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House Of James

2743 Emerson St, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

House Of James has been inspected 15 times by Fraser Health Authority since January 25, 2013. The most recent inspection, on July 21, 2026, recorded 1 infraction.

7 of 15 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: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 2 times across 2 separate inspections, most recently on March 4, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 May 21, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 21, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 February 25, 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 July 31, 2017. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One dead mouse was observed on sticky trap in back storage area. Pest control company contract is in place and services are provided every 3 weeks.
      • Corrective Action(s): Continue monitoring for pest activity and follow pest control company recommendations. No other evidence of pest activity was observed during the inspection. Most recent pest control reports were reviewed during the inspection and noted no concerns.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink at the front prep area was observed to be obstructed by equipment.
      • Corrective Action(s): Staff removed all equipment from front handsink. Ensure that handsinks are unobstructed at all times to ensure proper hand hygiene.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand sink faucet beside the coffee mahchine observed detached from the basin
      • Corrective Action(s): Please repair the faucet (date to be corrected by: March 11, 2025)
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No person on duty has valid Foodsafe level 1 certificate
      • Corrective Action(s): Ensure at least one staff on duty has valid Foodsafe level 1 when open for business
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Utensils were stored in storage units that appeared uncleaned (food debris found). Utensils were rewashed. Units were cleaned at time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit posted inside the kitchen not visible to public.
      • Corrective Action(s): Post permist in area visible to the public.
      • Corrected by: 1 day.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Cluttering items observed in the following areas:
      • -underneath the front display cooler
      • -under the shelving units in the back storage room on the floor.
      • Corrective Action(s): Remove cluttering items under the areas noted.
      • Corrected by: 1 day.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine had slimy / moldy spots.
      • Corrective Action(s): Ensure ice machine is clean and sanitized more frequently (once in few weeks) to prevent growth of mold/brofilm to prevent contamination of ice. Correct today
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ant issue was noted in the food area; pest control will come in to rectify the problem in few weeks. Operator to keep the food area sanitary to prevent further spread of ants; keep all area under food equipment clear of food debris. Install base board near oven area to prevent pest entrance
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dip well for gelato scoop is not in good working order.
      • Corrective Action(s): Ensure all food equipment are in good working order. Gelato scoop to be washed and sanitized between client meanwhile. Correct immediately
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust accumulation observed on fan above stand up cooler. Clean fan to prevent contamination of food/food contact surfaces with dust.
      • Corrective Action(s): Correct ASAP
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Display cooler measured at 11.6 C (Quiche probed and measured at 15 C). Remove potentially hazardous foods (quiche, cakes in cooler < 1 hr) from cooler and do not use until cooler can maintain temperature < 4 C. Sandwiches in cooler > 24 hours discarded during inspection.
      • Corrective Action(s): Correct by Aug 2
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs stored mid-shelf in cooler. Move to bottom shelf as they are potentially hazardous and may contaminate other foods.
      • Open bags of flour /sugar observed. Provide pest proof containers or close bags between use to prevent contamination.
      • Fly strips used in kitchen/food prep area. do not use fly strips in food prep areas as they may contaminate food nearby.
      • Corrective Action(s): Correct by Aug 2
  15. Routine Inspection

    0 infractions

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