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Chicha Hut

4805 51A Avenue, Chetwynd, V0C 1J0 · Unknown

Official record from Northern Health →

Inspection summary

Chicha Hut has been inspected 9 times by Northern Health Authority since June 30, 2022. The most recent inspection, on August 6, 2026, found no infractions.

4 of 9 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: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on April 4, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 2 times on April 4, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded once on August 8, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on July 14, 2023. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded once on August 8, 2024. For example: 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

About this data

These results come from Northern 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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in a grocery bag and bottles of water + cans of drinks stored on the floor. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Get something that is at least 6" off the floor where drinks and water bottles can be stored on top. Foods, food equipment/utensils should be stored at least 6" (15cm) off the floor at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In chest freezer, raw meats stored close to pre-cooked foods. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated/separate from ready to eat items and produce. This was corrected at time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloth left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution (100 - 200 ppm). Monitor and change sanitizing solution as often as needed.
  4. Routine Inspection

    3 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff are unaware of the required concentration for sanitizing surfaces and utensils. Household bleach is added to warm water is used.
      • Corrective Action: Ensure that the sanitizing concentration is at least 200 ppm chlorine. Use test strips to confirm.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Water from hot water taps is not hot. Hot water is required in order to clean hands and items effectively. Staff indicated that there was hot water earlier in the day.
      • Corrective Action: Repair the hot water system so that hot water is available when needed.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The handwashing sink is cluttered with pots and containers. It must be available for staff to wash their hands at all times.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff present was unable to explain manual dishwashing steps. Dishware should be properly washed and sanitized. This reduces the risk of biological or physical hazards which could contaminate food.
      • Corrective Action: Staff was made aware of three steps of manual dishwashing. wash (in water and soap), rinse (in clean water), sanitize in bleach solution. Allow dishware to soak in sanitizer for at least two minutes before letting to air-dry in a clean area. Staff was made to sanitize dishware that had been washed.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff present at the time of inspection had no Foodsafe training or equivalent. This is to ensure staff is aware of how to manage facility in a food safe manner.
      • Corrective Action: Operator is aware a staff with Foodsafe training or equivalent must be present during operating hours.
  7. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on DD-MMM-YY. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
  8. Routine Inspection

    2 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Improper thawing procedure, pork thawed sitting at room temperature. Temperature measured 14.4C (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Staff aware to ensure foods are thawed under running cold water, in the fridge or in the microwave oven.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Food mobile operating without any hot or cold potable water as the water tank was empty. Hand washing is one of the main ways to prevent contamination and cross contamination of food. Proper hand washing requires hot and call running water, soap and single-use paper towels. Also, handwashing sink was filled with dirty dishes and was not accessible for hand washing.
      • Corrective Action: Facility was given a verbal order to close. They are aware en EHO has to complete a follow-up inspection before they can reopen. Ensure handwashing is accessible for proper handwashing at all times. Handwshing sink should be used for nothing else other than hand washing.
  9. Initial Inspection

    0 infractions

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