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Totem Restaurant

1289 Main St Lillooet BC V0K 1V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Totem Restaurant has been inspected 11 times by Interior Health Authority since May 3, 2013. The most recent inspection, on April 23, 2026, recorded 3 infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on April 23, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on June 12, 2024. 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 3 times across 2 separate inspections, most recently on November 3, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 4 times across 3 separate inspections, most recently on July 18, 2022. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on April 23, 2026. For example: 6 Are the premises designed and equipped to ensure safe 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.

11 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer accurate to 1°C not available in the facility. Corrective Action: Acquire a digital waterproof thermometer for monitoring processes in the restaurant.
      • 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): • Wiping cloths observed stored on worktops. All cloths were moved to a bucket of sanitizing solution (CDI) • Several cutting boards have deep scores which are very difficult to clean and sanitize, and can harbour pathogens which can contaminate food • Ice machine has biofilm growth built up on the inside of the machine. Corrective Actions: • Replace or resurface all cutting boards that are worn and scored. • Drain, clean, and sanitize the ice machine. Increase frequency this clean and sanitize to at least twice monthly.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Knives stored in makeshift knife block constructed of spongy material, next to the prep line cooler. This material is caked with grease and food debris, and not smooth, impervious, or cleanable. Corrective Action: • Devise and alternate method for knife storage and discontinue use of the current system. Consider a magnetic knife strip, or a plastic container that can be easily cleaned and sanitized regularly.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  2. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • (1) Food debris and grease build-up observed throughout the premises. • (2) Items stored on the floor in the back dry storage area. ** These conditions can attract pests into the facility, providing them food and shelter. Corrective Actions: • (1) Deep clean and degrease the entire premises. • (2) Ensure all items are stored ≥6 inches above the floor to allow for routine cleaning and monitoring of pest activities.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Excess boxes and equipment stored by the ice machine. Corrective Actions: • Remove all items not required for food related operations from the premises.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Flour stored inside black Rubbermaid bins that are not food-safe. Corrective Actions: • Transfer dry goods into food-safe pest proof containers. The black bins should only store waste.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Observed multiple food items with covers or lids within the walk in cooler, these were marinated meat products in food safe containers without lids. Corrected During Inspection: • Operator had placed covers over the noted food items, operator was educated on importance of covers to prevent possible cross contamination risk. Operator had than translated to other staff. EHO verified covers and food grade plastic wrap was used to cover food items.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Back pest screen door was observed to have holes in the screen. This can allow pest entry into facility Corrective Actions • Operator was told to either repair this if wanting to keep door open during operations or to keep the main solid door closed at all times when not required to be used for receiving items. Corrected During Inspection • Operator had closed door and stated that repairs will be made to the gaps/holes in the door. However, operator agreed to keep this door closed until repairs can be made to prevent possible pest entry.
      • F2.2B The premises must be protected against entry of pests.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator had template onsite but some edits still required, Provided copy of Chinese language template to help assist.
      • 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.
  4. Monitoring

    4 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back door area by kitchen and walk-in freezer is cluttered with multiple cardboard boxes and non-food related items. Please clear all of this to improve routine cleaning and prevent potential rodent activity. Please install baited mouse traps. Dried storage area is cluttered and is not cleaned routinely. Food debris is noticed on shelving and floor. Please declutter this area to improve routine cleaning. Please routinely clean this area to prevent food debris accumulation. Please install baited mouse traps.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Moist wiping cloths not noticed during inspection. Please ensure that all wiping cloths are submerged in 100 ppm bleach. Shelf near dishwasher has been sealed. [1] Several exposed wooden surfaces around the kitchen must be sealed to make them easier to clean: 1. wooden framing around freezer door 2. any exposed arborite shelving in kitchen 3. any exposed wooden surfaces in kitchen [2] Multiple cardboard surfaces that cannot be cleaned or sanitized are used around the cooking area. Please dispose of ALL cardboard and egg cartons IMMEDIATELY. [3] The following areas are caked in old oil, food debris, and require extensive routine cleaning and sanitizing: 1. behind, underneath, and between large cooking equipment (e.g. stove and fryers) 2. behind, underneath, and between coolers 3. knife racks are CAKED in food debris (it may be easier to purchase magnetic knife racks as they are easier to clean) [4] Dried storage area is littered with dried food debris and requires routine cleaning + sanitizing.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • 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): A sanitation plan was not available and does not appear to be enforced. Please have the areas indicated in F2.5. included into your routine cleaning + sanitizing.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): [1] Moist wiping cloths were observed sitting on food prep surfaces. At room temperature, moist wiping cloths act as an incubator for germs; therefore, please ensure that moist wiping cloths are kept in a sanitizer solution of sufficient concentration between uses. Spray bottle with 100 ppm chlorine solution was in use, but please remember that at heavily used food prep areas a better practice is to keep the wiping cloths in a sanitizer bucket between uses. [2] Near the dishwasher, a metal shelving unit was observed with rusty surfaces. Bar fridge shelving is quite rusty. Various smaller wood surfaces were observed with porous wood. Please coat/seal such porous surfaces to ensure they are smooth and impervious to moisture to facilitate proper cleaning and sanitation. [3] In the dry storage area, some shelving require more frequent cleaning, please. Wall surface that displays the Food Safety Plan and the Sanitation Plan was observed with a heavy accumulation of dust. Please up your cleaning frequency of these surfaces.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  6. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Template will be provided, please forward your Sanitation Plan once completed.
  7. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Facility had used a garbage can to place food products -- this is not acceptable operation as it is poor flow of food which may result in cross contamination of food products or containers holding food products. Please obtain separate scoops for all dry storage bins - bowls are not acceptable for use
  8. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Pork and fried rice found at room temperature was discarded at the time of the inspection. Discussed to develop a plan how to keep the food out of danger zone 4°C/40°F and 60°C/140°F and forward it to the office.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Most of the items not associated with the food facility was removed from the facility. Continue to deep clean the facility, especially in hard to reach areas (i.e. servery floor, hot line remove unused items and clean underneath and behind, and the dry storage).
  9. Monitoring

    3 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): At the time of the inspection noodle, rice, and wonton dishes were placed on the counter for cooling.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • 3.3 - Accurate thermometer must be available to monitor process.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): At the time of the inspection potentially hazardous food (rice, deep fried chicken) was kept at the room temperature, and, at the same time, the sandwich cooler was underutilized.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Few tool items found within the food preparation area. Equipment and items not in use found by the back door.
  10. Monitoring

    1 infraction

    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): Do not use garbage bags for food contact. Discarded and corrected during inspection. Premises must only use items made for food contact.
      • 1 Observation, High Severity of Consequences : All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
  11. Monitoring

    0 infractions

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