper internal cooking temperatures must be assessed for all raw animal foods. Note that many commercially prepared breaded chicken products are not fully cooked and have been the subject of many salmonella outbreaks and recalls. Please ensure suitable protocols are implemented when products requiring specific cooking temperatures are served. Please provide a monitoring protocol, a list of required cooking temperatures, as well as a record keeping log for use by food service staff. Please update your food safety plan to reflect these considerations and the relevant menu items. Provide these documents to me for review by the indicated date.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): A probe thermometer was not available to assess internal temperature of foods. Please obtain an accurate NSF certified unit.
      • 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): Sanitizer concentration for manual warewashing is insufficiently monitored. Ensure test strips are used to assess sanitizer use concentration for manual warewashing and spray sanitizer solutions. Spray sanitizer solutions should be made fresh daily or assessed for proper concentration using appropriate test strip on a daily basis. Please provide written direction for this to staff and incorporate into sanitation plan. Include concentration required. Provide a photo of the dishwasher to show that the sanitation cycle is working properly. This would include the "sanitized" light being lit at the completion of the cycle. Update instructions to include what staff needs to check to ensure wares are sanitized, as well as what their corrective action should the sanitized light fail to come on. Please provide photos and documents for review.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Thermometer is broken/inaccurate for fridge at entrance. Consider taping thermometer to fridge to reduce likelihood of impact. Temperature readings were falsely low for fridge probably due to this reason. 2. All three fridges were measured at 5-7°C at the time of inspection. Setting was turned from "cold" which is the warmest setting to "normal". Ideally maintain fridges in 1-3°C zone. Records indicate fridges tend to be at 4-6°C range. Please monitor fridge temperatures under new setting to see if temperatures are maintained in ideal range while foods are stored within.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A formal sanitation plan is not available and some confusion is noted for usage of chemicals/sanitizers. Please develop a sanitation plan for your staff and submit to me for review and comments. Test strips should be on site for each type of sanitizer used. Bleach is chlorine and ammonia based sanitizers are known as Quat. Please note that "pink power" is a degreaser, not a sanitizer. It is for cleaning and grease removal and is to be rinsed off after use. It is not indicated to have any sanitizing effect.
  8. Monitoring

    1 infraction

    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Premises uses a residential NSF 184 Dishwasher. Process for usage and monitoring must be more clear to staff. Please review the operational considerations below and develop a written process that is reviewed with all staff and posted by the dishwasher. Single use temperature indicator test strip was provided at the time of inspection to complete a test (please let me know if it does not change color). Operational Considerations regarding Residential NSF Standard 184 Dishwashers • Operator should select the sanitizing cycle option before starting each cycle. • Cycle should not be interrupted as heat loss may result in insufficient sanitization. • Machine cycles should be verified for completion of the sanitization cycle – i.e. visual inspection for illumination of “sanitized” indicator light on machine control panel following each cycle. • If the required time/temperature combination is not achieved during a complete un-interrupted cycle, the “sanitized” light will fail to illuminate. This may indicate that the machine requires servicing and operator should contact a qualified person to conduct repairs where needed. • Where the “sanitized” light can not be observed (please let me know if this is the case), the operator should use a maximum registering thermometer or single-use temperature indicator to confirm temperatures. Details of the monitoring requirements should be included in the facility Sanitation Plan. Please detail usage and monitoring requirements in writing and review with staff. Signage instructing staff on proper process should be placed at or near the dishwasher. Please also include written instructions for making up sanitizer sprays as well as sanitizing bleach solution for manual warewashing.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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