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The Cake Guru

101A - 2752 Allwood St, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

The Cake Guru has been inspected 8 times by Fraser Health Authority since December 20, 2023. The most recent inspection, on July 9, 2026, recorded 1 infraction.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 4 times across 3 separate inspections, most recently on July 9, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 29, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Front display cooler (right) was 8.4C.
      • Corrective Action(s): All cakes (no dairy or egg ingredients) were transferred to functioning cooler during the inspection. Ensure that all coolers are maintaining temperatures of 4C or below. Operator is planning on removing this cooler from the premises. EHO noted adequate refrigeration units within the facility and has no concerns with operator removing this cooler unit.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Butter was observed to be stored at room temperature.
      • Corrective Action(s): Butter was placed into the cooler. Ensure that butter is kept refrigerated until required for use.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher not dipsensing detergent or sanitizer.
      • Corrective Action(s): Repair dishwasher. Technican called during the inspection and will be dispatched this weekend. In the meantime, use the 2 compartment manual dishwashing method according to the provided signage. Facility only uses single use disposable utensils and dishware for customers.
      • Correct by: as soon as possible
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (1) No chlorine residual detected in sanitizing cycle of the dishwasher.
      • (2) Sanitizer solution was prepared mixing soap and bleach.
      • Corrective Action(s): (1) Repair dishwasher to sanitize at a minimum of 50ppm chlorine. In the meantime, manually sanitize using a 100ppm chlorine solution in the 2 compartment sink. Operator purchased sink plugs during the inspection and prepared a sanitizing solution in the sink for manual dishwashing.
      • Correct by: As soon as possible
      • (2) New bleach sanitizer prepared and measured at 100ppm at the time of inspection. Do not use soap for sanitizer as it is not a cleaning agent and not a sanitizing agent.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel available at kitchen handsink.
      • Corrective Action(s): Operator restocked paper towel at handsink during the inspection. Ensure hot/cold running water, liquid soap, and paper towels are available at all times to allow for proper handwashing.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leak observed from piping beneath 2 compartment sink.
      • Corrective Action(s): Repair leak and mop up pooling water to prevent attracting pests.
      • Correct by: August 8, 2024
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

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