Hope Korean Kitchen

377 Old Hope Princeton Way, Hope · Restaurant

3 inspections

1. Routine InspectionMar 19, 2026

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Eggs and sauces were observed at room temperatures, when asked the staff stated these were out since the morning. These are potentially hazardous food items and therefore require adequate food safety temperature controls of 4 deg C and colder. If not temperature control, the item can be in the danger zone of temperatures ( 4 deg C to 60 deg C) and risk pathogen growth and contamination.
     • Corrective Action(s): Corrected During Inspection (CDI): Operator was instructed and had immediately discarded the items from use. EHO verified this. Staff had timers onsite and it was instructed to use these timers and smaller batches of the products to provide better turn over and temperature control of the food item. Staff agreed to do this.
     • Violation Score: 5
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer measured at 0 ppm at the time of inspection. It was noted that the staff were not preparing the solution right. Without the surfaces being sanitized this can cause pathogen growth and cross contamination risk.
     • Corrective Action(s): CDI: The operator was showed the correct formulation to make a solution of 200ppm chlorine. This was measured at 200ppm. Note there are testing strips onsite for verification
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Ice machine was observed with debris and calcium build up. This can create a cross contamination risk for the ice used in food products and drinks.
     • Corrective Action(s): The ice machine must be removed from service, cleaned, and than sanitized before use. Staff noted this and removed from use for cleaning.
     • Violation Score: 3
     • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation: Chemicals noted above the chest freezer unit, this is not the ideal area for this and can pose a risk of chemical contamination. Note the food items are in a closed chest freezer but top surface and come into contact with the food items and hands of the staff. This poses a cross contamination risk.
     • Corrective Action(s): Move the chemicals to a location away from any potential contamination risk to food, utensils, and other surfaces that pose a risk
     • Violation Score: 3
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: The staff at the time of the inspection did not or could not provide a valid copy of food safe or equivalent training.
     • Corrective Action(s): Ensure that at least one member of the staff that is handling and preparing the food has valid food safety training.
     • Complete timeline: 1 month
     • Violation Score: 1
2. Follow-Up InspectionDec 16, 2024

   0 infractions

3. Routine InspectionDec 11, 2024

   2 infractions

   • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
     • Observation: Kimchi prepared at the premises are stored and served to the public. This high risk food item has not been approved. Food Safety Plan to make Kimchi must be approved before product being sold to consumers.
     • Corrective Action(s):
     • Hold the sell of Kimchi. Held stickers placed on product.
     • Submit a food safety plan for Kimchi.
     • You may use Kimchi from approved sources at this time until your food safety plan is approved.
     • Contact your inspector for further details as needed.
     • Date to be corrected by: One week
     • Violation Score: 5
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Final rinse water in high temperature mechanical dishwasher reached 64C at the dish level. Minimum required temperature is 71C.
     • Corrective Action(s):
     • Wash and sanitize dishware using 3- comp sink method. Alternatively, wash in mechanical dishwasher and sanitize in sink using chemical sanitizer.
     • Repair mechanical dishwasher so that it reaches 71C in final rinse cycle.
     • Date to be corrected: Today.
     • Violation Score: 9
     • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation (CORRECTED DURING INSPECTION): Bleach water spray bottles had no proper label. Operator labeled spray bottles at the time of this inspection.
     • Corrective Action(s):
     • Violation Score: 3