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Lillooet District Hospital Kitchen

951 Murray St Lillooet BC V0K 1V0 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Lillooet District Hospital Kitchen has been inspected 12 times by Interior Health Authority since March 22, 2013. The most recent inspection, on April 7, 2026, recorded 1 infraction.

7 of 12 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 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 3 times across 3 separate inspections, most recently on August 6, 2024. 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 once on May 12, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 7, 2026. For example: 1 Does the facility have proper monitoring supplies?

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.

12 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips are expired. Corrective Action: Acquire new test strips and monitor the expiry date.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Moisture leaking in through ceiling of walk in cooler. Source of moisture needs investigation and correction. Pooling moisture accumulating on walk in cooler floor needs cleanup. Some possible mould growth on walk in cooler fan covers and high on wall above door needs cleaning. Fan covers should be routinely checked and cleaned as needed. Flooring needs repair in dishwasher area. Ensure cracks and open seams are eliminated / sealed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Between uses, please remember to always keep moist wiping cloths in the sanitizer bucket of sufficient sanitizer solution. Staff member was just putting wiping cloths away when inspector arrived.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): One of the smaller refrigeration units needs to be repaired. Ambient refrigeration temperatures of all other units were within limits outlined in the Food Premises Regulation. Temperature records were available for a review.
  9. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Raw meats were being stored above ready-to-eat foods in the walk in cooler - CDI When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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