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Golden Dragon Village Guilin Rice Noodle

100G - 6640 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Golden Dragon Village Guilin Rice Noodle has been inspected 13 times by Fraser Health Authority since August 25, 2020. The most recent inspection, on July 13, 2026, recorded 1 infraction.

6 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 4 times across 3 separate inspections, most recently on January 30, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 December 21, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 July 21, 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 February 15, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 13, 2026. 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Observed items not required for food premises operation being stored on-site: random items stored near dishwashing sinks, back 2 compartment prep sinks(beside and below), mopsinks areas.
      • Corrective Action(s): Ensure that areas near dishwashing sinks, 2 compartment sinks and mopsinks are organized and items not needed are removed.
      • Violation Score: 3
  2. 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 potentially hazardous foods stored at room temperature
      • -a container of bubble tea pearls @10c, two containers of noodles @9c, cold and raw bag of chicken, seafoods @4c, a container of "powder-water" mix
      • Corrective Action(s): Store all cold potentially hazardous foods at 4c or lower
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed the kitchen handsink being used as a storage for dim sum wrappers, a bowl, making it inaccessible to uuse the handsink **Do not store anything in the handsink
      • -Observed the front handwashing station without hot water. Staff stated that the front handsink is being used as drinking water fountain to serve customers with tap water as the hot water is not working. Observed the tap wrapped with cloth (appears to be leaking) **The front hand sink must be fully equipped and available if plan on serving bubble teas and front of the house handling of foods
      • Corrective Action(s): Repair the hot water
      • -Equip front hand sink
      • Violation Score:
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 4 staff were working at the time of inspection. No staff has a valid foodsafe training.
      • Corrective Action(s): At least 1 staff at work must have Foodsafe training and equipment
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in the kitchen is missing soap at the beginning of the inspection.
      • Corrective Action(s): Soap dispenser refilled.
      • Please ensure all handwashing station is always fully equipped with hot and cold running water, liquid soap, paper towels.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw frozen meat, frozen fried chicken bits observed defrosting in room temperature.
      • Corrective Action(s): Raw frozen meat placed in cold running water for further defrost.
      • Other frozen meats in bags returned to cooler.
      • DO NOT defrost at room temperature.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and grime accumulation observed throughout the kitchen especially along the cookline and grills.
      • Black grime observed on the grill back panels. Layers of greasy grime observed layered on the exterior surfaces of the grills.
      • Floor and wall behind shelving and cookline observed with grime and debris accumulation.
      • Corrective Action(s): Please pull out the equipment and shelving and degrease and deep clean.
      • To be corrected by: July 28, 2025
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed high temperature dishwasher registering temperature below 71C at plate surface - at 68C.
      • Corrective Action(s): Fix/repair dishwasher to ensure a minimum temperature of 71C at plate surface. As a temporary measure Operator to use only single-use dishware and/or switch to take only. Equipment can be cleaned then sanitized in two compartment sink - Wash and rinse in first compartment, followed by submersion in sanitizer solution in second sink, then air dried.
      • Correct by: Immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed front hand washing sink with no running hot water and cold water only.
      • Corrective Action(s): Ensure that hand washing sinks are equipped with running hot/cold water, papertowel and liquid hand soap.
      • Correct by: Immediately. Operator and staff to also use back sink as an additional temporary measure for hand hygiene.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in good working order:
      • 1. Front hand washing not in good working order - hand sink supplying cold running water only.
      • 2. High temperature dishwasher registering at below 71C at plate surface.
      • Corrective Action(s): Ensure that equipment is in proper working order:
      • 1. Fix front hand washing sink to allow for running hot/cold water to allow for proper hand washing.
      • 2. Fix high temperature dishwasher to ensure a minium temperature of 71C at plate surface.
      • Correct by: February 6th, 2025
      • Violation Score: 9
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  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): rice in rice cooker sitting at room temperature; spoke to operator; rice to be used immediatley; was taken out of fridge at opening time less then 30 mins ago
      • Corrective Action(s): food can not sit at room temperature; either must be under 4*C or over 60*C if hot holding.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): sanitizing solution bottles needed to be replaced
      • Corrective Action(s): ensure sanitizing solution is available to sanitize food contact surfaces during operation
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: ice machine observed to have built up mildew
      • Corrective Action(s): ensure ice machine is cleaned & sanitized to protect food from contamination
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher unable to reach 71°C at plate surface. Inability to reach 71°C at plate surface allows for survival of harmful micro-organisms on food contact surfaces.
      • Corrective Action(s): Operator has contacted manufacturer and is in the process of replacing high temperature dishwasher with a functioning model.
      • Operator instructed to use manual dishwashing method until new model arrives and new model is tested to reach 71°C at plate surface.
      • Operator instructed to contact Health Inspector should dishwasher arrive before next inspection date. To be corrected by 11-Sept-2020.
  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher - not reaching 71C at the dish. Staff using sanitizer in 2 compartment sink to wash dishes (quats)
      • Corrective Action(s): Have dishwasher serviced to maintain at least 71C at dish. Operator had already called for service and switched to manual dishwashing prior to inspection.
      • Violation Score: 3

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