Skip to content
Loading map…

Abyssinia Ethiopian Restaurant

7546 Edmonds St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Abyssinia Ethiopian Restaurant has been inspected 19 times by Fraser Health Authority since September 14, 2011. The most recent inspection, on July 8, 2026, recorded 1 infraction.

8 of 19 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, Pests and Cleaning and sanitizing.

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 5 separate inspections, most recently on July 8, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 4 times across 4 separate inspections, most recently on July 8, 2026. For example: 304 - Premises not free of pests [s. 26(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 2 times across 2 separate inspections, most recently on January 29, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 1, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 March 22, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

19 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted under sink
      • Corrective Action(s): Clean and sanitize kitchen
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher leaking on floor
      • Corrective Action(s): Operator fixed at time of inspection
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cartons of eggs at room temperature
      • Corrective Action(s): These must be stored at 4C or colder. Groceries must be put away promptly
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris noted behind stove
      • Corrective Action(s): Clean and sanitize kitchen
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water tap at handsink not working; no water when turned. Cold water still avaiable; hot water also available at 2 comp sink.
      • Corrective Action(s): Repair tap.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar handwashing had cups and bowls in basin.
      • Corrective Action(s): Handwashing stations are for handwashing only.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted underneath dishwasher and sink.
      • Corrective Action(s): Clean and sanitize facility with a bleach solution.
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in upright silver fridge measured 8-10C
      • Corrective Action(s): Move all foods to working coolers.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator is using vinegar for sanitizer.
      • Corrective Action(s): Vinegar is not strong enough as a sanitizer. Use a 100ppm bleach solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwashing station had no soap
      • Corrective Action(s): Ensure all handwashing stations are stocked at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cartons of eggs stored on top shelf.
      • Corrective Action(s): Store raw foods below and away from ready to eat foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted throughout kitchen.
      • Corrective Action(s): Clean and sanitize areas where rodent droppings are found.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Silver fridge cannot achieve or maintain 4C
      • Corrective Action(s): Repair or replace.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Rodenticides inside rodent boxes.
      • Corrective Action(s): Do not use poisons within facilty. Use only physical traps.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Food in back silver fridge measured approximately 6C. Ambient temperature of cooler is 8-10C and is not dropping quickly. No thermometer to monitor temperature.
      • 2) Potentially hazardous foods on countertop.
      • Corrective Action(s):
      • 1) Move all foods to working cooling units until fridge has been repaired or replaced. This is a temporary solution and can only be done for tonight.
      • 2) Move these items back in working cooling units.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Back handwashing station did not have soap.
      • 2) Bar handsink had glasses within the basin.
      • Corrective Action(s):
      • 1) Ensure all handsinks are properly stocked with soap, paper towels and hot and cold running water.
      • 2) Handwashing stations are for handwashing only. Do not use for any other purpose.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen spinach thawing at room temperature.
      • Corrective Action(s): Foods must be thawed in cooler overnight or under cold running water.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings underneath sink area.
      • Corrective Action(s): Clean and sanitize area where droppings are found.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Silver fridge in kitchen area measured approximately 8-10C; temperature did not reach 4C and very slow to drop in temperature.
      • Corrective Action(s): Operator has called technician to come in tonight. Repair or replace cooler.
      • Violation Score: 15
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods stored at room temperature.
      • Corrective Action(s): Ensure potentially hazardous foods are not left out at room temperature, especially when it is not busy.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer not ready made.
      • Corrective Action(s): Sanitizer made at the time of inspection, measured 200ppm chlorine.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door to kitchen open at time of inspection.
      • Corrective Action(s): Screen door on order. Back door must be closed until screen door is installed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation requires work, especially behind, between and beneath equipment.
      • Corrective Action(s): Clean and sanitize kitchen.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Containers of potentially hazardous foods left out at room temperature.
      • Corrective Action(s): Move foods back into cooler.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed underneath back corner. Unable to verify if these droppings are old or new.
      • Corrective Action(s): Clean and sanitize area with a 1:10 bleach solution (1 cup bleach: 10 cups water) and monitor.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation requires attention, especially on shelf linings and beneath equipment.
      • Corrective Action(s): Clean and sanitize areas noted.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cutting board worn and has melted parts from the stove.
      • Corrective Action(s): Operator discarded cutting board at time of inspection.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1.No paper towel available at front or back handsink in dispenser.
      • 2.Back handsink partially blocked by large mounted shelf making it difficult to access.
      • Corrective Action(s): Ensure all handsinks are supplied with hot & cold water, liquid soap and paper towel.. Sinks must also be easily accessible by staff and not blocked. Restock paper towel and remove/shift shelf to allow easy access for handwashing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Shelving - dust and debris accumulation
      • 2. Splatter around cooking area
      • 3. Food splatter inside food cooler
      • 4. Floor in kitchen in hard to reach areas - under shelving, equipment and corners
      • Corrective Action(s): Ensure these areas are cleaned regularly.
      • Correction date: 1 week
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Less than 50 ppm chlorine detected in non-labelled spray bottle.
      • Corrective Action(s): Ensure all sanitizer bottles are labelled "bleach water" or sanitizer and maintained at 100 ppm chlorine. Refill bottles weekly.
      • 1/2 cap bleach per bottle of water= 100 - 200 ppm chlorine.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel available at front or back handsink in dispenser.
      • Back handsink partially blocked by large mounted shelf making it difficult to access.
      • Corrective Action(s): Ensure all handsinks are supplied with hot & cold water, liquid soap and paper towel.. Sinks must also be easily accessible by staff and not blocked. Restock paper towel and remove/shift shelf to allow easy access for handwashing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Top shelf next to back door has old mouse droppings noted
      • 2. Floor in kitchen in hard to reach areas - under shelving, equipment and corners
      • Corrective Action(s): Ensure these areas are cleaned regularly.
      • Correction date: 1 week
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: 1. Mixer drill stored in back dry storage room
      • 2. Front bar cooler - not working
      • Corrective Action(s): Ensure the above equipment not longer required for operation are removed from premises.
      • Correction date: 1 week
      • Violation Score: 1
  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Did not observe accumulation of grease/food debris but needed attention; was advised that the cook performs overall cleaning before starting preparing for food
      • Corrective Action(s): Required operator to perform regular cleaning to ensure that premises is kept in sanitary condition
      • Date to be corrected by: Mar.08.2018
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website