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The Hearth Restaurant

99 3 Ave S Williams Lake BC V2G 1J1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Hearth Restaurant has been inspected 10 times by Interior Health Authority since November 26, 2013. The most recent inspection, on September 9, 2026, recorded 3 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 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 4 times across 3 separate inspections, most recently on September 9, 2026. 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 4 times across 3 separate inspections, most recently on September 9, 2026. For example: 7 Are foods protected from contamination?

  • 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 October 22, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on October 22, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on April 18, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

10 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. During the inspection, bacon strips were observed in the hot-holding unit at 30°C. The head cook advised that the bacon had been placed in the unit approximately 30 minutes prior to the inspection. The unit temperature was adjusted during the inspection. The operator was advised to ensure that potentially hazardous foods are maintained at 60°C or above during hot holding. 2. Stand-up coolers containing potentially hazardous foods were not equipped with a thermometer. The operator was advised to ensure that refrigeration units containing potentially hazardous foods are equipped with accurate thermometers to allow for regular monitoring of food storage temperatures.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. During the inspection, bacon strips were observed in the hot-holding unit with direct contact with cardboard. Staff advised that the cardboard was being used to absorb excess oil. The operator was advised that food must be protected from contamination and that food-contact surfaces must be suitable for their intended use and easily cleaned. The use of cardboard in direct contact with food was therefore not considered appropriate. The operator was advised to use an appropriate food-contact surface for the storage of bacon. 2. A bag of onions and boxes of potatoes were observed stored directly on the floor. The operator was advised to store food at least 15 cm (6 inches) off the floor to protect food from potential contamination and to allow for adequate cleaning of the floor and surrounding areas.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Ground beef was observed thawing at room temperature. The operator was advised that thawing food at room temperature is not an appropriate method, as it may allow the food surface to remain at temperatures that support the growth of pathogenic microorganisms. The operator was advised to thaw food using an appropriate method, such as: under cold running water; in a refrigerator; or in a microwave, provided it is cooked immediately as part of the cooking process
  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed sliced bacon stored on the shelf above the flat top with an ambient temperature of 32°C. According to the operator, the bacon is stored in this manner throughout the day. Cooked bacon must be hot held at 60°C or higher, or cold held at 4°C or lower to prevent the growth of bacteria.
      • 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): Observed several raw animal proteins stored above ready-to-eat foods in the stand-up freezer in the front kitchen and the freezers in the back area. Please reorganize all units so that ready-to-eat foods and raw fruits and vegetables are stored above raw meat, poultry, and fish products. EHO recommends dedicating 1 or 2 freezers to raw animal proteins only.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) No chlorine test strips were available on-site for checking the concentration of the surface sanitizer. Please obtain chlorine test strips. 2) After discussions with staff, it was determined that temperature checks for fridges and freezers are not being completed. Please implement a monitoring log to record fridge and freezer temperatures at least once daily, and document any corrective actions taken if temperatures are out of range.
      • 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): Observed no prepared sanitizer solution onsite. Every area of the facility (the back and front kitchen) must have a bottle or bucket of surface sanitizer (e.g., 100ppm chlorine bleach) prepared before the start of each business day.
      • 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): Observed the ice scoop to be stored directly on the countertop. Ice scoops must be stored in a clean container to protect them from potential contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Observed the paint on the back shelving units beginning to peel/chip, revealing raw wood. Please repaint the shelving units with a sealant to ensure the surfaces remain smooth, durable, non-absorbent, and easily cleanable.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed the handwashing sink in the back kitchen area to be filled with dishes. Please ensure handwashing sinks are dedicated to handwashing only and remain unobstructed at all times to ensure proper hand hygiene.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Some shelving in the back pantry/dry storage area is becoming worn out and will soon need to be repainted. Corrective Actions: • Have the shelving repainted so that it is durable, smooth, easy to clean, and water resistant surface. Provide EHO with verification once completed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Daily temperature log for all refrigeration units must be kept.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Dish pit area wood shelving requires resurfacing.
  8. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Back prep counter top needs to be replaced or the crack along the back of it repaired so the counter can be properly cleaned.
  9. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The rinse temperature of high temperature dishwasher must reach 180 F or 82° C.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): All cracked/damaged counter tops and cupboards in the kitchen area must be repaired or replaced. Freezer in the dry storage area needs replacement as the lining is broken and falling apart.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  10. Monitoring

    0 infractions

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