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Otter Co-op at Mt Lehman - Deli

250 - 3270 Mt Lehman Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Otter Co-op at Mt Lehman - Deli has been inspected 13 times by Fraser Health Authority since June 27, 2019. The most recent inspection, on January 16, 2026, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on September 30, 2019. 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 2 times across 2 separate inspections, most recently on December 24, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on June 11, 2024. 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 April 21, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 October 7, 2019. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

13 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher measured at 63.6C at plate level after final rinse cycle (same temperature measured for 3 runs). Ecolab services the dishwasher every month.
      • Corrective Action(s): Ensure high temperature dishwasher is able to reach 71C at plate level after final rinse cycle. Ensure Ecolab checks the temperature gauge and make any calibrations needed. For now, the dishwasher may continue to be used. Ensure all utensils/equipment are submerged in the QUATs sanitizer solution in the three compartment sink before air drying (sanitizing step).
      • Date to be corrected by: 2 weeks
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station was running out of hand soap and station needed to be refilled. Ensure all hand washing stations have hot and cold water, liquid hand soap and paper towels.
      • Corrective Action(s): Ensure all hand washing stations have hot and cold water, liquid hand soap and paper towels. If necessary, use a small station pump hand soap in the meantime while waiting for the wall mounted supply.
      • A second key for the refilling the hand washing station soap dispensers is recommended for accessibility.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The 3 compartment sink QUAT dispenser is leaking and requires repair.
      • Corrective Action(s): Repair is required for this unit. Take caution when using this unit to prevent chemical spraying and exposure to staff. The QUAT sanitizer solution dispensed for washing and sanitizing should be between 200 ppm to 400 ppm. QUAT sanitizer above 400 ppm is concentrated and toxic. Report any incidents to manager and wash hands frequently.
      • An alternative is to use the working stations or spray bottles of QUATS from the bakery station.
      • Follow up for repair in 3 days.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1) One of the handwashing station had no paper towels
      • 2) The other hand sink with paper towels, the faucet was broken
      • Corrective Action(s): 1) Always supply handsink with paper towels to stop the spread of germs that can make people sick, food handler must mash their hands on a regular basis.
      • 2) repair the touchless handsink faucet to provide adequate handwashing station
      • Date to be corrected by May 17, 2024
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Rice in hot holding measured (probed) at 53.1C. Large serving was not allowing lid to close.
      • Corrective Action(s): Correction: Discard rice and use different spoon so lid can close. Ensure PHFs are kept above 60C as to prevent growth of pathogens.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Hand wash sink obstructed by garbage can.
      • Corrective Action(s): Correction: Move garbage as to allow employee easy access to sink.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: * Work table in deli beside the prep sink (near oven area) has not been installed yet as it is still on order; this work table is required for use as per plan approval
      • Corrective Action(s):
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): * Some food items found uncovered/unprotected in walk-in cooler and had to be discarded; also, lettuce was being washed directly in sink and staff reminded to use strainer/barrier when washing food in sink
      • Corrective Action(s): * Ensure all food covered and protected from contamination in storage areas; also, when washing produce or food stuff in prep sink use a barrier/strainer rather than direct contact in sink to reduce risk of cross contamination
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris found under some food equipment that requires more frequent cleaning attention (eg. dailly) to maintain sanitary conditions
      • Corrective Action(s): * Ensure all areas properly and thoroughly cleaned daily to remove build up of grime/debris and maintain sanitary conditions
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: * Prep table by prep sink still not set up as per original health approval; operator mentioned table still on order; this must be addressed immediately to provide adequate prep surface beside prep sink area
      • Corrective Action(s): * Install prep table beside prep sink in deli as per original approval to operate; this is necessary for adequate work space to be provided in prep sink area
      • Violation Score: 1
  12. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Store boxes below prepped food. Set up fly control devices.
      • Corrective Action(s):
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cover all food in storage (eg walk in cooler)Keep all wiping rags in sanitizer between use.
      • for chicken prep/cooking station, ensure all staff use designated hand sink and prep sink for chicken prep only and same for deli staff - use designated hand sink and prep sink for deli only. Staff handling chicken to use proper attire (eg chef coat) to reduce risk of cross contamination.
      • Change apron/uniform when leaving departments; store apron / uniform separate from personal items / coats. Also install proper apron / uniform hooks in department.
      • Corrective Action(s): Correct today

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