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Bow & Stern

2551 Montrose Ave, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Bow & Stern has been inspected 20 times by Fraser Health Authority since July 5, 2017. The most recent inspection, on June 4, 2026, found no infractions.

9 of 20 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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.

  • 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 7 times across 7 separate inspections, most recently on August 23, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 4 times across 4 separate inspections, most recently on August 23, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 December 17, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 January 2, 2018. For example: 304 - Premises not free of pests [s. 26(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 5, 2017. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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.

20 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature glass dishwasher near the front of the kitchen area had no chlorine residual during inspection. Corrected during inspection - glass dishware to be washed/sanitized in low temperature dishwasher in dish pit until unit repaired/replaced.
      • Corrective Action(s): Repair/replace the low temperature glass dishwasher so that it can reach 50ppm chlorine at plate surface. Once repaired/replace, contact the EHO for re-inspection prior to using.
      • To be corrected ASAP
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Observed tartar sauce being stored in bar fridge that was measured at 8.7C.
      • Corrective Action(s): Corrective Action: Remove the tartar sauce from the bar fridge. Store perishable products in a fridge that can maintain a temperature of below 4C
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Observed an employee handle shelf fish prep then switch tasks without washing hands with soap.
      • Corrective Action(s): Corrective Action: Discuss with staff adequate hand washing procedures.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observation: Observed frozen products in kitchen freezers that were laying in debris.
      • Corrective Action(s): Corrective Action: Remove the products from the debris.
      • Date to be corrected by: 1 week.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observation: Observed droppings (rodent) in the basement.
      • Corrective Action(s): Corrective Action: Remove the droppings (rodent) and clean and sanitize the area after.
      • Date to be corrected by: 1 week.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation: Observed a build-up of debris underneath kitchen equipment, in the walk-in fridge, and upstairs kitchen freezers.
      • Corrective Action(s): Corrective Action: Maintain your facility as per your Sanitation Plan.
      • Date to be corrected by: 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observation:
      • 1) Observed ventilation hood being supported by a cloth to prevent noise due to a loose panel.
      • 2) Observed a dishpit sink leak covered with a cloth.
      • Corrective Action(s): Corrective Actions:
      • 1) Repair / service the ventilation hood.
      • 2) Repair / replace the dishpit sink to ensure there is no leak.
      • Date to be corrected by: 1 week.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Observation: Observed mising light cover thorughout the kitchen of the facility.
      • Corrective Action(s): Corrective Action: Replace / cover the exposed lighting fixtures.
      • Date to be corrected by: 3 weeks.
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bucket of QUATS sanitizer at the handwash station near the grill line is 50 ppm. Spray bottles at the front of house and inside the kitchen is 50 to 100 ppm. Sanitizer concentration is insufficient to remove bacteria from wiping cloths/food contact surfaces
      • 2. Wiping cloths used for cleaning the front of house are not stored inside sanitizing solution of adequate concentration. Bacteria will grow on wiping cloths, which can be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution.
      • 3. Staff member was observed manually washing the french fry cutter. Staff said they clean the french fry cutter by using sanitizer then soap and water after.
      • Corrective Action(s): 1. Ensure the concentration of QUATS sanitizer inside buckets and spray bottles is 200 ppm at all times. Staff replaced the buckets and spray bottles with 200 ppm QUATS sanitizer from the dispenser
      • 2. Ensure all wiping cloths are stored inside 200 ppm QUATS sanitizer when not in use. Alternatively, wiping cloths may be used once to clean food contact surfaces then placed inside the "dirty bin". Staff placed the wiping cloths inside a container that has 200 ppm QUATS sanitizing solution
      • 3. Ensure all staff are aware of the manual cleaning and sanitizing procedures. Staff must follow the following steps:
      • - Remove debris from the french fry cutter
      • - Clean the french fry cutter with soap and warm water
      • - Sanitize the cutter, then air dry
      • Sanitizing step is ineffective if debris and grease are still present on the french fry cutter. The staff member was educated to sanitize the french fry cutter after cleaning.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A sieve and a whisk was inside the hand wash sink across the cook line at the time of inspection
      • Corrective Action(s): Ensure hand wash stations are free from obstruction to facilitate frequent hand washing practices. Staff removed the sieve and whisk from the hand wash sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A box of gatorade was stored on the ground in the dry storage room.
