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Ripples Winery / New Wave Distilling

3387 Tolmie Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Ripples Winery / New Wave Distilling has been inspected 8 times by Fraser Health Authority since September 25, 2019. The most recent inspection, on April 22, 2026, recorded 2 infractions.

6 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 April 22, 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 April 22, 2026. 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.

8 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Under counter cooler containing containers of juice and sliced oranges and lemon registered temperature (ambient air temperature) 6.5C
      • Corrective Action(s): Operator moved cold potentially hazardous food to upright fridge during inspection. Make sure that cold PHFs are stored at or below 4C. This will slow the growth of pathogens that can potentially cause Foodborne illness.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer Quats measured above 400ppm (Too strong)
      • Corrective Action(s): Sanitize of concentration too high can cause potential chemical contamination of food items. Make sure you check the level of all sanitizing solutions daily. This will ensure that the level of sanitizer is good enough (ie. 100ppm Chlorine or 200ppm Quats) not to strong. To effectively sanitize surfaces to kill potential pathogens that can cause foodborne illness.
      • * Operator made 100ppm Chlorine solution at the time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Disinfectant (Quats) dispenser not in working order (dispensing Quats conc. too high)
      • 2. Under counter cooler not maintaining temperature of 4C or below.
      • Corrective Action(s): Make sure to get these equipments fixed so they can function
      • 1. provide correct concentration of disinfectant.
      • 2. Maintain temperature of 4C or below
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed high temperature dishwasher registering below 71C at plate surface (69-70C).
      • Corrective Action(s): Ensure dishwasher is reaching a minimum of 82C/182F for the sanitize cycle. Dishwasher temperature adjusted during inspection and now registering at 74.6C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed tasting area hand washing sink missing paper towel.
      • Corrective Action(s): Ensure handwashing sinks are supplied with hot/cold running water paper towel and liquid hand soap to allow for proper hand washing. Paper towel now available at sink.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

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