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Chilli Wok

34A - 45585 Luckakuck Way, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Chilli Wok has been inspected 6 times by Fraser Health Authority since August 20, 2024. The most recent inspection, on August 11, 2026, found no infractions.

3 of 6 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: 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 3 times across 2 separate inspections, most recently on May 29, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 April 10, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front glass hot display at the time of opening at 30C to 60C. Ensure hot displays are at 60C and above before placing fully cooked foods for service and display.
      • Corrective Action(s): Ensure all hot holding units are at 60C and above before placing fully cooked foods to 74C on display.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food grade sanitizer not in use in back kitchen for washing and sanitizing contaminated food contact surfaces and utensils.
      • Corrective Action(s): Ensure to use a food grade sanitizer, such as 200 ppm Chlorine solution to sanitize all food equipment and utensils to prevent cross contamination.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed cleaning, touching garbage then processing and handling food without washing their hands and using a new pair of clean gloves. The staff hands are contaminated and may lead to cross contamination of foods.
      • Corrective Action(s): Ensure all staff adequately wash hands after they become contaminated and use a new clean, pair of gloves before handing food. Education and information provided to staff and owner on site.
      • Violation Score: 25
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed containers of garlic, ginger, flour slurry stored on top of the cart at room temperature. The containers were pulled out from the cooler.
      • Corrective Action(s): All perishable foods must be stored at 4°C or lower.
      • Otherwise, use the time-temperature control which means to portion amounts that will be used within 4 hours and DISCARD.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed droplets of oil from the ventilation hood directly above the cooking area. The service date of the venitlation hood was early 2025.
      • Corrective Action(s): Clean and sanitize. remove the filters, soak, clean. Follow the approved sanitation plan.To be corrected within 3 days.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The back end sink was filled with raw cubed chicken covered with blue plastic. The raw chicken was measured at -0.05 to 5.6 °C internally depending on the area taken the measurement.
      • Observed the operator thaw sliced raw pork in the 3rd compartment dishwashing sink with cold water running without a stopper.
      • Corrective Action(s): Thawing must be done in 3 ways:
      • 1. Under refrigerations at 4°C or lower
      • 2. Under cold, running water fully submerged
      • 3. In a microwave only if the food is being used immediately.
      • →Immeditely cook the improperly thawed raw chicken.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed bleach surface sanitizer solution in spray bottle registering at 0ppm when tested.
      • Corrective Action(s): Ensure equipment/utensils/food contact surfaces are properly washed and sanitized. Correct by: Immediately. Operator made new bleach solution during inspection and now at ~200ppm.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

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