Skip to content
Loading map…

Duke's Country Pub

41582 Yale Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Duke's Country Pub has been inspected 17 times by Fraser Health Authority since January 18, 2013. The most recent inspection, on September 1, 2026, found no infractions.

12 of 17 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 5 times across 4 separate inspections, most recently on August 31, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 April 13, 2018. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 November 1, 2017. 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.

17 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The walk-in (main prep) cooler was measured at 5.5°C ambient air temperature at the lowest. The gravy container was measured at 8.8°C internally.
      • -The walk-in cooler (vegetable) was measured at 7.3°C
      • -Noted that large amount of traffice in and out of both coolers that would likely increase the temperature.
      • Corrective Action(s): -Repair man will be on-site to fix.
      • -Repair to ensure the foods temperatures are 4°C or lower.
      • To be corrected within 1 day
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Found 3 yellow spray bottles unmarked that were previously used on customer's tables.
      • Corrective Action(s): Do not use on food contact surfaces.
      • Use the QUAT sanitizer.
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The prep walk-in cooler and the vegetable welk-in cooler were measured at 6°C (ambient air temperature). The staff were opening the cooler doors to prep at the time of inspection. All perishable foods were freshly made and being stored. No temperature record was found.
      • Corrective Action(s): Monitor the walk-in cooler temperature at the end of the day.
      • If 4°C or lowere not observed, remove all perishable foods to a working cooler.
      • Repair.
      • Keep the temperature log.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The unlabelled spray bottels used for cleaning and sanitizing the tables were yellow chemicals (multi-surface cleaner/disinfectant - peroxide).
      • This chemical requires potable water rinse after the disinfection to be able to be used as a food contact surface sanitizer, which is not considered approved food contact surface sanitizer.
      • Corrective Action(s): Do not use on tables (food contact surfaces).
      • Use Quat sanitaizer instead (red in colour).
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Unable to find display thermomweters for all coolers.
      • Corrective Action(s): Install display thermometer for all coolers.
      • To be corrected within 1 day.
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large container of chicken and box of bacon defrosting at room temperature
      • Corrective Action(s): items moved to the fridge. Ensure thawing is done under cold running water, in the cooler or in the microwave
      • Violation Score: 1
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Silver prep cooler at 8C with probe thermometer
      • white sauce fridge at 10c with probe
      • glass front under counter cooler at 8C with probe
      • Corrective Action(s): Food was moved to the walk in cooler in the mean time. Ensure all fridges are at 4C at all times. Have commercial cooler serviced or adjusted so it maintains 4C at all times. Purchase new commercial cooler to replace the several small house hold bar fridges as they aren't able to handle the commercial environment
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasswasher at 0ppm Iodine, Jug was empty. Ensure the glasswasher is working properly on a daily basis
      • Corrective Action(s): jug was changed and glasswasher was at 12.5ppm iodine
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Purchase new commercial prep coolers to maintain the temp at 4C
      • Have the one commercial cooler serviced to ensure it is working properly and able to maintain food at 4C
      • Corrective Action(s):
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required of the ceiling in the walk in cooler
      • Corrective Action(s):
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: All fridges and freezers must have thermometers in them to monitor the temperatures daily
      • Corrective Action(s):
      • Violation Score: 1
  17. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website