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Amble Coffee Inc

100 - 5535 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Amble Coffee Inc has been inspected 6 times by Fraser Health Authority since April 11, 2024. The most recent inspection, on October 2, 2026, found no infractions.

3 of 6 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, Protecting food from contamination 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 2 times across 2 separate inspections, most recently on September 27, 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 27, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on December 5, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 11, 2025. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The sandwich cooler containing sliced of cheese and yogurt were measured at 7.1°C at minimum ambient air temperature. Foods were at 7.5°C to 8.3°C internally. No temp record available.
      • Corrective Action(s): Discard.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed bowls being sotred inside the rubbermaid containers for dry goods with the bowls directly touching the foods.
      • 2. Observed boxes of fresh oranges stored on the floor (bowls of milk as well).
      • Corrective Action(s): 1. Do not sotre the bowls indie the food containers where they touch foods directly.
      • 2. Do not store foods direclty on the floor. Store foods at least 6 inches off the floor. This is to prevent contamination and ensure sanitation.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Bowls were being used as scoops for the dry goods. These bowls lack handles, increasing the risk of cross-contamination.
      • Corrective Action(s): Use scoops.
      • Please send a picture to [email protected]
      • To be corrected within 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The sandwish cooler was measured at 7.1°C at the lowest.
      • Corrective Action(s): Repair.
      • To be corrected within 3 days.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Incorrect permit is posted, please ensure correct permit is found and new decal is placed on.
      • Corrective Action(s): Please email picture of correct permit once posted.
      • To be completed by: Jun 13, 2025
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine observed to have minor mildew growth along the edges of the internal flaps.
      • Corrective Action(s): Please empty, deep clean, and sanitize ice machine.
      • Please email EHO picture of cleaned ice machine.
      • To be corrected by: Jun 13, 2025
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwiches observed to be stored at room temperature display. Operator informed that they discard after 2 hours. Operator informed it was sitting out for more than 2 hours.
      • Corrective Action(s): Discard aformentioned items. Sandwiches must be stored at 4C or lower or have a time tracking system to ensure that sandwiches stored at room temperature that are not sold within 2 hours must be discarded and not for retail sale.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer available for the FOH and BOH areas.
      • Corrective Action(s): Prepare chlorine sanitizer for FOH and BOH areas to measure between 100-200ppm chlorine to sanitize food contact surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwashing sink hot water faucet attachement observed to be detached therefore cannot dispense hot water.
      • Corrective Action(s): Service handwashing sink to ensure that the sink can dispense hot and cold running water. All handwashing sink must be well equipped with hot and cold running water, liquid soap, and paper towels at all times. Temporary use front handwashing sink to wash hands.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back handwashing sink hot water faucet observed to be detached.
      • Corrective Action(s): Service aformentioned equipment. Corrected by: December 12, 2024.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

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