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Northside Petroleum

929 Coutts Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Northside Petroleum has been inspected 8 times by Fraser Health Authority since March 16, 2023. The most recent inspection, on May 27, 2026, found no infractions.

5 of 8 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 January 16, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 January 16, 2026. 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 once on November 30, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

8 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following cold potentially hazardous food items stored in small cooler unit that was not able to maintain 4 deg C or lower temperatures (ambient temperature registered at deg C).
      • Corrective Action(s): Staff VOLUNTARILY discarded two potentially hazardous sandwiches that were stored in the cooler unit for longer than 2 hours.
      • Cheese and pepperoni sticks were moved to a working cooler unit. They were recently moved to the small cooler unit.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Small cooler unit was not able to maintain 4 deg C or lower temperatures.
      • Corrective Action(s): Service, repair or adjust the cooler unit such that it can maintain 4 deg C or lower temperatures. Do not store any cold potentially hazardous food in the cooler unit until it can maintain 4 deg C or lower temperatures.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): containers were air drying on the sink while hand sink is actively in use
      • Corrective Action(s): dry containers and a knife on a clean shelf away from sinks
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): hot dogs in roller at 56 deg C (displayed less than 2 hours)
      • Corrective Action(s): adjust temperature of roller so it maintains >60 deg C; ensure to cooke hot dogs at 74 then adjust to 60 deg C hot holding
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1.exposed poison bait place in cabinets to address mice issue
      • 2.single use items and condiments - may be possibly exposed to mice
      • Corrective Action(s):
      • 1.do not use exposed bait; allow pest control y to set up bait stations in various areas where there are issues patrons and staff may be exposed to hazardous chemicals so therefore remove all exposed bait
      • 2.store all disposable items in pest proof totes with lids
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: freezer unit at -14 deg C; frozen foods must be kept at -18 or below
      • Corrective Action(s): adjust freezer unit so that it maintains at least -18 deg C
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Metal tongs used to place/remove hot dogs in the hot dog roller - manufacturer's instruction indicate otherwise
      • Corrective Action(s): replace metal tongs with more appropriate utensils (i.e. silicone) - follow manufacturer's instructions
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

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