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Hudson's Hope Tempo

9718 Beattie Drive, Hudson's Hope, V0C 1V0 · Restaurant

Official record from Northern Health →

Inspection summary

Hudson's Hope Tempo has been inspected 7 times by Northern Health Authority since July 7, 2023. The most recent inspection, on February 11, 2026, recorded 1 infraction.

1 of 7 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: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on February 21, 2025. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on February 11, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on August 14, 2024. For example: 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on August 14, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 16, 2024. For example: 105 - Remote Inspection

About this data

These results come from Northern 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.

7 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing station was inaccessible. A pile of uncleaned dishes were heaped in the sink. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  2. Routine Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) There were cartoons of food products left on the floor in the dry food storage room. Foods left on the floor are prone to moisture and pest infiltration. Improperly arranged cartoons of food products will also make it difficult to clean the storage room. Thus, foods are required to be stored 15 cm above the floor.
      • Corrective Action: Operator noted that the foods were supplies received two days ago. Operator advised one on the staff members to properly arranged the supplies and ensure that they are kept 15 cm above the floor.
  3. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Two boxes of eggs observed on the floor in walk-in cooler. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness
      • Corrective Action: Foods and equipment should be stored at least 6 inches or 15cm off the floor at all time. Moreso, raw eggs should be stored below or separate from ready to eat foods.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bucket in which ice scoop is stored was dirty and not kept in sanitary manner. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: The bucket washed at time of inspection. Operator to ensure the ice scoop and bucket are washed and sanitized as often as needed.
  4. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote follow-up inspection of this premises was conducted by phone on 16-08-2024. The operator submitted photos and videos of the corrections done to the environmental health officer. An on-site inspection was not conducted by the environmental health officer but will be conducted in the nearest future.
      • Corrective Action: N/A
  5. Routine Inspection

    4 infractions

    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods (butter chicken) below 60°C in hot holding unit. (Public Health significance) - All potentially hazardous foods must be stored cool at 4°C and below or hot at 60°C and above - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Food should be discarded after four hours and this unit not used again until it can maintain a temperature of 60°C or more. Operator to monitor and adjust the temperatures, and have serviced as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Two sinks present for manual dishwashing. Dishes are not sanitized. No sanitizer present at time of inspection. Sanitizing dishes is an important step in dishwashing as this is what renders dishware safe for use due to inactivation of pathogens.
      • Corrective Action: Operator to get sanitizer and sanitizer all dishware before use immediately before continuing with any meal preparation.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing drain is blocked and hot water tank is broken. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Kitchen closed until hand washing station drain is fixed and there is hot water in facility. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  6. Follow-Up Inspection

    0 infractions

  7. Initial Inspection

    3 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods (Chicken Curry) are stored at below 60°C. During inspection- butter chicken was being stored in a pizza warmer unit, the food was probed and temped 38°C at time of inspection. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. If unit is incapable of hot holding 60°C or more, you will need to replace unit, or remove food items every 2 hrs and out them in the fridge/freezer. No reheating in this case is allowed.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: When asked food handler how they sanitizer the counters, they were unable to provide that information. There was a sanitizer bottle available with little Quat solution inside. there was no indication that it was being used to sanitize the scounters - (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. hand wash sink was inaccessable at time of inspection - items being stored in front of it showing that it is not regularily used. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.

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