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COBS Bread (Gladwin Crossing)

111 - 2777 Gladwin Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

COBS Bread (Gladwin Crossing) has been inspected 20 times by Fraser Health Authority since September 15, 2017. The most recent inspection, on September 25, 2026, found no infractions.

7 of 20 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 4 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.

  • 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 6 times across 6 separate inspections, most recently on October 24, 2019. 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 3 times across 3 separate inspections, most recently on July 22, 2021. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 December 27, 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 4 times across 4 separate inspections, most recently on April 22, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on October 6, 2022. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): This is a repeated violation
      • DMS (display management system) was not properly followed, time of inspection: 3:20PM, Pizza (savory products) were stored at ambient temperature for more than 6 hours (time out of oven: 7:28AM, time dispose at 1:28PM)
      • Corrective Action(s): Staff has discarded the pizza, please properly follow DMS to minimize growth of pathogens, please note that repeated violation will result in further enforcement actions (including a reduction to a maximum of two hours for the storage of savory products at ambient temperature) Note: an alarm will assist staff in time tracking
      • Violation Score: 15
  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): Display Management System (DMS) not being followed for savoury products. DMS display tags not present. Time of inspection was at 2:10pm; the following savoury products had exceeded the 6 hour ambient temperature holding time:
      • - Pullaparts - produced at 7:10am
      • - Pizza - produced at 7:30 am
      • - Twists - produced at 5:45 am
      • Corrective Action(s): Savoury products were discarded during the inspection. Temperature out of oven and discard times are to be recorded in the DMS tracking logs. DMS display tags are to be in use.
      • Please review ambient temperature tracking procedures with all staff. Reminder that a moderate/high hazard score will result in an ambient temperature holding time of only 2 hours as per the approved Food Safety Plan.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back of house handsink blocked by a sheet pan rack.
      • Corrective Action(s): Staff relocated sheet pan rack during inspection. Do not block handsinks. Handsinks must be accessible at all times for handwashing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buildup of food debris observed in the following areas:
      • 1) In the latch area of the dough divider machine.
      • 2) Behind the dough mixer bowl.
      • Corrective Action(s): Clean above mentioned areas. Ensure hard to reach areas are cleaned thoroughly.
      • Correct by: Today
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit posted in the office area.
      • Corrective Action(s): Post the permit in a conspicuous location in the front area visible to the public
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back area hand wash station requires repairs to the drain
      • Corrective Action(s): Repair the back area hand wash station.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - QUATS sanitizer solution in bucket at 50ppm
      • Corrective Action(s): - Ensure solution is refreshed frequently to maintain concentration of 200ppm quats.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Back hand washing sink is blocked by racks and equipment.
      • Corrective Action(s): - Ensure there is easy access to hand washing stations at all times.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: - Permit cannot be located.
      • NOTE: Permit fee has not been paid yet for this fiscal year. Please contact billing at (604) 918-7507.
      • Corrective Action(s): - Ensure that permit is posted in visible location.
      • DATE to be corrected by: Immediately
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): * Some food product found uncovered in cooler; reminded staff to keep covered and protected
      • Corrective Action(s): * Ensure all food properly covered and protected from contamination
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris found in some areas around bases of equipment that requires additional cleaning and maintenance (eg. around proofer base, etc)
      • Corrective Action(s): * Ensure all areas cleaned to remove build up of grime/debris, etc
      • Violation Score: 3
  13. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Open ceiling tiles found above bread rack areas; staff mentioned that air conditioner was being repaired and completed; staff told to get ceiling tiles back in place as dust/debris from ceiling can fall into food below; they will contact maintenance to complete today
      • Corrective Action(s): * Ensure all ceiling tiles in place to reduce risk of cross contamination
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * Food equipment and boxes were found on top of proofer equipment; staff reminded that this is not an approved shelf for storage; staff to remove and reorganize this equipment on to proper shelving
