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Primrose Gardens

2099 Primrose St, Abbotsford · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Primrose Gardens has been inspected 13 times by Fraser Health Authority since July 21, 2017. The most recent inspection, on September 8, 2026, found no infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections 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 2 times across 2 separate inspections, most recently on September 25, 2023. 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 2 times across 2 separate inspections, most recently on March 7, 2019. 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 December 3, 2018. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on January 8, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was replaced during operating hours of the facility. Power tools and equipment were used to replace the dishwasher, which created dust and other particulate matter to be in the kitchen area. Corrected during inspection - operator noted to do a full clean to remove dust and particulate matter before handling/serving food in the area.
      • Corrective Action(s): Operator to contact Fraser Health any time there is a change in equipment. Renovations/replacements to be made during off hours or with a barrier/containment unit for dust and other particulate matter.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in freezer had a leak which had frozen over food products
      • Corrective Action(s): Defrost freezer and repair walk in freezer to ensure no leaks.
      • To be corrected by: 1 month
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor food debris noted on meat slicer.
      • Corrective Action(s): Staff stated it had not be in use for a very long time. Clean and sanitize machine before next usage.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bulk food scoops were being improperly stored in the bulk bins. Scoop handles were in contact with the bulk food.
      • Corrective Action(s): Clean and sanitize the scoops. Store the scoops in a clean dedicated container.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): A single-use disposable container was being used as a bulk food scoop.
      • Corrective Action(s): Discard this single-use disposable container. Use purpose-built scoops instead. All food contact surfaces, such as food scoops, must be made of material that is durable, non-porous, non-absorbent, and easy to clean.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Soups and hot cooked foods observed to be stored in cooler in recreation room while still warm. Operator informed that the foods are put in the fridge while still hot. Discontinue this practice.
      • Corrective Action(s): Foods must be properly cooled prior to be stored inside the cooler. Follow the steps of proper cooling procedures:
      • Cool hot foods from 60 - 20 deg C in less than 2 hours at room temperature. Stir foods such as soups and place into smaller portions to cool more rapidly. Place food into cooler from 20 deg to 4 deg C within 4 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tray of raw meat was observed to be placed on top of a tray of pies in the walk in cooler at time of inspection.
      • Corrective Action(s): Raw meats should be placed on the bottom to minimize risks of cross contamination.
      • Tray of pies were discarded.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Under counter cooler was measured at 7 degrees C. No potentially hazardous food storage at time of inspection. Temperature records are not available for this unit.
      • 2. Hand washing sink near walk in freezer/cooler has low water pressure. When turned, taps are obstructed by faucet head.
      • Corrective Action(s): 1. Please have cooler adjusted or serviced to maintain 4 degrees C or less. It was stated by management that a work order was to be placed to have the cooler serviced and a sign to be posted directing staff not to use this cooler.
      • 2. Please ensure that sufficient water pressure is available for proper hand washing.
      • Date to be corrected by: February 7, 2018.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

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