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A&W (Hope)

100 - 590 Old Hope Princeton Way, Hope · Restaurant

Official record from Fraser Health →

Inspection summary

A&W (Hope) has been inspected 14 times by Fraser Health Authority since September 13, 2021. The most recent inspection, on October 9, 2026, found no infractions.

8 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

The last 6 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 4 separate inspections, most recently on September 19, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 March 7, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 27, 2022. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 March 28, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on March 14, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Gravy in hot holding measured at 38.7 degree C. This unit apears not working propoerly at the time. Operator stated they made the gravy 30 min ago.
      • Corrective Action(s):
      • Repair or replace this unit so that it can keep temperature of the food at or above 60C.
      • Do not store gravy in the unit until is repaired.
      • Date to be corrected by: Immediately.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1- Hand washing station by the coffee machine observed with no soap and paper towels. Hand sink and faucet in good working condition. staff stated that they get soap and paper towel from the other hand washing stations. This is not acceptable practice. It is too much travelling between stations and is not an adequate practice of hand washing.
      • 2- Hand washing station by the cash at drive through window lacks cold water. Cold and hot water must be available for proper hand hygiene. This station has liquid soap and paper towels.
      • Corrective Action(s):
      • 1- Supply liquid soap and single use paper towels in dispenser at the station in question. Proper space to place them is available.
      • Ensure this hand washing station is in good working condition.
      • 2- Repair the faucet by the cash register near drive through window.
      • Date to be corrected by: Immediately
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At start of inspection, soap dispenser for back handwashing station was empty.
      • Note: failure to keep this handwashing station fully supplied has been a repeat violation.
      • Corrective Action(s): Staff refilled soap dispenser.
      • Violation Score: 15
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser for the handsink next to the griddle is empty.
      • Corrective Action(s): Provide a roll of paper towels to keep on the counter to use in the mean time while waiting for a new supply of paper towels for the dispenser.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required at the cook line - prep cooler handles are greasy to touch.
      • Corrective Action(s): Clean and sanitize surfaces as per your sanitation plan. Encourage regularly cleaning when there is downtime during service.
      • Date to be corrected by: today
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Spatula, spoon and fork for removing eggs from the griddle observed to be stored in lukewarm water with egg pieces. Staff indicated that the utensils are replaced every 2 hours.
      • Corrective Action(s): Educated staff that the in-use utensils should be stored in cold water that is 4C or less or over 60C. In-use utensils can be washed and replaced after use. The water should be replaced as needed, especially when it becomes murky with food debris. Staff replaced the used utensils with ones that have been cleaned and sanitized.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Frost buildup on the condenser/ fan in the walk-in freezer
      • 2. Food debris observed on the floor and sink in the dishwashing area
      • Corrective Action(s): 1. Please clean the ceiling of the walk-in freezer
      • 2. Please maintain the dishwashing area in a sanitary condition
      • Date to be corrected by: 4-Oct-2022
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand wash sink by drive-thru window not easily accessible. Soap and paper towel dispenser are located behind computer screen. Difficult to reach
      • Corrective Action(s): Ensure hand wash sinks are easily accessible at all times to support adequate hand washing
      • 2 hand wash sinks are available to staff, second hand wash sink stocked with soap and paper towel
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of frozen food observed in walk-in cooler on the floor
      • Corrective Action(s): Food must be stored off the floor (at least 6 inches)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor in dish pit area, build up of food debris observed
      • Corrective Action(s): Clean floor in dish pit area. Include as part of routine sanitation plan
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station obstructed, not easily accessible
      • Corrective Action(s): Ensure hand wash stations remain unobstructed and easily accessible, do not store items on sink.
      • Violation Score: 5
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