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Chilliwack Curling and Community Centre - Kitchen

45550 Spadina Ave, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Chilliwack Curling and Community Centre - Kitchen has been inspected 9 times by Fraser Health Authority since February 20, 2019. The most recent inspection, on August 26, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 December 11, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on December 11, 2025. For example: 209 - Food not protected from contamination [s. 12(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 2 times across 2 separate inspections, most recently on January 14, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 July 22, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 3 times across 3 separate inspections, most recently on January 14, 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.

9 inspections

  1. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Hand-delivered demand letter regarding outstanding permit fee. Failure to pay the outstanding permit fee amount may result in enforcement actions taken by Fraser Health.
      • Corrective Action(s): Please make payment within 10 days from receipt of this letter.
      • Date to be corrected by: September 9, 2026
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food in undercounter freezer left uncovered.
      • Corrective Action(s): Ensure food that is not covered by the end of the shift is covered with a lid.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small bowl of cooked sausages sitting on counter measured 22C. Staff explained it was brought out for use over 2 hours ago and needs to be discarded.
      • Corrective Action(s): Staff voluntarily discarded the sausages during inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back kitchen handsink obstructed with boxes and not supplied with paper towels.
      • Corrective Action(s): Staff removed the boxes and refilled the paper towel holder during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Containers of food stored uncovered and/or directly on the floor in the walk-in cooler.
      • Corrective Action(s): Operator covered the foods with plastic food wrap and transferred them onto the shelf.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grime and food debris build up noted under and between the hot cookline equipment.
      • Corrective Action(s): Conduct a thorough clean of the hot cookline and maintain in sanitary condition by following routine deep cleaning schedule.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of cold potentially hazardous food stored in the prep cooler closest to the deep friers registered > 4 deg C. Lunch rush recently occurred and staff stated the cooler lid was open.
      • Corrective Action(s): Staff moved the cold potentially hazardous food that registered internal temperatures > 4 deg C to a working prep cooler that registered ambient air temperatures < 4 deg C.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): 10+ fruit flies observed near the dry storage racks by the high temperature dishwasher. Staff state that garbage was not removed from facility over the weekend and a half empty coffee cup was left near the dishwasher.
      • Corrective Action(s): Continue with pest management plan and adhere to licensed pest control service recommendations.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the start of the inspection, the ambient air temperature of the prep insert cooler unit closest to the deep friers registered at 6.3 deg C. Ambient temperature did not decrease at the end of the inspection.
      • Corrective Action(s): Adjust, service, or repair prep insert cooler unit such that it can maintain 4 deg C or lower temperatures. Do not store any cold potentially hazardous food in the cooler unit until it can maintain 4 deg C or lower temperatures.
      • Correction date: 2 weeks.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have food debris.
      • Corrective Action(s): Clean and sanitize aformentioned equipment. If busy, put in dishpit to be washed at a later time. All equipment on floor must be in sanitary condition.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink adjacent the combi oven observed to lack paper towels. According to previous inspection report#253010 noted to install paper and liquid soap dispenser that that location.
      • Corrective Action(s): Ensure all handwashing sink are well equipped with hot and cold running water, liquid soap, and paper towels.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust hood vents observed to have excessive grease and dust build up. Underneath cookline observed to have built-up of food debris.
      • Corrective Action(s): Clean and sanitize aformentioned areas. Exhaust hood vents should be cleaned on a regular basis and not totally reliant on bi-annual exhaust cleaning company. Increase exhaust hood vents cleaning to 1x/week. Corrected by: January 21, 2025. Submit pictures to inspector via email.
      • Ensure staff are cleaning underneath hard to reach areas especially underneath the cookline at the end of the shift. Corrected by: Today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: HAndwashing sink next to the combi oven lack paper towel dispenser and paper towels as noted in previous report#253010.
      • Corrective Action(s): Install paper towel dispenser at handwashing sink adjacent the combi oven. Corrected by: JAnuary 21, 2025. Email inspector noting that issue has been rectified.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site has valid FOODSAFE Level 1 certification or unable to present certification for inspector validation.
      • Corrective Action(s): Ensure at least one staff on-site at all times during operation has valid FOODSAFE Level 1 certification or equivalent able to present to inspector for validation. Corrected by: Feburary 14, 2025.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Corrective Action(s): Clean the ice machine.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Dried food debris found on the meat slicer.
      • 2. Dried food debris found on the can opener.
      • 3. Dried oil found inside the camboro food warmers.
      • Corrective Action(s): Clean and sanitize.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed operator handling cash and cutting onions without hand washing.
      • Corrective Action(s): Wash hands with soap and water when changing tasks.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1.Soup stocks in the walk-in cooler was stored without lids.
      • 2. The scoop in the flour bin was stored inside flours.
      • Corrective Action(s):
      • 1. Cover all foods.
      • 2. Store scoops with the handle up to prevent the handle touching the food.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Two light bulbs not working within fume hood.
      • Corrective Action(s): Adequate lighting is required for cooking and cleaning purposes. Replace/fix light bulbs
      • **Correct by: 1 WEEK = July 15, 2019**
      • Violation Score: 1
  9. Routine Inspection

    0 infractions

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