Skip to content
Loading map…

Veerji Fish 'N' Grill

103 - 2494 Clearbrook Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Veerji Fish 'N' Grill has been inspected 15 times by Fraser Health Authority since August 30, 2018. The most recent inspection, on September 2, 2026, recorded 2 infractions.

8 of 15 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 4 separate inspections, most recently on September 2, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 3 times across 2 separate inspections, most recently on March 17, 2026. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 on March 6, 2025. 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 once on August 4, 2023. 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 2 times across 2 separate inspections, most recently on November 4, 2025. 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.

15 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT VIOLATION:
      • 1. No sanitizer was available for use during the inspection.
      • 2. Wiping cloths were observed to be stored on the counter.
      • Corrective Action(s): 1. A container of 200 ppm chlorine sanitizer was prepared during the inspection. Ensure that a chlorine sanitizer is available at all times during operations. Chef to purchase a new bottle of unscented bleach as facility is running low on sanitizer.
      • 2. Place all wiping cloths into 200 ppm chlorine sanitizer solution. Discontinue the practice of leaving used wiping cloths on counter.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT VIOLATION: Hand soap and paper towels were not available in staff washroom.
      • Corrective Action(s): Ensure that all handwashing stations are fully supplied with hot and cold water, liquid soap and paper towels at all times to allow for proper employee hand hygiene.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Hand delivered outstanding health operating permit letter during the inspection.
      • Corrective Action(s): Please ensure that health operating permit fee is paid via one of the methods listed on the health operating permit fee letter within 10 business days. Failure to pay the health operating fee will result in the issuance of a closure order.
      • Date to be corrected by: September 17, 2026.
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Non-food grade food colouring was found on site.
      • Corrective Action(s): Staff immediately discarded the container of food colouring.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of food stored in prep cooler next to handsink was 7.3C. Staff stated that all food was placed into cooler less than 2 hours ago.
      • Corrective Action(s): Staff immediately transferred all food from prep cooler to walk-in cooler. Do not store any foods in prep cooler until it is capable of maintaining temperatures of 4C or below.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): All paper towel dispensers were observed to empty.
      • Corrective Action(s): Staff stated that they have placed an order for more paper towels; place paper towels in all dispensers once order is received. Roll of paper towel was placed at the kitchen handwash sink. Ensure that a single-use method for hand drying is used. Do not re-use towels for hand drying.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoops were observed to be stored directly in bulk food items.
      • Corrective Action(s): Remove scoops from bulk food items. Ensure that scoops are stored outside of food products in a sanitary manner to prevent food from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Dust accumulation was observed on fans in walk-in cooler and on walls near walk-in cooler.
      • 2. Grease accumulation was observed on ventilation hood.
      • Corrective Action(s): Clean all areas listed above.
      • Date to be corrected by: March 24, 2026.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient temperature of prep cooler was 6-7C.
      • Corrective Action(s): Adjust and/or repair cooler to maintain a temperature of 4C or lower at all times. Do not store any potentially hazardous foods in this cooler until serviced. Contact EHO for re-inspection.
      • Date to be corrected by: March 24, 2026.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer was available during the inspection.
      • Corrective Action(s): 200 ppm sanitizer solution was made during the inspection. Ensure that cloths are fully submerged in sanitizer solution at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation was observed on the ventilation hood and behind the cookline.
      • Corrective Action(s): Clean ventilation hood, and deep clean hard to reach areas in the facility. Ensure that areas are cleaned regularly to prevent the accumulation of grease.
      • Date to be corrected by: Immediately
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooler ambient temperature measured at 13C, internal temperature of food measured at 10C
      • Corrective Action(s): operator transfer all food items into the walk-in cooler, please ensure to record temperature of all cooling units
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: This is a repeated violation
      • Facility has no sanitizer for dishwashing and food contact surfaces
      • Corrective Action(s): please use 100-200ppm bleach (half tablespoon per liter of water) (date to be corrected by: today)
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: This is a repeated violation
      • - No hand soap available for the front hand sink, only hand sanitizer
      • Corrective Action(s): please install a hand soap dispenser (date to be corrected by: today)
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two boxes of dessert were observed thawing in room temperature
      • Corrective Action(s): Please ensure all frozen items thaw in a safe way:
      • - thaw under cold running water
      • - move frozen food into the refrigerator to thaw slowly
      • - NEVER thaw food at room temperature
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler was not in good working order
      • Corrective Action(s): please repair the cooler (date to be corrected by: March 7, 2025)
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • No sanitizing solution prepared at time of inspection.
      • Concentrated bleach available.
      • Corrective Action(s):
      • Ensure to prepare solution of bleach prior to start of operation daily.
      • Sanitizer solution must be available in ready to use state.
      • Sanitizer solution made at time of inspection measured 100 ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • no liquid soap available at the front hand sink
      • Corrective Action(s):
      • ensure hand sinks are maintained and constantly
      • stocked with liquid soap and paper towels
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: During inspection hand washing stations were not equipped with paper towel.
      • Corrective Action(s): Corrective Action: Ensure all hand washing stations are adequately equipped with hot/cold water, paper towel, liquid soap.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation:
      • 1) Observed products stored in walk-in fridge that were uncovered.
      • 2) Observed food products stored on the ground throughout the facility.
      • Corrective Action(s): Corrective Action:
      • 1) Ensure all food products in storage are held & covered with food-grade equipment (containers & plastics).
      • 2) Ensure all food products are stored 6-inches above the ground.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observation: Observed a fixture (hand washing station) near the payment area with a non-functioning cold water tap.
      • Corrective Action(s): Corrective Action: Repair/replace the aforementioned fixture to be in good working order.
      • Date to be corrected by: 1 week.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes / utensils re washed manually. Dishes / utensils are not sanitized.
      • Corrective Action(s): Reviewed manuall dishwashing with staff and owner. All dishes/utensils must be sanitized with 100-200 ppm Cl sanitizer.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: No ventilation on the flat grill.
      • Corrective Action(s): Install ventilation on the flat grill. Contact City of Abbotsford fire department for requirements.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Smoke and grease build up observed in the food prep area walls and ceiling.
      • Corrective Action(s): Clean the walls and ceiling.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): No staff on duty has food safe level 1 or equivalent training
      • Corrective Action(s): At least one staff on duty must be foodsafe level 1 trained when open for business.
      • Violation Score: 1
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website