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Fiesta Loca Restaurant

9339 Main St, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Fiesta Loca Restaurant has been inspected 5 times by Fraser Health Authority since August 20, 2024. The most recent inspection, on August 13, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on August 13, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 13, 2026. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • 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 once on December 18, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 November 13, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 29, 2026. 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.

5 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Packaged raw meat in metal tray was measured at around 20.0C with a probe thermometer. Operator stated that the meat was move from the cooler to room temperature for around 2 hours to prepare for cooking.
      • Corrective Action(s): Ensure packaged meat is not kept at room temperature for more than 2 hours. Staff prepared to cook the meat at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff was using a towel do dry dishware that is coming out of the dishwasher. The towel was also observed to be thrown on the shoulder of the staff.
      • Corrective Action(s): After dishwashing do not use a towel to dry dishware. All dishware must be air dried.
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): Farm eggs store in back upright cooler. The eggs are ungraded and placed in commercial egg cartons. 12 carton box and 18 carton box.
      • Corrective Action(s): Do not use farm eggs for restaurant. Operator moved the eggs away and will take the eggs home at the end of the night.
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Container of chopped onions stored directly on top of lettuce in the prep cooler.
      • 2. Tongs for meat in warmers are stored directly on top of the lid.
      • 3. Raw eggs in back upright cooler stored on the upper shelf above produce.
      • Corrective Action(s): 1. Do not store containers directly on top of food. Operator moved the container to a different location in the prep cooler.
      • 2. Do not store tongs directly on top of the lid. Tongs must be stored in a holder or on a plate. Tongs must be washed and sanitized throughout the day.
      • 3. Do not store raw eggs on the upper shelf. Eggs were moved to the lowest shelf.
      • Violation Score: 15
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of rice was measured at 54.4°C internally in the hot holding unit that was turned off.
      • Corrective Action(s): Reheated to 74°C.
      • Please double-check if the warmer is on before storing hot foods.
      • Violation Score: 5
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray for the customer tables was measured at 0ppm.
      • Corrective Action(s): Ensure 100ppm
      • Avoid storing where sun can reach.
      • Replenish with new solution daily.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): Observed multiple single-use plates stored by the cook line.
      • Corrective Action(s): Do not re-use. Discard.
      • Violation Score: 1
  3. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand washing station obstructed with a plant at the start of the inspection.
      • Corrective Action(s): Operator removed the plant during the inspection. Hand sinks must be easily accessible at all times to allow frequent hand washing.
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked meat being cooled in containers on kitchen counter. Surface temperature measured at 40 - 50C. Staff stated meats were cooked 15 minutes prior and left out to cool before placing in cooler.
      • Corrective Action(s): Staff transferred the cooked meats to the cooler unit to continue cooling. Proper cooling procedures were reviewed.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 small containers of cooked meat for tacos/quesadillas/burritos stored on top of prep cooler at room temperature. Temperatures measured 21 - 22C. Staff stated the meat was kept there for over 2 hours but is reheated prior to serving.
      • Corrective Action(s): Staff discarded the 2 small containers of meat. Proper storage methods were discussed (ie. store in cooler at or below 4C or hot-hold at or above 60C).
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Reuseable towels available at front kitchen hand sink for drying hands. Paper towel in dispenser also available.
      • Corrective Action(s): Staf removed the towels and replaced the paper towels in the dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Pre-portioned sauce bowls stacked on top of each other without coverings/lids.
      • 2. Raw eggs, raw ground beef, and raw fish stored above fresh produce and other ready-to-eat (RTE) products in coolers.
      • Corrective Action(s): 1. Staff covered all bowls with plastc food wrap during the inspection.
      • 2. Staff removed the raw food products and rearranged the coolers to place raw food products on the lowermost shelves.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Back storage area in kitchen is cluttered.
      • Corrective Action(s): Remove any items not required for operation and re-organize storage area.
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

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