Skip to content
Loading map…

Maan Farms Country Kitchen

790 McKenzie Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Maan Farms Country Kitchen has been inspected 20 times by Fraser Health Authority since November 22, 2017. The most recent inspection, on September 15, 2026, found no infractions.

8 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: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 8 times across 7 separate inspections, most recently on October 21, 2025. 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 6 times across 6 separate inspections, most recently on October 21, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on October 21, 2025. 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.

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): Observed cheese curds stored in a container which was stored in another container of ice. Internal temperature of cheese curds registered above 4 deg C for less than 2 hours
      • Corrective Action(s): Staff transferred the cheese to a working cooler unit. The ice container was filled with water to create an ice bath. New cheese curds container were placed in the ice bath solution. Cheese curds level in the container was at the same level of the water
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) *Repeat Violation* Low temperature dishwasher was not able to dispense 50 ppm chlorine on plate surface during final rinse cycle. Chemical container connected to the dishwasher was empty at the start of the inspection. Chemical container was replaced, unit was primed, operator conducted some maintenance of the unit. Final sanitizing concentration on plate surface registered at 0 ppm chlorine.
      • 2) No food contact surface sanitizer spary bottle available in the back baking area at the start of the inspection
      • 3) Ice machine observed with minor black mould-like build up in the unit. Operator stated that he recently had cleaned the unit. Operator stated that ice is not used as a food item. Rather ice is utilized as a method of cooling food products.
      • Corrective Action(s): 1) *Corrected during inspection* All dishes and utensils that were washed today are to be washed, rinsed, sanitized, and air dried. Low temperature dishwasher can be used to wash and rinse dishes and utensils. A compartment of the two compartment sink was set up with 100 ppm chlorine solution. Ensure that dishes and utensils are sanitized for minimum 2 minutes and then air dried.
      • 2) *Corrected during inspection* Staff created a new food contact surface sanitizer that registered at 100 ppm chlorine.
      • 3) Discard the ice and thoroughly wash and sanitize the ice machine, focusing on the areas where the black mould-like build up is noted
      • Correction date: Immediately
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Operator stated that they recently renovated the front kitchen area (<1 month ago) and removed the previous handwashing station. Observed no handwashing station for the front area.
      • Corrective Action(s): Operator stated they can connect a new handwashing station today. Operator stated that they have the equipment to install it today. During the inspection the staff began installing a new handwashing station in the front prep area.
      • Ensure that an plumbed handwashing station is installed in the front area. Ensure that hot and cold running water, soap and paper towel is supplied to the handwashing station.
      • Correction date: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Observed raw eggs stored in the upright cooler above ready to eat food product
      • 2) Food contact surface sanitizer spray bottle registered a concentration >200 ppm chlorine. This can present as a chemcial contamination
      • Corrective Action(s): 1) Staff reorganized the upright cooler unit such that the raw eggs were stored below ready to eat food product
      • 2) New food contact sanitizer was made that registered at 100 ppm chlorine
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher was not able to dispense minimum 50 ppm chlorine on plate surface during final rinse cycle at the start of the inspection. Chlorine chemical container was replaced and the unit was primed for an extended period of time and final concentration of chlorine on plate surface registered at 0 ppm chlorine.
      • Corrective Action(s): Service, repair, or adjust the dishwasher such that it can maintain minimum 50 ppm chlorine on plate surface during final rinse cycle.
      • Correction date: Immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator stated that recent renovations has resulted in the removal of a handwashing station. No handwashing station was observed at the start of the inspection. Staff began installing a handwashing station during the inspection.
      • Corrective Action(s): Submit a new floor plan to the District Health Inspector with the renovation changes and new handwashing station location.
      • Correction date: 2 weeks
      • Violation Score: 1
  4. Follow-Up Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Freezer at -5 deg C
      • Corrective Action(s):
      • Continue to monitor and service if necessary; defrost the
      • large ice block on the floor in the back of the freezer.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation:
      • Walk-in freezer was at -1 deg C.
      • Corrective Action(s):
      • It may be in defrost mode. Ensure to monitor walk-in freezer as it must be
      • maintained at -18 deg C or colder.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • There were food debris and grease betwee, behind and underneath cooking area.
      • Dry storage area outside beside the walk-in cooler requires cleaning.
      • Corrective Action(s):
      • Remove food debris and clean/sanitize in the cooking area.
      • Clean dry storage area and ensure pest control monitoring in place.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION):
      • Garbage bags used to store samosas in the cooler.
      • Corrective Action(s):
      • Do not use garbage bag for any food storage. Use
      • food grade bags and containers only for food items.
      • Remove boxes in the cooler and change to plastic bins
      • or containers that can be washed and sanitized.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Dishwasher not working.
      • New full sanitizer solution container installed
      • but still no chlorine residual at the plate surface.
      • Corrective Action(s):
      • Contact dishwasher tech and get the equipment
      • service to ensure it is working properly.
      • Temporarily set up a sanitizing station at the two comp sink.
      • Wash dish wares in the dishwasher then soak in the sanitizing
      • solution for at leat 2 minutes then air dry.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Dishwasher has full chlorine sanitizer bucket but no sanitizer residual showing
      • at the plate surface.
      • Corrective Action(s):
      • Contact dishwasher tech to determine issue (i.e. blockage in the line, etc.).
      • For the mean time, sanitizing step to be done in the two compartment sink (100 ppm
