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Ustaad G76 Abbotsford Baron's Bistro

1 - 1276 Tower St, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Ustaad G76 Abbotsford Baron's Bistro has been inspected 8 times by Fraser Health Authority since April 5, 2024. The most recent inspection, on September 22, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 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 3 times across 3 separate inspections, most recently on January 27, 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 October 28, 2024. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 once on January 27, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 February 26, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on September 22, 2026. 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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: accumulation of food debris under cooking area and on some shelving
      • Corrective Action(s): these areas need attention. recommend sweping up debris and then washing surface with soap and water.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Wall mounted potato/vegetable chopper observed with food debris on the blade.
      • 2) Commercial table mounted can opener not maintained in a sanitary manner.
      • Corrective Action(s): Staff began cleaning and sanitize the above-mentioned equipment during the inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both handwashing stations in the kitchen were not supplied with paper towel in the paper towel dispensers. Staff stated they recently opened.
      • Corrective Action(s): Staff placed single use paper towel at the handwashing stations such that the stations were fully equipped with hot and cold running water, soap and paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) The bottom exterior surface of food containers observed stored on top of and in direct contact with paneer, cut vegetables, and cut cabbage in the insert prep cooler unit closest to the side wall.
      • 2) Observed black mold-like debris on the inside walls of the ice machine.
      • 3) Observed the use of improper scoops without handles (bowls) in dry food product. Bowls were stored in direct contact with the dry food product
      • 4) Observed the use of scented incense sticks in the main kitchen. This can present as a contamination source.
      • Corrective Action(s): 1) Food product that was in contact with the exterior surface of food containers were VOLUNTARILY discarded by staff.
      • 2) Ice was discarded at the time of inspection, staff began cleaning and sanitizing the inside walls of the ice machine.
      • 3) Improper scoops without handles were removed from the dry food product. Use scoops with handles and ensure handle does not come in contact with the food product.
      • 4) Incense sticks were extinguished and removed from the facility.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Oil, grease, and food debris noted below, behind, and on cooking equipment in the cookline and hard to reach areas such as below the prep insert cooler unit.
      • 2) Large amount of grease observed on the ventilation grates. Ventilation service is overdue.
      • Corrective Action(s): 1) Ensure that the above-mentioned areas are thoroughly cleaned and sanitized, focusing on hard to reach areas.
      • 2) Staff stated they have contacted the ventilation service company. Ensure that the ventilation grates are thoroughly washed and sanitized.
      • Correction date: 2 weeks
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty, during the absence of the operator, held a valid FOODSAFE Level 1 or equivalent certification.
      • Corrective Action(s): Ensure that at least one staff member holds a valid FOODSAFE Level 1 or equivalent certification during all operating hours, during the absence of the operator.
      • Provide a copy of enrolment and successful completion of FOODSAFE Level 1 or equivalent certification to district Health Inspector.
      • Correction date: 1 month
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • hand sink in kitchen area - no paper towel in dispenser
      • Corrective Action(s):
      • provide paper towel in dispenser and ensure there is constant supply
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. some food containers not covered in walk-in cooler and walk-in freezer
      • 2. single use containers for condiments, etc. not protected from contamination
      • Corrective Action(s):
      • 1.cover all food items
      • 2.store upside down to prevent contamination
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • glassware washer leaking and chlorine feeder not properly working
      • Corrective Action(s):
      • service equipment and ensure chlorine residual can be measured at glass surface
      • wash all glass wares in the kitchen dishwasher
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation:
      • walk-in freezer temperature registered at -8 deg C (ambient temp)
      • this unit may be on defrost cycle
      • Corrective Action(s):
      • ensure walk-in cooler maintains -18 deg C on regular cycle
      • if not, call tech to service this equipment so that it meets temperature requirement
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • no staff has food safe 1 training at time of inspection
      • manager and other staff with food safe 1 not on duty
      • Corrective Action(s):
      • ensure that at least one person on duty per shift has valid food safe 1 certification
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • large buckets of full of sauces that were cooked were sitting at room temperature
      • temperature was at 50-55 deg C (cooling for ~ 1 hour)
      • Corrective Action(s):
      • ensure cool down food quickly within 6 hours (from 60 deg C to 20 deg C in 2 hrs
      • then 20 deg C to 4 deg C within 4 hours)
      • - use ice bath and/or ice wand to cool as well as shallow pans
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • hand sink in cooking area was blocked by cutting boards
      • Corrective Action(s):
      • ensure this hand sink is easily accessible and stocked with liquid soap and paper towels
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1. containers of food in the cooler and prep line coolers left uncovered
      • 2. bar ice bin - containers stored directly on ice served for drinking
      • Corrective Action(s):
      • 1. ensure all food items in the coolers are covered to protect from contamination
      • 2. ar ice bin - clean and sanitize ice bin and refill with new ice;
      • do not store anything on the ice bin that may contaminate ice for drinking
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • kitchen area sanitation requires improvement:
      • - sauce splashes on the wall where spices are stored
      • - grease build up in the vents on fume hood
      • - debris build up between equipment and underneath equipment
      • - food debris on the floor in the cooking area
      • Corrective Action(s):
      • thoroughly clean areas with build up
      • maintain cleanliness by following cleaning schedule and procedures
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • seal on the walk-in cooler door is worn out and thus not door not properly sealed
      • Corrective Action(s):
      • replace seal on the walk-in cooler door
      • Violation Score: 1

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