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bb.q Chicken Yale Road

103 - 45863 Yale Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

bb.q Chicken Yale Road has been inspected 9 times by Fraser Health Authority since February 14, 2022. The most recent inspection, on January 28, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 5 times across 5 separate inspections, most recently on January 21, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 June 13, 2025. For example: 210 - Food not thawed in an acceptable manner [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 January 21, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 20, 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 once on December 11, 2023. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(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.

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer spray bottle not filled with proper food contact surface sanitizer solution.
      • 2. Mechanical high-temperature dishwasher not able to reach 71C during final rinse cycle.
      • Corrective Action(s): 1. Operator refilled the bottle with Sink & Surface Cleaner Sanitizer measuring 1875 ppm lactic acid. Please ensure proper food contact surface sanitizer is used and obtain test strips.
      • 2. Until dishwasher is repaired, temporarily use single-use service utensils/dishware only and manually sanitize cookware in 2-compartment sink using 100-200ppm bleach solution after washing in dishwasher. Fully submerge in sanitizer solution for 30 seconds, then air dry. Test strips provided.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cloth towels being used at front and kitchen hand sink to dry hands.
      • 2. Kitchen handsink not supplied with cold running water.
      • Corrective Action(s): 1. Towels were removed during inspection. Please use single-use paper towels for drying hands.
      • 2. Temporarily use adjacent sink tap for hand washing if hand sink water becomes too hot.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. In-use utensils stored in lukewarm water. Operator explained the utensils were placed in the containers filled with warm tap water less than 1 hours ago.
      • Corrective Action(s): 1. Operator replaced water for all in-use scoop containers with ice water. Please replaced water solution frequently to maintain at or below 4C.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): (Repeat) Build up of grease and flour noted under cookline and prep cooler in kitchen.
      • Corrective Action(s): Please conduct a deep clean and sanitize noted areas. Maintain in sanitary condition by following routine cleaning schedule. Correction date: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Kitchen handsink cold water tap not working. Staff stated the part has been ordered and is expected to arrive early next week. Sink is otherwise supplied with warm running water, liquid soap and paper towels.
      • Corrective Action(s): 1. Repair cold water tap to supply cold running water. Correction date: 1 week
      • 2. Repair dishwasher such that it reaches at least 71C at plate level during final sanitizing rinse cycle. Maintain temperature log. Correction date: 2 days
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: 1. Single-use containers being used as ingredient scoops.
      • 2. Single-use gloves being used more than once.
      • Corrective Action(s): 1. Obtain proper reusable scoops to replace single-use bowls and store in sanitary manner.
      • 2. Do not use single-use gloves more than once. Discussed proper glove use procedures with staff.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food contact sanitizer spray bottles registered at 0 ppm. Chlorine sanitizer registered at 10 ppm chlorine.
      • 2) Pink mold like build up noted on the inside walls of the ice machine.
      • Corrective Action(s): 1) Staff created new food contact surface sanitizer that registered at 100 ppm chlorine. Note: 2 ml of bleach is mixed with 1 L water to make 100 ppm chlorine food contact surface sanitizer.
      • 2) Staff discarded the ice from the ice machine. Staff thoroughly cleaned and sanitized the inside walls of the ice machine. No more signs of pink mold like build up noted in the unit.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No hot water was able in the front handwashing station at the start of the inspection.
      • Corrective Action(s): Operator turned on the hot water lever underneath the handwashing station. Hot and cold running water, soap and paper towel was available at the front handwashing station. Do not turn off the hot water lever for the handwashing stations.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed raw meat on the bottom shelf of a cart stored at room temperature. Staff stated that the meat is thawing and only been stored there for 10 minutes.
      • Corrective Action(s): Raw meat was stored in the walk-in cooler to adequately thaw. Ensure that thawing is conducted either in the walk-in cooler unit or under running cold water.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed a large quantity of flour underneath the cookline. This can present as a pest attractant.
      • Corrective Action(s): Thoroughly clean and sanitize the above-mentioned area. Ensure to target hard to reach areas.
      • Correction date: 1 week
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No prepared sanitizer available to sanitize food contact surfaces at the front food preparation area. Operator informed they used chlorine sanitizer for the front for the food preparation area.
      • Corrective Action(s): Prepare chlorine sanitizer bucket to measure between 100-200ppm chlorine.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink at the back kitchen area lack liquid soap.
      • Corrective Action(s): Ensure all handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels at all times.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): no food contact surface sanitizer was available
      • Corrective Action(s): food contact surface sanitizer prepared (100ppm chlorine)
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: hand wash station in kitchen hot water not turned on; grease trap needs to be serviced
      • Corrective Action(s): ensure hand wash station is equipped with running hot & cold water; ensure grease trap is serviced; provide service record
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: operator is using 3 compartment sink for handwashing purposes as hand wash station is scheduled for maintenance
      • Corrective Action(s): ensure hand wash station is equipped & available as intended
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): sink & surface sanitizer labelled bottle, quats labelled bottle & bleach bottle on site but no concentrations detected for any prepared sanitizer in bottles.
      • Corrective Action(s): ensure food contact surface sanitizer is available at all times in food prep area while operating
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: rear hand wash station in prep area of kitchen has no hot water
      • Corrective Action(s): ensure hand wash station is equipped & available as intended for hand washing
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut green peppers, cut green onions, minced garlic were stored at room temperature. The ambient temperature was measured at 6 degrees Celsius.
      • Corrective Action(s): Do not store potentially hazardous foods in the danger zone. Ensure all potentially hazardous food such as chopped vegetables are stored at 4 degrees celsius or below.
      • Violation Score: 5

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