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The Nom Shuswap

350b Ross St NE Salmon Arm BC V1E 2T3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Nom Shuswap has been inspected 4 times by Interior Health Authority since February 15, 2023. The most recent inspection, on April 21, 2026, recorded 5 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Pests.

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.

  • 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 April 21, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 2 separate inspections, most recently on April 21, 2026. For example: 7 Are foods protected from 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 April 21, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 April 21, 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 2 times across 2 separate inspections, most recently on May 1, 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.

4 inspections

  1. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Most food handlers had proper hair control, but there was one person with long hair that needs better hair control.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Nachos stored in furnace room next to chemicals.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There is a lot of disorganization and clutter in back storage and furnace rooms. This can create pest harborage areas and prevents proper cleaning.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Back Storage Area: - light not working, repair or replace - deep freezer needs defrosting - disorganized and cluttered - upright cooler broken Furnace Room: - nachos and chemicals stored next to each other - disorganized and cluttered
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): If you have lost permit, please call office and get a reprint.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1 No test sanitizer test strips were available onsite. Test strips are important to ensure sanitizing solution is at the correct concentration. Corrective Action. F2.1 Ensure test strips are available onsite, Monitor supply often.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7 No single service product for drying hands was available in the dispensers. Corrective Action F2.7 All handwashing station must be supplied with single service product for drying hands. Monitor dispensers frequently to ensure supply is maintained.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A - Quats test strips were found to be expired. Test strips must be utilized to ensure that sanitizer concentration is adequate to sanitize dishes during manual dishwashing. Obtain new test strips and routinely test sanitizer concentration. F2.1B - Thermometers were unavailable in all fridges at the back of the facility. Thermometers accurate within 1°C must be placed in fridges to monitor temperatures and ensure that potentially hazardous food is stored at a temperature of 4 °C or below to prevent the growth of pathogens. Obtain and place NSF-certified thermometers in all fridges.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A paper cup was observed to be stored in a bag of sugar. Scoops must be equipped with a handle to prevent contamination of food. Store paper cup outside of the bag to portion sugar and utilize a scoop with a handle.
      • 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): Liquid soap in a dispenser was not available at the handwashing station in the food preparation area. Handwashing sinks must be equipped with liquid soap in a dispenser to ensure that food handlers are able to practice proper hand hygiene. Obtain liquid soap dispenser for handwashing sink.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    0 infractions

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