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Hopkins Harvest

1645 Hwy 93/95 Windermere BC V0B 2L0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Hopkins Harvest has been inspected 9 times by Interior Health Authority since May 2, 2014. The most recent inspection, on February 19, 2026, recorded 1 infraction.

4 of 9 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: Food temperature control, Pests and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 3 separate inspections, most recently on February 13, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on February 19, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 24, 2022. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 once on February 24, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on May 10, 2016. For example: 9 - Are foods handled in a sanitary manner and protected from contamination?

About this data

These results come from Interior 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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): One of the large doors does not seal well at the bottom. To prevent the entry of pests into the building all doors and windows should seal well when closed.
      • F2.2B The premises must be protected against entry of pests.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Checked temperature of deli cooler and found it to be 6°C. Potentially hazardous foods should be stored at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): One of the large doors does not seal well at the bottom. To prevent the entry of pests into the building all doors and windows should seal well when closed.
      • F2.2B The premises must be protected against entry of pests.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sausage rolls were stored at room temperature. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Canned relish and jelly found for sale on site with minimal labelling information. Food must be from an approved source to ensure food items are produced in a manner which prevents and controls contamination of food.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizing concentrations were measured at 0 ppm. Chlorine sanitizer concentrations should be a minimum 50 ppm, recommended 100-200 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): A thermometer should be placed in the hot holding unit for the sausage rolls to monitor temperatures of the unit throughout the day. The sausages themselves should also be probed periodically and maintain a temperature above 60 °C. No hot foods were being displayed at the time of inspection.
      • F1.2B - Accurate thermometers must be provided to monitor equipment.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Sausage roll hot holding unit is open air and accessible to the public. Ensure this unit has a sneeze guard or is not open to the public.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
      • 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
  9. Monitoring

    0 infractions

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