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Harrison Corner

310 Hot Springs Rd, Harrison Hot Springs · Restaurant

Official record from Fraser Health →

Inspection summary

Harrison Corner has been inspected 10 times by Fraser Health Authority since October 19, 2017. The most recent inspection, on April 17, 2025, recorded 2 infractions.

4 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 4 separate inspections, most recently on April 17, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on April 17, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on August 31, 2018. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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.

10 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Front of house bleach sanitizer solution measured at 50ppm Back of house bleach sanitizer solution measured at 10ppm.
      • Corrective Action(s): Operator prepared new bleach sanitizer solutions - measured at 200ppm. Ensure sanitizer solutions are replaced throughout the day as food debris can interfere with sanitizer concentrations.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): (1) Ramekin bowl used as a scoop for hashbrowns.
      • (2) Foods (eg. bag of carrots, guacamole, food containers, etc.) stored on the floor of the walk in cooler. Space noted on the storage shelves.
      • Corrective Action(s): (1) Operator obtained a scoop with handle during the inspection.
      • (2) Foods were stored onto the shelves during the inspection. Ensure all foods are stored off the floor (at least 15cm) to protect from contamination and to facilitate cleaning.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door/delivery door propped open.
      • Corrective Action(s): Back door closed during inspection. Do not keep the back door open as it can allow for pest entry. Reccomend installing a screen door for ventilation during warmer seasons.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Handleless scoops observed stored in dry ingredient bins.
      • 2. Bag of flour and bag of onion observed stored on the floor in the dry storage area. Please do not store food on the floor unless they are in pest proof containers.
      • Corrective Action(s): 1. Scoops must have handles and handles must not touch the dry ingredients. Please get proper scoops.
      • 2. Please store the food on a shelf or in pest proof container.
      • To be corrected by: May 15, 2023
      • Violation Score: 9
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed sanitizer spray at front was not an approved sanitizer
      • Corrective Action(s): Ensure only approved sanitizers are used on table tops (i.e. 100ppm Cl = 1/2 tsp bleach per 1L water)
      • Changed at time of inspection
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was open at time of inspection & screen door not in place
      • Corrective Action(s): Ensure screen door is always in place if back door is open to prevent entry of pests
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1.) High Temperature dishwasher not reaching minimum temperature of 71°C. Recorded at 69°C at time of inspection.
      • 2.) Tasting utensils not adequately washed and sanitized between uses.
      • Corrective Action(s): 1.) Ensure high temperature dishwasher is serviced/repaired in order to reach minimum 71°C at rinse cycle. To be corrected by 29-Mar-18.
      • 1.) Interim: Operator will manually sanitize dishes using 100ppm Chlorine solution for 2 minutes.
      • 2.) Ensure utensils are washed and sanitized between uses.
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher is not able to reach 71C at plate's surface during the rinse cycle to sanitize dishes
      • Corrective Action(s): Service dishwasher to ensure it is able to reach 71C at plates surface during the rinse cycle to sanitize dishes.
      • In the interim, you may use the following procedures until the dishwasher has been serviced:
      • 1. Wash dishes in dishwasher and soak for 2 minutes in a 100ppm Cl solution at 2 compartment sink. Ensure dishes are fully submerged under 100ppm Cl solution.
      • --- 100ppm Cl = 1 tbsp bleach for every 4L of water.
      • 2. Use single use dishes, utensils and cups. All dishes used in production of food must follow the procedures above (i.e. knives, tongs, pans etc.)
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not able to reach 71C at plate's surface during rinse cycle and gauges do not seem to work
      • Corrective Action(s): Service dishwasher to ensure it is able to reach 71C at plate's surface during the rinse cycle and that the gauges accrurately reflect the temperature.
      • Violation Score: 3
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