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E Yong Oriental Restaurant

45861 Wellington Ave, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

E Yong Oriental Restaurant has been inspected 16 times by Fraser Health Authority since November 26, 2012. The most recent inspection, on July 14, 2026, found no infractions.

10 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 14, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 separate inspections, most recently on February 12, 2025. 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 2 times across 2 separate inspections, most recently on July 14, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3, 2021. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 27, 2019. For example: 310 - Single use containers & utensils are used more than once [s. 20]

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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Minor food debris noted in the hard to reach areas on the meat slicer.
      • Corrective Action(s): Staff disassembled the meat slicer and placed the components and placed them at the three compartment sink to be thoroughly cleaned and sanitized.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station located at two compartment sink was not supplied with paper towel at the start of the inspection.
      • Corrective Action(s): Staff placed a paper towel roll in the paper towel dispenser located at the two compartment sink. Handwashing station was fully equipped with hot and cold running water, soap and paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Minor grey/black build-up noted on the inside wall of the ice machine.
      • Corrective Action(s): Staff removed the ice from the ice machine and thoroughly cleaned and sanitized the unit such that no grey/black debris noted on the inside walls of the machine.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple containers of chopped vegetables observed left out at room temperature.
      • Bean sprouts in water.
      • Operator state they take it out only for lunch rush.
      • Inspection started at 2:30pm, no customers when EHO first entered.
      • Corrective Action(s): All potentially hazardous food should not be left out unless in active use, 2hours max at room temperature then return to cooler or 4hours max at room temperature and discard.
      • Bean sprouts MUST be stored in ice water bath unless it is temperature controlled envrionment (coolers).
      • All potentially hazardous foods returned to coolers. Bean sprouts container added ice.
      • Further enforcement action will be taken if potentially hazardous food is observed left out again in next inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Handwashing station in kitchen not accessible at the beginning of the inspection.
      • - Two compartment sink - with one compartment being dedicated for handwashing.
      • >>> One compartment storing dirty dishes
      • >>> Other compartment being used for raw chicken prep.
      • Corrective Action(s): ONE compartment MUST be always available for handwashing at the two compartment sink.
      • Operator removed all the dirty dishes to free up a compartment for handwashing.
      • Please also equip the three compartment sink with soap and paper towels to also double as a location for handwashing.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Meat slicer observed to have dried grime build up in crevices.
      • Corrective Action(s): Please ensure the entire meat slicer is disassembled, washed, and sanitized.
      • Please ensure to do it every 4hours if in constant use. Do not leave is dirty overnight.
      • To be completed today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grime observed through out the inside of the coolers
      • 2. Cooler/freezer handles and surfaces are sticky
      • 3. Ventilation hood has grease accumulation
      • 4. General clutter, flour/dust/debris observed on shelving unit under prep counters
      • 5. Grease and grime accumulation on cookline, stove, grills.
      • 6. Dried grime observed on walls of prep area
      • 7. Debris and grime observed along walls/floor joints along the kitchen behind equipment/tables/cooklines
      • Corrective Action(s): Please deep clean and declutter kitchen.
      • To be corrected by: Feb 19, 2025
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Single use aluminum tin pans observed being reused multiple times for food prep.
      • Corrective Action(s): Do not reuse single use items. Acquire reusable metal bowls/pans for food prep.
      • Remove ALL used single use items.
      • To be completed today.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Not all freezers and coolers have thermometers.
      • Corrective Action(s): All freezers and coolers need to have seperate thermometers inside the unit. This is in addition to the built in thermometer.
      • To be corrected by: Feb 19, 2025
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chopped vegetables observed to be stored at room temperature.
      • Cooked meat and other food items observed out at room temperature.
      • Corrective Action(s): Please do not store potentially hazardous food at room temperature.
      • -Please return food items back to the coolers after use. Do not leave them at room temperature.