      • Corrective Action(s): * Ensure all food equipment stored on proper shelving suitable for food equipiment storage
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): * Some used food equipment was found being stored on floor beside dishwashing area and this is not proper storage location for dirty dishware; dishware to be stored properly even when used/dirty (eg. on table or on a cart) until ready to clean/sanitize
      • Corrective Action(s): * Ensure all dishware including dirty/used items stored properly prior to cleaning/sanitizing (eg. on table or on a cart, etc)
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): * Wiping rags were found on counters but no sanitizer bucket there; operator reminded to store wiping rags in sanitizer between
      • Corrective Action(s): * Ensure all wiping rags kept in sanitizer between use; provide adequate sanitizer at all times
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris found under dishwashing area and under wheels of some racks
      • Corrective Action(s): * Ensure all areas properly cleaned/sanitized daily/weekly/monthly; floors to be properly swept daily-- deeper cleaner to be done regularly too
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): * Cutting board and knife were being stored in unsanitary condtion on dry storage shelving; operator to rewash and resanitize these prior to reuse; this food equipment to be stored properly in sanitary manner (ie. NOT on dry storage shelving area)
      • Corrective Action(s): * Ensure all food equipment stored properly and in santiary manner between use
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): * Open bag of white chocolate chips and prepped garlic mixture found uncovered in cooler and this can lead to cross contamation issues-- operator addressed and covered these; single use containers found being stored improperly on dry storage shelving and this can lead to cross contamination; Dry storage shelving requires reorganization (eg. food equipment/labels to be stored in containers, etc)
      • Corrective Action(s): * Ensure all food covered in storage and protected from contamination; ensure all shelving areas properly organized so equipment and food stuff maintained in sanitary manner and organized properly
      • Violation Score: 9
  16. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Continue with organizing all areas through out storage; keeping stuff in containers etc to maintain sanitary condtion
      • Corrective Action(s): * Ensure all storage areas properly organized and maintained to reduce risk of cross contamination
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: * Some baseboard areas by mixer have deteriorated and require repair to maintain proper working order
      • Corrective Action(s): * Ensure all floors/baseboards, etc., maintained in proper working order and easy for cleaning/maintenance
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): * Sanitizer was not adequate(concentration was 0 ppm) at beginning of inspection; operator changed sanitizer solution immediately to maintain 200 ppm quaternary ammonium
      • Corrective Action(s): * Ensure sanitizer maintained at 200 ppm quaternary ammonium at ALL times in buckets to store wiping rags
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Some non-food stuff being stored with food stuff and can lead to cross contamination issues
      • Corrective Action(s): * Ensure all non-food stuff stored away from food stuff to reduce risk of cross contamination issues. Also, reorganize all storage areas (eg. keeping items in bins) for sanitary maintenance
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some cleaning to be done under food equipment and around bases of equipment to remove build up of grime/debris
      • Corrective Action(s): * Ensure all areas properly cleaned and maintained in sanitary condtion
      • Violation Score: 9
  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Light cover missing above prep table near ovens. This cover is required to protect food below if bulb breaks
      • Corrective Action(s): * Ensure light covers on ALL lights to protect food below from becoming contaminated if light bulb breaks
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: * Baseboard area behind dough moulder has deteriorated/cracked and requires repair to allow proper cleaning and sanitation to occur
      • Corrective Action(s): * Repair baseboard behind dough moulder properly to allow for cleaning/sanitation to occur
      • Violation Score: 3
  19. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: * Baseboard under window by dough rounder has cracked and deteriorated and required to be redone. Also, light cover missing over hand sink and requires replacements
      • Corrective Action(s): * Replace the deteriorated baseboard under the window area so that it is in proper condition. Also, replace missing light cover
      • Violation Score: 3
  20. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Thoroughly clean/de-clutter all areas (including office & storage). Remove all build-up of grime/debris (including baseboards)
      • 2. Recaulk all areas with caulking to update & for easier cleaning.
      • 3. Repair wall edges/corners where deteriorated.
      • Corrective Action(s): Correct by Sept. 30 2017

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