Skip to content
Loading map…

Oldhand Coffee

2617 Pauline St, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Oldhand Coffee has been inspected 16 times by Fraser Health Authority since September 21, 2017. The most recent inspection, on January 22, 2026, found no infractions.

10 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 3 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.

  • 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 5 times across 4 separate inspections, most recently on September 14, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 March 28, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 29, 2022. 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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed low temperature chemical dishwasher registering at less than 50ppm chlorine when tested, unit registered at 0 ppm.
      • Corrective Action(s): Ensure that utensils and equipment are properly washed and sanitized. Fix dishwasher to allow for proper sanitation of equipment.
      • Operator to use 2 compartment sink as a temporary measure for manual dishwashing. Wash and rinse in first sink followed by soak in Sanitizer solution in second sink.
      • Correct by: Immediately.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in good working order; low temperature chemical dishwasher registering below 50ppm.
      • Corrective Action(s): Ensure that equipment is in good working order; fix/repair dishwasher to ensure unit is capable of sanitizing equipment and registering at a minimum of 50ppm when tested. Use test strips to verify concentration.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed bag of rolled oats stored directly on the floor.
      • Corrective Action(s): Ensure that food is stored at least 15cm/6inches off the ground. Operator moved bag of rolled oats off the ground during inspection.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. ~ 7 sandwiches (ham and cheese and pesto/tomato/brie) are at room temperature by the display case. Operator said sandwiches have been at room temperature since 11 am. Inspection was conducted around 2 pm.
      • 2. TRUE prep cooler next to the hand wash station had an ambient temperature of 6.9C. Operator stated kitchen manager usually records temperatures of coolers/freezers. Kitchen manager is on vacation.
      • Operator unable to locate July 2022 temperature logs for this cooler. Most recent temperature logs available on site were from January 2022.
      • Internal temperature of ~ 7 slices of ham (9.5C), ~250 mL relish (ingredients include raw garlic in oil), half a wheel of brie (7.3C), ~500 mL house made pickled beets (7.9C), ~20 slices of white cheese (10.8C), ~ 500 mL cooked quinoa (11.1C), ~600 mL pesto (8C), ~200 g feta (9.4C).
      • Corrective Action(s): 1. and 2. Potentially hazardous foods (e.g. sliced vegetables, meat, etc.) must be stored at 4C or less to prevent the rapid growth of bacteria and/or formation of toxins that could lead to foodborne illness. Potentially hazardous foods can only be held at room temperature for TWO hours.
      • Operator voluntarily discarded the sandwiches from the display case. Ham, relish, brie, pickled beets, white cheese, quinoa, pesto, and feta were also discarded
      • Boiled eggs and mustard that were made onsite today (dated on containers) are re-located to another cooler under 4C,
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths were found on the countertops at the front of house and back of house. Staff said wiping cloths are used to remove debris and spills from tables. Bacteria can grow on wiping cloths, which can be transferred to food contact surfaces if they are not kept in adequate sanitizing solution
      • Corrective Action(s): Ensure all wiping cloths are fully submerged inside sanitizer solution. Replace wiping cloths when they are heavily soiled and change the QUATS sanitizer at least every 2 hours.
      • Operator placed all wiping cloths inside 200 ppm QUATS sanitizer solution. All sanitizer buckets are labelled.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient temperature of TRUE prep cooler by the hand wash station is 6.9C.
      • Corrective Action(s): Do not use the prep cooler to store potentially hazardous foods (e.g. sliced vegetables, meats). Repair the cooler to ensure it is functioning at 4C or less.
      • **Date to be corrected by: IMMEDIATELY!!
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lights in kitchen are still broken and awaiting repair. Proper lighting is needed to prevent accidents and adequate cleaning. This is an outstanding infraction.
      • Corrective Action(s): Ensure to have the lights repaired and working to enable cleaning and visible working space. Time for correction extended for 2 more weeks.
      • Violation Score: 9
  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lights above dishwasher are not working. Part of kitchen is not well lit.
      • Corrective Action(s): Repair lights to ensure safe working environment and the ability to clean kitchen adequately. Correction required in 1 week.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed scoops for bulk food items to be stored with food where handles were touching the food.
      • Corrective Action(s): Required operator to store scoops out of the bulk bin, in a clean and sanitized container.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website