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Chilcotin Handi-Mart

702 Hodgson Rd Williams Lake BC V2G 3R3 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Chilcotin Handi-Mart has been inspected 11 times by Interior Health Authority since March 27, 2014. The most recent inspection, on September 17, 2026, found no infractions.

8 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Food source, labelling and allergens.

The last 6 inspections in a row found no infractions. 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.

  • 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 April 13, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 19, 2016. For example: 10 - Are foods from approved sources?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 30, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): New thermometers are required.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 10 - Are foods from approved sources?
      • Observation(s): Frozen meals must be properly labelled with date and location they were made at. Frozen meat must be properly labelled including the producer name, packaging/processing company name and date they were packaged.
      • 10.1 - All foods on the premises must be from an approved source.
  10. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Hand washing sink must be cleaned and kept clean and free of scale deposits.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  11. Monitoring

    0 infractions

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