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Chilliwack Husky TC #1422 - Restaurant

7620 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Chilliwack Husky TC #1422 - Restaurant has been inspected 19 times by Fraser Health Authority since January 11, 2018. The most recent inspection, on September 3, 2026, recorded 2 infractions.

10 of 19 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 7 times across 7 separate inspections, most recently on September 3, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 4 times across 4 separate inspections, most recently on January 25, 2026. 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 August 8, 2022. For example: 209 - Food not protected from contamination [s. 12(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 2 times across 2 separate inspections, most recently on September 3, 2026. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

19 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed no surface sanitizer readily available in kitchen during food preparation.
      • Corrective Action(s): Ensure that equipment/utensils/food contact surfaces are properly washed and sanitized - ensure to have surface sanitizer readily available during food preparation. Operator dispensed sanitizer into bucket during inspection and QUATs solution at ~200ppm.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Observed ceiling tile missing in dishwashing area and paint peeling along beam area on ceiling by 3 compartment sink.
      • Corrective Action(s): Ensure facility is maintained in a manner that prevents contamination - replace tiles and refinish ceiling.
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held gravy was measured at 52.7°C internally.
      • Corrective Action(s): Reheat to 74°C or higher, maintain 60°C or higher.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The waitress side handwashing station did not have paper towel byt the station.
      • Corrective Action(s): Equip the station with soup, paper towel, easily accessible by the staff.
      • Violation Score: 5
  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): The perishable foods in the grill line cooler were measured internally at:
      • -Sliced ham at 16.1°C
      • -Bacon at 25.1°C
      • -Breakfast Sausage at 17.6°C
      • -Hashbrown at 18.9°C
      • -Raw patties at 8.6°C
      • -Raw patties at 9.4 - 10.1°C
      • -Raw eggs at 12°C.
      • Corrective Action(s): →All foods listed above were discarded.
      • *All perishable foods must be stored in a way to prevent from microbial growth. (ie. 4°C or less in the cooler)
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. The grill cooler was not able to maintain 4°C or below.
      • 2. The handwashing station by the food prep area was dispensing only hot water that was at 56.1°C, This can lead to scalding of employee's hands.
      • Corrective Action(s): 1. DO NOT USE as a cooler. Do not store perishable foods until it is fixed. To be corrected by June 11, 2025.
      • 2. Fix to ensure cold/hot running water is available. To be corrected by June 16, 2025.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The abient air temperature of the cooler drawers under the grill was measured at 10.5°C at minimum recorded temperature. Raw meat paddies were measured at 4°C.
      • Corrective Action(s): Fix the cooler to maintain at 4°C or below. Do not store perishable foods in the cooler until fixed.
      • Recommend to use the coolers (prep cooler - opposite side) to store the perishable foods while the cooler is being fixed. To be fixed by August 17, 2024.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A number of spatulas were observed with dents, scratches, crevices that would not allow cleaning and sanitiation of the utensils.
      • Corrective Action(s): Discard. To be corrected within one day.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Milk probed at 7-8C in the stand up cooler in the dinning room. Ambient temperature measure 8-9C for that cooler.
      • Corrective Action(s): All potentially hazardous foods have been moved to a working cooler.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Meat slicer observed to have grime and food debris underneath the top blade guard.
      • 2. Ice machine observed to have middew and pink mould in the crack and crevices.
      • 3. Knife rack observed to have crumbes/dust/food debris.
      • Corrective Action(s): Please clean and sanitize all noted areas. To be corrected by: Aug 24, 2023
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Stand up cooler in the dinning room, ambient temperature measure 8-9C. Milk probed at 7-8C.
      • 2. Cooler drawers under the grill, ambient temperature measure 6.5C. Raw meat patties measure 4-6C.
      • Corrective Action(s): Please service both coolers. All coolers need to maintain 4C or below.
      • Do not store potentially hazardous foods in the stand up cooler.
      • Food may be stored in the cooler drawers during the rush hours, but no long term storage. Please move food back to working coolers for long term storage (overnight).
      • To be corrected by: Aug 30, 2023
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: fume hoods cleaned but still require professional servicing
      • Corrective Action(s): ensure fume hoods professionally serviced; service order has been put it
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: fumehood is past is service date
      • Corrective Action(s): ensure fumehood is professionally serviced
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): no sanitizer at start of inspection; operator prepared before inspection complete
      • Corrective Action(s): ensure sanitizer is available for use during operation
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: ice machine has visible mildew build up
      • Corrective Action(s): ensure ice machine is cleaned & sanitized
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): no sanitizing solution available for sanitizing food contact surfaces at start of inspection; bleach sanitizing solution prepared and available before inspection completed
      • Corrective Action(s): Ensure sanitizing solution is prepared and available for use during operation
      • Violation Score: 5
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle used for kitchen had 0ppm concentration QUATS.
      • Corrective Action(s): Operator re-filled bottle with fresh solution. Ensure bottles are changed on a regular basis.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw beef burgers stored on cutting board used for cutting lettuce and burgers were located beside the lettuce.
      • Corrective Action(s): Operator moved raw burgers to different table and sanitized cutting board. Pay attention to storage of food items to prevent chance of cross-contamination.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff in kitchen have valid Foodsafe Level 1 Certificate.
      • Corrective Action(s): Ensure at least one staff on shift has valid Foodsafe Level 1 Certificate and copy is kept on-site.
      • Violation Score: 1
  19. Routine Inspection

    0 infractions

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