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Hofstede's Country Barn

45796 Luckakuck Way, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Hofstede's Country Barn has been inspected 19 times by Fraser Health Authority since October 15, 2012. The most recent inspection, on August 26, 2026, recorded 2 infractions.

7 of 19 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 August 26, 2026. 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 3 times across 3 separate inspections, most recently on November 15, 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 2 times across 2 separate inspections, most recently on August 26, 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 7, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on September 18, 2019. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

19 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed front kitchen hand washing sink obstructed with large pot in basin.
      • Corrective Action(s): Ensure that hand washing sinks are easily accessible/unobstructed for use adequately supplied with running hot/cold water paper towel and liquid hand soap. Corrected during inspection, staff moved pot to 2 compartment sink.
      • Correct by: Immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed cloth placed directly on top of cooked chicken in back fridge storage unit.
      • Corrective Action(s): Ensure that food is protected from contamination - cover food with food grade covers.
      • Correct by: Immediately.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. The cheese display cooler was measured at:
      • →11°C ambient air temperature
      • →7.7°C internal temperature of cheese
      • →5°C when measured at 8am.
      • 2. A bucket of "smoked pork bones" for dogs stored at room temperature.
      • Corrective Action(s): 1. Remove the perishable foods (ie. cheese). Repair the cooler before storing any perishable foods.
      • 2. Refrigerate as they are still perishable foods and may cause infection in dogs which can later cause infection in humans if micro-organizms are allowed to grow at reoom temperature.
      • Ensure proper separation.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quat dispenser was dispnsing less than 50ppm.
      • The spray bottles were measured less than 50ppm.
      • Corrective Action(s): Ensure 200ppm Quat concentration.
      • The premise had Chlorine solution that can be used as a food contact surface sanitizer.
      • Ensure 100ppm Chlorine. Do notmix Quat and Chlorine.
      • Violation Score: 15
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed equipment/utensils/food contact surfaces not properly washed and sanitized - QUATs surface sanitizer registering at 50-100ppm when tested.
      • Corrective Action(s): Ensure that equipment/utensils/food contact surfaces are properly washed and sanitized - Ensure QUATs solution is at a minimum concentration of 200ppm. This can be verified using test strips.
      • Corrected during inspection: Bleach and water solution available as an additional measure. Staff to use Bleach and water solution for food contact surfaces.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Top of the three tier cooler not working. Operator currently using the top tier to display non-potentially hazardous food items.
      • Corrective Action(s): Please service cooler. Cooler must be able to maintain 4C and below. Operator stated that parts are missing.
      • To be corrected by: May 11, 2023
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of Banana still observed stored on the ground. Do not store food directly on the ground.
      • Corrective Action(s): Please place it on a rack/shelf to lift it off the ground. To be corrected by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front of the main display cooler and top tier of one of the three tier coolers observed to not be able to maintain 4C and below. Operator has been in contact with technician. Technician still working out what the issue is.
      • Corrective Action(s): Please ensure coolers can maintain 4C and below throughout the entire cooler. Email EHO when fixed.
      • To be corrected by: Apr 27, 2023
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Display cooler: Four different milk cartons have been probed. Probe measured 7.5-12C
      • Amibent temperature of display cooler measured 8-12C at the front.
      • 2. Cheese Display cooler: Front cheese probed at 12C at the top most tier. Back cheese probed at 5.6C.
      • Amibent temperature of cheese display cooler measured 8C at the front.
      • Corrective Action(s): All potentially hazardous food must always be stored at 4C or below.
      • 1. Instructed staff to discard all the potentially hazardous foods that were not meeting the temperature requirements.
      • Front two rows of 4L milk jugs, front two rows of eggs, front row of 2L and 1L of milk cartons and yogurts. Cheeses, quiches, and other potentially hazardous food discarded.
      • 2. Instructed staff to discard cheeses that are on the top tier that are not covered by the overhang.
      • Visual confirmation that food has been pulled off the shelf.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottles of QUAT sanitizer measured at 50ppm.
      • Corrective Action(s): QUAT sanitizer dispenser dispenses QUAT at 200ppm. Instructed staff to refill the spray bottles.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bags of dry ingredients and a carboard box of bananas observed to be stored directly on the floor by the baking area/walk in freezer with the back door open with no screen.
      • Corrective Action(s): Do not store food directly on the floor unless it is in a pest proof container. To be corrected by: Today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Display cooler with milk, eggs, cheese, quiches, and other potentially hazardous food observed to have an amibent temperature at 9-11C at the front. Back amibent temperature at 4C.
      • 2. Cheese display cooler amibent temperature of top most tier measure 8C at the front
      • Corrective Action(s): Please ensure the coolers can maintain 4C and below thorough out the entire cooler. Please ensure the thermometers are accurate.
      • To be corrected by: Apr 20, 2023
      • Violation Score: 15
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: dry storage has scoops stored directly in food containers
      • Corrective Action(s): ensure scoops are stored separately as to not expose food to contamination
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Large hole observed in wall in walk in cooler near carrots/oranges
      • Corrective Action(s): Repair hole in wall, must be smooth, easily cleanable
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit not posted
      • Corrective Action(s): Ensure Health Permit is posted visible to customers
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand sink in Cafe was blocked by a pot that was soaking
      • Corrective Action(s): Discussed with staff that the right basin is for hand washing only and cannot be blocked by equipment
      • Violation Score: 5
  16. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has no food safety plan for new pre-cooked/cooled meals for sale.
      • Corrective Action(s): Provided operator with contact information - please send updated plan to health inspector.
      • Violation Score: 1
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cut watermelon and cut cantelope being stored in produce section at >4C
      • 2. Cut watermelon stored in bowl in kitchen at >4C
      • Corrective Action(s): Operator moved these potentially hazardous foods into cooler to maintain 4C at time of inspection. Please ensure cut watermelon or cantelope is either stored in cooler or on ice to ensure 4C temperature is maintained.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. In-use utensils (spatulas) are being stored in room-temperature water.
      • 2. Muffins/scones stored on top of deli meat cooler are not covered.
      • Corrective Action(s): 1. Please store utensils in a way discussed by health inspector (info-share sheet provided)
      • 2. ALL foods must be covered or stored behind a sneeze guard to prevent risk of contamination.
      • CORRECT: August 24, 2017
      • Violation Score: 3
  19. Routine Inspection

    0 infractions

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