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Church's Chicken #11361

114 - 5525 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Church's Chicken #11361 has been inspected 5 times by Fraser Health Authority since May 3, 2024. The most recent inspection, on January 16, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Pests and Handwashing and staff hygiene.

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.

  • 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 2 separate inspections, most recently on June 25, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 January 16, 2026. For example: 304 - Premises not free of pests [s. 26(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 once on June 16, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on June 16, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 December 6, 2024. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

5 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in back kitchen area near grease trap. Grease trap is currently awaiting service.
      • Corrective Action(s): Ensure fruit flies are removed from food premise and do not contaminate food after grease trap has been serviced by technician. Correction required in 2 days.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old food and dust debris observed in walk in cooler fan and on green metal shelving. The green shelving is starting to rust and may need repair or replacement in the future.
      • Corrective Action(s): Ensure all food storage areas are clean of old food and dust build up daily. The metal green shelving may need to be refinished or replaced as some of the racks are starting to rust. Ensure food storage areas and surfaces do not contaminated food. Correction required this week.
      • Violation Score: 3
  2. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bags of frozen chicken defrosting in warm water. Water temperature measure 32C.
      • Internal temperature of bag of chicken probed at -1C.
      • Corrective Action(s): Warm water empted, replaced with cold running water.
      • DO NOT defrost in warm water bath.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Defrosting observed in warm water bath. Staff probably used the hottest water that came out the tap.
      • Water temperature probed at 32C during inspection. Internal temperature of the bag of chicken probed at -1C.
      • Corrective Action(s): Warm water emptied replaced with cold water. Defrosting must happen under cold running water or in cooler.
      • Do not defrost using hot water nor warm water bath.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Front handwashing station missing paper towels
      • 2. Back handwashing station missing paper towels
      • Corrective Action(s): All sinks now equipped with paper towels
      • Soap dispenser filled.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease and grime accumulation observed on the sides, underneath, and behind the friers
      • 2. Grease accumulation observed on the ventilation hoods.
      • 3. Half of the plastic flaps of the walk in cooler held to the side by the brining container. The bottom of the flaps are soaked in the brining liquid.
      • Corrective Action(s): Please deep cookline.
      • Do not place the flaps into the brining container or any container where food is stored. The flaps are dirty and not conisder food contact surfaces. Remove the flaps from the container and hold it in place using another method. Or remove the flaps.
      • To be completed by: Jun 23, 2025
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed gravy to be measured at 30C internal temperature. Hot-holding unit observed to be on low setting and water basin to be cold water, not properly heated.
      • Corrective Action(s): Discard aformentioned food. Ensure all hot-held food are at 60C or higher. Hot-holding unit must be preheated to 60C prior to storing hot food.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Around fountain drink nozzle observed to have syrup build-up.
      • Corrective Action(s): Clean and sanitize aformentioned area. Ensure around the fountain nozzles are cleaned daily not only the nozzles.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No QUAT saitizer available in the kitchen prepared to measure at 200ppm to sanitize food contact surfaces. Staff on-site observed to be using QUAT buckets to soak linen with water.
      • Corrective Action(s): Do not use QUAT buckets for other purposes other than storing prepared QUAT sanitizer. Prepare QUAT sanitizer buckets to measure at 200ppm for the kitchen to sanitize food contact surfaces.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site has valid FOODSAFE LEvel 1 certification or equivalent.
      • Corrective Action(s): Ensure at least one staff has valid FOODSAFE Level 1 certification or equivalent on-site at all times during operation. Corrected by: Today.
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

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