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Valley Golf Centre

4211 Gladwin Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Valley Golf Centre has been inspected 10 times by Fraser Health Authority since July 12, 2017. The most recent inspection, on July 24, 2026, found no infractions.

5 of 10 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 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 2 times across 2 separate inspections, most recently on October 4, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on July 12, 2017. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on March 2, 2026. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Gap was observed behind the handwashing sink.
      • Corrective Action(s): Calk/seal gap behind hand washing sink. Email EHO once completed.
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) No cold running water available at the handsink.
      • (2) Hot water tap leaks water when turned on.
      • Corrective Action(s): (1) Repair handsink. Ensure handsink is equipped with hot/cold running water, liquid soap, and paper towels.
      • (2) Tighten/repair hot water tap.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust hood filters require cleaning.
      • Corrective Action(s): Clean the exhaust hood filters.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There was build up of debris/grime behind and underneath cooking line equipment, prep coolers and dishwashing area. Ensure all areas of the kitchen regularly cleaned and sanitized to maintain sanitary condition.
      • Corrective Action(s): Correct by May 30/18
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Items not used for daily operations stored in kitchen area (buckets, extra cleaning supplies etc). Ensure only items used for operations stored on site to facilitate easy cleaning and maintenance. De-clutter and reorganize items to allow for easy cleaning.
      • Corrective Action(s): Correct by May 30/18
  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): * wiping rags were found on counter being stored. Wiping rags should be kept in sanitizer between use. Clean wiping rags should be stored in sanitary manner (eg. folded up and on a shelf ready to use). Wiping rags in use to be stored in sanitizer.
      • Corrective Action(s): * Ensure ALL wiping rags kept in sanitizer between use. For laundering rags-- store these in bucket for laundering later, etc.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): * some food equipment was being stored again on vent hood area. This is not a shelf and not sanitary location to store food/food equipment. Also, bottled ketchup and other bottled condiments were found in top of sandwich cooler in inserts with food stuff which is unsanitary.
      • Corrective Action(s): * Ensure all food/food equipment stored properly on food grade shelving designated for food/food equipment storage. Store bottled condiments in cooler below or in separate inserts away from food in inserts for sanitary reasons and reduce risk of cross contamination
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: * Chemicals found stored on shelf above dish washing station which is not safe and chemicals to be stored below on lower shelves away from food/food equipment
      • Corrective Action(s): * Ensure all chemicals stored away from food/food equipment in safe manner
      • Violation Score: 3

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