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Frankie's Italian Kitchen & Bar

7350 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Frankie's Italian Kitchen & Bar has been inspected 24 times by Fraser Health Authority since July 20, 2017. The most recent inspection, on September 14, 2026, recorded 2 infractions.

12 of 24 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 8 times across 7 separate inspections, most recently on September 14, 2026. 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 5 times across 5 separate inspections, most recently on September 14, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on May 22, 2025. 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 3 times across 3 separate inspections, most recently on January 8, 2020. 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 3 times across 3 separate inspections, most recently on November 26, 2024. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

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.

24 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed bar cooler at 8C ambient air temperature, and milk alternative beverage at 7.5C when tested.
      • Corrective Action(s): Ensure that cold potentially hazardous food items are stored/displayed at 4C or below.
      • Move milk based/refrigerated required items into adjacent cooler at 4C or below.
      • Correct by: Immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front kitchen hand sink missing soap, back corner cookline hand sink obstructed by cart and missing paper towel.
      • Corrective Action(s): Ensure that hand washing sinks are adequately supplied with running hot/cold water, paper towel and liquid hand soap. Correct by: Immediately.
      • Operator replaced paper towel and liquid hand soap during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed cracked/damaged containers used to store food items along stovetop cookline area.
      • Corrective Action(s): Ensure that food is protected from contamination and containers are in good condition to prevent contamination. Operator replaced inserts during inspection.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed the following cold perishable foods stored by the grill above 4°C:
      • →fresh chopped garlic
      • →fresh chopped onions
      • →paste (basil).
      • Observed a container of sliced/cut oranges by the bar above 4°C.
      • Corrective Action(s): Store all perishable foods at 4°C or lower
      • Porteion smaller amounts to be used during the rush hours (max 4 hrs) and then discard.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed black dust on the following equipment:
      • →Ice machine
      • →The fan inside the walk-in cooler.
      • Corrective Action(s): -Clean and sanitize the ice machine
      • -Clean the fan.
      • To be corrected within 1 week.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed back hand washing sink missing paper towel.
      • Corrective Action(s): Ensure all handwashing sinks are adequately supplied with running hot/cold water, paper towel and liquid hand soap.
      • Correct during inspection, operator placed paper towel in dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed ice machine with black build-up near top area and ice scoop holder with dust.
      • Corrective Action(s): Ensure that ice machine is maintained in sanitary condition and ice scoop is stored in a sanitary manner to prevent food from contamination. Clean and sanitize ice machine, ice scoop and holder.
      • Correct by: May 23, 2025
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Knife observed to be in the handwashing basin adjacent the pizza oven.
      • Corrective Action(s): Remove knife. All handwashing sink must be unobstructed and clear from object that may impede handwashing.
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Wall mounted vegetable dicer guard observed to have built-up of dried food debris. Staff informed they do not use it anymore.
      • Corrective Action(s): Remove aformentioned item. All equipment not used for business must be removed. Corrected by: December 26, 2024.
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed large roast in walk in cooler cooling. Surface measured 15C and internal temperature at 48C. Asked staff when it was made. Roast was made 2hours ago. Instructed staff to cut the roast into smaller pieces to facilitate faster cooling.
      • Corrective Action(s): Roast was cut into smaller pieces.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine observed to have mildew/mold growth.
      • Corrective Action(s): Do not use the ice currently for consumption. Discard all the ice and thoroughly clean and sanitize the ice machine. To be corrected by: Tomorrow March 17, 2023
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottles and sanitizer buckets for QUAT sanitizer observed at 50ppm.
      • Corrective Action(s): Instructed staff to refill bottles and buckets with new sanitizer from the dispenser.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station at the bar area observed to not have paper towels available.
      • Corrective Action(s): Paper towels were put into place once instructed.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and clutter observed at the bar area under the prep surface and under the shelves.
      • Corrective Action(s): Please declutter and clean the bar area. To be corrected by: March 23, 2023
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: QUAT sanitizer dispenser dispensing QUAT at under 200ppm. (between 100-200ppm as per test strip)
      • Corrective Action(s): Please get Ecolab to service dispenser and acquire test strips. Please change sanitizer bucket and spray bottle often since concentration is already weaker. To be corrected by: Mar 23, 2023
