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Lillooet Friendship Centre

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

Official record from Interior Health →

Inspection summary

Lillooet Friendship Centre has been inspected 8 times by Interior Health Authority since October 28, 2013. The most recent inspection, on February 23, 2022, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 5 times across 5 separate inspections, most recently on February 23, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 once on May 27, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 21, 2016. For example: Are proper refrigeration, freezing and thawing procedures followed?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 21, 2016. For example: Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 November 5, 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.

8 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): According to operator newly installed chemical dishwasher does not dispense chlorine sanitizer and does not know how to get it serviced as the company no longer exists. Operator has intentions on purchasing a new dishwasher. Please continue to clean and sanitizer dishware using the 3 compartment sink method in your 2 compartment sink. Please ensure that test strips are used to verify sanitizer concentrations are 100 ppm minimum.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips required for sanitizer concentration verification. Please consult with chemical supply company.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher is not properly dispensing bleach. Chlorine concentration in manifold must be a minimum of 50 ppm. Repeat infraction. Operator has a new mechanical dishwasher in storage. Please provide photos to my email [email protected] to verify that this is the right make. Thank you Dishwasher can be used to clean, but all dishware must then be sanitized using a bleach concentration of 100 ppm.
      • 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

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Some mouse droppings were noted within the cupboard. Please investigate where the pest entrance points are and conduct proper cleaning/sanitizing of the area with 1:10 ratio of bleach solution.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher was not dispensing bleach within the sanitizing cycle (min. 50 ppm). Test strips for measuring a bleach residue were available on site.
  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ambient temperature of the double door refrigeration unit was at 8°C. Ambient temperature of the freezer was within the limits outlined in the FPR.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
      • 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
      • 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Free available chlorine residue was not detectable with a chlorine test strip within the low temp chemical dishwashing unit (either too high or too low). Please adjust so that free available chlorine residue is at min. of 50 ppm.
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Please ensure that items are stored off the floor in the dry storage area for ease of cleaning and to eliminate any potential pest harbourage. Inside of the cupboards needs to be cleaned and organized (especially underneath the kitchen sink).
  6. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): At the time of the inspection low temperature chemical dishwasher (commercial grade) did not have a chlorine residue in the sanitizing cycle. The maintenance of this unit is scheduled. Please check for the proper soap concentration as well. Spray bottle with bleach for counters and tables was available at the site.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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