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Chilcotin Handi-Mart

702 Hodgson Rd Williams Lake BC V2G 3R3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Chilcotin Handi-Mart has been inspected 9 times by Interior Health Authority since April 30, 2015. The most recent inspection, on February 24, 2026, recorded 3 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 February 24, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on February 24, 2026. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 2 times across 2 separate inspections, most recently on April 19, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 February 24, 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.

9 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Snack and Dairy Coolers measuring above 4°C at the time of inspection. Historical temperature logs indicate regular temperatures of 5-6°C • Adjust and monitor the temperature of these coolers. Arrange for servicing if they cannot maintain a temperature of 4°C or below. Please email me once this has been fixed.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for sanitizer solution could not be found at the time of inspection. • Locate or obtain test strips. Please email me a photo of the test strips once acquired.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Handwashing sink in back kitchen area must be reinstalled.
      • F3.2B Facility must be constructed to the specification of the approved plans.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F: Paint and re-seal all wood surfaces.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. 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.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Sink in staff washroom needs thorough cleaning.
  9. 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 in the back food preparation area 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.

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