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Fatburger Chilliwack

500 - 45610 Luckakuck Way, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Fatburger Chilliwack has been inspected 9 times by Fraser Health Authority since March 5, 2025. The most recent inspection, on October 1, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on March 27, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 March 14, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on August 18, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on March 14, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 13, 2026. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Premises has not paid for outstanding permit fee. Demand letter was delivered on July 28, 2026.
      • Corrective Action(s): Please make payment by August 25, 2026. Failure to make payment by that date, will result in a closure order of the premises.
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handsink obstructed with hot water tank at beginning of inspection.
      • Corrective Action(s): Staff removed hot water tank from sink during inspection. Ensure hand sink is accessible at all times and do not use for purposes other than hand washing.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The inside of the ice machine had metal rust. Operator was unsure regarding the maintenance of the machine.
      • Corrective Action(s): Clean and Sanitize.
      • Please follow the sanitation plan: flushing of the lines, regular maintenance (ie.: filters), frequency of the maintenance. To be corrected by 28-March, 2026.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed the ice scoop handle with food debris.
      • 2. Observed the scoop for the chicken dry powder stored in the container with the handle in direct contact with the powder.
      • Corrective Action(s): Store the scoops properly to prevent contamination.
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Two containers of cheese measured around 18 - 20°C internally
      • 2. Four bags of fries measured at 20°C.
      • Corrective Action(s): Discarded.
      • 1. Portion smaller amounts of cheese (perishable foods) for the rush hour and discard leftovers as the temperature can not be maintained at 4°C or below.
      • 2. As discussed above, portion smaller amounts for the rush hour.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The hot water dishwasher was measured at 66.3°C at the dish level.
      • Corrective Action(s): Repair.
      • Ensure at least 71°C at the dish level to sanitize equipment.
      • →Have 1 compartment filled with Quat sanitizer to sanitize dishes. To be corrected within 2 days (August 20, 2025).
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The hot water dishwasher was not in good repair as per the approved plan.
      • Corrective Action(s): Repair. To be corrected within 2 days (August 20, 2025).
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed back hand washing sink obstructed with items and not easily accessible for use.
      • Corrective Action(s): Ensure that hand washing sinks are unobstructed to allow for staff use and easy accessibility.
      • Corrected during inspection - Items removed from infront of the hand washing sink and sink is now accessible.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Observed food not thawed in an acceptable manner - boxes of fries thawing at room temperature.
      • Corrective Action(s): Ensure that food is thawed in an acceptable manner - clear space in walk-in cooler to allow for food to thaw at 4C or below.
      • Correct by: Immediately.
      • Violation Score: 3

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