      • Corrective Action(s): Food must be stored at least 6 inches (15 cm) above the floor. This facilitates proper cleaning and minimizes the chance of pests contaminating the food. Staff moved the box of gatorade on the ground.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are observed on the floors in the following areas:
      • - Behind the ice machine located in the basement
      • - Behind the 2 chest freezers in storage room that has hot water tank
      • - In between dry storage racks located in basement
      • Corrective Action(s): Clean rodent droppings by using the following steps. Prepare bleach solution by using 1.5 cups bleach in 1 gallon of water. Wear gloves and spray rodent droppings with bleach solution until wet. Let it soak for 5 minutes. Use paper towels to remove the droppings then discard. Clean and disinfect the floors with bleach solution, especially hard to reach areas on a regular basis.
      • **Date to be corrected by**: Today
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Interior of the prep cooler doors across the cookline is covered with styrofoam. Styrofoam is stained and has grooves and ridges. Gaskets have wear and tear on the doors.
      • Corrective Action(s): Replace the interior of the prep cooler door with a material that is smooth, non-porous and easy to clean. Styrofoam cannot be easily cleaned and sanitized if there is food splatter on it. Bacteria can hide among the grooves on the styrofoam.
      • **Date to be corrected by: ASAP**
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light covers are missing at the cookline.
      • Corrective Action(s): Ensure all light bulbs are protected with a shatterproof cover to avoid accidental contamination of food from glass fragments if the light bulb shatters.
      • **Date to be corrected by: 1 week**
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food to be protected during storage at all times:
      • - reorganized the walk in cooler and freezer
      • - separate ready to eat foods from raw foods
      • - all food to be covered and dated ( FIFO principle )
      • Corrective Action(s): Follow up inspection on Feb 16th ay 10am
      • Violation Score: 15
  10. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Broken glass, laundry lint and old cardboard debris observed in laundry room. Empty bottles are stored here too for recycling.
      • Corrective Action(s): Ensure to clean and remove garbage frequently to maintain a sanitary laundry room. Removing and recycling drink bottles is needed to prevent attraction of pests to this area. Recommendation is to remove the bottles more frequently. Correction is required this week.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Some containers of food are double stacked without proper covers or lids in coolers, such as grab legs or dough.
      • 2. Some bulk bins have small single use containers for scoops. Staff hands have to touch the bulk food to scoop it out.
      • Corrective Action(s): 1. Ensure food storage is protected from contamination with proper lids and covers. No double stacking of foods.
      • 2. Ensure food does not become contaminated in bulk bins by having dedicated scoops with clean handles.
      • Correction required in one week.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Signs of pest and rodent droppings observed in basement storage area. This is observed behind freezers and under shelving.
      • Corrective Action(s): 1. Wash and sanitize these areas affected by rodent activity.
      • 2. Clean up spilt food and prevent access to food in storage in sealed containers.
      • 3. Hire and pest control company to address issue and monitor.
      • Email EHO next pest control report to review. Correction required this week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Linens drier is out of order at the time of inspection. Currently being repaired.
      • 2. Grease trap has moisture or sewage residue build up surrounding it.
      • 3. Floor tiles throughout premise require repair.
      • Corrective Action(s): 1. Repair unit. If needed wash and sanitize linens off site during repair.
      • 2. Clean and repair unit as necessary.
      • Correction required this week. Floor tiles repair pending in the new year improvements.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): All purpose cleaner and sanitizer bottles at the front of the house were mixed up when in use.
      • Corrective Action(s): Ensure sanitizer is used for the last step when disinfecting food contact surfaces. Ensure sanitizer bottles are labelled properly and available for front of house staff.
      • 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): Refer to Code #308
      • Several cold potentially hazardous food items were noted in the non-working cooler. When inquired, operator stated that sauces were and desserts were prepared the day of.
      • Corrective Action(s): Required operator to move all items that have been in the cooler for less than 2 hours to a working cooler at 4 C or lower. Any other perishable food items that have been in the cooler for more than 2 hours are to be discarded. Operator stated that new cooler will be purchased.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a few items in the walk-in cooler not protected from contamination. All food items must be covered properly.
      • Corrective Action(s): Required operator to properly cover all food items to protect from contamination
