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Hudson's Hope Lions Club

10310 Kyllo Street, Hudson's Hope, V0C 1V0 · Unknown

Official record from Northern Health →

Inspection summary

Hudson's Hope Lions Club has been inspected 3 times by Northern Health Authority since May 28, 2025. The most recent inspection, on June 3, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times on May 19, 2026. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded once on May 19, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded once on May 19, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Northern 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.

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) A few of the hot holding compartment were operating at a temperature below 60C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Upon request the operator adjusted the hot holding equipment temperature regulator to maintain the required minimum hot holding temperature in all compartments
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) During the inspection, a frozen package of brisket was observed thawing at room temperature between 0800 hours (as reported by the operator) and 1506 hours (time of inspection). Thawing food at room temperature is an uncontrolled process. Portions of the product can remain within the temperature danger zone (4°C–60°C) for extended periods, allowing rapid bacterial growth and significantly increasing the risk of foodborne illness.
      • Corrective Action: The operator voluntary discarded the food; operator was advised to thaw foods using the lower compartment of the refrigerating unit, under cool running water or microwave. Foods thawed using cool running water and microwave must be cooked immediately.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Access to the handwashing station was blocked by used dishes and food products at the time of inspection. When a handwashing station is obstructed, food handlers are less likely to wash their hands as required. Failure to wash hands during food preparation is one of the leading causes of foodborne illness.
      • Corrective Action: The handwashing station must be kept fully accessible at all times. Remove all items blocking access and ensure the station is used exclusively for handwashing. Maintain the area free of dishes, food, equipment, or storage.
  3. Initial Inspection

    0 infractions

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