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Hungry Bear Diner One

4007 Hwy 97 Lac La Hache BC V0K 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Hungry Bear Diner One has been inspected 4 times by Interior Health Authority since September 15, 2022. The most recent inspection, on April 21, 2026, recorded 3 infractions.

1 of 4 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: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 3 times across 3 separate inspections, most recently on April 21, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 21, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 21, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 March 26, 2024. For example: 7 Are there handwashing stations available and properly supplied?

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.

4 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Bar cooler not maintaining appropriate temperatures consistently. • Move all items containing dairy into another cold storage unit. Keep these potentially hazardous foods in a cold storage unit that can maintain temperatures of 4°C or lower until bar cooler adjusted or serviced. Sealed bottles and cans can be stored in this unit until it is adjusted or repaired.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low-temperature mechanical dishwasher not dispensing adequate amounts of chlorine sanitizer. It seems there is air in the line that leads from the pump to the dishwasher compartment. • Ensure the dishwasher is primed before every cycle and measure with chlorine tests strips to ensure dishes are receiving adequate sanitization, OR use the 3-compartment manual dishwashing procedure to clean and sanitize food contact equipment, utensils, dishware and glassware. • Arrange for a certified technician to service the dishwasher and ensure it is able to provide effective sanitization.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Hood ventilation system overdue for servicing. During inspection, the hood ventilation system filters were observed to be clean. Keep on cleaning these filters as part of regular facility sanitation. • Arrange for servicing of the hood ventilation system by a certified technician. Wiping cloths submerged in a QUATS sanitizer solution measured at appropriate concentrations during inspection. Continue this practice.
      • 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.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: Mechanical dishwasher was not producing any sanitizer. Corrective Action: Increase the concentration of bleach entering the dishwasher. If the dishwasher cannot be fixed manually, then it will need to be serviced. The facility is required to use the back up 3-compartment sink to wash, rinse, and sanitize all equipment, until the dishwasher can be fixed. F2.3D: Sanitizer solution was not available at the time of the inspection. Corrective Action: Mix sanitizer solution at the beginning of the day and ensure it reaches and maintains a concentration of 200ppm throughout the day.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Hot holding unit was measured at 56°C. Corrective Action: Increase and maintain the hot holding unit at a temperature of 60°C at all times.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A/B: A large container of homemade melted garlic butter was located on the counter. The butter was measured at a temperature of 22°C and had been sitting out all day. Corrective Action: Discard the garlic butter and make a new batch that is kept at 4°C or colder at all times. When garlic is mixed with butter and left out at room temperature it creates a favorable environment for the growth of Clostridium botulinum bacteria.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: Mechanical dishwasher was not producing any sanitizer. Corrective Action: Have the dishwasher serviced to ensure that it is producing a minimum concentration of 50ppm of bleach sanitizer at all times. The facility is required to use the back up 3-compartment sink to wash, rinse, and sanitize all equipment, until the dishwasher can be fixed.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Cleaning is required in the following areas: • Fridge located near the grill at the front • Prep table cooler • Walk-in cooler in the back of the facility • Hard to reach corners (underneath equipment) Corrective Action: Clean and sanitize the areas listed above. F2.5C: In use wiping cloths found throughout the facility. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration. F2.5G: Raw meat and fish stored in coolers/fridge was not covered. Corrective Action: Ensure all containers holding raw meat or fish have lids and/or the product is adequately covered.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: Handwashing sink had no liquid soap. Corrective Action: Fill the dispenser. Ensure liquid hand soap is available at all times. F2.7C: Handwashing sink had no paper towel. Corrective Action: Fill the paper towel holder. Ensure paper towel is available at all times.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    0 infractions

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