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Chi Linh Vietnamese

107 - 2777 Gladwin Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Chi Linh Vietnamese has been inspected 6 times by Fraser Health Authority since September 8, 2025. The most recent inspection, on August 5, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 3 times across 2 separate inspections, most recently on August 5, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 10, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on March 10, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 August 5, 2026. 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.

6 inspections

  1. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Food debris was observed in cleaned meat slicer.
      • 2. In-use utensils (rice scoops) were observed to be stored in room temperature water.
      • Corrective Action(s): 1. Meat slicer cleaning and sanitizing procedures were reviewed with staff during the inspection. Ensure that meat slicer is taken apart to clean hard to reach areas.
      • 2. Ensure that all in-use utensils (rice scoops) are stored in ice water and replaced when ice is melted OR stored in a clean, dry container that is washed and sanitized every 2-4 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer was available during the inspection.
      • Corrective Action(s): Staff prepared a 200 ppm chlorine sanitizer solution during the inspection. Ensure that sanitizer is available for use at all times during operation.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation and food debris was observed on the floor under the handwashing sink in the kitchen.
      • Corrective Action(s): Clean all areas listed above. Ensure that hard to reach areas are cleaned regularly to prevent the build up of debris and to prevent the attraction of pests.
      • Date to be corrected by: August 6, 2026.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site during the inspection do not hold valid FOODSAFE Level 1 certification.
      • Corrective Action(s): At least one staff member on site at all times must hold valid FOODSAFE Level 1. Adjust schedules accordingly/enroll staff in FOODSAFE Level 1 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. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Handsink and prep sink at front prep area are not properly draining. Front sinks are not in use.
      • 2. Handsink in back kitchen area was observed to be obstructed by containers.
      • Corrective Action(s): 1. Repair front handsink and prep sink immediately. Manager stated that sinks will be repaired by March 12, 2026.
      • 2. Manager removed all containers from back kitchen sink during the inspection. Please ensure that all handsinks are unobstructed and fully supplied (hot and cold water, liquid soap, paper towels) at all times to ensure proper hand hygiene.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Raw meat was stored above ready to eat vegetables in kitchen prep cooler.
      • 2. Minor amount of dust was observed on ceiling at the front prep area.
      • Corrective Action(s): 1. Raw meat was placed on the bottom shelf of the prep cooler during the inspection. Ensure that all raw foods are stored below/separate from ready to eat foods.
      • 2. Clean and remove dust from ceiling.
      • Date to be corrected by: March 12, 2026
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat was observed to be thawing at room temperature.
      • Corrective Action(s): Frozen meat was transferred to walk-in cooler during the inspection. Please ensure that frozen food is thawed in one of the following manners:
      • 1. Under refrigeration (4C or less)
      • 2. Completely submerged under cold water that is changed every 30 minutes
      • 3. Under cold running water
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Knives were observed to be stored in gap between prep cooler and wall.
      • Corrective Action(s): Knives were relocated to designated knife holder during the inspection. Ensure that knife is not stored along the gaps between the prep cooler as it may introduce risks of contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation: High temperature dishwasher is not in good working order. The maximum temperature achieved during final rinse cycle was 68C.
      • Corrective Action(s): Operator adjusted the high temperature dishwasher during the inspection. High temperature dishwasher achieved 71C at the plate level during the final rinse cycle. Begin checking the temperature of the high temperature dishwasher daily, and maintaining a dishwasher temperature log. Ensure that the dishwasher achieves a minimum of 71C at the plate level.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths were observed on counters.
      • Corrective Action(s): Ensure that all wiping cloths are stored in a labelled sanitizer container (200 ppm QUAT) when not in use.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher is not in good working order. Maximum temperature during final rinse cycle was 65C.
      • Corrective Action(s): Service high temperature dishwasher and ensure that it is capable of achieving 71C at the plate level, or 82C at the dishwasher dial. Only use single-use take out containers until dishwasher is repaired. Equipment can be washed and sanitized via the 2 compartment sink method.
      • Date to be corrected by: September 10, 2025
      • Violation Score: 3

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