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Fraserview Meats (Abbotsford)

2 - 2785 Bourquin Cres W, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Fraserview Meats (Abbotsford) has been inspected 14 times by Fraser Health Authority since April 23, 2021. The most recent inspection, on June 11, 2026, recorded 1 infraction.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 4 times across 4 separate inspections, most recently on May 26, 2026. 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 June 11, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on May 26, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 August 4, 2021. 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 2 times across 2 separate inspections, most recently on June 2, 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.

14 inspections

  1. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stove cooking unit produced smoke during use. Facility was filled with smoke.
      • Corrective Action(s): Do not use equipment until it can be operational without producing smoke. Contact EHO when unit is fully operational.
      • Violation Score: 9
  2. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: REPEAT VIOLATION: oven had build up of grease . Staff had attempted to clean and generally in better condition but large amount of grease remains
      • Corrective Action(s): Remove grease or have oven unit serviced.
      • To be corrected by: 1 week
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. All handwashing stations missing liquid soap.
      • Corrective Action(s): Operator/Staff was able to buy liquid hand soap and stock all three handwashing stations.
      • Make sure hand sinks are always accessible & supplied with hot/cold running water, paper towel and liquid soap. This will help staff wash thier hands and stop the spread of pathogens that can cause potential food borne illness.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bowls used to scoop dry goods and stored directly in dry goods touching food items.
      • Corrective Action(s): Use scoops with handles to scoop and dry goods. Do not leave bowls inside and make sure handles are not touching food item. To prevent contamination of food which can potentially cause foodborne illness.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Oven has lot of debris and grease buildup.
      • Corrective Action(s): Make sure oven is cleaned on regular basis. This will prevent the build up of grease which can drip and contaminate food. Also to decrease risk of fire.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Outdoor propane gas burner stove stored in staff washroom.
      • Corrective Action(s): Remove propane gas burner store from the premises. Remove as soon as possible.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on duty do not have foodsafe level 1 or equivalent.
      • Corrective Action(s): Make sure at least one person working on shift need foodsafe level 1 or equivalent.
      • Lack of food safe training may result in unsafe food handling practices. Email copy of enrollment to health inspector.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General food debris and grease build up, especially on the combi-oven.
      • Corrective Action(s): Clean facility and combi-oven to remove food and grease build-up
      • To be corrected by: 1 week
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Propane grill was observed to be on premises.
      • Corrective Action(s): Operator to stop using grill immediately and remove grill from premises as soon as possible.
      • To be corrected by: 1 week
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff on-site was not FOODSAFE Level 1 (or equivalent) trained.
      • Corrective Action(s): At least one staff member on-site must have FOODSAFE Level 1 or equivalent training.
      • To be enrolled in training by: 1 week
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Some hand wash stations were lacking liquid soap in the facility. Operator brought hand soap and refilled during inspection.
      • Corrective Action(s): Ensure that all hand wash stations are fully equipped with hot/cold water, liquid soap, and paper towel at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Onions and coke cans were stored next to meat containers in walk in cooler. Operator moved the onions to be kept seperate from meat containers
      • Corrective Action(s): Ensure to always store non-potentially hazardous foods (coke/onions) on a seperate shelf from potentially hazardous foods (meats)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): General sanitation and cleanliness needs to be improved. Tools were layed out on food contact surfaces; sauces were dried along walls/doors. Operator cleaned doors/walls during inspection
      • Corrective Action(s): Ensure to frequently clean and sanitize the facility on a consistent basis
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Band saw had a build up of dried meat product.
      • Corrective Action(s): Ensure to disassemble and thoroughly clean and sanitize the band saw and other equipment after use.
      • To be corrected by: Immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle had a 0 ppm reading of chlorine using test strips. Operator made new sanitizer solution during inspection
      • Corrective Action(s): Use 2-5 mls (a capful) per one liter to make a 100-200 ppm chlorine sanitizer solution. Ensure that the solution is changed daily.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): All handwash stations were lacking paper towel. Operator placed paper towel at all hand stations during inspection.
      • Corrective Action(s): Ensure all hand washing stations are fully equipped with hand soap and paper towel at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food products in the walk in cooler were left uncovered or covered with improper lids. Operator covered food items with plastic wrap during inspection.
      • Corrective Action(s): Ensure all food products are covered with a food grade material (plastic wrap, aluminum foil, or food grade plastic) to prevent contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleanliness and sanitation of the facility was poor:
      • - Build up of cardboard box waste near three compartment sink
      • - Build up of dirt, debris, and sauces throughout the facility, including the walls, the walk in cooler, and hand sink handles
      • Corrective Action(s): Conduct a thorough clean of facility, focusing on the walls, walk in cooler and the hand sink handles. Remove all cardboard waste
      • To be corrected by: Feb 22, 2022
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food items in glass display cooler were measured to be 7.1C. Food items were removed from glass display coolers during inspection
      • Corrective Action(s): Glass display cooler must be repaired or replaced to ensure it is able to cool food items to 4C or lower. Ensure glass display cooler is able to reach 4C or lower before placing any potentially hazardous food items inside.
      • To be corrected by: August 5, 2021
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple food items, such as spices, meat products, and onions, were located on the ground.
      • Corrective Action(s): Ensure all food items are stored at least 6 inches off of the ground. Add adequate shelving and/or add racks to accomodate all food items
      • To be corrected by: August 11, 2021
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility had a build up of dirt and debris on surfaces, especially on handles.
      • Corrective Action(s): Ensure to clean and sanitize the facility on a routine basis
      • To be corrected by: August 11, 2021
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No coolers or freezers had thermometers present to monitor the temperature
      • Corrective Action(s): Ensure to have accurate thermometers in all coolers/freezers
      • To be corrected by: As soon as possible
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

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