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House of Hope Emergency Shelter

650 Old Hope Princeton Hwy, Hope · Restaurant

Official record from Fraser Health →

Inspection summary

House of Hope Emergency Shelter has been inspected 8 times by Fraser Health Authority since December 5, 2018. The most recent inspection, on March 25, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on September 7, 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 August 3, 2022. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 December 23, 2020. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

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.

8 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One bag of rice stored on shelving rack was left open.
      • Corrective Action(s): Reseal or transfer all opened dry products into pest proof containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning for food debris required under Fridge 2 and the centre prep table.
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. A mid-day sweep and maintaining sanitation will help to keep pests out of the facility.
      • Date to be corrected by: end of day today.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Whole roast that will be made into pull pork was observed to be cooling with the aluminium foil cover
      • Corrective Action(s): Ensure that foods are not covered and cooled in pieces in shallow compartments to faciliate faster cooling
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 Bleach surface sanitizer concentration measured and observed to have bleached out test strip from purple to white .
      • 2. Staff observed to be using hot water to sanitize dishes for the manual dishwashing method. Temperature of hot water was inadequate as only reached a maximum of 53.7C.
      • Corrective Action(s): 1. Prepare 100 to 200ppm of bleach water as a food contact surface santiizer. Use 0.5 teaspoon (roughly half a cap) of bleach in 1 litre of water. Prepare this solution fresh daily. Bleach water prepared onsite.
      • 2. Instructed staff to use chemical method (e.g. bleach water) to sanitize the dishes by submerging dishes in 100 to 200ppm before air-drying, Staff prepared bleach water onsite..
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Handles of scoops observed to be in contact with the flour and sugar
      • Corrective Action(s): Clean and sanitize the scoops. Ensure that the handle of the scoops are not in direct contact with the food to prevent food contamination.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer in a bucket measured at 0 ppm chlorine.
      • Corrective Action(s): Please ensure chlorine sanitizer is measured at 100ppm.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

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