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Hampton House

45555 Hodgins Ave, Chilliwack · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Hampton House has been inspected 11 times by Fraser Health Authority since September 28, 2012. The most recent inspection, on May 31, 2026, recorded 2 infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 May 31, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 3 times across 3 separate inspections, most recently on June 13, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on October 3, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on May 31, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

11 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The meat slicer and the can opener holder were found with dried food debris.
      • Corrective Action(s): Clean and sanitize. To be corrected within 2 days.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dried food crumbs, debris, dust was found in the following areas:
      • -the fans
      • -inside clean utensil storage drawers
      • -inside walk-in cooler
      • -on the floor in the dray storage area.
      • Corrective Action(s): Clean the area. To be corrected within 1 week.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine observed with build up and dust on the inside.
      • Corrective Action(s): Staff discarded all the ice from the unit, thoroughly cleaned and sanitized the unit. No signs of dust or other build up noted in the unit.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Serveral containers in walk in cooler observed to be uncovered.
      • 2. Scoops observed stored where the handles were touching the food.
      • 3. Ice machine observed to have some staining/scaling observed on the piping and flap inside the ice bin.
      • Corrective Action(s): 1. Containers not in active use or cooling needs to be kept covered
      • 2. Scoops need to be stored in a way where the handles do not touch the food.
      • >>> Manager stated he will wash and sanitize all the scoops and have a container for all the scoops as a dedicated storage spot.
      • 3. Please empty, clean and sanitize the ice machine.
      • To be completed by: Feb 10, 2025
      • Please email EHO pictures of cleaned ice machine.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Behind and under the cookline between the stove and frier observed to have grease grime debris build up.
      • 2. Dry storage bins observed to be a bit floury
      • Corrective Action(s): Please deep clean kitchen including non-food contact surfaces. Shelving units, exterior surfaces of equipment, legs of tables, pull out equipment to clean the back, etc.
      • To be completed by: Feb 10, 2025
      • Please email EHO pictures of cleaning.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: ice machine observed to have visible build up or grime
      • Corrective Action(s): ensure ice machine is cleaned & sanitized prior to use
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A plastic lids with cracks in them in-use in upper prep cooler observed. It is difficult to clean thoroughly in-between cracks and so these areas can become points of contamination
      • Corrective Action(s): Discard all broken plastic lids and replace with new.
      • **Correct by: 1 MONTH = December 7, 2019**
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Refer to Code 308:
      • Perishable food products in the prep cooler with ambient temperature of 11.2-11.7 C were noted; internal temperature of these food items were measured to be at ~11.2 C. Operator is unsure when the temperature dropped as temperature log states that at 7 am, the prep cooler was at 4 C. Unlikely to be in defrost cycle as the food products' internal temperature was measured at 11.2 C
      • Corrective Action(s): Required operator to remove and discard all cold potentially hazardous food products in the cooler
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler beside hot holding units measured to be at 11.2-11.7 C when measured with IR Thermometer; probe thermometer used to measure internal temperature of hard boiled eggs in the upper compartment and detected 11.4 C. At 7 am, 4 C was measured by staff member. The dial was set at 4 (9 being the coldest).
      • Corrective Action(s): Required operator to turn up the dial to see if the temperature drops and call for repair if temperature does not drop to 4 C or lower within a reasonable time.
      • Date to be corrected by: Oct 5 2018
      • Violation Score: 9
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

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