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The Shark Shack

Shuswap Lake Sicamous BC · Mobile Vendor Type C – Food Service

Official record from Interior Health →

Inspection summary

The Shark Shack has been inspected 3 times by Interior Health Authority since June 19, 2024. The most recent inspection, on July 4, 2026, recorded 5 infractions.

1 of 3 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: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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 2 times on July 4, 2026. For example: 7 Are foods protected from 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 July 4, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on July 4, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 July 4, 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.

3 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): During inspection, the prep cooler next to the pizza oven, and the cooler drawers next to the grills/stovetops were not measured at appropriate temperatures. • Monitor and adjust these cold storage units to ensure they are consistently maintaining temperatures at or below 4°C. • Implement the use of temperature logs to monitor temperatures in all cold storage units over time. Train all staff on how to complete temperature checks and complete the temperature log. • Ensure staff are closing the lids on the prep coolers when not in use to maintain food temperatures at or below 4°C. Ensure all potentially hazardous foods spend a limited amount of time in the danger zone (4°C - 60°C).
    • F1.7 Are foods protected from contamination?
      • Observation(s): During inspection some bags of flour, sugar and salt were observed being stored in ripped open bags on a low shelf by the back door. This provides an opportunity for this food be become contaminated. All food in the premises must be protected from contamination at all times. • Acquire food-grade bins with well-fitting lids to protect bulk food from contamination during storage. Under the 3-compartment sink, a bottle of floor cleaner was observed being stored next to the bottle of Multi-Quats sanitizer that was hooked up to the automatic dispenser. These cleaning products are a similar colour, and stored in very similar bottles. When stored together, there is an increased risk of the floor cleaner being unintentionally connected to the automatic dispenser. This could lead to chemical contamination of food and the ingestion of harmful chemicals by customers. • Ensure cleaning products and sanitizer solutions are stored separately.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, there were no test strips on site for measuring Quaternary Ammonium (Multi-Quats) Sanitizer solution concentration. It is important to monitor sanitizer concentrations and periodically confirm the effectiveness of the automatic dispenser. • Obtain QT-10 or QAC Test strips for measuring Multi-Quats sanitizer solution concentrations. Check sanitizer concentrations being produced by the automatic dispenser periodically, and consider recording these checks.
      • 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): During inspection, some grease buildup was noted on the hood ventilation system filters. excessive grease buildup on filters can support the growth of pathogenic bacteria, and can drip onto cooking food leading to contamination causing foodborne illness. • Ensure the hood ventilation system filters are cleaned regularly to remove grease. Add this task to the sanitation plan and regular kitchen cleaning checklist. During inspection, eggs in a cardboard box were observed being stored on the floor of the walk-in cooler. All food must be stored at least 6 inches off the floor to protect from contamination. • Ensure all foods are stored at least 6 inches off the floor to protect from contamination.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At the time of inspection, several handwashing stations were not equipped with single-use paper towel product for drying hands. • Ensure single-use paper towel product is always available at both handwashing stations in the kitchen and in the upstairs bar area. Ensure dishes are stored next to the 3-compartment sink, so that there is always at least one sink available for handwashing in the kitchen area to encourage frequent handwashing by food handlers.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Several coolers were missing thermometers. Obtain NSF certified thermometers for all coolers.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.

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