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): bars of butter observed at room temperature for softening; longer then 4 hrs
      • Corrective Action(s): discarded butter into main dumpster located outside
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): no concentration of quats or chlorine detected in sanitizing solution
      • Corrective Action(s): ensure sanitizing solution available for use during operation; operated prepared bleach solution during inspection
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: improper glove use noted by several employees; touching non food contact items/non food items and returning to process food
      • Corrective Action(s): ensure employees understand how to use gloves; otherwise please encourage proper hand washing while working in the kitchen
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: dry food storage containers have scoops stored directly in them touching food product
      • Corrective Action(s): ensure scoops stored in manner as to not contaminate food product
      • Violation Score: 9
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Glasswasher 0ppm residual chlorine
      • Corrective Action(s): Sanitizer bottle full, still reading 0ppm residual chlorine in dishwasher, have serviced to maintain at least 100ppm residual
      • In the meantime wash glasses in dishwasher
      • Violation Score: 5
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prawns/mussels in prep cooler 12C, using Delta trak thermometer. Placed into cooler frozen earlier in day.
      • Corrective Action(s): Operator closed lid then monitored temperature. Temperature dropped to 7C during inspection. Monitor to ensure temperature drops to below 4C. Heat from pizza oven affects temperature of inserts in prep cooler. Close lid when not preparing food to hold temperature to less than 4C. Only fill inserts to use up quickly (within 2 hours). Store remaining food in cooler below inserts at less than 4C.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Line prep cooler not equipped with thermometer
      • Corrective Action(s): Ensure all cooler have working thermometers
      • Violation Score: 1
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at handsink by the dough mixer.
      • Corrective Action(s): Operator added paper towel at time of inspection - ensure handsinks are adequately stocked at ALL times
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza topping cooler not maintaining temperature of 4C or below.
      • Corrective Action(s): Operator MUST now have temperature stamps (indicating what time foods were put in cooler/what time foods should be discarded - this applies to all meats, cheese and roasted peppers).
      • If temperature stamps are not on foods at next inspection - ALL foods must be discarded).
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff with valid Foodsafe Level 1 on shift at time of inspection.
      • Corrective Action(s): Please keep copies of certificates on site.
      • Violation Score: 1
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food items being stored in pizza topping cooler at >4C. Probed cheese to be 11C.
      • Corrective Action(s): Operator will store inserts directly onto the bottom of cooler. Cooler has been replaced and is set at lowest setting.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel in handsink beside pizza topping cooler.
      • Corrective Action(s): Ensure ALL handsinks are fully equipped with liquid soap and paper towel at ALL times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling in dishwashing area has black build up.
      • Corrective Action(s): Please clean ceiling in dishwashing area. CORRECT BY: August 30/2018
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza topping still being stored at >4C in cooler that does not work with no time stamps. REPEAT VIOLATION - Further violations will result in correction order being issued.
      • Corrective Action(s): Toppings (meats/cheese/etc.) must be stored at 4C or below.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in kitchen beside cooking line by back door has carts stored in front - not accessible.
      • Corrective Action(s): Handsinks must be easily accessible at ALL times.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed dishwasher handling clean dishes and dirty dishes wearing the same gloves.
      • Corrective Action(s): Ensure adequate handwashing takes place before handling clean dishes.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Handle of ice scoop in ice machine in kitchen was stored directly on the ice.
      • 2. Handle of ice scoop in ice bin in bar was stored directly on the ice as well a bottle was stored directly in ice that is used for customer drinks.
      • 3. Container stored directly on top of frozen breaded food in walk in freezer.
      • Corrective Action(s): 1 & 2 - Do not store ice scoops or bottles directly in the ice.
      • 3. Ensure ALL foods are covered to prevent contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza topping cooler not maintaining temperature of 4C or colder.
      • Corrective Action(s): Repair cooler. CORRECT BY: April 4, 2018
      • Violation Score: 3
  23. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza topping cooler is not maintaining temperature of 4C.
      • Corrective Action(s): Please repair cooler to maintain 4C or colder. Another option is to discard potentially hazardous food kept in this cooler after 2 hours. A way to monitor time must be in place (ie. time stamps) as discussed.
      • Violation Score: 3
  24. Routine Inspection

    0 infractions

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