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Chi Linh Vietnamese Bistro (Chilliwack)

3 - 45731 Hocking Ave, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Chi Linh Vietnamese Bistro (Chilliwack) has been inspected 3 times by Fraser Health Authority since June 13, 2026. The most recent inspection, on June 16, 2026, recorded 1 infraction.

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

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.

  • 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 June 16, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 June 13, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 13, 2026. 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.

3 inspections

  1. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was open at the time of inspection. Door with mesh screen is also observed to have large openings on the side of the door. The staff claimed that they were throwing out garbage and forgot to close the door.
      • Corrective Action(s): Ensure back door is closed at all times. The kitchen may have a door screen installed as long as it can completely cover all four sides and prevent the entry of pests.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods (raw eggs, dairy, cheese, cooked meats) were stored in the walk-in cooler with ambient temperature at 21°C.
      • The internal temperatures of foods ranged from 20 - 21°C.
      • Corrective Action(s): Discarded.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The walk-in cooler was at 20°C. Observed pipes inside and outside of the cooler dripping water.
      • Corrective Action(s): Repair.
      • The operator stated that a technicion is already called and finding parts. The operator is buying another new cooler to ensure enough coolers are available.
      • Correction Order is issued.
      • To be corrected within 1 day.
      • Violation Score: 3

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