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The Shack Donair & Taco Bar

2051 Hunter Frtg Rd Christina Lake BC V0H 1E3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Shack Donair & Taco Bar has been inspected once by Interior Health Authority, on June 25, 2026. The most recent inspection, on June 25, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 June 25, 2026. For example: 3 Are written food handling procedures (Food Safety 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 June 25, 2026. 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.

1 inspection

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer in line cooler is off by about 4°C. (reading 8-9°C when temperature is 3-4°C). Please replace.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Inaccurate food temperature logs being kept. Establishment was consistently marking 8-9°C for the line cooler, which is past the critical limit. If line cooler is reaching 8-9°C, this is cause for concern and action must be taken.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.

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