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Re:Vive Boutique Bistro

33757 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Re:Vive Boutique Bistro has been inspected 10 times by Fraser Health Authority since April 25, 2022. The most recent inspection, on August 25, 2026, recorded 1 infraction.

6 of 10 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: Food temperature control, 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.

  • 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 December 11, 2024. 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 once on July 14, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on July 14, 2022. For example: 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]

  • 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 August 25, 2026. 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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris and food crumbs observed under the dry storage area shelves and behind prep coolers
      • Corrective Action(s): Make sure to clean and sanitize all the hard to reach areas to prevent any debri-buildup.
      • To be corrected by: Next inspection
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Stainless steel cooler had ambient air temperature of over 4C. After probing, food items had a temperature of over 4C. Non-perishable food items were moved to other coolers. Perishable food items were discarded during inspection.
      • Corrective Action(s): Repair or replace stainless steel cooler in storage area. Do not put food into cooler until re-inspected by health officer.
      • To be corrected by: As soon as possible.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Preparation cooler and small under-counter cooler was above 4C. Potentially hazardous items were moved into large walk in cooler during inspection.
      • Corrective Action(s): Repair or replace coolers and then contact the EHO for re-inspection prior to using.
      • To be corrected by: ASAP
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and unorganized items in the storage area.
      • Corrective Action(s): Clean, sanitize and organize the storage area.
      • To be corrected by: 2 weeks
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Wiping rag was found on the counter by the pastry making station. Bacteria will grow on wiping cloths, which can be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution.
      • 2. The concentration of QUATS sanitizer inside bucket at the front station is 50 ppm. Sanitizer concentration is insufficient to remove bacteria from wiping cloths/food contact surfaces
      • Corrective Action(s): 1. and 2. Ensure all wiping cloths are fully submerged inside 200 ppm QUATS sanitizing solution at all times. Staff placed the wiping cloth inside a sanitizer bucket containing 200 ppm QUATS sanitizer. The sanitizer bucket at the front station was replaced with 200 ppm QUATS sanitizer.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Hand wash stations beside the grill and by dishwasher area had no paper towels at the time of inspection
      • 2. Hand wash station at the front of house drink station had no paper towels and liquid soap
      • 3. An oven grate was placed inside the hand sink by the dishwasher area. Dirty wiping rags were found inside the hand sink by the grill.
      • Corrective Action(s): 1 and 2. Ensure all hand wash stations are equipped with paper towels and liquid soap at all times. Adequate hand washing is essential for removing grease, debris, and bacteria prior to food handling. Use paper towel holders/dispensers to hold the paper towels. Staff replenished all hand wash stations with paper towels and liquid soap.
      • 3. Ensure there are NO objects placed inside the hand sinks at all times. Staff removed the wiping rags and the oven grate from the hand sinks.
      • Violation Score: 5
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Two kitchen staff were not wearing a hair restraint
      • Corrective Action(s): Ensure all kitchen staff wear a hair restraint to prevent hair from falling into the food. Staff tied up their hair with a hair restraint at the time of inspection
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

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