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Harrison Hot Springs Resort & Spa - Expresso Cafe

100 Esplanade Ave, Harrison Hot Springs · Restaurant

Official record from Fraser Health →

Inspection summary

Harrison Hot Springs Resort & Spa - Expresso Cafe has been inspected 17 times by Fraser Health Authority since September 27, 2017. The most recent inspection, on June 8, 2026, recorded 1 infraction.

5 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 9 times across 8 separate inspections, most recently on June 8, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 4 times across 4 separate inspections, most recently on July 24, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 12, 2019. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 August 8, 2018. 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.

17 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS santizer from sani-bucket tested at 50ppm
      • Corrective Action(s): staff prepared a new sanitizer from the dispenser and tested at 200ppm
      • please ensure QUATS sanitizer is change every 2 hours or less when it's cloudy
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit for soup measured at 57C
      • Corrective Action(s): Operator adjusted the hot holding unit temperature, and the soup increased to 62C. Please ensure the temperature of the food checked routinely by using thermometer to prevent pathogens from growing in food and making people sick.
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispenser still not serviced.
      • Manager has contacted EcoLabs for service. They are scheduled in for next week.
      • Corrective Action(s): Please service sanitizer dispenser to dispense 200-400ppm QUAT sanitizer.
      • Please also acquire test strips so staff can routinely test.
      • To be completed by: Dec 8, 2023
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer measure 0ppm at the beginning of the inspection. After adjustment, 50ppm was measured.
      • Corrective Action(s): Instructed staff to take sanitizer from other restaurant at the resort. Dispenser at Lakeside measure 200ppm QUAT.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispenser not dispensing QUAT sanitizer at 200ppm.
      • 0ppm measured at the beginning of the inspection and after adjustment, 50ppm QUAT was measured.
      • Corrective Action(s): Please ensure sanitizer dispenser dispense QUAT sanitizer at 200ppm. To be corrected by: Nov 21, 2023
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Milk and other dairy product observed store in a cooler with an ambient temperature of 8-9C
      • - Temperature log shows cooler at 4C and below in the morning.
      • Corrective Action(s): All potentially hazardous foods transfered to working cooler for overnight storage.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in bucket and spray bottle observed to be at 50ppm.
      • Corrective Action(s): Staff refilled sanitizer once instructed. Sanitizer then measure 200ppm.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter cooler ambient temperature measured at 8-9C.
      • Front display cooler ambient temperature measure 9C.
      • Corrective Action(s): Please service coolers to maintain 4C or below. To be corrected by: May 19, 2023
      • As a temporary measure, potentially hazardous foods can be stored in the undercounter cooler for no more than 4hours. Please note the time on containers when moved to this cooler. Discard any potentially hazardous foods that is stored for 4h or more.
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed sopu in the warmer at 49-51 C. There was no water in the thermal heater to conduct heat properly and the temperature nob was turned down.
      • Corrective Action(s): Required operator to discard the soup and it had been sitting in the danger zone for too long. Ensure to have water to properly conduct heat evenly and have the nob turned higher to maintain minimum of 60 C or higher at all times. Soup discarded at the time of inspection
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup tested at 54.1C internal temperature
      • Corrective Action(s): Ensure hot holding unit is maintaining soup at an internal temperature of 60C or higher. Adjusted at time of inspection
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle unlabelled at time of inspection
      • Corrective Action(s): Ensure all chemcials are appropriately labelled.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available at time of inspection
      • Corrective Action(s): Staff provided sanitizer from the bakery department at 200ppm Quats at time of inspection
      • If this continues to be an issue, an indepedent dispenser will be required in the Expresso Cafe
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher door has not been cleaned since last inspection as required in the last inspection
      • Corrective Action(s): Clean and sanitize dishwasher door
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Initially, no sanitizer in sani bucket. Sanitizer was then filled from a jug, tested at 50ppm Quats. The jug had been filled a couple days prior. Jug was refilled from sani dispenser in bakery, tested at 50-100ppm Quats.
      • Corrective Action(s): Be sure to have a sani bucket with sanitizer at the appropriate concentration available at all times.
      • If you are filling a vessel to prevent multiple trips to the bakery, be sure to fill the vessel daily as the concentration does dissipate
      • Staff opted to use bleach as a sanitizer in the interim - tested at 100ppm Cl at time of inspection.
      • Violation Score: 5
  14. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed Quats being used at full concentration - this is WAY too strong.
      • Corrective Action(s): Quats sanitizer needs to be diluted to 200 ppm Quats. Anything above 400ppm, the sanitizer is no longer a "No-Rinse Sanitizer".
      • All surfaces were wiped down with a clean cloth and fresh water at time of inspection. Sanitizer was then diluted to 200ppm.
      • Manager removed the bottle of concentrate from facility. Stated a dispenser will be installed instead.
      • Violation Score: 15
  15. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning in 3 door cooler has not been completed
      • Corrective Action(s): Clean and sanitize 3 door cooler
      • Violation Score: 9
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. No sanitizer available at time of inspection - sanitizer was not present at espresso machine and spray bottle was nearly empty.
      • 2. Inside of the 3 door cooler requires cleaning
      • Corrective Action(s): Staff refilled spray bottle and sanitizer for espresso machine at the bakery at time of inspection.
      • Ensure sanitizer is available at all times. Recommend having a dispenser in the Expresso Cafe
      • 2. Clean and sanitize 3 Door cooler
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Wood has become exposed at some shelves. Also observed bare wood at wall with a fan
      • Corrective Action(s): Paint/Seal all exposed/bare wood.
      • Violation Score: 1
  17. Routine Inspection

    0 infractions

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