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Winks Convenience Store

8 - 1824 No 9 Hwy, Agassiz · Restaurant

Official record from Fraser Health →

Inspection summary

Winks Convenience Store has been inspected 12 times by Fraser Health Authority since September 17, 2018. The most recent inspection, on July 13, 2026, found no infractions.

6 of 12 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, 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 3 times across 3 separate inspections, most recently on August 13, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 January 16, 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 once on June 4, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 January 31, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 4, 2019. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Fans in the walk-in cooler observed to have dust accumulation
      • Corrective Action(s): Please clean the fans (date to be corrected: next routine inspection)
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed dipper well was not in sanitary condition. Noted food debris (corrected during inspection).
      • Corrective Action(s): The operator immediately removed from service and during inspection clean and sanitized dipper well unit, sanitzed with bleach sanitizer measured at 200pm. Now in sanitary condition.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Ice cream scoops were observed in sink but no sanitizer solution for sanitizing step formulated.
      • Corrective Action(s): Corrected During Inspection: Operator had during inspection reformulated the sanitizer solution. This was measured at 100ppm Chlorine, this is now satisfactory.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine detect in the sanitizer spray bottle
      • Corrective Action(s): Instructed operator to remix sanitizer.
      • Bleach jog observed to be weak. More bleach is need to reach 100ppm.
      • Please acquire a new bottle of bleach. 1tsp bleach to 1L of water.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Fan grills in the walk in cooler observed very dusty.
      • 2. Coffee self service area observed dirty and grimy.
      • Corrective Action(s): Please clean the fan grills. Fans must be dust free.
      • To be completed by: Feb 2, 2024
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FOODSAFE Certificate has expired.
      • Corrective Action(s): Please retake FOODSAFE Level 1.
      • Please register for the course by Feb 28, 2024.
      • Please email EHO registration receipt/invoice by that date.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Dipper well not maintained in a sanitary condition. Grimy water observed. Ice-cream scoops observed to have grime on them. Please ensure scoops are sanitary and water is constantly running. Please ensure night shift staff clean and sanitize the scoops everyday. Clean and sanitize scoops more often if neccessary.
      • Corrective Action(s): Operator cleaned and sanitize scoops and dipper well once instructed.
      • Violation Score: 15
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Tap at two compartment sink requires repair
      • Corrective Action(s): Replace and/or repair tap at 2 compartment sink
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler observed at 9C.
      • Corrective Action(s): Staff adjusted cooler at time of inspection, temperature observed at less than 4C.
      • Please be sure to monitor your cooler temperature at least daily. Recommend keeping a temperature log to track daily checks.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: When asked how to wash dishes, staff did not mention sanitizing step. Also, no bleach or other suitable sanitizer available on-site.
      • Corrective Action(s): Ensure all staff are appropriately trained on how to wash and sanitize dishes. Also, ensure there is always an approved sanitizer on-site (i.e. bleach)
      • Manager stated he will have bleach on-site by tonight
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: One staff member on-site, he does not have foodsafe
      • Corrective Action(s): Please note, that there must be a trained staff member or operator on-site at all times who has a valid foodsafe level 1 certificate or an equivalent.
      • Correction Order issued. Please note, future violations will result in a violation ticket being issued
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

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