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Helna's Casual Gourmet

7547 Main St Radium Hot Springs BC V0A 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Helna's Casual Gourmet has been inspected 8 times by Interior Health Authority since March 18, 2013. The most recent inspection, on September 3, 2026, recorded 1 infraction.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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 2 times across 2 separate inspections, most recently on September 3, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on June 22, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 April 7, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 once on April 7, 2016. For example: 18 - Are the 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.

8 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The walk-in freezer door was observed to be in need of repair. Some of the sealing edges for the door were torn, which led to some build-up of ice on the right side of the walk-in freezer.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Upon inspection, it was noted that there was a high degree of ice build-up in the main walk in freezer.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Upon inspection, it was noted that rags used for the chlorine sanitizer solution, were left out on the counter. Sanitizer did measure at 100ppm.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Coolers were missing working internal thermometers at the time of inspection. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. Refrigeration units measured at or below 4C at the time of inspection.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. There was an accumulation of food debris in the meat slicer at the time of inspection. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. Sanitizer solutions measured at least 100 ppm Cl at the time of inspection. High temperature bar glass washer reached 75.3C at the time of inspection. Low temperature chemical dishwasher final chlorine rinse concentration reached at least 50 ppm Cl at the time of inspection.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The dishwasher final rinse concentration/final sanitizing rinse temperature was not being checked and recorded. The final sanitizing rinse temperature/final rinse concentration for the high temperature/chemical dishwasher must be checked and recorded at least twice daily. The high temperature dishwasher must be able to achieve a final rinse temperature of 82C (at the gauge) or 71C (at the plate). Use a dishwasher safe thermometer to record the temperature. The chemical dishwasher must be able to achieve a final rinse concentration of at least 50 ppm chlorine. Use appropriate test strips to verify the concentration. Take corrective actions as necessary.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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