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Crystal Ridge Manor

45665 McIntosh Dr, Chilliwack · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Crystal Ridge Manor has been inspected 11 times by Fraser Health Authority since October 20, 2017. The most recent inspection, on July 28, 2026, recorded 2 infractions.

6 of 11 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, Protecting food from contamination and Pests.

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 July 28, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 July 17, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 19, 2019. For example: 304 - Premises not free of pests [s. 26(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 once on July 28, 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

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer in spray bottle measured at <200 ppm QUATs.
      • Corrective Action(s): Staff has prepared a new solution of QUATs sanitizer at 200 ppm QUATs. QUATs sanitizer test strips to be purchased.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old rodent droppings observed in the upstairs food storage room.
      • Corrective Action(s): Ensure staff wear appropriate PPE. Remove the droppings. Clean and sanitize the floor.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical low temperature dishwasher not dispensing 50 - 100 ppm chlorine sanitizer during final rinse cycle. Operator stated the bottle of sanitizer was diluted after the last dishwashing cycle.
      • Corrective Action(s): Operator changed the sanitizer solution bottle such that the final rinse cycle dispensed 50 -100 ppm chlorine. Please do not dilute the dishwasher sanitizer chemical manually. Back up test strips provided during inspection while new test strips are on order.
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Low temperature dishwasher was not able to dispense minimum 50 ppm chlorine on plate surface during final rinse cycle.
      • 2) Black and grey mold like debris noted on the inside walls of the ice machine
      • Corrective Action(s): 1) All dishes, equipment, and utensils that were put through the low temperature dishwasher MUST be sanitized. Staff created a food contact surface sanitizer in one compartment of the 2 compartment sink that registered at 100 ppm chlorine. Staff placed all dishes, equipment and utensils that were in the dishwasher today in the food contact surface sanitizer for a minimum of 2 minutes. Temporarily, low temperature dishwasher can be used to ONLY WASH and RINSE and a food contact surface sanitizer must be created for adequate sanitization. Dishes, equipment and utensils must be air dried afterwards.
      • 2) Staff thoroughly washed and sanitized the inside walls of the ice machine, no signs of visible black and grey mold like debris noted.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice was in contact with black and grey mold like debris noted on the inside walls of the ice machine.
      • Corrective Action(s): Staff discarded the ice from the ice machine.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher was not able to dispense minimum 50 ppm chlorine on plate surface during final rinse cycle. Staff attempted to prime the sanitizer, however, after several cycles, the dishwasher was unable to maintain 50 ppm chlorine on plate surface during final rinse cycle.
      • Corrective Action(s): Service, repair, or adjust the low temperature dishwasher such that it can maintain 50 ppm chlorine on plate surface during final rinse cycle.
      • Correction date: July 21, 2025
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Carpenter ants observed within dry storage room upstairs. Ants found feeding within a brown sugar bag.
      • Corrective Action(s): Carpenter ants will contaminate foods. Operator removed the brown sugar bag and destroyed it. Operator aware of ants within the building and pest control has been working on the situation. Remaining ants in the room will be removed, floors bleached and all sources of sugar moved into hard plastic containers with tight-fitting seals
      • **Correct by: Immediately**
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed underneath kitchen equipment/shelving. Food debris observed on top of the knife rack.
      • Corrective Action(s): Food debris will attract pests. Sweep and mop these areas and begin cleaning these areas on a routine basis.
      • **Correct by: Today**
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cooked roast pork was stored next to raw meat in the two door cooler.
      • 2. Scoops for the bulk food bins were stored inside the bins and in contact with food.
      • Corrective Action(s): 1. Ensure there is separation between raw meat and cooked or ready to eat foods. Ideally, raw meats should be stored on lower shelves and cooked or ready to eat foods on upper shelves. Date to be corrected by: Immediately
      • 2. Ensure bulk food scoops are not stored together with the food to avoid contamination from the handles. Date to be corrected by: Immediately
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

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