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Sprouted Oven By Silver Hills Baker

115 - 1828 McCallum Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Sprouted Oven By Silver Hills Baker has been inspected 15 times by Fraser Health Authority since May 18, 2018. The most recent inspection, on May 27, 2026, found no infractions.

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

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 6 times across 6 separate inspections, most recently on May 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 2 times across 2 separate inspections, most recently on May 26, 2026. 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 2 times across 2 separate inspections, most recently on March 25, 2019. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 April 29, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 23, 2024. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: White upright cooler in the back storage area, ambient air temperature 8.6C. Milk inside the cooler was probed at 5.7C
      • Corrective Action(s): All food products were moved to another functioning cooler. Do not store any cold potentially hazardous food products in this cooler until it is repaired and capable of maintaining foods at or below 4C.
      • Improper cold holding temperature can allow pathogens to grow in food which can potentially increase risk of foodborne illness.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand washing sink obstructed Bakery items stored too close to sink and sanitizer bucket was stored inside the hand sink.
      • Corrective Action(s): Make sure handsinks are easy to get to so that staff can wash their hands. This will help them wash their hands regularly and stop the spread of pathogens that can potentially cause foodborne illness.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bakery tongs stored with handles touching cookies and other bakery items in the front display area
      • 2. Small fans used near bakery items have dust buildup.
      • Corrective Action(s): 1. Store tongs in a sanitary manner so that handles do not come in contact with food items.
      • 2. Clean fans regularly to prevent any dust/debri buildup to protect exposed food from contamination. To prevent food items from physical and biological contaminats that can cause food contamination and potential foodborne illness.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Condiment mini prep cooler in the wheat baking room, ambient temperature measure 10C.
      • Corrective Action(s): All condiments and chopped vegetables moved to another working cooler.
      • Do not use this prep cooler until it has been serviced and can maintain 4C and below.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, flour dust, grime observed throughout difficult to reach areas of the kitchen and bakery:
      • - behind ovens, fridges, racks
      • - behind large equipment
      • - inside cooler/freezer shelving and under the shelving
      • - seals/seams of cooler/freezer
      • - handles and surfaces of cooler/freezers observed to be sticky
      • - shelving rack holding syrup/oil is dripping with syrup/oil
      • - Ice machine interior flaps and surfaces has stain/mold, seals/seams have grime/debris
      • Corrective Action(s): Please deep clean bakery by pull out large equipment to clean out the back, the floor underneath, and equipment surfaces.
      • Kitchen and storage area is starting to become cluttered, please ensure staff goes through equipment and only keep what is needed. If item is not related for the buisness or no longer needed, please remove.
      • Please empty, clean, and sanitize ice machine.
      • To be completed by: May 13, 2025
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mini prep cooler in the wheat bakery room ambient temperature measure 10C.
      • Corrective Action(s): Please have cooler serviced so that it can maintain 4C and below. Do not use cooler until it then.
      • To be corrected by: May 6, 2025
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: handwash station from the regular kitchen room has broken hot water facet
      • Corrective Action(s): fix/replace facet to ensure adequate hot water supply to stop the spread of germs that can make people sick, food handlers must wash hands on a regular basis (correct by today)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: hand scoop placed inside of the food in rubbermind food container
      • Corrective Action(s): Place hand scoop in a clean designated container to prevent cross-contamination (correct by May 23, 2024)
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General buildup of flour and other debris in hard to reach areas (behind freezers)
      • Corrective Action(s): Ensure to clean in hard to reach areas on a more frequent basis
      • To be corrected by: Next inspection
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Gluten Free Area
      • 1) Food items, such as the cookies located in the chest freezer, were not covered and exposing the cookies to potential contamination
      • 2) Ice machine scoop was placed alongside the ice, leading to potential contamination of all the ice
      • 3) Ice machine had a build up of mould
      • 4) Dough machine had a build up flour/dough
      • Corrective Action(s): 1) Ensure all food items in the freezer are covered with a food grade material
      • 2) Ensure that the scoop is not touching the ice in the ice machine - add a handle for the scoop in the ice machine or have a seperate container outside for the scoop
      • 3) Ensure to clean the ice machine on a routine basis to prevent the build up of mould
      • 4) Routinely clean the dough machine to ensure there is no build up of flour/dough on the machine
      • To be corrected by: August 10, 2021
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelving had a build up of flour, dirt and debris
      • Corrective Action(s): Routinely clean the shelves to remove the build up of flour, dirt and debris
      • To be corrected by: 1 month
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chest freezer in dry storage area (Chest freezer #2) had lid broken, leading to a build up of ice.
      • Corrective Action(s): Repair the broken lid or replace the freezer to ensure freezer is in good working order.
      • To be corrected by: 1 month
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop found inside the ice machine.
      • Corrective Action(s): Keep ice scoop out of the ice machine and stored in a clean and sanitized container.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Provide sanitizer solution in bucket for storing wiping cloths.
      • Corrective Action(s):
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes stored inside coolers and open bags of flour, etc. are left in the back shelves of the processing area. Food items were found stored directly on the floor and also shelf in the processing area is too close to the floor. Staff lunch bag noted in the back cooler.
      • Corrective Action(s): Remove all boxes prior to storing food items in the coolers and store flours, etc. in pest proof containers with lids. Store all food items off the floor and ensure all bottom shelves have at least 6 inches of clearance from the floor. Keep all staff personal lunch bags/containers away from coolers used for the business. Provide a small cooler in the staff room for staff lunches.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Regular bakery area floor and walls starting to build up filth and grime. Dirty rags are stored directly on the floor underneath the 3 comp sink.
      • Corrective Action(s): Clean floors and walls thoroughly to remove filth and grime. Provide proper container for storing soiled/dirty cloths.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No Food Safe 1 trained staff available for the afternoon shift.
      • Corrective Action(s): Ensure kitchen staff have Food Safe 1 training so that all shifts are covered.
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Wiping cloths were found on top of prep tables in the processing rooms.
      • Corrective Action(s): Keep wiping cloths stored in sanitizing solution.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Paper bags for the retail store we found stored directly on the floor.
      • Corrective Action(s): Keep all food and food-related items off the floor in the back storage area.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

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