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Sossy's Saloon

7215 Pioneer Ave, Agassiz · Restaurant

Official record from Fraser Health →

Inspection summary

Sossy's Saloon has been inspected 5 times by Fraser Health Authority since August 8, 2024. The most recent inspection, on August 25, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 February 26, 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 February 26, 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 August 8, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 5, 2025. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

5 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer in spray bottles tested 0ppm
      • Corrective Action(s): Staff stated the sanitizer was sitting in the spray bottles for over 1 day. Staff refilled the bottle with new santizer, please change the sanitizer daily
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Fans from the walk-in cooler observed dusty
      • Corrective Action(s): Please clean the fans and keep it dust free (date to be corrected by: next routine)
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand soap dispenser at the bar station out of battary and was not dispensing hand soap
      • Corrective Action(s): Staff used other type of hand soap, please replace the battery (date to be corrected by: next routine)
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Observed time as a public health control being used for condiments and some food items that are used for the prep sandwich area. Operator stated these are time controlled and discarded after 2 hours. For this a system of records and timers is to be implemented with good record keeping required. Note the items were kept on ice at all times, probe measured at 4 deg or colder at the time.
      • Note the large prep cooler requires replacement. Operator must provide the EHO a plan for this replacement or repair.
      • Corrective Action(s): Operator to provide procedures for time as a public health control for the food items. Also operator to use timers and labels for these items. To implement recording these procedures with times of items outside temperature control
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelving above the 2 compartment sink area was worn out and not in condition that is suitable. Surfaces must be easy to clean, durable, impervious to moisture, smooth, and non toxic.
      • Corrective Action Required:
      • For this shelving it must be replaced or repaired to meet these conditions. Will follow up with the operator in one month regarding this corrective action
      • Corrective Action(s): Corrective Action Required:
      • For this shelving it must be replaced or repaired to meet these conditions. Will follow up with the operator in one month regarding this corrective action
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Large prep cooler was not working used as dry storage. Smaller prep cooler being used. Some food items are also using time as a public health control, procedures required for these. Small quantities of product with high turn over items use time as public health control. The staff to implement timers and labelling for this and record keeping.
      • Corrective Action(s): Provide plan for the replacement of the large prep cooler unit, this unit must be replaced or repaired.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottles with the food contact surface sanitizer were not labelled. Corrected During Inspection: Operator/staff was instructed and immediately labelled the bottle. This was measured at 400 ppm the solution was reformulated to 200 ppm. Staff adjusted the amount added from solution bottle.
      • Corrective Action(s):
      • Violation Score:
  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): Sandwich cooler measured at 13C
      • Corrective Action(s): Operator placed all the food items on ice at the time of inspection. All the food items must be transferred into the walk-in cooler at the end of the rush hour. Please always keep cold food at 4C to provent pahtogens from growing in food and making people sick
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich cooler measured at 13C
      • Corrective Action(s): Please repair the cooler to ensure it's at 4C or below (Date to be corrected by: As soon as possible)
      • Violation Score: 3

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