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Williston Lake Resort

4696 12 Mile Road, Hudson's Hope, V0C 1V0 · Restaurant

Official record from Northern Health →

Inspection summary

Williston Lake Resort has been inspected 3 times by Northern Health Authority since August 15, 2024. The most recent inspection, on July 22, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on July 22, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 July 22, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on July 16, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

About this data

These results come from Northern 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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The Temperature of the prep cooler was slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Potentially hazardous foods was moved to a working refrigeration unit immediately. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) The prep cooler cutting board was in a state of disrepair and could potentially harbour micro-organisms or constitute a physical hazard.
      • Corrective Action: The cutting board was removed from food prep area until the damaged area is resurfaced or the cutting board is replaced completely.
  2. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food items was left on the floor in the dry storage area. Food items sitting on the floor may be damaged by moisture or pest.
      • Corrective Action: Please ensure that all food items are stored at least 15cm above the floor.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The concentration of the chlorine sanitizer for food contact surfaces is inadequate (0ppm) (Public Health significance) - Inadequate sanitizer solution will not able to kill or inactivate micro-organisms on food contact surfaces resulting in food contamination and foodborne illness.
      • Corrective Action: Upon request, operator was able to prepare fresh chlorine sanitizer solution of about 100ppm
  3. Routine Inspection

    1 infraction

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris can be seen on the meat slicer and inside the microwave. Debris can harbour pathogens and contaminate other food items that come into contact with these surfaces.
      • Corrective Action: Operator to clean and sanitize meat slicer and microwave.

Nearby inspected facilities

  • Cafe

    22098 Canyon Drive, Hudson's Hope, V0C 1V0

    3 inspections

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