Skip to content
Loading map…

The Old Spaghetti Factory (Abbotsford)

2030 Sumas Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

The Old Spaghetti Factory (Abbotsford) has been inspected 18 times by Fraser Health Authority since September 14, 2017. The most recent inspection, on January 20, 2026, found no infractions.

6 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 5 times across 5 separate inspections, most recently on June 13, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 5 times across 5 separate inspections, most recently on August 15, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 4 times across 4 separate inspections, most recently on July 21, 2021. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 7, 2018. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 4 times across 4 separate inspections, most recently on December 17, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food premises requires cleaning
      • Corrective Action(s): Thoroughly clean the food premises
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed surface sanitizer registering below required range - Sink & Surface cleaner registering between 0 and 170ppm.
      • Corrective Action(s): Ensure that Sink & Surface sanitizer concentration is at the appropriate concentration for proper sanitation of surface. Operator to use a bleach solution in the interim until chemical dispenser for sanitizer solution is adjusted.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed front bar hand washing sink missing liquid soap.
      • Corrective Action(s): Ensure that hand washing sinks are adequately supplied with hot/cold running water, paper towel and liquid hand soap in a dispenser.
      • Operator added in liquid hand soap during inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed multiple coolers with water from condensation pooling inside of units along cook line.
      • Corrective Action(s): Ensure that coolers are cleaned to remove water from pooling inside and potentially contaminated food.
      • Correct by: Immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in good working order; 2 coolers with water pooling inside and under counter cooler ranging from 4 to 6.5C ambient air temperature.
      • Corrective Action(s): Ensure that coolers are repaired to prevent further leaking and to ensure a consistent temperature of 4C or below.
      • Correct by: Immediately.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed potentially hazardous food stored/displayed above 4C; under oven coolers with food ( mushroom sauce, chicken products) at 18C.
      • Corrective Action(s): Ensure that potentially hazardous foods are stored/displayed at 4C or below. Operator removed food from unit (last temperature check completed at 11:30AM, greater than 2hrs), replaced food with new batch and ice underneath to assist with maintaining temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed QUATs surface sanitizer in buckets to be registering below 200ppm; at ~ 0 to 50ppm.
      • Corrective Action(s): Ensure that QUATs surface sanitizer concentration is at a minimum of 200ppm for proper sanitizing of surfaces. Operator removed solution from buckets and placed Smart Power Sink & Surface cleaning solution into buckets as temporary measure.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed bar hand washing sink with no cold water available.
      • Corrective Action(s): Ensure that all hand washing sinks are adequately supplied with hot/cold running water, paper towel and liquid hand soap.
      • (Operator has informed plumber ot resolve)
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in good working order;
      • 1. Back stand-up fridge gasket not in good condition to allow for proper sealing of door,
      • 2. Under cook line cooler not maintaining a temperature of 4C or below,
      • 3. QUATs sanitizer dispenser, dispensing solution below 200ppm,
      • 4. Leak under dishwasher and cold water tap at bar sink (Plumber arrived on-site during inspection).
      • Corrective Action(s): Ensure that equipment are maintained in good working order.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Marinara sauce in hot holding stored below 60C, ranging between 50-55C.
      • Corrective Action(s): Ensure food hot food is held at 60C or above during hot holding. Sauce reheated during inspection and at 60C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Observed bar sink soap dispenser not in working order.
      • Corrective Action(s): Ensure soap dispenser is in working order to allow for proper hand hygiene. Operator replaced dispenser during inspection and soap dispenser now in working order.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed food items in the front salad section measuring above 4C at 8C and front of kitchen fridge measuring 9C.
      • Corrective Action(s): Ensure units are capable of maintaining a temperature of 4C or below. Move items to another cooler/fridge capable of measuring 4C or below.
      • Front fridge adjusted by operator, ensure that this unit is capable of measuring 4C or below. Food items in unit moved to walk-in cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed low temperature chemical dishwasher to be registering at ~10ppm when tested.
      • Corrective Action(s): Ensure this unit is fixed and capable of sanitizing items at a minimum concentration of 50ppm. Test and verify concentration. Additional sanitizing added to solution to ensure a minimum of 50ppm as a temporary measure. Technician called by operator and coming in tomorrow.
      • Correct by: Immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed food stored in the walk-in cooler uncovered.
      • Corrective Action(s): Place covers over food items in the walk-in cooler to prevent contamination.
      • Correct by:
      • Immediately.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some food products in coolers and freezers require proper lids and covers to prevent food contamination, such as cut celery and pinapple in bar cooler and frozen fried chicken patties in white stand up freezer. Majority of foods were covered with lids and covers.
      • Corrective Action(s): Ensure food not in immediate use have food grade covers and lids. Correction required today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of old debris and grease observed in and on the walk in cooler fan unit and at the station of the meat slicer and dough mixer. These areas require cleaning to prevent contamination of food.
      • Corrective Action(s): Wash and sanitize these areas after use. The walk in cooler fan unit requires cleaning in a week.
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broken tiles still to be repaired. Scheduled date for repair Nov. 4, 2019.
      • Corrective Action(s): Replace broken tiles and regrout areas that are worn out.
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Service cooler (where salad dressings are stored) was at 7-8 deg C. This cooler replaced the older one.
      • Corrective Action(s): Salad dressings were removed and kept in the walk-in cooler. This equipment must maintain temperature of 4 deg C or below. Monitor cooler or service may be required. Do not store potentially hazardous foods until it is at minimum 4 deg C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some food containers in the walk-in cooler (i.e. au jus, butter) were left uncovered.
      • Corrective Action(s): Ensure all foods in the walk-in cooler are covered at all times.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grime and debris build up underneath the equipment in the cooking area. There is also debris build up on the fan covers and around the fan area of the walk-in cooler.
      • Corrective Action(s): Deep cleaning required underneath the equipment in the cooking area and also the fan covers (walk-in cooler) need to be removed and cleaned thoroughly.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broken tiles and missing grouts in between the tiles still an ongoing issue.
      • Corrective Action(s): Broken tiles to be replaced and tile grout to be re-done. Recommend replacing the tile in the future.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths from the washing machine (still wet) was stored in a crate.
      • Corrective Action(s): Store clean cloths from washing machine in a bucket of sanitizing solution ready for use. Have a separate bucket to store dirty cloths.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Some areas of tile base boarding in the kitchen are worn off and tiles broken.
      • Corrective Action(s): Install durable base boarding for ease of cleaning and keep filth and debris from building up in these areas.
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Re-heating being done in the hot holding (steam table) unit.
      • Corrective Action(s): Re-heat on the stove top rapidly and not in the steam table. Follow your Food Safety Plan.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer dispenser is dispensing at a lower concentration (100 ppm). Sanitizer level must be at 200 ppm.
      • Corrective Action(s): Technician to adjust sanitizer level to 200 ppm. For the mean time, manually add quats to buckets and spray bottles so that sanitizer concentration is at 200 ppm.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Most spray bottles were not labelled. Chemical supplier was to provide labels for spray bottles.
      • Corrective Action(s): Ensure all spray bottles are properly labelled.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sauces in the walk-in cooler were left uncovered.
      • Corrective Action(s): Cover all food items in the walk in cooler even when they are cooling. Provide cover but ensure food can still let out steam.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Unused equipment left in storage.
      • Corrective Action(s): Remove all items no longer used for business to ensure there is enough room for storing items required for the business.
      • Violation Score: 1
  18. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths were sitting on prep tables.
      • Corrective Action(s): Store wiping cloths in sanitizing solution.
      • Violation Score: 5

Nearby inspected facilities

Own this business? Add a badge to your website