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Jimmy J's Restaurant

8559 Young Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Jimmy J's Restaurant has been inspected 22 times by Fraser Health Authority since September 21, 2017. The most recent inspection, on July 3, 2026, recorded 2 infractions.

6 of 22 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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 7 times across 7 separate inspections, most recently on July 3, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 6 times across 6 separate inspections, most recently on January 10, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 4 times across 4 separate inspections, most recently on February 26, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 July 3, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 4 times across 4 separate inspections, most recently on January 10, 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.

22 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food stored/displayed below 60C on cookline - chicken/bacon items set to 140F. Ensure those items are at 60C or above.
      • Correction: Items to be swapped out during shift/meal change.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food not protected from contamination: 1. Ice scoops not maintained in a sanitary manner in kitchen and bar areas. Containers in need of cleaning. 2. Lids for containers and ice scoops stored directly in ice at bar counter.
      • Correction: Ensure scoops are stored in a sanitary manner and ice is protected from contamination.
      • Corrective Action(s):
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The silverware/utensil polisher used to polish the clean and sanitized utensils as the last step before going out to the customers. The staff states that granules and UV light and the temperature of the machine can be adjusted. Obtained from an environmental health officer.
      • Corrective Action(s): All utensils must be cleaned and sanitized before being used.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed numerous areas with black dust, food crumbs.
      • Corrective Action(s): *Please esnure to maintain the cleaning schedule.
      • Clean the floor, shelves, staircase, etc. To be corrected within 1 week.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The silverware/utensil polisher was being used as the last step after sanitizing without approval.
      • Corrective Action(s): Submit the updated sanitation plan. To be corrected within 3 days.
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer from the dispenser had 0ppm QUATS
      • Corrective Action(s): dispenser that labeled as sanitizer had 0ppm QUATS, degreaser from the dispenser had QUATS concentration, however water was too hot and cause the sanitizer from diissipating. Operator switch the hot water line to cold water line and the santiizer had 200ppm reading on the test strip. Please repair the dispenser and ensure to check the concentration daily, record keeping is requried
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Lettuce in the walk-in cooler was observed stored in an insert without cover
      • 2. Ice machine observed to have black dust on the white board, ice stored didn't stored in a designated container
      • Corrective Action(s): 1. Operator cover the lettuce with plastic wrap
      • 2. please clean and sanitize the ice machine to prevent ice contamination (date to be corrected by: today)
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: hand wash station closest to corridor has access limited by garbage bin (removed during inspection); hand wash station at front of house is not working
      • Corrective Action(s): ensure unfettered access to hand wash station closest to corridor, ensure hand wash station at front of house is serviced
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: ice machine is starting to build grime/mold
      • Corrective Action(s): ensure ice machine is professionally serviced and the internal cover gets removed, cleaned & sanitized
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: all high touch surfaces such as door handles, equipment handles, covers & bins for dry storage have build up of food grime, inside of prep coolers have food droppings on bottom, inside of walk in coolers fan covers have accumulated dust, metal racks are starting to build grime & mold, wooden racks need to be finished; no longer easily cleanable
      • Corrective Action(s): ensure areas where floors meet walls, corners, counters are cleaned thoroughly; ensure walk in cooler ceilings, fan covers, walls & racks are cleaned; ensure dry food storage bins are cleaned
      • Violation Score: 15
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: ice machine needs to be cleaned; fan covers in walk in cooler have debris & build up; lights in walk in need covers, beer floats need to be cleaned
      • Corrective Action(s): ensure through cleaning of ice machine; remove cover and ensure underneath is cleaned & sanitized prior to use. Ensure fans in walk in cooler are cleaned; install covers for lights, ensure beer floats are cleaned
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: through cleaning of kitchen is needed at end of night; level of food debris on floors, counters not appropriate for level of staffing/ business of facility
      • Corrective Action(s): ensure staff are vigilant handling food; ensure spills, splashes and food debris gets cleaned up as they occur, ensure staff are able to maintain clean work environments
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0ppm Quats in the sanitizer buckets.
      • Corrective Action(s): Changed during the inspection. Change Quats sanitizer regularly.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit is missing - Decal is posted.
      • Corrective Action(s): Obtain a replacement. Copy of the permit replacement form provided. To be corrected ASAP.
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: fume hood is past professional service date
      • Corrective Action(s): ensure fume hood gets serviced professionally
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: dry food containers have scoops stored directly in contact with food
