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Canco 105 - Chester's Chicken

3727 Hwy 97 Lac la Hache BC V0K 1T1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canco 105 - Chester's Chicken has been inspected 7 times by Interior Health Authority since August 30, 2018. The most recent inspection, on June 17, 2026, recorded 6 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 4 separate inspections, most recently on June 17, 2026. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on June 17, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 June 17, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 15, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 15, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

About this data

These results come from Interior 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. Monitoring

    6 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): F1.4: The facility was issued a Boil Water Notice for inadequate operations of the water treatment system. Corrective Action: Fix the water treatment.
      • F1.4B Water supplied to the facility must be potable.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: The batter used in the deep frying process is being re-used and not changed over per batch of chicken. Corrective Action: Change over the batter between batches. Ensure that the potatoes are not deep fried in the batter used for the raw chicken. F1.7D: Sanitizer was not available at the time of the inspection. Corrective Action: All surfaces and equipment must be adequately and routinely sanitized throughout the cooking procedures.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution was not available at the time of the inspection. Corrective Action: Mix the sanitizer solution and ensure it is ready and available at all times.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5: Visible build up an debris was noted in and around the equipment being used. The following was noted: • The potato press/cutter had large amounts of debris and old potato residue on it. • Batter for the deep frying was noted on equipment and on the floor. • Counter tops and equipment had visible debris and build up both on top and underneath. Corrective Action: Clean and sanitize all equipment. Ensure routine cleaning is being conducted. F2.5B: Large amount of chicken and other products were sitting on the floor in the walk-in freezer. At the time of the inspection the EHO was unable to walk to the back of the freezer. Corrective Action: All foods must be stored on shelves and put away in a manner that prevents cross contamination.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6A: The dishwasher is no longer functional and the facility is sharing a 3-compartment sink with the main restaurant. The main concern is that the 3-compartment sink might not be sufficient enough to provided adequate dishwashing when needed if it is use. Corrective Action: Fix the dishwasher.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7D: Facility no longer has a designated handwashing sink. The 3-compartment dishwashing sink is not an acceptable option. Corrective Action: Either designate a new handwashing sink or have an additional one installed.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  2. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2: Flies were located throughout the premise. Corrective Action: Utilize sticky traps in order to reduce the fly population.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Wiping cloths were located throughout the facility. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  3. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): F1.4B: The UV system is not working. Corrective Action: Fix the UV system and submit water samples to verify that the system is operating properly.
      • F1.4B Water supplied to the facility must be potable.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Cardboard was located near/in the deep fryer. Corrective Action: Remove and discard the cardboard from the deep fryer. F2.5C: Wiping cloths were located throughout the facility. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration. F2.5G: Potatoes located stored in boxes on the floor. Corrective Action: Ensure all food items are stored on shelving a minumum of 15 cm or 6 inches off the ground.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6G: The cooler does not have a working light. Corrective Action: Replace the light.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Please send a copy of the Food Safety Plan to the EHO. During the on-site inspection the EHO noted the area used for battering meats. The operator on-site could not verify how often the batter mixture is changed over and how often the water/mixture is being changed. This should be outlined in the Food Safety Plan. The Food Safety Plan could not be located during the inspection.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1: Chlorine (bleach) test strips not available on-site. Corrective Action: Obtain bleach test strips to ensure product is maintaining 200 ppm of chlorine at all times.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Prep table too warm at 8°C, must be ≤4°C. 2. Pastry cooler too warm at 8°C, must be ≤4°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Men's washroom hand soap dispenser broken.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Fee payment overdue.
      • F3.1B Operator must have health approval to operate.
  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Glass washer maintenance.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  7. Monitoring

    0 infractions

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