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Restaurant 62 (Marshall Rd)

110 - 33559 Marshall Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Restaurant 62 (Marshall Rd) has been inspected 7 times by Fraser Health Authority since November 18, 2019. The most recent inspection, on August 4, 2026, found no infractions.

3 of 7 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: Cleaning and sanitizing, Food temperature control 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.

  • 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 July 29, 2026. 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 once on July 29, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on April 26, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on February 26, 2020. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

7 inspections

  1. Follow-Up 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): Prep cooler at front right was not maintaining a temp of 4C or below. Food items such as salads and sauces probed measured above 4C. Items were stocked around 10am (less than 2 hr)
      • Corrective Action(s): Potentially hazardous food items were relocated to a functioning cooler capable of maintaining 4C or below. Operator was instructed to discontinue use until it is capable of maintaining temp of 4C or below. This will slow the growth of pathogens that can cause foodborne illness.
      • * Other prep cooler, under counter coolers and walkin cooler available.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer in spray bottles measured 0 ppm.
      • Corrective Action(s): Check the concentration of the sanitizer at least once a day, the concentration of Quats sanitizer should beat least 200 ppm. Operator was able to stock new sanitizer bottle at dispenser and replaced solution in all spray bottles. Concentration measured 200 ppm Quats checking concentration level of solution daily will ensure that level of sanitizer is high enough to stop the spread of germs that can make customers sick.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep Cooler at front right not maintaning a temp of 4C or below.
      • Corrective Action(s): Make sure to get cooler fixed before placing PHFs, in the cooler to prevent growth of pathogens in food items that can cause potential foodborne illness
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Refrigerator units missing thermometers.
      • Corrective Action(s): For routine monitoring of temperatures make sure all coolers and freezers have accurate thermometers inside. Make sure to record these temperature regularly.
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items were observed to be on the ground during inspection
      • Corrective Action(s): Ensure all food items are stored at least 6 inches off of the ground.
      • To be corrected by: May 6, 2022
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Observed sous vide cooking during inspection; sous vide food safety plan was not submitted in the original food safety plan. Operator is to provide another food safety plan for sous vide immediately.
      • Corrective Action(s): Required operator to provide a menu for sous vide cooking and provide adequate food safety plan for those menu items.
      • Date to be corrected by: immediately.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Clean dishes were being handled with dirty hands.
      • Corrective Action(s): Dishes were washed and sanitized in dishwasher. Hand washing education provided.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Dish washing staff do not adequately wash hands and change gloves between washing dirty dishes and putting away clean dishes.
      • Corrective Action(s): Ensure to wash hands with soap, clean water and paper towels then use a clean pair of gloves before handling clean dishes. Correction required immediately.
      • Violation Score: 15
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not posted or available at the time of inspection.
      • Corrective Action(s): Ensure to post valid Permit in visible location. Correction required in 1 week.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old grease and dirty observed in the following areas:
      • 1. Under deep frier grill and stoves.
      • 2. Under ice machine. Loose metal tacks observed on the floor.
      • Corrective Action(s): Clean these areas as per cleaning schedule. Correction required in 4 days.
      • Violation Score: 3

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