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Church's Chicken #11360

110 - 32151 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Church's Chicken #11360 has been inspected 11 times by Fraser Health Authority since June 26, 2024. The most recent inspection, on September 21, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on January 30, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 April 7, 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 once on August 27, 2025. 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 April 7, 2026. 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.

11 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The internal temperature of fried chicken was between 47C to 64C. The supervisor stated that chicken was prepared at 10 am this morning, time of inspection was 12:45 pm.
      • Corrective Action(s): The supervisor voluntarily discarded all food items held below 60C under heat lamp for over 2 hours during the inspection (19 pieces of regular chicken, 9 pieces of spicy chicken). The temperature of the hot holding unit was increased/adjusted during the inspection. Please ensure that the hot holding unit to maintain food temperatures at 60C or above at all times. Reviewed food safety plan with the supervisor during the inspection, please ensure that fried chicken placed in hot holding unit is discarded after 90 minutes as per the food safety plan.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Chicken brine liquid was observed to be on the floor in the walk-in cooler.
      • Corrective Action(s): Clean and sanitize the floors inside the walk-in cooler.
      • Date to be corrected by: Immediately
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chicken hot holding unit is not capable of maintaining temperatures above 60C. Fried chicken is time-tracked and leftovers are discarded if not used within 2 hours.
      • Corrective Action(s): Repair and/or adjust hot holding unit so that it is capable of maintaining temperatures above 60C.
      • Date to be corrected by: Immediately
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensils next to hot holding units were observed to be stored in room temperature water.
      • Corrective Action(s): In-use utensils are now stored in hot water (75C). Ensure that in-use utensils are stored in water temperature exceeding 60C.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Beverage cooler (pops only) was measured at 11C
      • Corrective Action(s): Please repair the cooler (date to be corrected by: February 27, 2025)
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Beverage cooler was missing a thermometer
      • Corrective Action(s): Please equip the cooler with a thermometer (date to be corrected by: February 27, 2025)
      • Violation Score: 1
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Wild west rice in rice cooker probed at ~42C. Staff reported it was held in the cooker for over 2 hours.
      • Corrective Action(s): Rice was discarded during the inspection. Spoke to district manager and it was indicated that the rice is only cooked in the rice cooker and then transferred into another unit for hot holding. Review with staff proper food handling procedures and ensure that all hot potentially hazardous foods (eg. rice, gravy) are stored at 60C/140F or hotter.
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution buckets available in the kitchen.
      • Corrective Action(s): Staff refilled buckets during the inspection. QUATS sanitizer measured at 200ppm. Ensure QUATS sanitizer solution buckets are available and easily accessible during operations.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the back (beside storage shelf) and one staff washroom had no paper towels available.
      • Corrective Action(s): Staff refilled paper towels at the time of inspection. Ensure all handsinks are fully equipped during operations.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (1) Raw chicken residue observed on storage shelves of walk-in cooler.
      • (2) Old food debris observed on bottom shelf of upright freezer.
      • Corrective Action(s): Clean above noted areas.
      • Correct by: Today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No hot water available at handsinks in staff washrooms.
      • Corrective Action(s): Ensure hot and cold running water are available at all handsinks for proper handwashing.
      • Correct by: As soon as possible
      • Violation Score: 3
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