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Chachi's Tsawwassen

FC3 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

Chachi's Tsawwassen has been inspected 6 times by Fraser Health Authority since August 31, 2023. The most recent inspection, on August 4, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 January 10, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 November 26, 2024. For example: 304 - Premises not free of pests [s. 26(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 January 10, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(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.

6 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Premises has evidence of insect pests - dead and live insects observed in sticky traps
      • Corrective Action(s): Please continue with licensed pest control services, increase frequency of visits as needed, and continue cleaning and sanitizing surfaces.
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler (right side near pepperoni display cooler) - air and food temperatures are above 4C. Temperature of food in upper inserts is at 12 C (54F) and temperatures of food in lower compartment is at 10C (50F). This is in the temperature danger zone.
      • Corrective Action(s): Sliced turkey from walk in cooler and just sliced - move to alternate cooler and store at 4C or colder. All other higher risk foods (meat, chicken, cheese, shredded meat, etc.) that has been stored in the sandwich prep cooler at 10-12C is to be discarded immediately. Do NOT use this cooler to store any higher risk foods. Store all higher risk foods at 4C / 40 F or colder.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towels are stored near walk in cooler but not at hand sink in back.
      • Corrective Action(s): Store paper towels at hand sink in back food prep area.
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich prep cooler does not keep food at required temperature.
      • Corrective Action(s): Do not use this cooler to store higher risk foods unless it can keep them at 4C or colder.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Today, one staff on site. No manager or person in charge with Food Safe training.
      • Corrective Action(s): When operator or manager is away, at least one person per shift is to have a valid Food Safe Level 1 (or equivalent) food safety training certificate.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler is keeping food at 10C. Most food is lower risk (ie pickles, raw onions, etc.) but pulled cooked chicken is higher risk adn at 10C.
      • Corrective Action(s): Cooked chicken discarded during inspection. Adjust, repair or service this cooler to make sure it can keep higher risk foods at 4C or colder. In meantime, only use this cooler for lower risk foods and store higher risk foods in the adjacent cooler. Check temperatures daily.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink at back prep area is not accessible for use (items in sink) and there are no paper towels.
      • Corrective Action(s): Paper towels provided and sink now empty so it can be used.
      • Violation Score: 5

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