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ENCHANTED PARKWAY CHEVRON

1712 S 356TH ST, FEDERAL WAY, WA 98003 · Restaurant (Seating 0-12)

Inspection summary

ENCHANTED PARKWAY CHEVRON has been inspected 48 times by Public Health – Seattle & King County since June 1, 2006. The most recent inspection, on August 4, 2026, found no infractions.

24 of 48 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 4 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.

  • 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 19 times across 17 separate inspections, most recently on August 6, 2019. For example: 2110 - Proper cold holding temperatures (greater than 45° F)

  • 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 8 times across 7 separate inspections, most recently on June 10, 2014. For example: 0600 - Adequate handwashing facilities

  • 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 6 times across 6 separate inspections, most recently on August 15, 2024. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • 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 3 times across 3 separate inspections, most recently on April 14, 2016. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on November 5, 2010. For example: 2500 - Toxic substances properly identified,...

About this data

These results come from Public Health – Seattle & King County, 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.

48 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  14. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  15. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  16. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  17. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    1 infraction

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  20. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
  21. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  22. Routine Inspection/Field Review

    0 infractions

  23. Consultation/Education - Field

    0 infractions

  24. Return Inspection

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  25. Routine Inspection/Field Review

    3 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  26. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    2 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
  29. Routine Inspection/Field Review

    4 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    1 infraction

    • 2200 - Accurate thermometer provided and used ...
      • RED
  32. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  33. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  36. Routine Inspection/Field Review

    0 infractions

  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    3 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
  39. Routine Inspection/Field Review

    0 infractions

  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    0 infractions

  42. Return Inspection

    1 infraction

    • Proper reheating procedures for hot holding
      • RED
  43. Return Inspection

    3 infractions

    • Toxic substances properly identified,...
      • RED
    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
  44. Routine Inspection/Field Review

    5 infractions

    • Adequate handwashing facilities
      • RED
    • Food Worker Cards current for all food...
      • RED
    • Toxic substances properly identified,...
      • RED
    • Accurate thermometer provided and used ...
      • RED
    • Hands washed as required
      • RED
  45. Consultation/Education - Field

    0 infractions

  46. Routine Inspection/Field Review

    0 infractions

  47. Routine Inspection/Field Review

    2 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Accurate thermometer provided and used ...
      • RED
  48. Consultation/Education - Field

    0 infractions

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