Home Restaurant (Hope)
665 Old Hope Princeton Hwy, Hope · Restaurant
Inspection summary
Home Restaurant (Hope) has been inspected 14 times by Fraser Health Authority since October 24, 2017. The most recent inspection, on October 5, 2026, found no infractions.
5 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.
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 5 separate inspections, most recently on March 5, 2026. For example:
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
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 3 times across 3 separate inspections, most recently on September 19, 2023. For example:
209 - Food not protected from contamination [s. 12(a)]
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 13, 2022. For example:
205 - Cold potentially hazardous food stored/displayed above 4 °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 March 28, 2018. 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 3 times across 3 separate inspections, most recently on March 5, 2019. 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
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation (CORRECTED DURING INSPECTION): Observed knifes placed in the space between the 2 prep coolers in the front cookline area. This gap space can not be regularly cleaned or sanitized. This use of the area can pose a cross contamination risk for the food items the knifes are used on.
- Corrective Action(s): Corrected During Inspection (CDI): The staff and manager were instructed to remove these from this area and instead place somewhere else that prevents cross contamination risk.The operator moved these from this spot. The operator will be looking into adding a holder for these knifes. Please note this holder must also meet the material requirements of cleanable, waterproof, durable, smooth, and non toxic.
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Bucket of cesar salad in walk-in cooler was left uncovered.
- Corrective Action(s): Cover all food stored in the cooler.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Cleaning required in the following areas:
- > Cook line
- > Vent hood filters
- > Under the vegetable prep sink by back door
- > Under the cans/sauces shelf by back door
- Corrective Action(s): Clean and sanitize the facility as per your sanitation plan. Maintaining a high level of sanitation will prevent the precence of pests.
- Date to be corrected by: 1 week
- Violation Score: 9
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1. Bags of pancake mix, sugar, dry ingredients observed to be stored on the floor.
- 2. Several containers in walk in fridge observed to be left uncovered.
- Corrective Action(s): 1. Store the bags on a shelving unit 6inches off the ground.
- 2. Put lids on containers when storing food.
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Salad and batter observed to be stored at room temperature because there was no more room in the line coolers.
- Corrective Action(s): Instructed staff to put it back into the walk in coolers. Do not store potentially hazardous foods at room temperature. Store enough to be used at the line coolers and replenish as necessary.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): One spray bottle of Quat sanitizer observed to be at 50ppm.
- Corrective Action(s): Instructed staff to replace the sanitizer. Sanitizer observed to be at 200ppm when replaced.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1. Multiple food items not covered in coolers/freezers
- 2. Fan grills in walk in cooler is observed to be dusty
- 3. Bags of flour observed to be stored directly on the floor.
- Corrective Action(s): 1. Cover all food items when stored in coolers/freezers. To be corrected by: Today
- 2. Clean fan grills. To be corrected by: July 15, 2022
- 3. Do not store food directly on the floor. To be corrected by: Today
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Right line prep cooler (by the hot holding units) is observed to have an ambient temperature of 8C. Temperature at insert level is observed to be 9-10C.
- Corrective Action(s): Do not store food longer than 4hours in this cooler. Discard food in this cooler if it has been in there for over 4hours. No overnight storage of food in this cooler.
- Fix or service this cooler. Cooler must be able to maintain ambient temperature of 4C or lower.
- To be corrected by: July 18, 2022
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Some mould/mildew noted on sides of ice machine. Showed manager inside of light machine with a flashlight. Discussed cleaning and sanitizing schedule of ice machine.
- Corrective Action(s): Ice machine to be cleaned and sanitized this evening. Physical ice machine cleaning and sanitizing to be added to cleaning schedule.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Ceiling/lights above soup and pie making area have dust and debris build up and well as a ceiling/light area above cookline.
- Corrective Action(s): Clean ceiling/lights. To be cleaned after shift today when no food prep is occuring.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Lights in kitchen and prep areas lack covers.
- Corrective Action(s): Lights must be covered in cooking and prep areas. Install covers or obtain light tube sleeves. Correct within six months.
- Violation Score: 1
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: Not all coolers have thermometers or accurate thermometers.
- Corrective Action(s): Obtain working thermometers for all coolers. Correct within one month. Until you have thermometers for all units, probe thermometers can be used to probe food in each unit to track temperatures.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Dishwasher not dispensing any sanitizer when tested with strip and viewed at end of chemical tube. Sanitizer bucket has a few inches of chemical left
- Corrective Action(s): Sanitizer bucket replaced with a new one and line primed. Tested at 50ppm chlorine. Ensure staff in charge of dishpit know where test strips are and know to watch dispensing tubes of detergent, rinse aid, and sanitizer.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Two wire shelving racks in kitchen have dust and debris build up.
- Corrective Action(s): Clean shelves. Correct this week.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Two sanitizer spray bottles were tested at 0ppm quats. It was discovered that they had been filled with cleaner and not sanitizer.
- Corrective Action(s): Staff emptied and re-filled bottles with sanitizer and labelled chemical dispensing unit.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Handsink on cookline not accessible during inspection as container of frozen food being thawed in it under cold running water.
- Corrective Action(s): Do not use handsinks for anything other than washing hands as they must be accessible at all times. Container of frozen food moved to back sinks at time of inspection.
- Violation Score: 5
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation (CORRECTED DURING INSPECTION): One sanitizer spray bottle was not labelled.
- Corrective Action(s): Anytime a chemical is not stored in its original container it must be labelled. Staff labelled at time of inspection.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): One sanitizer spray bottle in the back prep area was at 0ppm quats.
- Corrective Action(s): Manager re-filled at time of inspection. Obtain test strips from chemical supplier.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Cutting boards covered in green mats used as shelves under microwave in back have debris build up. They are not being used as food contact surfaces.
- Corrective Action(s): Remove green mats and clean or replace them. Clean and sanitize cutting boards. Correct today.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]