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Tony's Place

101 - 31120 Peardonville Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Tony's Place has been inspected 14 times by Fraser Health Authority since September 27, 2012. The most recent inspection, on August 31, 2026, found no infractions.

6 of 14 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 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 4 times across 4 separate inspections, most recently on November 1, 2024. 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 3 times across 3 separate inspections, most recently on January 29, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 2 times across 2 separate inspections, most recently on November 1, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 30, 2021. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 29, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of cold potentially hazardous foods (PHFs), milk and half and half creamer stored in the front upright Coca-Cola cooler unit registered > 4 deg C (between 7.8-9.1 deg C) for an undetermined amount of time.
      • Corrective Action(s): Cold PHFs were VOLUNTARILY discarded by staff.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 10+ rodent droppings observed underneath the dishwasher unit and in the dry storage area (beside the onion storage) on the bottom shelf.
      • Corrective Action(s): Thoroughly clean and sanitize the above-mentioned areas. Ensure that the appropriate personal protective equipment is worn (gloves and mask) and sanitize with the food contact surface sanitizer. Do not vacuum the droppings. Thoroughly sanitize before sweeping the droppings.
      • Correction date: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front Coco-Cola cooler unit and back insert prep cooler unit were not able to maintain 4 deg C or lower temperatures.
      • Corrective Action(s): - Adjust, service, or repair both the cooler units such that they can maintain 4 deg C or lower temperatures.
      • - Do not store any cold potentially hazardous food items in the Coco-Cola cooler unit until it can maintain 4 deg C temperature.
      • - Only store a 2 hour supply of cold potentially hazardous foods in the prep insert cooler unit. Cold potentially hazardous foods can only be stored in the prep insert cooler unit for a maximum of 2 hours until the unit can maintain 4 deg C or lower temperatures. Any food product remaining in the prep insert cooler after the maximum 2 hour limit is to be discarded.
      • Correction date: 2 weeks
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Hand sink servicing both cooking area and back prep area blocked with cart used
      • for storing food product used for the cooking line; staff has to go around to access
      • hand sink.
      • 2. Front service hand sink blocked with bucket of soap and water.
      • Corrective Action(s):
      • 1. Hand sink must be easily accessbile from the cooking area.
      • 2. Hand sink must be unobstructed for accessibility.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • Black garbage bag used for storing hamburger patties in the freezer before portioning;
      • white garbage bag used for covering dough for proofing.
      • Corrective Action(s):
      • Transfer all food items stored in black garbage bags in freezer to food grade containers.
      • Discard white garabage bags used for dough. Use only food grade containers and
      • covers for storing food or if touches any food items.
      • Violation Score: 9
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation:
      • Upright freezers in the back kitchen area were packed full.
      • temperatures at -6 deg C to -12 deg C
      • Corrective Action(s):
      • When freezers are too full, air cannot circulate properly and units work
      • harder and thus, temperatures goes up. Ensure there is properly air circulation
      • and ensure freezer temperature maintains at least -18 deg C or colder.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • 1. Ceiling tile in the back area open.
      • 2. Too many items stored directly on the floor in the back area.
      • Corrective Action(s):
      • 1. Cover ceiling tile in the back area.
      • 2. Keep items off the floor for ease of pest monitoring and cleaning.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Ice scoop found directly stored inside ice well with ice.
      • 2. Missing light covers in the dry storage area.
      • Corrective Action(s):
      • 1. Keep ice scoop in a clean and sanitized container. Ice school washed and placed in clean insert.
      • 2. Install light covers on lighting or provide info that lights installed are shatter-proof.
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths were found stored on the food prep tables.
      • Corrective Action(s): When not in use, keep wiping cloths in sanitizing solution. This corrected immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat container were found to be stored on the same shelf as raw vegetables.
      • Corrective Action(s): Organize the walk-in cooler shelves to ensure all raw meats are stored on the bottom shelf and keep all foods off the floor.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Freezers were at -5 to -10 deg C. (Possibly in defrost cycle but weather may also be contributing - hot weather warning forcasted) for next 2 days at time of visit.
      • Corrective Action(s): Ensure freezers are maintaining temperature of -18 deg C.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Ceiling tile missing between the staff washroom and janitorial mop sink.
      • Corrective Action(s): Replace missing tile or re-arrange tile so there is no opening in the ceiling.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Kitchen area has limited space. There are many equipment and other items stored.
      • Corrective Action(s): Equipment and other excessive items no longer used for the business are to be removed. This will keep kitchen organized and areas will be easier to keep clean.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bag of fries left in the hand sink
      • Corrective Action(s): Hand sinks are strictly for hand washing. Do not leave food product in the sink.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Glass door freezer at -11 degree Celsius.
      • Corrective Action(s): Ensure the freezer maintains temperature at or below -18 degree Celsius.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling tiles require cleaning
      • Corrective Action(s): Clean the ceiling tiles.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: All freezer temperature above -18 degree Celsius except the freezer in the small room across the double glass door freezer.
      • Corrective Action(s): Monitor and ensure freezers maintain temperatures at or below -18 degree Celsius. Defrost the pie freezer
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Egg and prep cooler ambient air temperature around 8 degree Celsius
      • Corrective Action(s): Potentially hazardous foods moved to walk in cooler. monitor and ensure coolers maintain temperature at or below -18 degree Celsius.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops left in bulk food product
      • Corrective Action(s): Do not leave scoops in bulk foods to prevent potential contamination. immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Ceiling above cooking lines require cleaning
      • - Ovens require cleaning
      • Corrective Action(s): Clean those areas. 1 week.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No Cl detected in the rinse cycle due to an air bubble in the sanitizer feed line.
      • Corrective Action(s): Dishwasher primed during the inspection. Rewash all dishes and utensils. Start monitoring the dishwasher and recording on a log.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine in the front areas requires cleaning.
      • Corrective Action(s): Clean the inside of the ice machine.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Bulk food plastic pails are reused for food storage.
      • Corrective Action(s): Purchase reusable food grade containers.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leak observed on the hot water tap at the hand wash station
      • - Condiment cooler and front pop cooler does not maintain food temperature at or below 4 degree Celsius
      • Corrective Action(s): Repair the leak.
      • - Monitor the 2 cooler and ensure coolers maintain food temperature at or below 4 degree Celsius. Potentially hazardous foods moved to the walk in cooler.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

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