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Hume Hotel General Store Restaurant

422 Vernon St Nelson BC V1L 4E5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Hume Hotel General Store Restaurant has been inspected 17 times by Interior Health Authority since February 26, 2013. The most recent inspection, on September 11, 2026, found no infractions.

8 of 17 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 4 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.

  • 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 4 times across 4 separate inspections, most recently on January 21, 2020. 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 4 times across 2 separate inspections, most recently on June 2, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 3 times across 2 separate inspections, most recently on June 26, 2019. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on November 29, 2021. For example: 2 Are proper pest control measures in place on the premises?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 11, 2014. For example: 2 - Are there handwashing stations available?

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.

17 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There is an observable gap on the weather-stripping of the door from the kitchen to the outside next to the service elevator.
  6. 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. Sanitizer bottles were not readily available to staff in the upper kitchen. 2. Soap was mixed in sanitizer buckets in lower kitchen. 3. No sanitizer was found in one sanitizer bucket in the lower kitchen.
  7. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Deli slicer was found with encrusted food on it. Operator stated that deli slicer should have been cleaned after use from the previous night.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Staff personal items (i.e. phones, wallets, etc..) observed on food contact surfaces.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Some cutting boards are heavily scored and stained.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  8. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Upper kitchen had no surface sanitizer in use at the time of inspection. This is a repeat deficiency.
      • 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): Mainline prep cooler was not functioning at the time of inspection. Operator stated that it is in the process of being repaired.
      • 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.
  9. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Garlic butter in a bucket on ice was measured to be 11°C internally with a calibrated probe thermometer. Staff stated that it had been taken out over 2 hours ago so it was discarded. Staff took out a new container of garlic butter and placed it in the cooler. Operator and staff were advised to keep garlic butter refrigerated at ≤4°C to prevent growth of pathogens and/or formation of toxins (i.e. botulism).
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. One of four wiping cloth sanitizer buckets had 0 ppm quats sanitizer. Quats solution must be ≥200 ppm to adequately sanitize food contact surfaces. It was discarded and replaced with fresh 200 ppm quats solution. 2. Mechanical dishwasher in lower dishwashing area took 4 runs to reach 71°C at the dish during the final rinse, which is required to adequately sanitize dishes and utensils. Staff was reminded to run dishwasher 4 times after replacing rinse water to ensure that the final rinse reaches at least 71°C at the dish before washing dishes.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Evidence of pests was found in the dry storage area. No contaminated food was found at the time of inspection.
      • 7.1 - The premises must be maintained free of pests.
  12. Monitoring

    0 infractions

  13. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Chicken curry was found in hot holding at a maximum of 46.9°C using a calibrated probe thermometer. When questioned, the operator stated that a staff member forgot to reheat the food before placing in hot holding. Corrected During Inspection (CDI)
      • 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Chicken curry was found in hot holding at a maximum of 46.9°C using a calibrated probe thermometer. When questioned, the operator stated that a staff member forgot to reheat the food before placing in hot holding. CDI.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Eggs were found left out at room temperature on the cookline for an indeterminate amount of time (cook stated ~1 hour). Eggs are a potentially hazardous food and must not be left out between 4°C & 60°C for more than 2 hours. CDI. 2. Garlic butter was found left out at room temperature for >2 hours. DISCONTINUE THIS PRACTICE IMMEDIATELY. Garlic butter must not be left out between 4°C & 60°C for more than 2 hours as it may allow pathogens to grown and/or formation of toxins (i.e. botulism toxin). Requires follow-up.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
  14. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Food prep counters are sanitized at the end of each shift. Food contact surfaces/prep tables must be sanitized throughout the operational day.
      • 1 Observation, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
  15. Monitoring

    1 infraction

    • 8.2 - Are there handwashing stations available?
      • Observation(s): Hand sink near the fountain pop machine lacked a single use method of drying hands. Paper towels were placed at the hand sink at the time of inspection.
  16. Monitoring

    0 infractions

  17. Monitoring

    0 infractions

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