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Francisco's Cafe & Catering

5 - 31580 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Francisco's Cafe & Catering has been inspected 19 times by Fraser Health Authority since December 13, 2012. The most recent inspection, on May 21, 2026, found no infractions.

11 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 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 2 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 2 times across 2 separate inspections, most recently on March 27, 2025. 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 2 times across 2 separate inspections, most recently on September 27, 2023. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 January 10, 2018. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 3, 2020. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • 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 2 times across 2 separate inspections, most recently on November 5, 2018. 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.

19 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Eggs were stored above ready-to-eat food
      • - Sliced breads for breadcrumb were stored on the sheet pan without cover
      • Corrective Action(s): - Operator relocated the eggs to the bottom shelf, please ensure eggs are stored underneath ready-to-eat foods to prevent any contamination
      • - Please ensure breads are covered to prevent any contamiation from pest, dust etc.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Fume hood has dust, dirt and grease build up.
      • Last service date (from sticker) was 2020.
      • Professional service cleaning of fume hood is overdue.
      • Corrective Action(s):
      • Schedule for professional cleaning as soon as possible.
      • Dust and dirt build up above cooking area may cause food contamination
      • as well as risk for fire hazard if fume hood not maintained.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Dishwasher removed from premises as it was not working.
      • Operator looking into a new dishwasher.
      • Corrective Action(s):
      • Most orders are take out (single use containers).
      • However, mechanical dishwasher is required
      • if re-usable dishes (cups, plates and utensils) are to be
      • used in premises. Dishwasher to be installed by January 29, 2025
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Containers from prepackaged product being re-used (e.g. plastic containers with lids)
      • Corrective Action(s): Some containers are meant to be used for food items that was originally packaged in them so re-using them may not be appropriate as the containers cannot be washed multiple times. Use only containers that areacc eptable for multi-use.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Flooring in the kitchen worn out (exposing concrete). Floor in food preparation area must be impervious, easily washable and non-slip.
      • Corrective Action(s): Re-surface kitchen floor. Floor in the food preparation area must be impervious, easily washable and non-slip.
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Non-commercial dishwasher used in the premises. Max temp. registered 41.9C.
      • Corrective Action(s): At this time, you may continue to use this dishwasher, followed by manual sanitizing in 3 comp. sink. However, plan to switch to a commerical type dishwasher in the future (~ 1 year). Ensure to obtain approval from Fraser Health prior to installing. DATE to be corrected by: Feb. 2023.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: 2 containers of Funk's honey found without adequate labels
      • Corrective Action(s): Remove the honey from point of sale.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Non commercial dishwasher installed without Fraser Health approval.
      • Corrective Action(s): Discontinue the use of the dishwasher. The instructional Manuel states the dishwasher is not suitable for commercial kitechens.The dishwasher in food service establishment with more than 10 seats must be of commercial grade. Remove the dishwasher from premises.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation canopy filters require cleaning
      • Corrective Action(s): Clean the ventilation filters. Immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Washroom door missing self closing hinge.
      • Corrective Action(s): Provide a self closing hinge on the washroom door.
      • Violation Score: 1
  17. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ham stock in the walk in cooler probed internal temperature at 14 degree Celsius
      • Corrective Action(s): Discarded. Reminder all potentially hazardous foods must be cooled from cooking / hot holding temperature to 20 degree Celsius within 2 hours and from 20 degree Celsius to 4 degree Celsius within 4 hours.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The exhaust canopy requires cleaning
      • Corrective Action(s): Clean the exhaust canopy. 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stainless steel prep cooler not maintain food temperature at or below 4 degree Celsius
      • Corrective Action(s): Do not use this cooler for storing potentially hazardous foods. Service the prep cooler. Technician has been contacted.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - washroom door missing self closing hinge
      • Corrective Action(s): Install the washroom door hinge. 1 week.
      • Violation Score: 1
  18. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front glass display, small white milk\cream fridge and kitchen area domestic fridge ambient air temperature above 4 degree Celsius
      • Corrective Action(s): Move all potentially hazardous foods into the walk in cooler. Monitor and ensure these cold holding units are capable of maintaining food temperature at or below 4 degree Celsius.
      • Violation Score: 5
  19. Routine Inspection

    0 infractions

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