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Rollzzy

102B - 2100 Whatcom Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Rollzzy has been inspected 4 times by Fraser Health Authority since January 28, 2026. The most recent inspection, on August 4, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on April 21, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 21, 2026. 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 January 28, 2026. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sink plugs available for washing and sanitizing dishes
      • Corrective Action(s): Make sure you have sink plugs available to effectively wash and sanitize dishes. When you manually wash dishes use the following method.
      • Step 1: Scrape excess food from plate / utensils
      • 2. Wash in warm soap water (at least 43C)
      • 3. Rinse in clean water (at least 45C)
      • 4. Sanitize by soaking the dishes in a sanitizing solution
      • 5. air dry
      • This will properly clean & sanitize dishes and stop the spread of pathogens than can potentially cause food borne illness.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bucket of sauces in the prep cooler left uncovered
      • 2. meat products stored above ready to eat lettuce in front prep cooler
      • Corrective Action(s): 1. make sure all food items are covered to protect food from contamination
      • 2. make sure that ready to eat foods are stored above raw foods / meat products
      • This will prevent contamination of food items and from pathogens that can potentially cause foodborne illness.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: walk-in freezer ambient air temperature -7C, lot of ice buildup around the fan and ice on floor.
      • Corrective Action(s): get freezer serviced and ensure it maintains the temperature of -18C or below at all times.
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk in freezer ambient air temperature at -7 degree C
      • Corrective Action(s): Service the freezer and ensure freezer maintains food temperature at or below -18 degree C
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following requires cleaning, prep cooler, wall near the cooking line and some utensils used for food prep
      • Corrective Action(s): Clean the above listed items.
      • Violation Score: 3

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