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Chilly Masala Indian Cuisine

200 - 8705 Young Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Chilly Masala Indian Cuisine has been inspected 7 times by Fraser Health Authority since August 3, 2024. The most recent inspection, on August 5, 2026, found no infractions.

1 of 7 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: Protecting food from contamination, Handwashing and staff hygiene 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 4 times across 4 separate inspections, most recently on July 29, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on July 29, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 January 2, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 once on August 3, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 28, 2024. For example: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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.

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed kitchen hand washing sink with no running hot water.
      • Corrective Action(s): Ensure that hand washing sinks are adequately supplied with running hot/cold water, paper towel and liquid hand soap.
      • Correct by: Immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed food not protected from contamination; containers with sauces in walk-in fridge missing cover/lids, and mold in corner of ice machine.
      • Corrective Action(s): Ensure that food is covered in walk-in cooler and ice machine is emptied, and cleaned/sanitized regularly to prevent contamination.
      • Correct by: Aug 5, 2026
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed food premise not maintained in a sanitary condition; ventilation hood and grills build-up, behind and between equipment build-up, lids on containers and sanitizer spray bottle have build on present.
      • Corrective Action(s): Ensure that food premises is maintained in a sanitary condition; clean ventilation hood, in between/behind equipment, lids and spray bottle.
      • Correct by: August 5, 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed kitchen hand washing sink with hot water tap not in working order.
      • Corrective Action(s): Ensure that hand washing sink is in good working order to allow for running hot/cold water.
      • Correct by: August 5, 2026
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed a commercial immersion blener stored on the floor
      • 2. Bleach sanitizer in spray bottle was too stronge that bleached out the test strip
      • Corrective Action(s): 1. operator stored the blender in a container, please resanitize the bleander before using it
      • 2. operator diluted the bleach santizer with water and tested at 200ppm, please follow the ratio (half teaspoon per litre of water), test strips available for verifing the concentration, please ensure bleach solution reached 100-200ppm concentration.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard box observed being used as a floor mat
      • Corrective Action(s): operatored discarded the cardboard box, please ensure the floor material is easy cleanable and non-aborbent
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pop/beer cooler measured at 10C, inspector waited for 15min and temperature did not go down
      • Corrective Action(s): - All food items in the cooler are pops and bear/shelf-stable items, operator can still keep them in the cooler
      • - please repair the cooler, cooler must be kept below 4C (date to be corrected by: in 2 weeks)
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: chest freezer lid remains to be replaced; operator has ordered lid
      • Corrective Action(s): replace as soon as possible
      • Violation Score: 3
  5. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): food prep hand wash station not equipped/ front hand wash station not equipped with paper towel
      • Corrective Action(s): ensure hand wash stations are equipped & available
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: walk in cooler ceiling/ walls remain to be wiped down
      • Corrective Action(s): ensure sanitation plan is followed, ensure weekly cleaning is done
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: chest freezer lid needs to be replaced; operator stated it has been ordered
      • Corrective Action(s): ensure chest freezer lid is replaced
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: no thermometers present for monitoring temperature of refrigeration units or ware washing equipment
      • Corrective Action(s): ensure thermometers are present for monitoring equipment to ensure working order
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): hand washing station not maintained; gloves are misused
      • Corrective Action(s): ensure hand washing station is maintained in clean & sanitary manner; ensure gloves are only used for raw protein products and hand washing frequency is increased
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: walk in cooler has dust on ceiling/fans
      • Corrective Action(s): ensure surfaces are wiped with hot water & bleach to maintain in clean working order
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: chest freezer lid is broken
      • Corrective Action(s): ensure equipment is fixed or removed
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: ice machine in front of house is broken & not in use
      • Corrective Action(s): ensure ice machine is serviced or removed/ if keeping for summer months; please store in manner as to not attract pests
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: no thermometers available to verify temperature for cooling or hot holding/ ware washing equipment
      • Corrective Action(s): ensure thermometers are available & used; ensure logs for cooling/heating & ware washing equipment are kept daily
      • Violation Score:
  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of whipping cream stored at 24°C
      • Cut onions stored at 24°C
      • Green savee stored at 24°C
      • Mango lassi measured at 20°C
      • Corrective Action(s): All hot foods must be held at 60°C or higher
      • All cold foods must be held at 4°C
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Temporary handwashing station was not set-up.
      • Corrective Action(s): Set-up after.
      • Violation Score: 5

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