The evolution of a village

Christina Lake Village is a harmonious blend of residents, visitors and services that cater to both

Scott and Paula Harned are continually adding to the offerings at Christina Lake Village. — Photo courtesy Sue Finnigan, Rolltop Editorial Solutions

The image created by the title Village at Christina Lake takes on sacred proportions in the minds of Scott and Paula Harned. Here’s what the Harneds bought two years ago: dominated by the Christina Lake Motel, the property had also been a community centre of sorts—complete with a grocery store, RV parking (30-amp), camping, a bar, a restaurant, a post office, a laundromat and several other small businesses.

“Sounds impressive," said Scott, “but there was plenty of work to do.”

Even as it stood, though, the property, situated at Highway 3 and Westlake Drive, suggested an image that in turn suggested a plan that finally evolved into: Meet me at the Village - Christina Lake Village. Perhaps more critical to the restoration of the site to prominence, the Harneds decided that businesses looking to lease and open at any of the vacant spaces would have to contribute to the village concept. 

“Our assessment of the demographic around here indicates a hair salon would be a perfect addition to our mix,” said Scott. "But the hairdresser will have to be of a type to relate to the community’s presumed clientele."

What that boiled down to is that the space is still for lease, but to a lessor with the maturity and empathy to deal with a “zoomer” crowd. The only rental candidates so far have been more suited to a younger clientele, Scott said.

Just like home

The Harneds met on the job in the Lower Mainland and have been mates and partners in service-industry ventures for a combined 50 years. When they purchased the motel property, they set to work to repurpose the site.

As much to identify the whole complex was occupied—and happily so—the new owners renovated and dedicated a section to seniors (55 and up), making the units available at reasonable rates; three meals from a varied menu are part of the price they pay.

“Hardly anybody, at any age, likes cooking for one,” Paula said.

Scott explained the village concept.

“We make a little bit on it and they’ve been great people to accommodate,” he said. “The whole idea here is to make a little profit on each of the features contributing to the Village. We operate that way because we can. When people stay here they can get their meals, do their laundry, shop for food—and meanwhile, we, or the growing crowd of people here for one reason and another, attract more local residents all the time.”

A healthy mix

While it may be a bit of a stretch to identify Christina Lake Village as a linear cartel, some of the same thinking goes a long way there. The grocery store, now open after a facelift of its own, displays an array of locally produced fruit and vegetables (organic where possible), which, if overstocked, are prepared as soups in the restaurant, later packaged and returned to the grocery cooler. Evidently, they’re so good that some customers buy those soups by the half dozen.

“The cook’s always busy around here,” Scott said. “I should know—a lot of the time, I’m the cook.”

With an eye for a niche market, the grocery store carries a surprising array of gluten-free and lactose-free products, health and performance supplements, and frozen organic beef, pork, chicken and lamb—again locally produced.

“One summer-season tourist was reduced to tears (of joy) when she discovered our shelves,” said Paula. “She’d already dedicated the first part of her holiday to driving—in search of food and dairy products her young son could tolerate. Now he can have an ice cream cone of his own—just like the other kids.”

A simple recipe

It is of such moments that success is made in the tourism service industry, the Harneds agree. Catering to their clientele and going above and beyond is something the couple take seriously; for instance, Scott said, their kitchen is never closed, even if a guest arrives after the official closing time.

“I’ll pay overtime or fire up the grill myself to accommodate a customer—I tell my staff that," he said. "The last time I recall that happening, it was a half hour past scheduled closing. When I told them it would take several minutes more to reheat the burner but that I’d do the cooking nevertheless, they checked into three rooms. When they checked out after breakfast the next morning, they left a hefty tip. And then, all looking good and feeling happy, they asked for a whole stack of Village business cards.

“Now, tell me we had anything to lose by going to that little extra effort.”

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