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Veerji Methai Wala

1 - 2142 Clearbrook Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Veerji Methai Wala has been inspected 4 times by Fraser Health Authority since September 22, 2025. The most recent inspection, on September 21, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 January 12, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on January 12, 2026. 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 once on September 22, 2025. For example: 209 - Food not protected from contamination [s. 12(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.

4 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous cakes and desserts stored in a display cooler unit above 4 deg C for less than 2 hours.
      • Corrective Action(s): Staff transferred the cold potentially hazardous cakes and desserts to the working walk-in cooler unit and near by display cooler units.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer pail registered at <10 ppm chlorine at the start of the inspection.
      • Corrective Action(s): Staff created new food contact surface sanitizer solution that registered at 100 ppm chlorine.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): *Repeat Violation* Handwashing station near the cooler unit storing cold potentially hazardous methai was not supplied with paper towel at the start of the inspection.
      • Corrective Action(s): Paper towel dispenser was refilled and the handwashing station was fully equipped with hot and cold running water, soap and paper towel.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Display cooler unit containing cold potentially hazardous cakes and desserts was not able to maintain 4 deg C or lower temperatures.
      • Corrective Action(s): Service, repair, or adjust the cooler unit such that it can maintain 4 deg C. Do not store any cold potentially hazardous foods in the cooler unit until it can maintain 4 deg C.
      • Correction date: 2 weeks
      • 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): Food contact surface sanitizer registered at 10 ppm chlorine at the start of the inspection.
      • Corrective Action(s): Staff created a new food contact surface sanitizer that registered at 100 ppm chlorine. Note: Mix 2ml of bleach (chlorine) with 1 L water to make a 100 ppm chlorine solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two handwashing stations located by the methai cooler units were not supplied with paper towel at the start of the inspection. Staff stated that they do not have the key available to open the paper towel dispensers.
      • Corrective Action(s): Temporarily, staff placed single use napkins in a dispenser at both handwashing stations. Ensure that paper towel dispensers are fully supplied with paper towel. Both handwashing stations now supplied 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) Food grade containers containing walnuts and pistachio were stacked ontop of each other which resulted in the direct contact of the exterior base of the container with the food product.
      • 2) Ice cream scoops were stored in ambient temperature water.
      • Corrective Action(s): 1) Food product that were in direct contact with the exterior base of the containers were VOLUNTARILY discarded by staff.
      • 2) Ice cream scoops were stored in ice water baths. If scoops are used in frequently, they can be washed, rinsed, sanitized, air dried until next use.
      • Violation Score: 9

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