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Jasmine Garden

1 - 31813 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Jasmine Garden has been inspected 12 times by Fraser Health Authority since October 25, 2017. The most recent inspection, on June 9, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • 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 November 14, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 10, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 once on May 14, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 May 17, 2018. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

  • 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 May 17, 2018. For example: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Plastic food containers in the cooler observed to be worn out and white plastic containers of lower quality used to store chopped vegetables.
      • 2. Metal wool scrubber observed at cooking station next to the wok.(CORRECTED AT THE TIME OF INSPECTION)
      • Corrective Action(s): 1. Replace worn out plastic food containers and white plastic containers with new food grade bins that are durable with tight fitting lids that can be easily cleanable and sanitized. Correction required in a week.
      • 2. Remove metal wool scrubber from cooking station, food preparation, and food storage areas.
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: One of the dedicated Chlorine sanitizer bottles at the front work station is not labelled. Ensure cleaning and chemical bottles are labelled of its contents to prevent chemical contamination of food.
      • Corrective Action(s): Ensure cleaning and chemical bottles are labelled of its contents to prevent chemical contamination of food. Correction required today.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Under the rice cooker and wonton soup holder, there is construction tools such as drywall caulking stored next to cutting knives storage rack. These items can be a source of contamination for food and food equipment.
      • 2. In the freezers, the trays of wontons and egg rolls are double stacked without food grade covers or lids. All food in store should be protected from contamination.
      • 3. In the staff office, power tools such as saws are stored next to the bags of flour and corn starch. Ensure to keep food products away contamination sources. Tools should be stored in separate area away from food products.
      • Corrective Action(s): Ensure to store food products in a sanitary manner with food grade containers and lids/covers. Store food and food equipment in designated areas away from other items which may be a source of contamination, such as construction materials and tools. Correction required in one week.
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): * Multiple items in storage area not covered (eg. walk-in cooler); staff were covering food items at beginning of inspection
      • Corrective Action(s): * Ensure ALL food properly covered in storage at ALL times
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * Soup being held in buckets as hot-holding unit not acceptable food equipment for hot-holding as not temperature regulated; hot-holding of food must be maintained at 60'C/140'F or hotter
      • Corrective Action(s): * Ensure proper hot-holding units provided for holding soups at 60'C/140'F or hotter
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: * Food safe level 1 required for main cook on site
      • Corrective Action(s): * Ensure main cook has food safe level 1 training updated
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Countertop where soups and hand washing station located has deteriorated and requires replacement; discussed with operator and they can use similar surface (eg. laminated counter top)
      • Corrective Action(s): * Ensure countertop replaced where soups and hand washing station located as it has deteriorated and requires replacement
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Some empty boxes were being stored on top shelf above other food equipment, etc., and this is unsanitary practise; operator to reorganize shelving in this area so boxes stored below food equipment-- clean food equipment that was being stored below the boxes
      • Corrective Action(s): * Ensure all boxes stored below food/food equipment to reduce risk of cross contamination
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): * Staff were not washing hands frequently enough while handling food and changing tasks. Staff were reminded to wash hand more frequently through out day while in operation.
      • Corrective Action(s): * Ensure ALL staff wash hands frequently through out day to reduce risk of cross contamination of food. Staff to wear proper attire and hair protection too.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: * Some areas of paint have deteriorated and require upgrade/repainting in these areas(eg. shelving, etc) to maintain proper surfaces for food equipment storage/food storage
      • Corrective Action(s): * Repaint/upgrade all painted areas that have deteriorated (eg. Shelving/posts, etc) to maintain proper surfaces for cleaning/maintenance
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: * Items being stored on site that are not used for business and must be removed and only keep items that are used for business only
      • Corrective Action(s): * Ensure items stored on site used for business and remove all other items off site that are not business use. Also, organize and de-clutter through out kitchen and storage for proper sanitation and maintenance to occur
      • Violation Score: 5
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Some food equipment was being stored on floors under cooking line and some other areas and this is unsanitary.
      • Corrective Action(s): * Ensure ALL food equipment kept OFF floors and on proper food grade shelving to keep equipment in sanitary condition and reduce risk of cross contamination
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of debris/grime in some corners(eg. dishwashing areas, behind freezer units, etc) that requires more frequent cleaning attention
      • Corrective Action(s): * Ensure ALL cleaning done regularly/thoroughly to remove build up of grime/debris.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Some single use containers were being stored in unsanitary manner on non food grade material/board. Single use containers must be stored in sanitary manner
      • Corrective Action(s): * Ensure ALL single use containers stored in sanitary manner on food grade trays/containers to reduce risk of cross contamination
      • Violation Score: 3

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