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Ann Marie's Cafe

33771 George Ferguson Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Ann Marie's Cafe has been inspected 18 times by Fraser Health Authority since October 18, 2012. The most recent inspection, on September 4, 2026, found no infractions.

15 of 18 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The last 6 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.

  • 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 March 27, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 March 27, 2023. 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 once on July 4, 2017. 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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed cold potentially hazardous food stored above 4C; stand-up cooler not maintaining a temperature of 4C or below - unit at 7.5C ambient air temperature and food products ranged in temperature from 5-6C.
      • Corrective Action(s): Ensure that potentially hazardous food is stored at 4C or below. Potentially hazardous food in unit moved to another cooler at 4C or below during inspection.
      • Correct by: Immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed back hand washing sink obstructed by onions on a crate and dry good buckets.
      • Corrective Action(s): Ensure that hand washing sink is easily accessible and available for use by staff for hand hygiene.
      • Correct by: Immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed ice scoop stored directly on top of pop drinks counter.
      • Corrective Action(s): Ensure that the ice scoop is stored in a sanitary manner to prevent contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in good working order;
      • 1. Observed gaskets on double door stand-up fridge coming apart on both doors.
      • 2. Stand-up cooler (with produce, dairy, jams) registering at below 4C.
      • Corrective Action(s): Ensure that equipment is in proper condition and working order;
      • 1. Ensure gaskets are in good condition to allow for a proper seal,
      • 2. Ensure that cooler is in proper working order and capable of maintaining a temperature of 4C or below.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 3 sheet pans containing potatoes were found stacked on top of each other. The potatoes are covered with tin foil and just removed from the oven at the time of inspection. Operator said potatoes are set aside to cool. Food must be properly cooled from 60C to 20C in 2 hours, and from 20C to 4C in 4 hours to prevent the growth of pathogens or production of toxins that lead to foodborne illness.
      • Corrective Action(s): The following methods must be used to ensure food is cooled rapidly. Do NOT cover the food product while it is being cooled in the first 2 hours.
      • 1) Using an ice wand
      • 2) Slicing food into smaller pieces
      • 3) Using shallow pans
      • Staff removed tin foil from the sheet pans. Potatoes were transferred to a larger container to avoid triple stacking of sheet pans.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth was found on the countertop next to the grill station. Staff said wiping cloth was used to clean up food spills on food contact surfaces. Bacteria will grow on wiping cloths, which can be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution.
      • Corrective Action(s): Ensure all wiping cloths are placed inside a labelled bucket containing sanitizing solution when not in use. Staff placed wiping cloths inside a labelled bucket containing 200 ppm bleach solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The handwash station inside the kitchen is obstructed with a bag of flour. An empty glass was placed inside the sink.
      • Corrective Action(s): Ensure the hand wash stations are free from obstruction to facilitate frequent handwashing practices. Staff removed the bag of flour and the empty glass at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple food containers inside the TRUE stand up fridges next to the grill do not have lids covered. Double stacking of inserts containing food have no lids. The underside of the stacked insert can contaminate the food product
      • Corrective Action(s): 1) Ensure all food containers are covered with tight fitting lids and/or plastic wrap.
      • **DATE to be corrected by: TODAY
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): A container of bleach was stored beside containers of maple syrup at the front of house.
      • Corrective Action(s): Ensure all chemicals are stored away from food products to prevent accidental misuse. Staff moved the container of bleach to a designated chemical storage area. .
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Multiple containers that previously contained Sysco hollandaise mix were used to store vegetables inside the fridges. Single use containers may only be used once, as they cannot be adequately cleaned and sanitized after use. Repeated usage of Sysco hollandaise mix containers may result in chemical contamination, as chemicals may leach out of the plastic.
      • Corrective Action(s): Ensure all food products are placed inside food grade containers. Discard any empty Sysco hollandaise mix containers to ensure staff do not reuse those containers
      • **Date to be corrected by: July 8, 2022
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer spray bottle about 100ppm quat detected
      • Corrective Action(s): Ensure dispenser dispenses quat sanitizer at 200ppm minimum, adjust/repair dispenser by July 5, 2017
      • Violation Score: 5
  18. Routine Inspection

    0 infractions

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