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Sam's Place Convenience Store

1756 No 9 Hwy, Agassiz · Restaurant

Official record from Fraser Health →

Inspection summary

Sam's Place Convenience Store has been inspected 15 times by Fraser Health Authority since June 29, 2017. The most recent inspection, on May 26, 2026, found no infractions.

10 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 2 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.

  • 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 3 separate inspections, most recently on January 31, 2020. 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 3 times across 3 separate inspections, most recently on January 31, 2020. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times on January 16, 2026. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 June 25, 2019. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Observed few bags of babybel cheese moldy
      • Corrective Action(s): Staff discarded the moldy cheese, please do not sell any moldy foods to the public, this can make people sick
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Trays in the oven observed moldy, staff stated the oven is currently not being used for the season
      • Corrective Action(s): Please deep clean and sanitize the oven (date to be corrected by: next routine inspection)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Fans from the walk-in cooler observed to have accumulation of dust
      • Corrective Action(s): Please clean it (date to be corrected by: 2 months)
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Refer to Code #308; cooler not able to maintain 4 C or lower; all potentially hazardous foods must be kept at 4 C or lower at all times.
      • Corrective Action(s): Required operator to remove and discard all potentially hazardous foods except ketchup and whole vegetables.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced pizza individually seran wrapped kept at room temperature for sale. Pizza baked and put out each morning. Educated operator that all potentially hazardous foods must be kept at 4 C or lower; or 60 C or higher.
      • Corrective Action(s): Required operator to discontinue practice immediately. Pizza was discard at the time of inspection
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Only prep cooler at the front not in good working condition; detected 14.7 C; contents of food measured to be at 13-14 C. Discussed with operator that cooler must be able to hold all foods at 4 C or lower at all times. Whole vegetables, ketchup was salvaged but all proteins such as meat and cheese must be discarded
      • Corrective Action(s): Required operator to call for repair/replacement to ensure that the cooler is able to hold 4 C or lower at all times.
      • Date to be corrected by: 2020 Feb 3rd
      • Violation Score: 9
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed personal items stored on food prep counter and slicer
      • Corrective Action(s): Ensure personal items are stored away from food prep areas and equipment.
      • Unit is to be sanitized immediately.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Handle to domestic freezer/fridge combo has been duct taped on
      • Corrective Action(s): Duct tape is not a suitable material for a kitchen as it cannot be sanitized appropriately and may lead to cross contamination.
      • Remove duct tape and repair/replace handle.
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes not sanitized after washing
      • Corrective Action(s): Discussed manual dishwashing procedure
      • 1. Wash with soap & water
      • 2. Rinse off soap with fresh water
      • 3. Submerge all dishes under 100ppm Cl solution (1 tbsp bleach for 4L water) for 2 minutes
      • 4. Air Dry
      • Signage provided to be posted above 2 compartment sink.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Two coolers missing thermometers - domestic fridge and two door sliding cooler
      • Corrective Action(s): Provide thermometers at all coolers.
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed sausage roll in self-serve bakery display at room temperature
      • 2. Milk & cream are not being kept at 4C or below - observed milk bottle & cream carton in an insert with ice pack on the side
      • Corrective Action(s): 1. This product requires refrigeration and is to be maintained at 4C or below. Discarded at time of inspection. Ensure these products are either kept in warmer at 60C or above OR in a cooler at 4C or below
      • 2. Milk & cream are to be kept in a cooler or in insulated thermoses to ensure they are beign kept at 4C or below. Moved at time of inspection. Small creamers are ok on an ice pack
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Ensure all coolers are equipped with thermometers
      • Corrective Action(s): 2dr sliding cooler at front and domestic fridge in kitchen were lacking thermometer at time of inspection
      • Violation Score: 1

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