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Shuswap National Clubhouse

6015 Shaw Rd Salmon Arm BC V1E 2W2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Shuswap National Clubhouse has been inspected 7 times by Interior Health Authority since May 28, 2018. The most recent inspection, on June 9, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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 3 times across 3 separate inspections, most recently on June 9, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on May 22, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 June 3, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on June 9, 2026. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on June 9, 2026. For example: 5 Are the FOODSAFE training requirements being met?

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.

7 inspections

  1. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): They have not had hot running water for a week as their hot water heater is down. Hot and cold running water are critical to the operation of a restaurant. Please ensure that this is attended to in a more timely manner in the future.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - pizza prep cooler leaking into bottom cabinet - water filter for ice machine lacked a date of last or next change date. Please ensure this is changed as per manufacturer and documented.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Food safety certificates were not available for the kitchen manager/supervisor.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 3 sanitizers being used: - QUATS (200ppm) and test paper available - Hydrogen Peroxide (500ppm) and no test paper available - Iodine in bar glasswasher (12.5ppm) and test kit is ineffective
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Back Prep Area: - 2 compartment sink intended for food prep is equipped with soap dispenser (empty) and papertowels - hand sink is not equipped Please equip and use hand sink for its intended purpose.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Approved plans show a kitchen with 2 bar areas, there was no pizza prep are before. I have requested clarification from the operator.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Iodine test strips are required for bar glasswashers. Acquire iodine test strips to ensure iodine concentration reaches 12.5ppm to 25ppm in glasswasher rinse water. Note: Glasswasher was dispensing 12.5ppm iodine during inspection. Test strips are available for QUAT sanitizer used on site.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A Test strips being used were expired. Corrective action: Replace expired test strips
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6H Kitchen ventilation system had not been serviced. Corrective action: Schedule servicing of kitchen ventilation system every 6 months.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Garnishes for soup (shredded cheese, onion, cooked starch bits) were stored on ice, however the setup does not provide sufficient control of temperature to maintain products at 4°C or colder. Product temperatures were measured between 11°C-14°C. As the products have been out for >2hours, the request was made to discard the garnishes. Operator complied with request. We discussed better utilization of the ice bath to immerse inserts as well as keeping garnishes under refrigeration when not in heavy use.
      • 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): Wiping cloth quat sanitizer solutions were measured at 50ppm. Solutions must be maintained at 200ppm. Please replace solutions so as to maintain effective sanitation. All solutions were replaced at the time of inspection.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  7. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): No cooling was observed at the time of inspection. Cooling log provided was reviewed. It was indicated that at the 2 hour mark products were measured at 30 °C. This would not conform to required cooling rates. No corrective actions was indicated. Cooling procedures were then reviewed with the operator. Operator has noted that cooling is done in the walk-in-cooler and that ice wands are used as well for some items. As per described, cooling procedures seemed to be appropriate however documentation indicates otherwise. It was reviewed with the operator for further improvements. No reheating was observed at the time of inspection. Operator has indicated reheating is done on the stove top. PHFs must be cooked to 74°C or hotter if they are to be hot held. Please note that foods can only be reheated 1X if they have been previously cooked and then cooled.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Knives were observed to be stored in a knife block. As food debris from the knifes can fall into the slits and it can be difficult to clean and sanitized the knife block. Please ensure that knives are stored in a manner that is safe and cannot be contaminated. 2. Although lattice chips were covered by saran wrap they were observed to be stored by a bucket of sanitizing solution. This is a potential for chemical contamination should the bucket of sanitizing solution be tipped over. Please ensure that food is not stored beside chemicals. Corrected During Inspection. 3. An employee's uncovered drink was observed to be stored by a bucket of sanitizing solution. This is a potential for chemical contamination. Please ensure that beverages for the employees are capped and stored in designated areas. Corrected During Inspection. Note: Wiping cloths were observed to be stored outside buckets of sanitizing solution. Operator has indicated that they use a new cloth when they clean and sanitize food contact surfaces. It is recommended to use separate cloths and buckets for cleaning and for sanitizing. It is recommended to keep cloths in buckets of sanitizing solution in between uses. An article on how to reduce cloth contamination will be provided.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Upstairs bar is missing a paper towel dispenser. Please install a paper towel dispenser.

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