      • Corrective Action(s): ensure scoops are stored in manner as to not expose food to contamination
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: fumehoods have grease & dust built up; due for professional cleaning
      • Corrective Action(s): ensure fumehoods are maintained as per sanitation plan; ensure fumehoods are professionally maintained
      • Violation Score: 9
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: food debris and grime observed along & underneath equipment as noted on previous inpsection
      • Corrective Action(s): ensure sanitation plan is followed to reduce build up of food & grime on & around equipment
      • Violation Score: 9
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: ice machine has not been cleaned or sanitized since last routine inspection on 13/12/2021
      • Corrective Action(s): ensure ice machine is cleaned and sanitized to protect food from contamination
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: food debris and grime observed along and underneath equipment as noted on previous inspection
      • Corrective Action(s): ensure sanitation plan is followed to reduce build up of food and grime on and around equipment
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: no one working in the kitchen handling food was able to produce valid FoodSafe
      • Corrective Action(s): Ensure staff handling food have valid FoodSafe certificate
      • Violation Score: 1
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): sanitizer containers were observed being filled during inspection; regardless upon checking concentration some containers recorded no sanitizer; ensured dispenser was dispensing correct concentration of quats [200ppm]
      • Corrective Action(s): replace sanitizer as needed to maintain 200 ppm quats
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: handwash station was lacking paper towels; another handwash station had utencils in it
      • Corrective Action(s): ensure handwashing stations are used soley for the purpose they are intended for which is handwashing; ensure stations are equiped with soap, paper towels and hot water with adequate pressure
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit decal was afixed to letter of permit validation
      • Corrective Action(s): Ensure decel is afixed to correct Permit to Operate certificate
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: ice machine had visble mold build up
      • Corrective Action(s): ensure ice machine is maintained in a clean and sanitary manner
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: accumulation of food debris; build up of syrup in pop dispensers, & coffee build up in the coffee machines poses risk of attracting pest. several areas were observed to be needing through cleaning; in the coffee machine area including the insides of the coffee machines, in the pop vending area including the nozzles for dispensing pop, in the food prep areas underneath the equipment
      • Corrective Action(s): ensure equipment and general food prep area is maintained in accordance to the sanitation plan
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: food debris and grime build up; through cleaning is needed of the kitchen
      • Corrective Action(s): maintain kitchen cleanliness in accordance with sanitation plan; which invovles pulling forward equipment to reach debris behind & underneath
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: no thermometers were observed in use for hot holding or refrigeration units
      • Corrective Action(s): ensure thermometers are available for equipment which require monitoring & can be readily verfied and logged
      • Violation Score: 1
  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer buckets used for wiping prep tables 0ppm residual quats
      • Corrective Action(s): Ensure sanitizer buckets have a residual of at least 200ppm quats
      • Violation Score: 5
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats in buckets throughout the facility 0ppm residual
      • Corrective Action(s): Ensure quats are maintained at least 200ppm residual
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink had dishes stored in sink area
      • Corrective Action(s): Ensure hand sink is left clear and easily accessible, dedicated hand sink only
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chili in hot holding unit no lid, uncovered
      • Corrective Action(s): Keep covered to prevent possible contamination
      • Violation Score: 3
  19. Routine Inspection

    1 infraction

    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: REPEAT VIOLATION: Chef jackets are still being stored in washroom.
      • Corrective Action(s): Please remove from washroom - should be stored where they will not be contaminated.
      • Violation Score: 3
  20. Routine Inspection

    1 infraction

    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Clean chef coats currently stored in staff washroom.
      • Corrective Action(s): Please move these to another location - to prevent contamination
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel for handsink in staff washroom.
      • Corrective Action(s): Please ensure ALL handsinks including the one in the staff washroom are fully stocked 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 (CORRECTED DURING INSPECTION): Floor of walk in cooler has black debris build up.
      • Corrective Action(s): Operator mopped floor at time of inspection. Ensure regular cleaning is being done to prevent build up.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. New handsink at back of kitchen has not been installed - only base has been put in place.
      • 2. Floor is exposed throughout kitchen
      • 3. Pot sink has still not been moved to "dirty dishes" side.
      • Corrective Action(s): 1. Install handsink at back of kitchen as discussed with hot/cold running water.
      • 2. Repair kitchen floor to ensure smooth, cleanable surface.
      • 3. Move pot sink to dirty dishes side for better flow
      • CORRECT BY: OCTOBER 25, 2017
      • Violation Score: 3

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