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Hope Mountain Cafe

293 Wallace St, Hope · Restaurant

Official record from Fraser Health →

Inspection summary

Hope Mountain Cafe has been inspected 13 times by Fraser Health Authority since February 14, 2019. The most recent inspection, on March 30, 2026, recorded 1 infraction.

8 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 3 times across 3 separate inspections, most recently on March 30, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 October 23, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 February 14, 2019. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 once on February 14, 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces notproperly washed and sanitized.
      • Observed prep sink inside kitchen used for washing dishes. Operator mentioned they wash containers of food in that sink and do not sanitize them.
      • Observed a drying rack next to the prep sink with washed containers. Operator use cloth to dry containers.
      • Corrective Action(s): Ensure all equipment utensils/food contact surfaces are washed and sanitized properly.
      • -Only use approved dishwasher for washing and sanitizing dishes.
      • -Do not use a cloth to dry containers. Let the containers air dry and do not stack the washed containers.
      • -Operator moved dishes/containers in dishwashing area and used dishwasher.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Chemicals were being stored above some storage areas for equipment, the staff were instructed to immediately remove this from the area. Corrected During Inspection (CDI): Staff had removed these and placed under the sink of the dishwashing area. In addition some bottles of sanitizer were not properly labelled and staff had relabelled them during inspection, CDI.
      • Corrective Action(s):
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  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): Low temperature dishwasher had 0ppm chlorine residual at start of inspection. Sanitizer bottle was empty.
      • Corrective Action(s): Operator changed to a new bottle - dishwasher had 100ppm chlorine residual. Ensure to prime the sanitizer line each time a bottle is replaced.
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Slime observed in the internal surface of the ice machine in the front
      • Corrective Action(s): Discard the ice. Clean and sanitize the ice machine
      • Date to be completed by: 11-Oct-2022
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One of two soups probed in hot holding unit at 52C. This soup was in an insert that was too small for the unit so it hovered too high above the bottom. The other soup was >60C and in the proper unit.
      • Corrective Action(s): If you only want to heat a small portion of soup at a time just keep it in the fridge and reheat on stove per order. Owner cooler soup at time of inspection as it was only in the unit for two hours. To be placed in the fridge after cooling.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher checked at 0ppm chlorine after three runs.
      • Corrective Action(s): Owner changed out sanitizer bucket and retested for back to back runs at 50ppm chlorine. Owner to order sanitizer test strips and complete dishwasher log daily. Correct within one week.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Metal bracket used to hold a piece of equipment that is no longer on site on back area prep table has debris build up around it.
      • Corrective Action(s): Remove this metal bracket and clean and sanitize area. Correct within one week.
      • Violation Score: 3
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