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Chilliwack Ginkgo Chinese Food

9140 Young Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Chilliwack Ginkgo Chinese Food has been inspected 17 times by Fraser Health Authority since December 12, 2019. The most recent inspection, on May 21, 2026, found no infractions.

7 of 17 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 7 times across 7 separate inspections, most recently on May 4, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 separate inspections, most recently on May 4, 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 December 11, 2024. 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 December 12, 2019. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 2 times across 2 separate inspections, most recently on December 11, 2024. 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.

17 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed thawed shrimp in running water measured at 14.8C to 15.0C using a calibrated probe thermometer at around 11:44 AM. Staff stated the shrimp was from the freezer and taken to the cooler overnight, then thawed over running water at around 10:40 AM.
      • Corrective Action(s): Ensure thawed shrimp are stored at 4C or below within 2 hours. Staff stated they weren't using the shrimp until later and will need to peel the shell. Staff stored the shrimp in a container back into the walk-in cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen towels are used but not stored in the sanitizer bucket. Staff stated that the chlorine sanitizer is only used at the end of the day.
      • Corrective Action(s): Kitchen towels must be used with chlorine sanitizer (food contact surface sanitizer).
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on the floor and lower shelf of the back prep/storage room.
      • Corrective Action(s): Remove rodent droppings, ensure appropriate personal protective equipment is worn such as gloves and a mask. Clean and sanitize the affected areas.
      • Date to be corrected by: May 18, 2026
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. A screen door is used at the back door, there is a small gap on the hinge side of the screen door.
      • 2. Inside the restaurant specifically in the back prep/storage room behind the main kitchen there are several large gaps/holes in the wall under the prep sink.
      • Corrective Action(s): 1. Ensure there is no gap under the back screen door.
      • 2. Repair the holes under the prep sink in the back prep/storage room.
      • Date to be corrected by: May 18, 2026
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed container of perishable food stored at room temperature (9 - 15°C) - cut vegetables, lettuce, onions, garlic, slurry.
      • Corrective Action(s): -All perishable/potentially hazardous foods must be stored at 4°C or lower.
      • *If similar violations occur in future inspections, progressive enforcement will take place (ie.: Orders, Tickets, Legal Proceedings).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Numerous broken utensile found that are storing foods (broken baskets storing noodles, hand-cut plastic containers for black been, etc.)
      • 2. Observed oil dripping from the vent hood onto cooking area.
      • Corrective Action(s): 1. Discare all utensils that are in disrepair.
      • 2. Clean and maintain the area.
      • To be corrected within 3 days.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed broken tiles, holes in walls of the kitchen and the back kitchen.
      • Corrective Action(s): Repair. This is to allow proper cleaning. To be corrected within 1 month.
      • 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 duty has Food Safety Training.
      • Corrective Action(s): →At least one kitchen staff (with direct food handling) should have the training.
      • →This was noted on August 14, 2025 to be corrected by the next routine.
      • →This remaines to be corrected.
      • The next enforcment action will be taken if the same violation occurs in the future inspections.
      • To be corrected within 3 days.
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Minced garlic was observed stored at room temperature, staff stated it was out since 11AM
      • 2. Egg noodle observed stored at room temperature, probed at 14C, staff stated it was out for an hour
      • 3. Fried fish observed stored at room temperature, staff stated it was fried at 1:30PM, inspection time 2:30PM
      • Corrective Action(s): 1. Staff discarded the minced garlic
      • 2. Staff moved the egg noodle to the walk-in cooler
      • 3. Please ensure fried fish is return to the walk-in cooler wihin 2 hours (please follow the proper cooling procedures: 60-20C within 2 hours, 20-4C within the next 4 hours)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Scissors observed stored in the gap between the wall and the wall board
      • 2. Pots in the walk-in cooler observed stored on the ground
      • Corrective Action(s): 1. staff move the scisscors to an area that is free of contamination
      • 2. staff stored all pots off the ground
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the dry storage room, bait box and sticky trap observed placing on the area, dry ingredient all stored off the ground
      • Corrective Action(s): Please clean up all the rodent droppings, ensure all food items are covered, completely close the screen door (date to be corrected by: August 21)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: This is a repeat violation
      • the following areas observed to have accumulation of grease and grime:
      • - Exhaust hood (clean once every two weeks)
      • - Cooking equipment
      • - under all preperation tables
      • - area around the honey garlic sauce
      • Corrective Action(s): Please deep clean the above mentioned areas (date to be corrected by: August 21, 2025)
      • Violation Score: 15
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: no staff have foodsafe level 1 or equivalent
      • Corrective Action(s): please ensure at least one staff on duty have foodsafe level 1 or equivalent (date to be corrected by: next routine inspection)
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: walk in cooler fans, ceiling have accumulated dust & debris; food shelving racks are beyond cleaning & sanitizing, have mold, food debris & grime accumulation
      • Corrective Action(s): ensure walls, ceilings & fans are cleaned & sanitized, ensure shelving racks are replaced immediately
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: food splatter & debris accumulation on walls behind counters, under large equipment, shelving & counters, on knife holders, under dry storage areas, food prep sink area, ware washing sink area
      • Corrective Action(s): ensure through cleaning & sanitize with hot water/bleach solution of areas such as walls behind counters & shelves, area where wall meets floor & corners, 2 compartment & 3 compartment sink areas. new coat of paint required in kitchen; installation of splash guard recommended
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: sewage smell in staff washroom area, visibly clean
      • Corrective Action(s): ensure sewage smell is investigated & remediated; ensure no sewage back up
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): wall mounted knife holder has build up of food grime; inadequate knife storage in rear kitchen prep area (stored in space between sink & wall)
      • Corrective Action(s): ensure knife holder is replaced & ensure extra knife holder mounted in rear kitchen prep area; knives removed from holder for time being
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: walk-in cooler fan covers need to be taken off and cleaned; shelving in walk-in cooler needs to be replaced or thoroughly cleaned
      • Corrective Action(s): ensure fan covers are removed and cleaned; ensure shelving in cooler is in suitable,sanitary condition
      • Violation Score: 9
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Scoops and spoons stored with the handles in the dry bulk items.
      • 2. Breading ingredients not covered.
      • Corrective Action(s): 1. Remove scoops and spoons.
      • 2. Cover up breading ingredients. Ensure food is protected from contamination.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door screen left open during food prep, unable to properly seal.
      • Corrective Action(s): Ensure back door is closed as to prevent entrance of pests and sealed. To be corrected within the week.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: scoops stored directly in dry storage food container
      • Corrective Action(s): ensure scoops stored in manner as to not expose food to contamination
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: facility does not have hot water
      • Corrective Action(s): facility must have hot water to operate
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: no hot water for hand washing
      • Corrective Action(s): ensure hand washing stations are equipped with hot water
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: employees are not washing hands with hot water
      • Corrective Action(s): ensure employees have hot water for hand washing
      • Violation Score: 25
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: hot water tank removed
      • Corrective Action(s): facility must have hot water to operate
      • Violation Score: 5
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops stored inside tubs of flour etc
      • Corrective Action(s): Store scoops outside of tubs
  17. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Hole in wall at back of prep table. May allow entry of pests
      • Corrective Action(s): Repair wall, must be smooth and easily cleanable
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed behind prep cooler and under shelves along floor wall perimeter
      • Corrective Action(s): Clean up food debris thoroughly. Include as part of routine cleaning plan.
      • Violation Score: 3

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