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Liard Hotsprings Resort (FNFN) Ltd.

Mile 497 Alaska Highway, Liard River, V1J 4J8 · Restaurant

Official record from Northern Health →

Inspection summary

Liard Hotsprings Resort (FNFN) Ltd. has been inspected 3 times by Northern Health Authority since June 10, 2022. The most recent inspection, on July 28, 2026, recorded 6 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 5 times across 2 separate inspections, most recently on July 28, 2026. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 28, 2026. For example: 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]

  • 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 once on July 28, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 28, 2026. For example: 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]

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. Routine Inspection

    6 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Large volume of soup were being cooled in a large carboys in a food prep counter in the kitchen. Improper cooling of soups in large volumes creates a temperature gradient that shocks microbes and may develop spores that cannot be removed by cooking alone.
      • Corrective Action: The staff were instructed to separate the soup into shallow pans to allow faster cooling. Ensure that large volumes of food including soup are cooled by a 2 step process from the cooking temperature to room temperature within 2 hours and to 4 C with 4 hours to minimize the risk of foodbourne illness.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered in coffee serving area and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Sandwiches stored in a front cooler had stickers with days of the week on them. Unclear date stamping of food items can lead to food spoilage and microbe growth.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants including jugs with water, drips from raw foods, and contact with objects and staff. Ensure that foods are marked clearly to indicate when they are put in the cooler to follow proper First In First Out stock rotation.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces near the dishwasher are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing. Used egg cartons are being used to hold utensils for cooking. Repurposed equipment formed from cardboard may be dirty and contaminate clean equipment.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Ensure that all food equipment is single use or constructed of materials that are impervious to moisture and can be easily cleaned and sanitized.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Food equipment including worn cutting boards, cracked spatulas, broken gaskets on coolers and freezers were found in the kitchen. Equipment in disrepair cannot function correctly and are difficult to clean and sanitize.
      • Corrective Action: Ensure that all equipment are in good working condition. Discard and replace worn out equipment.
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Staff food items, cell phones, and medications were stored on food serving counters and near dry food items. Personal items can cause food contamination.
      • Corrective Action: Ensure that all personal items are stored in a separate area designated for this purpose.
  2. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) Some of the cutting boards used in food preparation had deep grooves and not easily cleaned (Public Health Significance) Cutting boards in disrepair can cause lodging of food debris, difficult to clean and can encourage growth of pathogens.
      • Corrective Action: Operator discarded the boards in disrepair and replaced with good cutting boards.
  3. Routine Inspection

    0 infractions

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