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Chilliwack Flame & Fork

45924 Wellington Ave, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Chilliwack Flame & Fork has been inspected 3 times by Fraser Health Authority since December 13, 2024. The most recent inspection, on July 15, 2026, recorded 1 infraction.

1 of 3 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: Protecting food from contamination, Cleaning and sanitizing and Pests.

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.

  • 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 once on July 15, 2026. 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 once on November 18, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 November 18, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

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. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw ground meat stored on shelf above tomatoes in the cooler.
      • Corrective Action(s): Ensure raw meat products are stored on the lower shelf.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Proper 3-compartment manual ware washing steps not being followed at time of inspection (no sanitizing step).
      • Corrective Action(s): Staff filled the 3rd compartment with 200 ppm QUATs sanitizer solution and sanitized previously washed dishes/utensils. Proper ware washing procedures must be followed at all times (1. Scrape dishes 2. Wash with detergent in first compartment 3. Rinse in second compartment 4. Submerge in sanitizer solution for at least 30 sec in third compartment 5. Air dry).
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings observed in the grill area (in the corner and along the wall). No signs of contamination on food or food contact surfaces observed at time of inspection. No pest control measures in place.
      • Corrective Action(s): Clean all droppings and sanitize affected areas. Monitor for further activity. Obtain professional pest control services if an active pest issue is present. Ensure to keep all foods protected during storage.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of debris and grime noted in hard-to-reach areas (ie. under/behind/between equipment, corners, along walls), especially around the hot-cooking area.
      • Corrective Action(s): Conduct a thorough clean of all hard-to-reach areas and maintain cleanliness by following a routine cleaning schedule.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

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