Skip to content
Loading map…

Freshii (McCallum Rd)

125 - 1878 McCallum Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Freshii (McCallum Rd) has been inspected 20 times by Fraser Health Authority since September 26, 2017. The most recent inspection, on September 17, 2026, found no infractions.

10 of 20 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 4 times across 4 separate inspections, most recently on April 14, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 3 times across 3 separate inspections, most recently on March 17, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 17, 2026. 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 3 times across 3 separate inspections, most recently on November 23, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 17, 2019. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(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.

20 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 preparation coolers in front area were above 4C during inspection. Temporarily corrected during inspection - operator moved all non-immediate use foods to back cooler. All other items were stored on ice.
      • Corrective Action(s): Operator to replace ice as needed throughout the day. Operator to repair/replace preparation coolers as soon as possible to ensure they are capable of reaching 4C or cooler without ice. Operator to contact EHO as soon as repaired/replaced.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine had build up of mould.
      • Corrective Action(s): Turn off and drain ice machine. Clean ice machine by removing mould and then sanitize the machine. Turn on ice machine and cycle through; discard the ice after turning on for first time.
      • To be corrected by: 1 week.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Third compartment sink and buckets measure 50ppm QUAT sanitizer.
      • - After first refresh, sanitizer still at 50ppm.
      • - Dispenser measure 200ppm.
      • Corrective Action(s): Instructed staff to clean the sink and completely empty and refresh sanitizer.
      • New rags in buckets when refreshing sanitizer.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk in cooler had a sticky floor.
      • Corrective Action(s): Ensure to thorougly clean floor in walk in cooler.
      • To be corrected by: 1 week
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk-in cooler had a build up of liquid and the floor was sticky
      • Corrective Action(s): Routinely clean the walk-in cooler on a frequent basis
      • To be corrected by: 1 month
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Premises was overall sanitary. However, some grime build up the floor underneath the shelving units and edges of the base boarding.
      • Corrective Action(s):
      • More attention for cleaning required in these areas. Use commercial degreaser to remove grime build up. Clean these areas on a regular basis (as per Sanitation Plan) to prevent build up.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty has valid Food Safe 1 certification.
      • Corrective Action(s): Supervisor, Lead staff or at least one person on duty must have valid Food Safe 1 training. This has been noted in previous inspection. Ensure this is corrected. A correction order will be issued if by next inspection there are still no Food Safe 1 certified staff in premises. All copies of Food Safe 1 to be available on-site at all times.
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Inside prep line cooler has some water pooing and spills of food debris. Also, in the display salad cooler, vent has some debris build up.
      • Corrective Action(s): Clean inside the equipment and sanitize thoroughly.
      • Violation Score: 5
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ice machine had some grime/mold especially on the inside door and the edges where the door sits. Staff doesn't know when the ice machine was last cleaned and sanitized.
      • Corrective Action(s): Empty the ice machine and clean and sanitize thoroughly. Start a cleaning log for the ice machine (recommend cleaning this equipment at least 2x a month or more frequently depending on usage).
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sealed bags of meat were thawing in prep sink with warm water.
      • Corrective Action(s): Change water to cold and replace water every 30 minutes or under cold running water.
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items were stored directly on the floor in the walk in cooler.
      • Corrective Action(s): Store all food containers on the shelves in the walk-in cooler. Install new shelves as current ones appear to be collapsing.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk-in cooler floor and inside prep line coolers as well as the exterior of equipment have debris build up.
      • Corrective Action(s): Remove all items in the walk in cooler and clean floor thoroughly. Prep line coolers also requires cleaning and sanitizing.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Kitchen flooring is peeling down to the bare concrete.
      • Corrective Action(s): Flooring in food premises must be non-porous, impervious, durable and easily cleanable. As per staff, management has scheduled flooring to be re-done by the contractors. However, exact date still to be determined.
      • Violation Score: 1
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in bucket was at 100 ppm.
      • Corrective Action(s): Change solution often so that it is at 200 ppm. Keep cloths in sanitizer solution.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some scoop handles were touching food in the display prep cooler. Scoop for yogurt was stored in sanitizer.
      • Corrective Action(s): Keep handles away from food products. Ensure to rinse scoop prior to re-using and change on a regular basis.
      • Violation Score: 3
Own this business? Add a badge to your website