      • chlorine for at least 30-60 seconds). Follow up to be conducted.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Broken ice scopp found inside ice machine directly on ice
      • Corrective Action(s): Replace broken scoop and store in sanitized container.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): bag of flour beside the hand sink in the back prep area open and have mold and insects inside
      • Corrective Action(s): discarded at time of inspection
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): low temp dishwasher had 0 ppm chlorine residual even after the sanitizer changed to full container
      • Corrective Action(s): contact service tech and for the mean time, use the large wash sink to sanitize containers and equipment after washing in the dishwasher
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • ladel and spoons found in pot of butter chicken inside the cooler in the service area kitchen
      • broken plastic scoop found inside the ice machine
      • Corrective Action(s):
      • all utensil and scoops must be stored in a sanitary manner and not touching the food to prevent contamination
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: rodent droppings found in the dry storage area located outside of the store
      • Corrective Action(s): pest control baiting found outside the premises; traps to be installed inside the dry storage area
      • ensure to clean storage area and sanitize containers, shelves and floor
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: floors and underneath prep tables and equipment have some debris build up
      • shelves dusty and unorganized (food and non food items not separated)
      • Corrective Action(s): remove items that clutter the food prep area and organize the food ingredients on the shelf
      • clean thoroughly underneath equipment, shelves, prep tables and floors and maintain cleanliness
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: dishwasher is not pumping chlorine to the dishes; air bubbles on the sanitizer line and not getting through even with new container of sanitizer installed
      • Corrective Action(s): service dishwasher so that it is in good working order
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sweater found hanging on mixing equipment.
      • Corrective Action(s): All staff personal belongings to be stored in staff area away from food prep.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Kitchen Staff wearing regular clothing and no hair restraint.
      • Corrective Action(s): Provide clean aprons and hair nets for kitchen staff.
      • DATE to be corrected by: Next season.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. Dishwasher had no chlorine residual at the plate surface (0 ppm)
      • 2. Front service hand sink - hot water tap handle is not working properly.
      • Corrective Action(s):
      • 1. Service dishwasher before kitchen re-opens for the season. There must be chlorine residual of 50-100 ppm at the plate surface.
      • 2. This unit requires repair as soon as possible.
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): There was no available sanitizer solution available at time of inspection. Wiping cloths were found sitting on counter tops.
      • Corrective Action(s): Sanitizer solution must be ready prior to start of operation and changed on a regular basis. All wiping cloths to be stored in sanitizing solution.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pies were found sitting on the rolling rack uncovered.
      • Corrective Action(s): Ensure all food items are covered as there is extensive fly issue in the farm. Active pest control in place but there are constant flies in the store. Provide a mesh cover for the rolling rack.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There were build up underneath equipment (cooler/freezer). Cooler/freezer door, counter tops and sinks have grime build up. Fume hood is due for professional servicing.
      • Corrective Action(s): Deep cleaning of kitchen to include equipment, hard to reach areas, fume hood to be done. Ensure to keep up with your cleaning and sanitation schedule.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: New wooden countertop installed at front of the service kitchen.
      • Corrective Action(s): Raw wood is not of suitable material for food service kitchen. All equipment and food contact surfaces must be non-porous, easily cleanable and durable.
      • Violation Score: 3
  17. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine is still filthy. This was to be done last week.
      • Corrective Action(s): Ice machine requires thorough cleaning and sanitizing. Clean this equipment today.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop is found inside the ice machine again. This violation was noted during the routine inspection.
      • Corrective Action(s): DO NO STORE ice scoop inside the ice machine.
      • Violation Score: 9
  18. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine had a film of slime on part of the ice chute.
      • Corrective Action(s): Empty and drain the ice machine. Wash thoroughly and sanitize the ice machine. Include cleaning of this equipment in the Sanitation plan.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Wine tasting area - missing liquid soap and paper towels at the hand sink.
      • Corrective Action(s): Provide soap in pump style container and paper towels at this hand sink.
      • Violation Score: 5
  19. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): There was no sanitizer solution available. Bleach available in concentrated solution. Wiping cloths were found sitting on the sink and counter tops.
      • Corrective Action(s): Solution of sanitizer bleach must be available prior to starting operation in the kitchen. Store all wiping cloths in sanitizing solution at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had 0 chlorine residual. Sanitizer container was empty. No records to show that dishwasher was checked on a regular basis. Sanitation Plan not being followed.
      • Corrective Action(s): All cooking pots and containers must be washed manually at the 2 comp sink. Dishwasher was primed and more chemicals added.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front service hand wash station was lacking liquid soap (pump soap has gone missing). This was noted last season as well.
      • Corrective Action(s): Ensure there is constant supply of liquid soap and paper towels at this hand sink at all times. All kitchen staff must wash hands properly before handling food items.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items were left uncovered on the counter top and ice scoop was stored inside ice machine. Containers and lids were stored directly on the floor
      • Corrective Action(s): Cover all food items and ice scoop must be in a clean sanitized container so as not to contaminate the ice. All food and food-related items must be stored off the floor (min. 6 inches).
      • Violation Score: 3
  20. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website