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Rose Land Family Restaurant

12 - 33550 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Rose Land Family Restaurant has been inspected 14 times by Fraser Health Authority since June 28, 2017. The most recent inspection, on May 21, 2026, recorded 2 infractions.

6 of 14 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on May 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 4 times across 4 separate inspections, most recently on September 21, 2022. 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 2 times across 2 separate inspections, most recently on September 30, 2019. 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 May 21, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 3 separate inspections, most recently on September 21, 2022. 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.

14 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink at back kitchen was obstructed by crates. Front hand sink had cleaning bucket placed in the sink.
      • Corrective Action(s): Make sure handsinks are easy to get to so that staff can wash their hands. This will help them wash their hands regularly and stop the spread of pathogens that can cause foodborne illness.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Food items left uncovered in Walk-in cooler
      • 2. Open bags of dry goods in food storage area
      • 3. Tongs stored in salad container with handles touching salad
      • Corrective Action(s): Ensure all food items stored in coolers and food storage areas are properly covered or sealed during storage. Use food grade containers to store opened bags of dry goods and have tight-fitting lids on to prevent contamination of food item. Make sure to store tongs and scoops in sanitary manner / in away that handles are not touching food items to prevent any cross contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris buildup and food crums were observed on floor, behind equipments, under counters, in corners.
      • Corrective Action(s): Make sure to clean floors and walls in open and hard to reach areas, such as under and behind equipments. This will help keep your facility clean and prevent pest attraction.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk in cooler were stored on the ground.
      • Corrective Action(s): Ensure to have all food items stored at least 6 inches off of the ground.
      • To be corrected by: August 18, 2023
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility was unorganized and had build up of dirt and food debris.
      • Corrective Action(s): Ensure to organize items in the facility and remove build up of dirt and food debris.
      • To be corrected by: 1 month
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two preparation line coolers were measured to be above 4C. Staff used trays with ice to cool food down to 4C or lower before maintainence person comes in.
      • Corrective Action(s): Temperatures for all coolers must be routinely monitored to ensure that they are 4C or lower.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dirt, debris and mould, particularly in the walk in cooler.
      • Corrective Action(s): Ensure to clean and sanitize routinely, especially the shelves in the walk in cooler.
      • To be corrected by: 1 month
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Sanitize measured 0ppm chlorine
      • 2) Food debris under blade guard on meat slicer
      • Corrective Action(s):
      • 1) New sanitizer solution made at time of inspection; 100ppm chlorine
      • 2) Ensure slicer is cleaned after every usage
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris observed beneath/between/behind equipment and in hard to reach areas.
      • Corrective Action(s): Clean and sanitize areas noted.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. A few inserts of chopped vegetables measured at 9-10C at the large prep cooler. Some inserts were stored on top of a layer of ice. Staff members have indicated that these are rotated every 2 hours. Ambient temperature of the undercounter compartment measured 4C.
      • 2. An insert of chopped tomatoes was stored above the cold line at the small prep cooler. Internal temperatures measured 8C. This cooler was not in active use at the time of inspection.
      • Corrective Action(s): 1. Ensure inserts are submerged in ice. Replace the lid when the prep cooler is not in use to prevent the cold air from escaping.
      • 2. Move this insert to a cooler with ambient temperatures of 4C or less.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Various utensils (sieves, tongs) have food debris stuck to them.
      • Corrective Action(s): Clean and sanitize these utensils. Ensure all equipment is clean before returning them to clean storage areas.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bulk food scoops are stored improperly. Scoop handles are in contact with food.
      • 2. Cooking oil is stored next to cleaning agents.
      • Corrective Action(s): 1. Clean and sanitize the bulk food scoops. Store these scoops in a clean dedicated container when not in use.
      • 2. Store cooking oil and all food items and equipment away from cleaning agents and other chemicals.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Owner indicated that his FOODSAFE Level 1 has expired.
      • Corrective Action(s): Ensure FOODSAFE Level 1 is obtained. Ensure at least one FOODSAFE Level 1 certified staff is present when business is in operation.
      • Violation Score: 1
