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Canco 221

8845 Young Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Canco 221 has been inspected 7 times by Fraser Health Authority since March 10, 2025. The most recent inspection, on September 4, 2026, recorded 2 infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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.

  • 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 4, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 2 times across 2 separate inspections, most recently on March 18, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 September 4, 2026. 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.

7 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed hot-holding of takitos and pizza below 60C; takitos measured at 54.3C.
      • Corrective Action(s): Ensure that hot potentially hazardous food is stored/displayed at 60C or above. Operator indicated that food kept for 4hrs then discarded. If using this method, time/tempeerature logs required.
      • Operator turned inscreased temperature of unit during inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff onsite described using first sink only for washing equipment/utensils with detergent and water only.
      • Corrective Action(s): Ensure that equipment/utensils are properly washed and sanitized. Wash with detergent and water in first sink, rinse in second sink and sanitize in third sink. Reviewed process with staff - use of bleach as sanitizer on-site.
      • Correct by: Immediately.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site during operation with FoodSafe level 1 or equivalent.
      • Corrective Action(s): In operators absence, staff on duty required to have FoodSafe Level 1 or equivalent.
      • Correct by: Oct 2, 2026.
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tongs used for bakery products is not stored in an approriate manner. Tongs are stored directly on the display case and are not cleaned/sanitized throughout the day.
      • Corrective Action(s): Use something to place the tongs on or in. Clean and sanitize tongs using water and soap to clean, at the final step use bleach (chlorine) sanitizer at 100-200 ppm to sanitize, and air dry. Ensure tongs are cleaned and sanitized every 4 hours.
      • Date to be corrected by: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Slurpee spills on the floor under the equipment and in the storage room where the slurpee machine lines are stored.
      • Corrective Action(s): Clean up the spills and sanitize the area to maintain sanitary condition.
      • Date to be corrected by: 1 day
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Observed exposed wood in the back storage area and wooden shelves in the walk-in cooler and directly outside the walk-in cooler storage area.
      • 2. Broken/missing tiles in the back storage area.
      • Corrective Action(s): 1. Seal or paint the exposed wood to ensure surfaces are durable and made so that the surfaces are easily cleanable.
      • 2. Repace tiles.
      • Date to be corrected by: 1 month
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have valid FOODSAFE Level 1 or equivalent certification.
      • Corrective Action(s): At least one staff on-site must have FOODSAFE Level 1 or equivalent certification. Operator must provide proof of course registration from staff members.
      • Date to be corrected by: 1 month
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza stored in display hot holding unit observed to be at 49.0C to 54.5C. The pizza has been sitting at this temperature from around 12:00 pm.
      • Corrective Action(s): Staff discarded pizza at the end of the inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer observed on-site. Staff are currently using Econo Clean chemical with no chemical specifications/ingredient list.
      • Corrective Action(s): The Econo Clean chemical is not a food-grade chemical. Staff purchased household bleach at the time of inspection. Inspector provided instructions on how to dilute the bleach to make an 100 to 200 ppm chlorine sanitizer solution (1/2 teaspoon of bleach with 1 litre of water).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tongs used for bakery products and pizza are not stored in an approriate manner. Tongs are stored directly on the display case and are not cleaned/sanitized throughout the day.
      • Corrective Action(s): Use something to place the tongs on or in. Clean and sanitize tongs. Ensure tongs are cleaned and sanitized every 4 hours.
      • Date to be corrected by: Immediately
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in back storage area between the three comparment sink and the pizza oven area.
      • Corrective Action(s): Remove the droppings, clean, and sanitize the area. Continue to monitor for pests.
      • Date to be corrected by: 1 day
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Slurpee spills on the floor under the equipment and in the storage room where the slurpee machine lines are stored.
      • Corrective Action(s): Clean up the spills and sanitize the area to maintain sanitary condition.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Observed exposed wood in the back storage area and wooden shelves in the walk-in cooler and directly outside the walk-in cooler storage area.
      • 2. Broken/missing tiles in the back storage area.
      • Corrective Action(s): 1. Seal or paint the exposed wood to ensure surfaces are durable and made so that the surfaces are easily cleanable.
      • 2. Repace tiles.
      • Date to be corrected by: 1 month
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have valid FOODSAFE Level 1 or equivalent certification.
      • Corrective Action(s): At least one staff on-site must have FOODSAFE Level 1 or equivalent certification.
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

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