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Barburrito

29 - 32700 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Barburrito has been inspected 9 times by Fraser Health Authority since August 17, 2023. The most recent inspection, on September 21, 2026, recorded 1 infraction.

5 of 9 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 Protecting food from contamination.

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 April 10, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 once on September 21, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

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

  • 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 17, 2023. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(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.

9 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor amounts of flies were observed during the inspection near the dishwashing/back area. Fly sticky traps were observed to be in use at the facility.
      • Corrective Action(s): Contact pest control company and follow pest control company recommendations. Continue monitoring for pest activity.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member on site during the inspection does not hold valid FOODSAFE certification.
      • Corrective Action(s): At least one staff member on site at all times must hold valid FOODSAFE Level 1. Adjust schedules accordingly and/or enroll employees in a FOODSAFE Level 1 or equivalent course to ensure that one staff member on site at all times is FOODSAFE certified.
      • Date to be corrected by: Immediately
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Veggie ground and sauce probed at 54C in the hot holding unit. Veggie ground was placed in hot holding 3 hours ago; sauce was placed in hot-holding 1 hour ago. Operator discarded veggie ground and the sauce was reheated to 74C on the stovetop. Hot holding unit temperature was turned up during the inspection and measured at 60C.
      • Corrective Action(s): Ensure foods are held at 60C or hotter to prevent pathogen growth. Foods held below 60C for over 2 hours must be discarded.
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small amounts of cooked chicken bites stored at room temperature (26 degree C)
      • Corrective Action(s): Discarded. All cooked potentially hazardous foods must be stored at or above 60 degree C
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw beef stored above the tortilla wraps in the cooler
      • Corrective Action(s): Ensure raw meats and poultry are stored below potentially hazardous foods.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken from last night stored at room temperature
      • Corrective Action(s): Discarded All potentially hazardous foods must be stored at or above 60 degree C or at or below 4 degree C.
      • Violation Score: 5

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