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Salvation Army Meal Centre

34081 Gladys Ave, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Salvation Army Meal Centre has been inspected 13 times by Fraser Health Authority since January 31, 2018. The most recent inspection, on July 9, 2026, found no infractions.

9 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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 July 18, 2023. 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 3 times across 3 separate inspections, most recently on August 22, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 once on November 22, 2019. 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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed food not protected from contamination;
      • 1. Food stored on the ground in dry storage room (rice, onions)
      • 2. Food stored in walk-in coolers without covers and lids.
      • Corrective Action(s): Ensure that food is protected from contamination; place food at least 6inches or 15cm from the ground and cover food with lids during storage. Operator moved items on the floor and no longer on ground in dry storage room.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in working order; dishwasher not in working order.
      • Corrective Action(s): Ensure that dishwasher is fixed and in working order. Operator has already started process for fixing unit and using 3 compartment sink for manual dishwashing.
      • Correct by: Immediately.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Buckets of QUATS sanitizer at the cook station is 50 ppm. Moist wiping cloths are found on the tables.
      • Corrective Action(s): Ensure all wiping cloths, when not in use, are placed inside QUATS sanitizer at all times. Bacteria can multiply rapidly on cloths if cloths are not submerged in 200 ppm sanitizer.
      • Operator placed wiping cloths inside 200 ppm QUATS sanitizer. Bucket of QUATS sanitizer by cook station is replaced with 200 ppm QUATS
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of blueberries are stored on floor near first aid cabinet. Buspans containing potatoes and onions stored on floor in dry storage room. 2 boxes of romaine letture stored on floor in walk-in cooler next to dry storage room
      • Corrective Action(s): Ensure all food products are stored at least 6 inches off the floor to reduce the likelihood of pests contaminating the food and to monitor floors for pest activity.
      • **Date to be corrected by: TODAY**
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff putting away clean dishes were using a towel to hold hot pallets and/or plates. The cloth towel was wet and is a source of contamination.
      • Corrective Action(s): Do not use cloth towels to dry or put away dishes. Instead, use either clean hands or a clean dishwasher glove to move dishes. Ensure dishes are properly washed and sanitized again if needed. If the dishes are too hot, staff can wait a few minutes before putting them away.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk in cooler fans have a minor build up dust and mould.
      • Corrective Action(s): Wash and sanitize these areas as needed. Correction required in a week.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): A cookie tray pan was used on top of the hot holding unit for shrimp. This is not the right size insert for the hot holding unit. The hot holding will not work properly.
      • Corrective Action(s): Use the right inserts for this unit to ensure hot cooked food is maintained above 60C.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Quatz solution in bucket and dispenser found at 100ppm. Replace/repair quatz solution to ensure solution is at 200ppm.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed croutons not covered. Discarded at time of inspection.
      • Corrective Action(s):
      • Violation Score:
  13. Routine Inspection

    0 infractions

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