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sliding door cooler at the entrance of the kitchen not in good working order; detected 9.8-10 C when measured with probe thermometer. Most items in the cooler are beverages, but some perishable items inside. Operator advised that all cold potentially hazardous foods must be stored at 4 C or lower.
      • Corrective Action(s): Required operator to replace/repair the cooler so that it can maintain 4 C or lower at all times
      • Date be corrected by: 2019 April 15 2019
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Refer to Code #308
      • Sliding door cooler at the entrance of the kitchen measured to be at ~12 C when probe thermometer was used to measure for more than 30 minutes. The cooler had several perishable food items such as cheesecake and sauces.
      • Corrective Action(s): Required operator to move all perishable items (potentially hazardous foods) to the walk-in cooler at 4 C or lower.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Obsered a few items in the walk-in cooler without covers/lids and the fan cover had dust accumulation which needed to be cleaned
      • Corrective Action(s): Required operator to provide covers for all food products at all times and have the fan cover cleaned.
      • Date to be corrected by: 2018 Oct 17 2018
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease and food debris accumulation under cooking equipment in the kitchen
      • 2. Empty bottles and cans in the corner of the bar noted
      • Corrective Action(s): 1. Required operator to clean and sanitize under and between cooking equipment in the kitchen
      • 2. Remove the bottles and cans to facilitate easier cleaning
      • Date to be corrected by: 2018 Oct 17
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler at the entrance of the kitchen was measured at ~12 C. The cooler had beverages and some perishable food items in the it. Required operator to remove all potentially hazardous food items out and into the walk-in cooler
      • Corrective Action(s): Required operator to replace/repair the cooler to good working order so that it can maintain 4 C or lower at all times.
      • Date to be corrected by: 2018 Oct 17.
      • Violation Score: 9
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazaroud foods (salad dressing, crab etc) were stored in small containers on ice as one of the fridges had been malfunctioning. The foods measured at 10C. These foods had been taken out less than 2 hours ago. Staff noted that foods had been stored in this manner for the last few days since the fridge broke. Staff was directed to move all potentially hazardous foods to walk-in cooler which measured below 4C.
      • Corrective Action(s): The fridge located next to the grill, where foods for immediate use are stored, shall be repaired immediately. DATE TO BE CORRECTED BY: April 5th 2018
      • NOTE: Food containers shall be immersed in ice bath, not merely on top of ice, to ensure that proper temperatuare is maintained.
      • NOTE: Foods left at >4C shall be discarded, not put back into a fridge, after 2 hours.
      • Ensure that all potentially hazarouds foods are stored at or below 4C at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed cut potatoes in one compartment and dirty dishes in the next comparment of a two compartment sink in the dishwashing area.
      • Corrective Action(s): Do not wash/prep foods with dirty dishes around.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed along floor to wall perimeters in basement area. Traps were empty at time of inspection. Minimal food storage--no chew marks on bagged food items and other foods are stored in pest proof containers. No signs of pest activity observed on main floor where kitchen is located.
      • Corrective Action(s): Ensure all pest droppings are properly cleaned and areas are sanitized. Retain the services of a professional pest control operator to effectively minimize pest population. Please have the pest control report available for review by the Environmental Health Officer. Date to be corrected by: January 16, 2018.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The following was observed in the basement area:
      • 1. Water leaking from a pipe located near the hot water tank
      • 2. Insulation, carpeting, and other materials and equipment not required for business operations.
      • 3. Open storage of soiled rags and bags of cans/bottles
      • 4. Holes/spaces throughout the area (ceiling, corners, walls)
      • 5. Food spill in the dry storage room
      • Corrective Action(s): Remove all items that are not required for business purposes as these may serve as potential harbourage areas for pests. Have water leaks repaired and remove any stored cans/bottles and soiled rags or store in a closed container. These may serve as potential pest attractants. Clean and sanitize all surfaces. Have any holes or gaps properly sealed to limit pest entry. Date to be corrected by: Janurary 31, 2018.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and/or grease observed in the following areas:
      • - Under, on, and behind cooking equipment
      • - On and under shelving and equipment.
      • Corrective Action(s): Have the above-noted areas properly cleaned and sanitized. Food debris and/or grease may serve as a pest attractant and potentially contaminate food/food contact surfaces. Date to be corrected by: January 9, 2018.
      • Violation Score: 3
  20. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Bleach spray bottles in kitchen and serving areas lacked labels.
      • Corrective Action(s): Ensure all chemicals are labelled.
      • Violation Score: 3

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