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Hopkins Harvest

1645 Hwy 93/95 Windermere BC V0B 2L2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Hopkins Harvest has been inspected 16 times by Interior Health Authority since September 17, 2014. The most recent inspection, on October 1, 2026, found no infractions.

5 of 16 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 6 times across 6 separate inspections, most recently on February 19, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 13, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on December 13, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 6, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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?

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.

16 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler temperature was found to be 10°C. Chef had cooler opening in the morning while preparing sandwiches. Temperature of cooler was adjusted during time of inspection. If cooler is not found capable of maintaining a temperature of 4°C or colder then the cooler should not be used to store potentially hazardous foods until it can be repaired. Recommend taking temperature of coolers and freezers daily.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep coolers temperature was found to be 7.5°C. Chef had cooler opening during time of inspection while preparing sandwiches. Recommend monitoring temperature of cooler to ensure it is capable of maintaining a temperature of 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Tested chlorine concentration in mechanical dishwasher and found it to be 25ppm. Chlorine level in mechanical dishwasher should be at least 50ppm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure each handwashing station is equipped with paper towel from a dispenser to help facilitate proper handwashing.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep coolers temperature was found to be 7°C. Chef had cooler opening during time of inspection while preparing sandwiches. Recommend monitoring temperature of cooler to ensure it is capable of maintaining a temperature of 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A sanitizer should be used to wipe down food contact surfaces before and after use.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed coffee syrup containers being stored close to ground in an area with dust and debris. All foods should be stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): During time of inspection no one working with a valid food safety certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Tested sanitizer level in mechanical dishwasher and found it to have 0 ppm chlorine. Chlorine sanitizer should be at least 50ppm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan needs to be reviewed and updated.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  9. 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.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Sink in the back of house prep/dish pit area should be designated as a handwashing station. Please put soap and paper towel at this handwashing station. This will allow for easier access to handwashing in addition to the kitchen hand basin. 2. Ice cream shack requires a handwashing station for convenient access. For a temporary solution, no money handling is occurring in the shack and hands are washed inside the main building before putting on gloves and heading outside to scoop ice cream.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  12. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): In the kitchen, the "Snapple" fridge was missing a thermometer. Accurate thermometers should be placed in each refrigeration unit.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed an open bag of flour in the storage room. This bag of flour should be stored in a pest-proof container. *Previous infraction from March 2017 is resolved; the facility has received a deep cleaning before re-opening*
      • F3.4K - The premises must be maintained to prevent harbourage of pests.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please collect all pest management information in a binder and keep onsite. This may also include any management for crawling insects, flying insects etc. (ex. fly zapper by back door)
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  13. Monitoring

    3 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Large container of pizza sauce left cooling at room temperature for multiple hours. If cooling large batches use a ice bath and ice wand and stir regularly. Alternatively the sauce can be transferred into shallow containers and placed in the cooler.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wiping cloths left out on counter. All wiping cloths must be either single use or kept in a bucket of sanitizer when not in use. If using the bucket method, the solution should be changed every 2 hours or sooner if visibly soiled. Use a clean cloth each time the solution is changed. Bleach spray bottle at acceptable concentration. Chemical dishwasher at 50ppm bleach concentration. Ensure this is tested daily with test strips and recorded in a log book. Reviewed procedure for 3-compartment dishwashing
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): More thorough cleaning is required in hard to reach areas and shelving units.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  14. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The prep table white cutting board has some cracks in it making it very difficult to clean and sanitize properly. Ensure this is fixed prior to using the board.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

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