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Shuswap Lodge Seniors Residence Society

200 Trans-Canada Hwy SW Salmon Arm BC V1E 4H7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Shuswap Lodge Seniors Residence Society has been inspected 5 times by Interior Health Authority since August 16, 2022. The most recent inspection, on May 26, 2026, recorded 1 infraction.

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

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.

  • 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 6 times across 5 separate inspections, most recently on May 26, 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 September 13, 2023. 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 March 20, 2024. 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 once on August 16, 2022. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 March 27, 2025. 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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Used wiping cloths found on food contact surfaces and in front service area. Store wiping cloths in a sanitizer solution when not in use to prevent biological growth.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - walk-in cooler shelves and fan covers unclean - bulk dry storage bins unclean
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Wet bar area's cooler #1 was at 7C.
    • F1.7 Are foods protected from contamination?
      • Observation(s): - frozen drops of moisture were beading all over walk-in freezer ceiling - compressor was also not draining properly resulting in icicle formation below it
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): There is a roof leak that is dripping into the walk-in freezer. The food in the affected areas need to be removed or protected.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - sani-dispenser and bucket at <200ppm QUATS
      • 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): - roof leak into walk-in freezer
  5. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D - QUAT sanitizer for food contact surface sanitizing measured at ~500ppm. Beyond 400ppm (no-rinse level) QUAT sanitizer must be rinsed off food contact surfaces to avoid chemical contamination of food. Corrective action: • Monitor QUAT sanitizer with test strips to ensure correct concentration of sanitizer (200-400ppm) • Dilute sanitizer as required to reach 200-400ppm • Contact chemical supply company to adjust automatic QUAT dispensing
      • 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): F2.5C - Continual use wiping clothes left on counter between uses. This may allow for pathogen growth. Corrective action: • Submerge continual use wiping clothes in 200-400ppm QUAT solution • Replace solution as needed or every 2 hours to maintain 200-400ppm sanitizer • Submerge clothes in sanitizer for 30 seconds in between use
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4 - No Sanitation Plan available on site
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.

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