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Sahota's Live Grill

101 - 2649 Trethewey St, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Sahota's Live Grill has been inspected 10 times by Fraser Health Authority since September 4, 2024. The most recent inspection, on August 31, 2026, found no infractions.

5 of 10 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: Protecting food from contamination, 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.

  • 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 3 times across 3 separate inspections, most recently on February 19, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 23, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 August 24, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 24, 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. 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): Drawer/prep cooler across from the cookline is not maintaining temperatures at 4C or below. 4 containers of curries, and 1 container of paneer balls had an internal temperature of 9.9-10.1C. Containers of food were stored in this cooler overnight.
      • Corrective Action(s): The chef discarded all the containers of food stored in this cooler. Adjust and/or repair cooler to maintain temperatures of 4C or below at all times. DO NOT USE this cooler until it is capable of maintaining temperatures of 4C or below.
      • Date to be corrected by: August 31, 2026.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food debris and water was observed on the floors and racks in the walk-in cooler.
      • 2. Mildew was observed in the interior of the ice machine.
      • Corrective Action(s): 1. Deep clean the entire walk-in cooler. Ensure that the walk-in cooler is cleaned on a regular basis to prevent the accumulation of food debris.
      • 2. Discard the ice, clean and sanitize the interior of the ice machine by the end of day today and email EHO confirmation.
      • Date to be corrected by: August 25, 2026.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. The internal temperature of food items stored in the prep/drawer cooler was between 9.9-10.1C.
      • 2. The handsink near the janitorial room is not in good working order.
      • 3. The walk-in freezer door seal is in deteriorating condition and unable to form a proper seal.
      • 4. Water pooling was observed under the double sink in the bar area.
      • Corrective Action(s): 1. Adjust and/or repair the drawer/prep cooler to maintain temperatures of 4C or below at all times. DO NOT USE this cooler until it is capable of maintaining temperatures of 4C or below.
      • 2. Repair handsink. Ensure that all handsinks are readily accessible and fully supplied with hot and cold water, liquid soap, and paper towels.
      • 3. Repair the walk-in freezer door seal.
      • 4. Repair water leak under the double sink in the bar area. Temporary catch container is currently available; ensure that it is emptied out at the end of day or more frequently as required.
      • Date to be corrected by: August 31, 2026.
      • Violation Score: 15
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Raw meats were observed to be stored over ready to eat foods.
      • 2. Some food items in walk-in cooler were not covered.
      • Corrective Action(s): 1. Raw meats were placed below ready to eat foods.
      • 2. All food items in walk-in cooler were covered.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food splashes and debris was observed throughout the facility.
      • Corrective Action(s): Ensure that hard to reach areas (under prep coolers in kitchen, under shelves in dry storage area, walls near handwashing sink, and prep sink) are cleaned regularly to prevent the build-up of food.
      • Date to be corrected by: February 26, 2026
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cutting board was observed to be in deteriorating condition (deep knife cuts and discoloration).
      • Corrective Action(s): Cutting boards were washed and sanitized during the inspection. Chef stated that cutting boards will be replaced immediately.
      • Date to be corrected by: February 26, 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet at handwashing sink near dishwashing is not in good working order.
      • Corrective Action(s): Repair faucet at handwashing sink.
      • Date to be corrected by: Immediately
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Mildew formation was observed on the interior of the ice machine.
      • Corrective Action(s): Discard ice, clean and sanitize the interior of the ice machine. Ensure that the interior of the ice machine is cleaned and sanitized regularly to prevent the formation of mildew.
      • Date to be corrected by: September 24, 2025
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. High temperature dishwasher in kitchen and in bar area are both not in good working order. High temperature dishwasher in kitchen registered a maximum of 65.9C at the plate level after running multiple cycles. Staff stated that the high temperature dishwasher in bar area is leaking water and was turned off during the inspection.
      • 2. No sanitizer was available in the kitchen area.
      • Corrective Action(s): 1. Technician has been contacted. Ensure that both high temperature dishwashers are capable of achieving 71C at the plate level during the final rinse cycle. Temporarily wash and sanitize all dishes using the 2 compartment sink.
      • 2. 200 ppm QUAT sanitizer was prepared during the inspection. Clean and sanitize all food contact surfaces. Purchase QUAT test strips to ensure that sanitizer concentration is adequate.
      • Date to be corrected by: September 24, 2025.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Soap is not available at bar handsink.
      • Corrective Action(s): Ensure that handsinks are fully equipped at all times to allow for proper hand hygiene practices.
      • Date to be corrected by: September 23, 2025.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoop handles in dry food items were stored directly in the food.
      • Corrective Action(s): Scoop handles were immediately washed and sanitized. Ensure that scoop handles are outside of food items at all times to prevent food from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris was noted throughout the facility.
      • Corrective Action(s): Deep clean the entire facility. Ensure that the facility is cleaned regularly to prevent the attraction of pests.
      • Date to be corrected by: September 30, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Both high temperature dishwashers in bar area and in kitchen are not in good working order. Staff stated that a technician will service both dishwashers by tomorrow.
      • 2. Prep cooler across from prep line is not in good working order. Ambient temperature was 9.1C. All food was transferred to a functioning cooler.
      • Corrective Action(s): Ensure that both high temperature dishwashers are capable of achieving 71C at the plate surface during the final rinse cycle. Continue to manually wash and sanitize all dishes until dishwasher is repaired.
      • 2. Adjust and/or repair cooler so that it is capable of maintaining 4C at all times. Do not store food in this cooler until repaired.
      • Date to be corrected by: September 24, 2025.
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Glass washer did not meet the minimum final rinse temperature of 71C, it was measured at 66C
      • Corrective Action(s): Please repaire the glass washer (date to be corrected by: March 21, 2025)
      • - Please do not use the glass washer until it's repaired, please use the other dishwasher in the kitchen
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas were observed unsanitary and disorganized:
      • - Walk-in cooler & freezer, cooking stove, and utensil station
      • Corrective Action(s): Please organize and clean the above areas (date to be corrected by: March 21, 2025)
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The following items were observed not free from contamination:
      • 1. A bucket of lentile and a bag of cashew were not covered
      • 2. A large metal round plate was stored on the ground
      • 3. An Ice scoop was placed on a dusty surface
      • 4. Vent hood was observed to have accumulation of grease buildup
      • Corrective Action(s): 1. Please cover the lentile and cashew with tight-fitting lids (corrected during inspection)
      • 2. Please store the metal plate for at least 6 inches off the ground (corrected during inspection)
      • 3. Please clean and sanitize the ice scoop and store it in a cleaned container (corrected during inspection)
      • 4. Please clean and service the vent hood above cooking equipment, grease build up in the vent hood can drip onto the cooking food and cause contamination (date to be corrected by: January 16, 2025)
      • Rationale: All the above items can potentialy cause contamination, which can increase the risk of people getting sick from food that is not safe to eat.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Accumulation of food debris and grease buildup was observed on the storage shelves, food container's covers, and around the boiler.
      • 2. Back of house was observed disorganized
      • Corrective Action(s): 1. Please deep clean and remove accumulated food debris and grease buildup, ensure all food contact surfaces are sanitized using sanitizing solution. Always keep food safe and help prevent cross-contamination from pests by wiping up spills right away, scrub all corners and hard-to-reach areas such as under and behind equipment
      • 2. Please organize the back of house area (date to be corrected by: 1 week)
      • Rationale: 1. Accumulation of food debris and grease buildup can attract pests and may cause contamination
      • 2. Disorganized facility may cause pests from hiding or breeding in the facility
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

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