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Lillooet Esso

704 Main St Lillooet BC V0K 1V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lillooet Esso has been inspected 7 times by Interior Health Authority since February 23, 2017. The most recent inspection, on December 17, 2025, recorded 5 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 4 separate inspections, most recently on December 17, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 10, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on December 17, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on December 17, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 January 30, 2020. 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.

7 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Samosas and other items in hot holding unit: 55 C. Cold holding temps were satisfactory (Kenmore unit: 2.1 C; Starbucks small fridge: 3.8 C).
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Precooked products were not being reheated to correct temperatures.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sodium dichloro-s-triazinetrione dihydrate powder used for equipment / utensil sanitizing. Batch mixed with water was found to be < 50ppm chlorine.
      • F2.3B Manual dishwashing procedure 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): In-house preserves are not included in the food safety plan available onsite. Plan needs updating to ensure it includes all foods processed and has the required components.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan is missing some contents. Plan needs updating to ensure it includes the required components.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Samosas were found to be kept at room temperature in non-functioning hot holding unit for a prolonged period. Operator was notified that ALL hazardous foods must be kept either below 4C/40F OR above 60C/ 140F AT ALL TIMES.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A sanitizer solution must be made available at the beginning of every shift and remade as needed. Please use chlorine test strips to verify that concentrations are still 100 ppm OR change your solution every 2 hrs.
      • 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): Evidence of rodent activity was found behind samosas chest freezer of food preparation area. This particular area was also littered with significant food debris that must be cleaned and sanitized routinely to discourage rodent activity. Please immediately... -pull out chest freezer and clean and sanitize this area -clean + sanitize surrounding area on a routine basis -install baited (not poison) mechanical traps in area and monitor Hot holding unit is currently not able to maintain hazardous foods at or above 60C/ 140F. Do not use this unit for storing hazardous foods until it can be proven to be able to maintain food at food safe temperatures.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Samosas were observed at 39 C. Staff heated samosas in the microvawe, but forgot to pre-heat the holding unit prior to placing hot samosas in it. These samosas were to be time-controlled (must remove after being in the hot holding unit for 2 hours). Operator was required to work out clear procedures and post them visibly for all staff, as well implement a monitoring step to verify temperature in hot holding unit before placing samosas that were heated to 74 C internal temperature in it.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer should be available easily visible in the hotholding unit to signal problems to staff. There should be a calibration log in place for stem thermometers that can be manually calibrated. Temperature log should be in place for monitoring purposes.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At the time of the inspection, the internal temperature of samosas kept within the hot holding cabinet was at 54°C/130°F. The product was reheated and placed for hot holding above 60°C/140°F. Please ensure that the internal temperature of potentially hazardous food kept within hot holding is always at or above 60°C/140°F. (a small water dish within the hot holding unit or keeping the food within containers may help with food drying out).
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Please have all of the food within the stand up (home style) refrigerator in containers which are covered, labelled, and dated. Raw meat is to be kept at the bottom of the shelf. Please clean and organize the refrigeration unit and forward me the photo once the task is completed.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Jar with coconut-tamarind chutney was found to be kept at room temperature. The product needs to be tested for shelf stability for the product to be kept at room temperature. Also, a Food Safety Plan needs to be in place. In the meantime, please refrigerate the product. Jars need to be labelled appropriately. Ensure that all of the food is covered, labelled, and dated. Raw meat is to be kept at the bottom shelf so to not contaminate ready-to-eat food. All of the food needs to be kept in enclosed containers (no open bags etc.).

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