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Fraser River Fishing Lodge (Main Kitchen)

7984 McDonald Rd, Agassiz · Restaurant

Official record from Fraser Health →

Inspection summary

Fraser River Fishing Lodge (Main Kitchen) has been inspected 13 times by Fraser Health Authority since December 20, 2017. The most recent inspection, on July 17, 2026, found no infractions.

8 of 13 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 3 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 5 times across 4 separate inspections, most recently on December 5, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 November 2, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on November 2, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

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. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Main kitchen high temperature dishwasher not sanitizing. Highest temperature reached is at 69C.
      • 2. Glasswasher at the seperate bar, no chlorine detected.
      • Corrective Action(s): All glass washing moved to the main kitchen glass washer that is measuring 50ppm chlorine.
      • All dishware is brought to the lower kitchen where there is a second high temperature dishwasher. That dishwasher is measuring 71C and above at final rinse at plate level.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Main kitchen high temperature dishwasher not sanitizing. Highest temperature reached at 69C.
      • 2. Seperate bar, glass washer not sanitizing. 0ppm chlorine detected.
      • Corrective Action(s): Please ensure both dishwasher and glasswasher is fixed.
      • Please acquire a water proof probe thermometer to test the dishwashers daily.
      • Please ensure staff is trained on how to test whether the machines are working properly (test strips/thermometers).
      • To be corrected by: Dec 10, 2024
      • Violation Score: 15
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand up cooler in bar area not maintaining 4C and below. No PHFs (potentially hazardous foods) observed during inspection. Manager stated they will replace cooler.
      • Corrective Action(s): Please ensure cooler is 4C and below when PHFs are stored in the cooler. Please ensure accurate thermometer is placed inside cooler.
      • To be corrected by: Dec 10, 2023
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Stand up cooler in the bar area measure ambient temperature 9C. Milk in cooler probed at 7C.
      • Corrective Action(s): All dairy products discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - QUAT sanitizer in spray bottle measure 50ppm
      • - QUAT sanitizer from dispenser measure 100ppm.
      • Corrective Action(s): QUAT sanitizer from the dispenser in the lower kitchen measure 200ppm. Sanitizer must be taken from the lower kitchen dispenser.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Fly strip observed over food handling/prep space.
      • 2. Ice machine observed to have some grime/middew growth
      • Corrective Action(s): 1. Do not hang fly strips over food handling/prep space.
      • 2. Please take out all the ice, deep clean and sanitize the ice machine.
      • To be corrected by: Nov 3, 2023
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Stand up cooler in the bar area measure 9C ambient temperature. Milk probed at 7C.
      • 2. QUAT sanitizer dispenser dispenses QUAT at 100ppm.
      • Corrective Action(s): 1. Please service cooler to maintain 4C and below.
      • Do not store any potentially hazardous food in this cooler until it has been serviced.
      • Please get a new thermometer as the one inside is not reading the correct temperature.
      • 2. Please service dispenser to dispense QUAT at 200ppm.
      • To be corrected by: Nov 10, 2023
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - QUAT sanitizer in spray bottle measured 50ppm
      • - Other food contact surfaces were being cleaned/sanitized with Orange force multi purpose cleaner.
      • Corrective Action(s): - Instructed manager that only approved food grade sanitizer are to be used on food contact surfaces. Manager switched all the food contact surface sanitizers to QUAT and will ensure QUAT maintains a concentration of 200ppm. Manager to acquire test strips from Ecolabs.
      • Violation Score: 15
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Knives stored within a plastic sheath.
      • Corrective Action(s): Store knives in container (without plastic sheath) where other knives are stored and/or obtain a magnetic knife holder.
  13. Routine Inspection

    0 infractions

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