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Chic N Fish

5 - 4125 Columbia Valley Hwy, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Chic N Fish has been inspected 4 times by Fraser Health Authority since June 17, 2025. The most recent inspection, on September 20, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 20, 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 2 times across 2 separate inspections, most recently on September 20, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on June 17, 2025. 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.

4 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The previously frozen fish were measured at 5°C internally
      • Corrective Action(s): Keep all perishabel foods at 4°C or below.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The low temperature dishwasher (Chlorine sanitizing) was measured at 0ppm Chlorine.
      • Corrective Action(s): All food contact equipment must be cleaned and sanitized.
      • The premise has not re-usable customer utensils. The staff were instructed on how to sanitize the equipment using the 2-compartment method.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed the kitchen hand sink was blocked with storage unit for the frying baskets.
      • Corrective Action(s): Remove.
      • Do not block the access to the handsinks.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. The walk-in cooler was measured at 5°C at ambient air temperature. the temperature displayed above the unit fluctuated between 40°F - 52°F during the inspection.
      • 2. The low temperature Chlorine dishwasher wa measured at 0ppm. The Chlorine sanitizer supply was full. Observed a bucket of dripping water after each cycle.
      • Corrective Action(s): 1. Repair the cooler to maintain 4°C (40°F) or lower.
      • 2. Repair.
      • The dishwasher must be sanitizing the dishes at 100ppm and not leaking.
      • CORRECTION ORDER ISSUED.
      • To be corrected by May 3, 2027.
      • Violation Score: 15
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Repeat - Observed equipment/utensils/food contact surfaces not properly washed and sanitized - low temperature chemical dishwasher registering at 0ppm.
      • Corrective Action(s): Ensure that equipment/utensils/food contact surfaces are properly washed and sanitized. Fix low temperature chemical dishwasher to ensure a minimum concentration of 50ppm chlorine for effective sanitation. Operator to use single-use utensils/cutlery for customers.
      • Correct by: Immediately.
      • Violation Score: 15
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed rice stored at room temperature on counter for greater than two hours (made at ~12PM, inspection completed around 3:45PM).
      • Corrective Action(s): Ensure that hot food is displayed at 60C or above. Operator discarded rice during inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed equipment utensils/food contact surfaces not properly washed and sanitized:
      • 1. Low temperature chemical dishwasher registered at 0ppm when tested.
      • 2. Bleach surface sanitizer in bucker registered at 0ppm when tested.
      • Corrective Action(s): Ensure that equipment/utensils/food contact surfaces are properly washed and sanitized.
      • Operator made new bleach solution during inspection and now at 200ppm.
      • Fix low temperature dishwasher to ensure a minimum of 50ppm chlorine for effective sanitation. Operator to use 2 compartment sink as a temporary measure - wash/rinse in first sink followed by sanitation step in second sink.
      • Correct by: June 24, 2025.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed kitchen hand washing sink missing paper towel and liquid hand soap.
      • Corrective Action(s): Ensure that hand washing sinks are adequately supplied with running hot/cold water, paper towel and liquid hand soap in a dispenser.
      • Correct by: Immediately
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed areas in food premises not maintained in a sanitary condition:
      • 1. kitchen handwashing sink area has dried debris
      • 2. Deep fryers - in between equipment and old spill on floor.
      • Corrective Action(s): Ensure premises is maintained in a sanitary condition - clean hand washing sink area and floors.
      • Correct by: June 19, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in good working order; low temperature chemical dishwasher registering at 0ppm chlorine solution.
      • Corrective Action(s): Ensure that equipment is in good working order - fix low temperature chemical dishwasher.
      • Correct by: Immediately.
      • Violation Score: 9

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