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Reynolds Restaurant

1237 Main St Lillooet BC V0K 1V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Reynolds Restaurant has been inspected 8 times by Interior Health Authority since November 19, 2019. The most recent inspection, on September 23, 2026, recorded 4 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

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 April 10, 2025. 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 September 23, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on November 24, 2021. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on September 23, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 10, 2025. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk in cooler measured approximately 9°C, and temperature records showed it has routinely been measured in this range for several months without corrective actions taken. Operator was instructed to remove all potentially hazardous food from the unit until it has been repaired and is maintaining ≤4°C. Operator confirmed later the same that the unit had been serviced and was maintaining ≤4°C. Monitor the temperature of the unit frequently throughout the day, and any indication that appropriate temperature is not maintained should be addressed immediately by removing items from the unit and having it repaired. Keep a service record for the unit.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips are expired. Corrective Action: Acquire new test strips and monitor the expiry date.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Both buckets of sanitizing solution measured approximately 75ppm chlorine. Buckets were dumped and new solutions made. Concentrations of new solutions measured 200ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation logs are not maintained. Monitor and record concentration of sanitizing solutions, including the dishwasher at least once daily. Template provided.
  2. Monitoring

    0 infractions

  3. Monitoring

    6 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Corrected During Inspection (CDI): Quail eggs where observed without indication of the farm or producer and the sale or date on it at the time the staff were unable to find the invoice. Therefore the item was removed from service until it can be verified.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Additional thermometers needed for units, both thermometers in the walk in cooler were not working, this was than changed out with another working one from another unit. All temperature control units must have a thermometer.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Countertop by the handwashing station was observed to not be repaired correctly and was observed with a tape that does not create a easily cleanable, smooth, durable, non toxic, and impervious to moisture surface. Corrective Actions: • Repair this countertop so that it is meeting the requirements of easily cleanable, smooth, durable, non toxic, and impervious to moisture surface.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Not observed onsite, email copy to the EHO
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • 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.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Not observed onsite, email copy to the EHO
      • 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.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator was absent during the inspection, one of the other staff are required to have Food Safe or equivalent training. At the time of inspection it was not able to be verified and no proof provided.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Corrected During Inspection: • Probe thermometer measured food items (Raw burger patties, ground meat, etc) in the prep line cooler. Multiple food items measured 10-15°C or greater. • All high risk food items were discarded. Staff had removed and discarded the items. Verified. • No food was present in this prep cooler at time of inspection. Any item that was measured within the 4°C was moved to working cooler. Corrective Actions: • Staff were instructed to not use this cooler until it can maintain temperature of 4°C or colder. • Main walk in cooler will be used until the prep cooler is repaired or replaced.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  5. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed meat lasagna in a metal container (covered) placed on floor of walk in cooler. Note floor was cleaned and in sanitary condition at time of inspection. Educated operator that food items must be maintained at a minimum of 15 cm (6 in.) off the floor, this ensure food is protected from possible contamination risk. Corrected During Inspection: - Operator had placed the metal container on the shelving located more than 6 in off the floor. This is satisfactory.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Observed Interior Health Sanitation plan template was not completed/ not filled out with information related to facility. This is important to ensure the facility is being operated in clean and sanitary conditions so to prevent health hazards such as harmful pathogens contamination of food items. Corrective Actions: [1] Please complete the sanitation plan and fill in specific information needed. This ranges from chemicals used , cleaning procedures, and testing of chemical concentrations. Please refer to the sanitation plan template for guidance. [2] Please email the completed sanitation plan to area EHO once completed.
      • 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.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  6. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rodent droppings were found in dried storage room and in between equipment in back receiving door area. -Please improve routine cleaning to remove food debris. -Please install more baited rodent traps in the above mentioned areas. -Please improve door seals for the back receiving doors as rodent may be entering from there.
      • F2.2C The premises must be maintained free of pests.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please provide copy of Sanitation Plan. Please have this document available on site at all times.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rodent droppings found around bins in back dried storage area. Please do the following: 1. clean and sanitize areas where droppings are found 2. install more baited mechanical traps in area 3. store boxes and other goods ~6 inches off the ground to assist in general routine cleaning
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please provide copy of Food Safety Plan. Please have this document available on site at all times.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please provide copy of Sanitation Plan. Please have this document available on site at all times.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  8. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): [1] Some of the wood shelving units have now started showing wear and tear at the frequently touched areas where the paint has visibly worn off. Porous wood does not facilitate proper cleaning and sanitation. Please start making plans to touch-up/coat/seal such surfaces. As confirmed to the operator, painting the shelving units and then covering shelves with mactac would be acceptable as it would extend the life cycle of the shelving, as well would accommodated proper cleaning and sanitation because mactac is a plastic sheet that can be wiped. [2] Ice was observed contained in a container at the Server Station (Good!); however, the handle of the small ice scoop was touching ice. Please ensure ice is being protected from contamination at all times; recommend keeping a lid on the bucket and also keeping the ice scoop in separate, more appropriate containment where hands touch only the ice scoop handle and the ice scoop handle does not touch the ice or the inside of the ice container. Ice bucket, ice scoop and ice scoop container should be put through the 3-step-dishwashing method (e.g. dishwasher) each morning at shift start.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan not available on site. Please locate your Plan, or complete it based on the guidance material and template provided by the inspector, communicate the Plan to all staff and keep it accessible to all staff on site, as well update inspector when this is completed.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • 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.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan not available on site. Please locate your Plan, or complete it based on the guidance material and template provided by the inspector, communicate the Plan to all staff and keep it accessible to all staff on site, as well update inspector when this is completed.
      • 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.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.

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