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Agassiz Seniors Community Food Service

1525 MacKay Cres, Agassiz · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Agassiz Seniors Community Food Service has been inspected 12 times by Fraser Health Authority since June 5, 2018. The most recent inspection, on June 29, 2026, recorded 1 infraction.

4 of 12 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 4 times across 4 separate inspections, most recently on June 29, 2026. For example: 209 - Food not protected from contamination [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 4 times across 4 separate inspections, most recently on January 8, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 June 15, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on December 11, 2018. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

12 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. sticky fly trap observed stored above the prepping area
      • 2. partial area of the ceiling & cooling fan from the main kitchen observed dusty
      • Corrective Action(s): 1. operator removed the fly trap and it will be relocated to the back door
      • 2. please clean and ceiling and cooling fan, ensure they remain dust free (date to be corrected by: asap)
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer buckets in the kitchens of Team 1, 2 and 4 was measured at 0 ppm. Kitchen staff to dispense new sanitizer solution before dinner service.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Staff was clearing food from dishes and rinsing the dishes in the hand washing sink.
      • 2) Hand sink by the dishwashing area in the main kitchen was blocked with a baking sheet.
      • Kitchen manager spoke with the kitchen staff and reminded them that the hand washing sink is ONLY for hand washing.
      • Baking sheet was removed from the hand washing sink.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In baking area of the main kitchen, a scoop was stored in the sugar container. Kitchen staff removed the scoop from the container and stored it on the counter.
      • Corrective Action(s):
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of milk creamer (single serve) was measured at 21.8°C internally
      • Corrective Action(s): Discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer was found with food debris.
      • Corrective Action(s): Clean and Sanitize.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine observed to have middew/mold growth
      • Corrective Action(s): Please empty all the ice, clean and sanitize the ice machine.
      • To be corrected by: Today
      • Violation Score: 15
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open boxes of onions and potatoes were stored next to the hand washing station.
      • Corrective Action(s): Store the onions and potatoes away from the hand washing station to avoid potential contamination from splashing.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a peroxide based multi-purpose disinfectant and cleaner in serveries 1 - 4. This product was intended to be used on counters and tablet tops.
      • Corrective Action(s): Please note that only an approved food contact surface sanitizer is to be used for surfaces such as cutting boards, table tops, etc.
      • Manager replaced peroxide based disinfectant at all serveries with a labelled spray bottle containing quats at 200ppm.
      • Please ensure a dispenser for the food contact surface sanitizer is in place at each janitor station to ensure each servery has easy access.
      • Violation Score: 5
  10. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer at Team 2 Servery was at 0ppm Cl. Both dispensers (laundry and janitor closest) also dispensed 0 ppm Cl
      • Corrective Action(s): Service these dispensers. In the interim, use dispensers on Team 1 Side that are at 100ppm Cl.
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed liquid pre-soak being used as a sanitizer for food contact surfaces and equipment
      • Corrective Action(s): This product's label states that it is not to be stored in a food process area and requires a potable water rinse after use. Discontinue use of this product in the kitchen. All surfaces are to be wiped with a potable water rinse.
      • Mult-Quat santiizer is on-site, after rinsing all surfaces, fill a new bucket with new/washed cloths for future sanitizing of food contact surfaces. Tested at 200ppm Quats. Please note that dispenser is calibrated to dispense the sanitizer solution at 200ppm Quats, do not add any water.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require attention
      • Corrective Action(s): - Ceiling tiles - wipe down to remove build-up
      • - Walk-in cooler racks - require a thorough pressure washing and sanitizing
      • - Wheels of cooking equipment - require a thorough degreasing
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed milk crates used to store lids, inserts, equipment, etc.
      • Corrective Action(s): Replace milk crates with a container that is smooth and easily cleanable
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

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