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Bozzini's Restaurant (Chilliwack)

4 - 45739 Hocking Ave, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Bozzini's Restaurant (Chilliwack) has been inspected 7 times by Fraser Health Authority since July 2, 2024. The most recent inspection, on July 15, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 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 4 times across 4 separate inspections, most recently on July 15, 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 4 times across 4 separate inspections, most recently on July 15, 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 February 6, 2026. 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 February 5, 2026. 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.

7 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Front salad prep cooler upper parts of the inserts were measured at 10.0C to 11.0C. Middle to bottom of insert measured at 4.0C or below. Ice slurry being used to help keep temperature cool.
      • 2. Kitchen prep cooler upper right drawer with raw chicken measured at 10.0C to 11.0C. All other parts of the cooler are operating at 4.0C or below.
      • Corrective Action(s): 1. If using ice slurry to supplement cooling, ensure ice slurry has enough water to submerge the sides of the food inserts to maintained 4.0C or below.
      • 2. Move raw chicken to a different part of the cooler or use the ice slurry method to maintain 4.0C or below.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer not available at the time of inspection. Staff had a soapy water prepared in the back kitchen and a soapy water plus bleach solution prepared at the front. Orange coloured spray bottle observed in various locations of the kitchen is a degreaser.
      • Corrective Action(s): This was mentioned on the previous inspection report. Staff prepared a bucket of bleach and water solution at the time of inspection. Food contact surface sanitizer was measured at 200 ppm chlorine. Sanitizer and detergent solution should be prepared in different buckets. Do not use degreaser in place of the bleach water solution.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Raw eggs stored on the upper shelf in the walk-in cooler above produce.
      • 2. Ice scoop at front bar station stored directly on top of ice.
      • Corrective Action(s): 1. This is a repeat violation. Move raw eggs to the bottom of the shelf.
      • 2. Use a tray to store ice scoop. Do not store ice scoop directly on top of ice.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Sticky traps with cockroaches observed. Sticky traps were places by pest control company Orkin and was on-site earlier today.
      • Corrective Action(s): Continue to monitor for pests. Remove sticky traps as needed. Ensure pest control report is available on-site for health inspector to review.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed to be accumulating at the back of the wall under equipment. Staff is already working on sweeping under the equipment.
      • Corrective Action(s): Conduct deep cleaning and sweeping under equipment more frequently to maintain sanitary condition.
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Improper utensil storage in container of tomatoes in salad prep cooler.
      • Corrective Action(s): Staff removed utensil from container of tomatoes during inspection. Please ensure all in-use utensils are stored in a sanitary manner.
      • Violation Score: 3
  3. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Top compartment of prep cooler not able to maintain temperatures at or below 4C. Internal temperature of foods in inserts measured minimum 6.7C. Staff stated the foods were stored for less than 3 hours.
      • Corrective Action(s): Any leftovers from current batch will be discarded after one hour. New batches will be put out in smaller portions to use within 2 hour cycles; any leftovers after 2 hours will be discarded and replaced with new batch. Please ensure all staff are aware of the temporary procedures. Do not store larger batches until health inspector provides confirmation at follow-up inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Top compartment of prep cooler unable to maintain temperature at or below 4C. Technician was onsite yesterday and conducted repair work; operator provided documentation of visit. Please follow temporary food storage procedures as noted in code 205.
      • Corrective Action(s): Operator contacted technician again during inspection and scheduled another repair. Please repair the cooler such that it is able to maintain foods at or below 4C. Correction date: 1 week
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Top compartment of front salad prep cooler not able to maintain 4C or below. Foods/sauces in inserts measured minimum 7.5C using probe thermometer. Staff stated all items, except diced onions were stored overnight. Diced onions were prepared less than an hour prior to inspection.
      • Corrective Action(s): Staff voluntarily discarded all temperature abused food items and called the technician for repairs. Please ensure temperatures and monitored and record logs are maintained daily.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Staff unable to locate Health Operating Permit.
      • Corrective Action(s): Please post the permit in a visible location with the valid decal once located. A replacement permit may be requested with applicable fee if necessary. Correction date: 1 month
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Foods not covered during storage.
      • 2. Raw shelled eggs stored over fresh produce in walk-in cooler.
      • Corrective Action(s): 1. Staff covered stored food products with lids/plastic food wrap. Please cover all foods when storing.
      • 2. Staff reorganized the shelves to store raw eggs on lowermost shelf.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Ventilation hoods observed with built-up grease and dust. Last service due date indicated as Aug 2025 on service sticker.
      • 2. Built-up grime and food debris noted behind/under cookline and other hard-to reach areas.
      • 3. Walk-in cold storage units require cleaning and reorganizing. Inadequate lighting in walk-in cooler. Frost build-up noted in walk-in freezer.
      • Corrective Action(s): 1. Please service ventilation hoods and follow routine maintenance schedule. Correction date: 1 week
      • 2. Please conduct deep clean of all kitchen areas and especially the cookline to remove all built-up grime and food debris. Follow routine cleaning schedule to maintain cleanliness. Correction date: 1 week
      • 3. Reorganize food storage in walk-in units and install shatterproof lighting in walk-in cooler to allow proper sanitary conditions. Defrost freezer such that all surfaces are smooth and easily cleanable. Correction date: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Top compartment of salad prep cooler not able to maintain 4C or below.
      • Corrective Action(s): Technician was called for repairs during inspection and will be on-site in the next hour. Please do not store any food items in the top compartment until repairs are complete and unit is able to maintain food temperatures at or below 4C. Please begin monitoring logs for all temperature-controlled food storage units daily. Correction date: 1 week
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: ice machine is visibly dirty
      • Corrective Action(s): ensure ice machine is thoroughly cleaned & sanitized prior to use; ensure internal cover is removed & cleaned/sanitized
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: poor lighting throughout the kitchen; difficult to verify what is clean & what needs to be cleaned
      • Corrective Action(s): ensure all lighting in the kitchen is bright white, ensure covers for light fixtures are replaced to allow adequate lighting throughout the kitchen
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: visibly degraded & dirty dish washing racks still in use after last inspection
      • Corrective Action(s): ensure all old equipment/utensils which do not function as intended or can not be cleaned & sanitized as required are discarded & replaced as needed
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): a container of mashed potato was measured at 20C
      • Corrective Action(s): operator discarded the mashed potato
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: female washroom has no hot water available
      • Corrective Action(s): repair the facaut to ensure adaquate hot water supply for employees
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. a bucket of croutons was stacked over another bucket of croutons
      • 2. lights above the preperation area has no shatter proof covers on
      • Corrective Action(s): 1. do not stack over any food items that has no lids on
      • 2. install a shatter proof light cover
      • Violation Score: 3

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