Skip to content
Loading map…

Southern Spice Restaurant

130 - 30485 Cardinal Ave, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Southern Spice Restaurant has been inspected 5 times by Fraser Health Authority since October 17, 2024. The most recent inspection, on July 28, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 28, 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 July 28, 2026. 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 October 17, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer available during inspection
      • Corrective Action(s): Ensure that food contact surface sanitizers are available at all times during operations. Prepare food contact surface sanitizer at the start of service. Staff made chlorine bleach sanitizer solutions, measured at 200 ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing stations does not have paper towels
      • Corrective Action(s): Ensure that all hand washing stations are equipped with hot/cold running water, hand soap and paper towels at all times.
      • Staff restocked the paper towel dispensers
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Reusing of large ghee containers for dry storage of spices and nuts
      • 2. Uncovered containers of spices being stored on the shelf
      • 3. Curry sauces, rice and other ingredients are stored in the coolers uncovered
      • 4. Bags of onions stored on the floor near the back door
      • Corrective Action(s): 1. Do not reuse previous ghee containers. Obtain reusable food grade containers to store dry goods
      • 2 & 3. Ensure that all containers are properly covered using a food grade covering
      • 4. Ensure all food is stored 6 inches off the ground on shelving
      • Violation Score: 9
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher now reading 65.8C at plate level after final rinse cycle.
      • Corrective Action(s): Ensure dishwasher final rinse temperature can measure 71C. Continue using chlorine sanitizer.
      • Date to be corrected by: November 25, 2025
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food contact surface sanitizer was too strong. Test strip bleached out indicating there was too much bleach.
      • 2. Dry food storage in the back do not have lids.
      • Corrective Action(s): 1. Remake the food contact surface with chlorine so that it is maintained between 100-200 ppm. Use 1/2 teaspoon of bleach per litre of water.
      • 2. Cover dry food storage buckets when not in use.
      • Date to be corrected by: Immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher measured at 63.9C and was tested 5 times.
      • Corrective Action(s): Call technician to fix dishwasher and ensure the dishwasher reaches 71C at plate level after final rinse cycle. Operator to make chlorine sanitizer solution 100-200 ppm for sanitizing food contact surfaces. Chlorine test strips provided to operator. Operator has sufficient supply of dishware and utensils for a full day of service.
      • Date to be corrected by: November 17, 2025
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser was jammed at one of the hand washing sinks at the time of inspection. Ensure all hand washing sinks have liquid soap, paper towels and running hot and cold water during service.
      • Corrective Action(s): Ensure all dedicated hand washing sinks have working liquid soap/paper towels dispensers and running hot and cold water.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some of the bulk container bins require proper food scoops so the handle stays clean and free of food contamination. Ensure to use either a clean scoop every time or a dedicated scoop where the handle do not sink into the food.
      • Corrective Action(s): Ensure to use either a clean scoop every time or a dedicated scoop where the handle do not sink into the food. Correction required in two days.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher requires several runs before it reaches required sanitizing temperature at 74C as indicated on the machine. Servicing may be required for this unit.
      • Corrective Action(s): Ensure dishwasher can reach 74C consistently. Service this unit to ensure dishes are adequately washed and sanitized during service for all cycles. Correction required in a week.
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website