  8. Follow-Up 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): Meat slicer observed to have food debris behind the guard, under the blade and on the machine.
      • Corrective Action(s): Clean and sanitize the slicer by taking it apart and thoroughly sanitize. Ensure the slicer is cleaned and sanitized after every use or at least every 4 hours if continuously used.
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff washroom was out of paper towels at time of inspection; ensure all handwashing stations have soap, paper towels and hot and cold running water.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in prep coolers observed to not have any covers to protect from contamination..
      • Corrective Action(s): Provide covers for all food containers. Correct by 2018/11/27
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning underneath prep tables, stoves, grills and other equipment is needed for caked on food debris.
      • Corrective Action(s): Correct by 2018/12/04
      • Violation Score:
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Top inserts of undercounter cooler at main kitchen area had cut vegetables that were sitting at 7-10 C. Operator advised that most items are kept in the undercounter cooler, taken out during busy times.
      • Corrective Action(s): Required operator to move all items into the undercounter cooler when busy time is over. Operator educated that all cold potentially hazardous foods cannot exceed 2 hours (accumulated) at room temperature. Operator suggested to have icy water in the basin of the inserts; which is okay. If this is the case, operator must ensure to regularly refill the with ice to keep all foods at 4 C or lower
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed heavy build-up of food and grease debris build-up behind and under flat grill. Operator advised that its been awhile since the last cleaning
      • Corrective Action(s): Required operator to perform thorough cleaning of the area to remove pest attraction and remove fire hazard as well.
      • Date to be corrected by: June 22 2018
      • Violation Score: 15
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: A broken/unused cooler beside walk-in cooler being used as a table; quite a bit of clutter around u-shaped prep counter where meat slicer is.
      • Corrective Action(s): Required operator to re-organize the area so that easier access is given to hard-to-reach areas for proper cleaning
      • Date to be corrected by: June 22 2018
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Soup stored in a large bucket in the walk in cooler was measured at 56 degrees C (internal temperature). Bucket was labeled "Mushroom Soup Wed Jan 10"
      • Corrective Action(s): Soup was placed into shallow containers for cooling. Please ensure that hot potentially hazardous foods are cooled from 60 degrees C to 20 degrees C within 2 hours, and 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins. Some methods that may be employed to facilitate rapid cooling include using an ice wand, adding cold water or ice, placing into shallow container(s), and/or cooling in an ice bath.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Small container of breakfast sausages were probed at 44 degrees C.
      • 2. Small container of cooked potatoes was probed at 46 degrees C. Hot water level was observed to be below the food level.
      • Inspection conducted prior to lunch. Operator stated that items were prepared less than 1 hour prior.
      • Corrective Action(s): Items were reheated to at least 74 degrees C. Water level was increased to allow full submersion of the food items. Please ensure that hot potentially hazardous foods are maintained at internal temperatures of 60 degrees C or more to limit the growth of potential pathogens and/or toxins.
      • Note: Probe thermometer on site is broken--discarded by operator. Please obtain a working probe thermometer accurate to 1 degree C in order to check internal food temperatures. Date to be corrected by: January 12, 2018.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dried on food debris observed on vegetable slicer. Vegetable slicer was stored in a bin with food debris. This is a repeat violation.
      • Corrective Action(s): Both vegetable slicer and bin were washed and sanitized at time of inspection. Please ensure that all utensils and equipment are properly washed and sanitized after use, then stored in sanitary condition to limit potential cross contamination.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No cold water was available at the kitchen hand washing station.
      • Corrective Action(s): Cold water valve was opened at time of inspection. Cold water was previously turned off due to faucet dripping. Please have plumbing repaired to correct this issue. Please ensure that all hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times to facilitate proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A box of raw chicken was stored above ready to eat foods (e.g. margarine, deli meat). All items were covered.
      • Corrective Action(s): Please ensure that raw meats and raw eggs are not stored above any ready-to-eat foods to protect from potential contamination.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Exposed wood is beginning to show through on walk in cooler shelving.
      • Corrective Action(s): Please have shelving properly sealed to provide a surface that is smooth, non-absorbent, and easy to clean. Date to be corrected: March 10, 2018.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

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