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Cascade Lodge Food Service

45586 McIntosh Dr, Chilliwack · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Cascade Lodge Food Service has been inspected 18 times by Fraser Health Authority since September 10, 2012. The most recent inspection, on September 21, 2026, found no infractions.

8 of 18 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 September 16, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 September 16, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 January 28, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on August 12, 2021. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

18 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): Repeat violation
      • 4th floor servery chemical dishwasher had only 10ppm chlorine at the plate surface
      • Corrective Action(s): Staff will move all the dirty dishes to the dishwasher from 3rd floor servery
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. ice machine from the 2nd floor servery and manor servery observed to have accumulation of mold or grime
      • 2. ice scoop from the 2nd floor servery was observed stored on top of the coffee machine without a designated container
      • Corrective Action(s): 1. please drain, clean, and sanitize the ice machines (date to be corrected by: today)
      • 2. please stored ice scoop in a clean container
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: the below areas observed not in sanitary conditions:
      • - main kitchen: 1. corner from the dishwashing area (mold or grime observed). 2. ceiling (dusty)
      • - 4th, 3th floor servery, area underneath the steam table observed have accumulation of food, please clean
      • Corrective Action(s): Please clean (date to be corrected by: today)
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repeat violation
      • - 4th floor servery dishwasher did not reached 50ppm chlorine
      • Corrective Action(s): please repair the dishwasher (date to be corrected by: asap)
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2nd floor servery dishwasher sanitizer level continuously measured < 50 ppm after multiple cycles. Dishwasher currently not in-use; signage is posted on dishwasher to notify all staff. Operator will contact technician again for further repairs.
      • Corrective Action(s): Please repair dishwasher such that the sanitizer measures 50 - 100 ppm chlorine at plate level after final rinse. Correction date: 2 days
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2nd floor servery: 3 plates of scrambled eggs and 2 bowls of oatmeal sitting at room temperature. Operator stated the meals were left out approximately 1.5hrs ago for any residents who missed breakfast service and will be discarded soon by another staff. No time-temperature record keeping procedure in place.
      • Corrective Action(s): Operator voluntarily discarded all foods left out in room temperature. Please ensure to store leftovers in cooler at or below 4C or in the hot-holding unit at or above 60C to minimize risk of temperature abuse.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 2nd floor servery: low-temperature mechanical dishwasher sanitizer level registered at less than 50 ppm chlorine. Operator stated most dishes are sent to main floor kitchen for warewashing and only trays are run through the 2nd floor machine.
      • 2. Hospice servery QUATs sanitizer registered at less than 200 ppm.
      • Corrective Action(s): 1. All dishes will be sent to the main floor kitchen for warewashing until dishwasher is repaired. Operator contacted the repair technician during the inspection.
      • 2. Operator replaced the solution with 200 - 400 ppm QUATs solution during inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2nd floor servery: low temperature dishwasher not sanitizing properly.
      • Corrective Action(s): Please repair dishwasher such that it registers 50 - 100 ppm chlorine at plate level after final rinse cycle. Correction date: 1 week
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Can opener was inspected and had noted food debris build up and was in an unsanitary condition
      • - Ice scoop was stored on top of the coffee machine, this is unsanitary condition with possibility for cross contamination risk.
      • Corrective Action(s): - Chef removed the can opener from use, placed in dishwasher for cleaning and sanitizing before use. The holder to be cleaned and sanitized.
      • - Chef removed scoop and placed in dishwasher for cleaning and sanitizing, scoop now placed in bucket
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: [1] Observed multiple servery kitchen (floors #4,3, and 2) low temperature dishwashers not sanitizing at the adequate sanitizing concentration (50 ppm). Risk of utensils, dishes, and equipment still remaining contaminated.
      • [2] Second floor Servery: Sanitizer was measured at 0 ppm QUATs. No sanitizing action, risk of contamination.
      • [3] Cascade Manor Servey: Cleaner was being used as sanitizer, no sanitizing of surfaces taking place
      • [4] Deli Meat Slicer in main kitchen was observed to not be fully cleaned, noted food debris in hard to reach areas. Cross contamination risk
      • Corrective Action(s): [1] Repair, replace, or service the dishwashers. Ensure that the dishwashers are in working order and minimum chlorine concentration is 50 ppm at the plate level.
      • Note: Temporarily the utensils, dishes, and other equipment from these servery areas will be brought down to the working main kitchen low temperature dishwasher, this dishwasher was in working order and measured at 50-100ppm range chlorine. If needed switch to single use disposal untenils and dishware
