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Fireside Cafe

32945 Marshall Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Fireside Cafe has been inspected 13 times by Fraser Health Authority since September 11, 2012. The most recent inspection, on March 18, 2026, found no infractions.

11 of 13 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: Cleaning and sanitizing and Food temperature control.

The last 8 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.

  • 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 February 28, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on February 28, 2019. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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.

13 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. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small amounts of soup in the hot holding unit measured to be 57-59C. Right side of the soup warmer is not able to maintain temperatures at 60C/140F or greater.
      • Corrective Action(s): Ensure any leftover soup after two hours is discarded. Hot potentially hazardous foods must not be stored below 60C/140F for more than 2 hours.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Right side of the soup warmer is unable to maintain 60C/140F or greater. Heat setting for the right side is at maximum. Left side was not in use at the time of inspection.
      • Corrective Action(s): Do not use the right side for hot holding food. Ensure the left side is able to maintain 60C/140F or greater before hot holding food. Operator will monitor the temperatures for this hot holding unit and arrange for repairs if needed. Contact the health inspector for a re-inspection once repairs have been done.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quaternary ammonium compounds (quats) sanitizer in bucket measured at 50 ppm. Sanitizer was changed at time of inspection and measured at 200 ppm. Please ensure sanitizer is being changed throughout the day in order to maintain 200 ppm quats for effective sanitizing.
      • Corrective Action(s): Recommendation: Use a timer or write change times directly on bucket. Have quats test strips readily available to verify concentrations.
      • Violation Score: 5
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

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