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The Shores

870 Westminster Ave Kamloops BC V2B 1P7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Shores has been inspected 10 times by Interior Health Authority since March 22, 2017. The most recent inspection, on August 26, 2026, recorded 2 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests 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 7 times across 6 separate inspections, most recently on August 26, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on August 26, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 July 26, 2024. For example: 4 Are proper freezing and thawing procedures followed?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 27, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 7 times across 4 separate inspections, most recently on February 17, 2026. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

10 inspections

  1. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2A-pls see comment under F2.5A below ( re: an effective sanitation program is important for Integrated Pest Management)
      • 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): F2.5A and B In the dry goods room, the area where the bins are kept needs to be cleaned (eg, lid of the cornstarch bin must be wiped clean) F2.5K the bins for utensils (underneath the prep tables ) must be inspected and cleaned/sanitized regularly- interior of measuring cup was observed to be unclean (CDI- re- washed in the mech DW); bowls and other food contact surfaces/utensils must be allowed to air dry before storing them ( stacked bowls facing up were observed still wet after washing)-CDI
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. 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.
  3. 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.
  4. 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°)
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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