      • -Instructed operator to return food items back to coolers.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer was not in use during inspection.
      • 2. The ice machine observed to have mould growth.
      • Corrective Action(s): 1. Sanitizer must be available and in use during food preparation. Instructed operator to make buckets of bleach sanitizer at 200ppm.
      • 2. Please clean and sanitize the ice machine as instructed. To be corrected by 11-June-2021.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. The meat slicer observed to have food grime inside the cracks and crevices.
      • 2. Operator stated that the three-compartment sink is not in use because there is a small leak. Operator is using a two-compartment sink to do all their dishes for the time being.
      • Corrective Action(s): 1. Please take it apart and clean and sanitize. To be corrected by 11-June-2021.
      • 2. Please continue to use the three-compartment sink as the leak is not significant.
      • → Please fix the leak. To be corrected by 11-June-2021.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food prep area and coolers need to be cleaned. Food residue observed throughout the premise.
      • Corrective Action(s): -Thorough general cleaning needed. To be corrected by 11-June-2021.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Observed tin containers being reused. These are not reusable.
      • Corrective Action(s): Please remove all used tin containers. To be corrected by 11-June-2021.
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of glue and personal items on shelving near food storage (rice bin). This can contaminate food if there was a spill.
      • Corrective Action(s): Ensure to store only food products in food storage areas. Remove personal items and construction material away from food storage areas. Correction required today.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1.Reused ice cream containers were used to store raw proteins in freezers and coolers. Single use containers are not meant to be used more than once.
      • 2. Dirty cardboard is used to line cooler and freezer shelving.
      • Corrective Action(s): 1.Gradually replace single use containers in storage to re-usable food grade containers. Correction required in 3 weeks.
      • 2. Do not use cardboard to line shelving as they absorb food and moisture and become contaminated. Correction required in two days.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in third compartment sink at <50 ppm. Bleach sanitizer in bucket for cloths at > 100 ppm.
      • Corrective Action(s): Increased bleach sanitizer in third compartment sink to 100 ppm. Decreased bleach sanitizer in bucket for cloths to 100 ppm. To mix 100 ppm every time, use 1/2 teaspoon bleach per 1 L of water. Obtain chlorine test strips to check concentration.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observation #1: Ready-to-eat foods stored below/next to potentially hazardous foods within the cooler.
      • Observation #2: Scoops stored in rice bag in dry storage with bag left open
      • Corrective Action(s): Corrective Action #1: Potentially hazardous foods e.g. proteins can contaminate ready-to-eat foods with pathogens. Place all potentially hazardous foods below or in separate coolers from ready-to-eat foods
      • **Correct by: Today**
      • Corrective Action #2: Scoop removed from rice bag. Scoops must not be stored in food containers. All food bags must be securely closed to prevent contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Items stored directly on the floor within food storage area. Some areas are getting cluttered.
      • Corrective Action(s): Store all items at least 6" off the floor to facilitate regular cleaning and prevention of pest harbourage areas. Declutter areas by removing unnecessary items from food premises.
      • **Correct by: 1 WEEK = July 17, 2019**
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Refrigeration/freezer equipment lacking accurate thermometers within.
      • Corrective Action(s): Place an accurate thermometer within every cooler and freezer. Record temperatures daily with log. Log template given to operate.
      • **Correct by: 1 WEEK = July 17, 2019**
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed following items at room temperature:
      • 1. Cut vegetables
      • 2. Water-soaked bean sprouts
      • 3. Raw meat products; partially frozen. Temperature measured to be at -5 ~ 0 C
      • Corrective Action(s): Required operator to transfer all potentially hazardous food items to a working cooler at 4 C or lower. Operator must have time stamps for all vegetables as they are stored at room temperature during busy times. Must not exceed more than 2 hours accumulative at room temperature
      • Violation Score: 5
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Observed opened tin can containers being used to store food items
      • Corrective Action(s): Required operator to transfer all items to a re-usable containers after opening all tin-can products. Operator transferred all products and discarded the can during inspection.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

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