      • Corrective Date: 2 Days
      • [2] Corrected During Inspection (CDI): Chef had reformulated solution and this measured at 200 ppm QUATs
      • [3] Corrected During Inspection: Chef reformulated solution to be used as this kitchens sanitizer, this measured at 200 ppm QUATs
      • [4] Corrected During Inspection: Meat Slicer was removed for service, chef removed parts for cleaning and sanitizing. Including clean in place procedures for cleaning and sanitizing of this equipment.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed scoop without handle in dry soup mix used for scooping, as hands can contact multiple areas on bowl there is a cross contamination risk with bulk supply of food item
      • Corrective Action(s): Staff had removed the bowl from the container and placed in dishwasher to be cleaned and sanitized
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - The low temperature chemical dishwashers on floors #4,3,and 2 were not in working order; Dishwashers on Servery . These were measured at less than 10 ppm chlorine on plate surface these do not provide adequate sanitizing action
      • Corrective Action(s): Repair, replace, or service these dishwashers so that they are in working order and the sanitizing levels are measured at least 50 ppm chlorine on the plate surface.
      • Correction Date: 2 Days
      • Note: Temporarily the utensils, dishes, and other equipment from these servery areas will be brought down to the working main kitchen low temperature dishwasher, this dishwasher was in working order and measured at 50-100ppm range chlorine. If need switch to single use disposal utensils and dishware
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): - Observed a spray can of Powerlube chemical stored above the containers used for food storage. This can create a possible chemical cross contamination risk.
      • Corrective Action(s): - Chef removed the chemical spray can and placed with other chemical storage.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): *Observed leftover platex of scrambled egg at 24°C.
      • Corrective Action(s): Do not store perishable foods at room temperature.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Food debris found on the meat slicer.
      • 2. No food contact sanitizer was found during the inspection. Only non-food contact disinfectand wipes found.
      • Corrective Action(s): 1. Clean and sanitize after used.
      • 2. Please ensure food contact sanitizer (i.e.: Quat/Chlorine) are being used on the food contact surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A tray of scoops of ice cream was found uncoverd iside the walk-in freezer. The freezer fans were found with dust.
      • Corrective Action(s): Protect all foods from contamination by covering ready-to-eat foods.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The ambient air temperature of the 4th floor servery cooler was measured at 15 C. The internal temperature of the creamer was measured at 14.9C.
      • Corrective Action(s): Discard all the perishable foods in the cooler (ie. creamers, milk,etc.) Fix the cooler. Do not put perishable foods until the cooler is fixed.
      • Violation Score: 15
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 4th floor servery cooler: Internal temperature was measured at 8C.
      • Corrective Action(s): Remove all perishable items. Discard. Fix the cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Food debris found on the large can opener in the kitchen.
      • 2. A large pizza knife was found stored in a crevice between the wall and the counter top table.
      • Corrective Action(s):
      • 1. Clean and sanitize after each use.
      • 2. Do not store equipment in crevices. Clean and sanitize the knife.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Black dusts were found on the kitchen ceiling tiles by the ventilation hood.
      • Corrective Action(s): Clean the ceiling periodically following the in-house sanitation plan schedule. Correct by 1 week.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Two large fans in use in the main kitchen have some dust build-up. Dust will blow around and contaminate clean surfaces.
      • Corrective Action(s): Clean the dust off the fans and continue to clean off dust regularly.
      • **Correct by: Tomorrow**
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Not all servery cooler/freezers have thermometers inside. Thermometers required to check temperature to ensure coolers are at </=4 C and freezers are at </= -18C to prevent growth of pathogens in potentially hazardous foods.
      • Corrective Action(s): Obtain thermometers for all servery cooler/freezers. Ensure that temperature checks are done daily.
      • **Correct by: Tomorrow**
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed mould build-up in the ice machine located at 1st and 2nd floor servery areas.
      • Corrective Action(s): Required operator to drain the machine, clean and sanitize prior to using the machines
      • Date to be corrected by: Feb 26 2019
      • Violation Score: 5
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops/bowls for the bulk food bins were stored inside the bin together with the food.
      • Corrective Action(s): Avoid storing scoops/bowls together with food to avoid contamination. Some of the bins have scoop holders built-in, which are acceptable. Alternatively, store them outside the bulk food bin in a container. Date to be completed by: July 4, 2018
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

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