The Shores
870 Westminster Ave Kamloops BC V2B 1P7 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): template provided to staff at time of inspection-please use the template to ensure information on Sanitation Plan is complete and accurate ( cleaning lists shown to EHO does not include Pest control info.)
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): the built in thermometer for the True milk fridge is malfunctioning; E. Chef replaced the thermometer with a working thermometer
- 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): Professional servicing or maintenance for the exhaust hood is overdue since July 27th 2025.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A scoops for the dry goods ( oatmeal) is kept inside the bin ; contents of opened packages/bags of dry foods ( rice and flours, etc...) must be transferred to food grade bins with tight-fitting lids for pest proofing.
- 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): pls replace broken thermometers ( milk fridge)
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2A Please read the comment under F1.7 above ( opened bags of flour, rice)
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): walk in freezer keeps foods at temperatures above -18°C ( observed temp was -12 t0 -10°C)
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B and K Meat slicer is not maintained in a sanitized condition ( contaminated part(cord) is allowed to make contact with the food contact surface of equipment; suggested to get a protective cover for the slicer to protect from contamination); F2.5B terry cloth towel is placed under soap dispenser in kitchen HW station
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff needs to be trained on how to use the food safety plan-they need to know the Critical Limit for cold temperature storage of Potentially Hazardous Foods (PHFs) and Corrective Actions to take if Critical Limits are not being met ( e.g., Main fridge storage temps recorded on the log for Jul22-24 were above 40°F but no Corrective Actions were taken)
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff needs to be trained on how to use Sanitation plan- need to know the Critical Limit for sanitizing CCP ( e.g., standard for high temp dishwashing; Observed rinse water temperatures jotted on the log were 100°, 100° and 135°)
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Schneider, CJ FOODSAFE 1 cert. expired July 29, 2018 ( Please provide a copy to EHO the certificate for the FS equivalent course taken after 2018). EHO is requesting to see the copy of Jinhee Kim's FS1 certificate.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Contents of opened bags of dry ingredients ( sugar, rice, etc) must be transferred to pest-proof, Food grade bins with tight-fitting lids -CDI ( corrected during inspection)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
7 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cooling of hot cooked foods is not being done according to food safety plan ( to facilitate quick cooling )-plastic pail with product depth >6 inches is being used ( CDI/leftover soup is discarded); cooling log is not maintained to show critical limits at 2 hours and at 6 hrs. are being achieved.
- 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.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): no quat ammonia test papers onsite
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizing sol'ns in buckets for storing wiping towels were tested ( both found to contain <200 ppm Quaternary ammonia)-CDI ( corrected during inspection)
- 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): F2.5B Exhaust canopy is overdue for servicing- TVS sticker states it was due in October 2020 F2.5C see comments above for F2.3D
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): no food safety plans onsite
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): partially completed
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Owner/operator is not a holder of a FS1 Certificate ( Muhammad TALHA)
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): no quats test strips on site; the thermometer for the walk in cooler needs to be replaced
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Contents of opened bags of flour ( or any dry food) must be transferred to food grade bins with pest proof lids ( e.g., unsealed bag of Ardent Mills All-O-Wheat flour was observed in the pantry)
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): wiping cloth was observed dry/not kept in a sanitizing solution (CDI) grease filters for exhaust hood have not been cleaned in a while ( covered with grime and dust)-this needs to be included in the Sanitation Plan
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions