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Vinh-Tan Oriental Grocery Store - Deli

2618 Cedar Park Pl, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Vinh-Tan Oriental Grocery Store - Deli has been inspected 12 times by Fraser Health Authority since July 10, 2020. The most recent inspection, on September 14, 2026, found no infractions.

8 of 12 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: 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.

  • 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 March 18, 2026. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • 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 September 9, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(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.

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet at 2 compartment sink is not in good working order.
      • Corrective Action(s): Repair faucet immediately. Follow-up inspection will be conducted on Friday.
      • Date to be corrected by: September 11, 2026
      • Violation Score: 15
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer present in hot holding unit.
      • Corrective Action(s): Purchase thermometer and place in hot holding unit. Ensure the hot holding unit maintains temperatures of 60C or above at all times.
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer available in hot holding unit.
      • Corrective Action(s): Purchase thermometer and place in hot holding unit. Ensure that hot holding unit is achieving a minimum of 60C at all times.
      • Date to be corrected by: Immediately
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked meats in the hot holding unit probed temperature between 38-60 degree C.
      • Corrective Action(s): All meats with probed food temperature below 60 degree C discarded.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The internal temperature of the BBQ duck is 52.3C. Operator said product arrived at store 1 hour ago, and was placed immediately in hot holding unit. Bacteria can multiply rapidly in meat products if food products are not hot held above 60C
      • Corrective Action(s): Ensure all food products are kept at 60C or above. Microwave all BBQ food products to ensure they are 74C or above. Monitor the temperature of the BBQ food products constantly with a probe thermometer to ensure they are above 60C. Operator has probe thermometer on site. The operator has microwaved the BBQ meats to an internal temperature of 74C.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing solution was not present in the deli station. Food contact surfaces cannot be cleaned and sanitized thorougly to reduce the number of bacteria on equipment to safe levels
      • Corrective Action(s): Prepare diluted bleach solution (1 tsp bleach to 1L water) in a spray bottle or container labelled bleach. The operator has corrected this violation
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand wash station was missing liquid soap.
      • Corrective Action(s): Ensure to have liquid soap available at all times to reduce the likelihood of contamination of food.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The temperature of the hot holding unit is around 55C. The temperature settings were adjusted to the highest heat settings at the time of inspection
      • Corrective Action(s): Call a technician in to fix the hot holding unit to ensure the units is at least 60C or above. If this cannot be repaired before your next sale of BBQ meats on Saturday, any BBQ meat that is NOT sold within four hours of arrival at the store must be discarded.
      • **Correct this violation before June 11, 2022
      • Violation Score: 15
  12. Routine Inspection

    0 infractions

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