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Gian's Express

180 - 28040 Fraser Hwy, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Gian's Express has been inspected 12 times by Fraser Health Authority since March 31, 2021. The most recent inspection, on May 22, 2026, recorded 1 infraction.

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

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 5 times across 5 separate inspections, most recently on May 22, 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 3 times across 3 separate inspections, most recently on April 14, 2023. 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 8, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on March 31, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on January 8, 2025. 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.

12 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): food not covered
      • Corrective Action(s): please cover all food items
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Observed containers of BUSH brand Orange red food colour dye and containers with "Not for consumption only external use" food color dye.
      • Corrective Action(s): Operator VOLUNTARILY discarded the containers and food that may contain the food color dye.
      • Note: Please review manufacturers instructions when using food coloring dye.
      • Violation Score: 5
      • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed unprotected cooked noodles cooling near the dishwashing area.
      • Corrective Action(s): Operator VOLUNTARILY discarded the unprotected cooked noodles.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Fume hood requires servicing and areas of the kitchen disorganized and
      • build up underneath prep table as well as food debris splashes on the walls and inside
      • and outside of equipment (prep line coolers)
      • Corrective Action(s):
      • Fume hood scheduled to be serviced this month.
      • Ensure to clean kitchen thoroughly (floors, walls, counters, equipment)
      • Organize back area storage and remove items not used for the business
      • as the back area storage is limited.
      • Violation Score: 15
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • containers of food in the two prep line coolers not covered
      • Corrective Action(s):
      • ensure all food items in prep line coolers covered to protect from contamination
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Some food debris (dried beans, etc.) underneath the shelves in the dry storage area
      • as well as underneath the dishwashing counter.
      • Some areas of floor (underneath equipment/prep tables) have grime build up.
      • Corrective Action(s):
      • Ensure to remove items in the dry storage area to clean underneath the shelves
      • as well as the diswashing area.
      • Floor to be thoroughly cleaned where required.
      • Use heavy degreaser to remove grime build up.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Back hand sink near the rear door leaking
      • Corrective Action(s):
      • Ensure there are no leaks in the plumbing.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION):
      • Spray bottles labeled "Quats" used for chlorine sanitizer.
      • Corrective Action(s):
      • Ensure to use spray bottles that have appropriate labels.
      • Use spray bottles named Quats for quats sanitizer and have clear spray
      • bottles with label "bleach" for chlorine sanitizer to avoid accidental mixing.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): bucket for storing wiping cloth had 0 chlorine reading
      • Corrective Action(s): dilute chlorine sanitizer to appropriate concentration or 100 ppm
      • staff made chlorine solution of >100 ppm
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: health permit located in an area not visible to the public
      • Corrective Action(s): place in plain public view (protect permit; fee to order another permit)
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: grime and grease build up on floor along the wall edges
      • and also in the walk-in cooler/freezer and underneath equipment
      • Corrective Action(s): use heavy degreaser to clean the grime/grease build up
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: both hot faucets of kitchen hand sinks are not working properly
      • Corrective Action(s): faucets to be repaired or replace; entire hand sink must be properly working
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizing solution available.
      • Corrective Action(s): Bleach solution @ 100 ppm made at time of visit.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand sink had no liquid soap in dispenser.
      • Corrective Action(s): This dispenser was refilled at time of visit.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: From previous inspection - still not corrected
      • Corrective Action(s):
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: From previous inspectoin - still not corrected
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ventilation not in good working order.
      • Corrective Action(s): This is scheduled to be fixed.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Display cooler wasw at 48 deg F (internal temp) but gauge showed 37 deg F.
      • Corrective Action(s):
      • Remove all perishable sweets (place in walk-in cooler).
      • Non-perishable items can be stored in this unit.
      • Do not store perishable foods until it maintains 4 deg C (40 deg F) or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • No sanitizing solution available in the premises.
      • Wiping cloths were found on counters and hanging from hand sink.
      • Corrective Action(s):
      • Ensure to dilute bleach solution to 100 ppm at the beginning of the shift.
      • All food preparation surfaces to be sanitized throughout the day.
      • BLeach solutionmade at time of inspection (100 ppm).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 2nd back hand sink in the kitchen lacking sopa in dispenser.
      • Corrective Action(s):
      • Refill soap dispenser and maintain at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Hand sinks faucet side for hot water are loose (kitchen area).
      • Corrective Action(s):
      • Repair hot water faucet so they are working properly.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation:
      • Display cooler and prep line cooler requires accurate thermometers.
      • Corrective Action(s):
      • Install thermometers inside these units.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 2nd hand sink in the back had no paper towel in dispenser.
      • Corrective Action(s): Provide constant supply of liquid soap and paper towels at hand sink. Also, ensure hand sink is accessible at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some food items in the walk-in cooler and walk-in freezer were uncovered. Prep line coolers also had food items not covered.
      • Corrective Action(s): Ensure all food items are covered at all times.
      • Violation Score: 9

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