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Joey's Fish Shack

101 - 45655 Tamihi Way, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Joey's Fish Shack has been inspected 4 times by Fraser Health Authority since November 13, 2024. The most recent inspection, on February 6, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on June 12, 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 once on February 6, 2026. 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 June 12, 2025. 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.

4 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fresh prepped condiments such as sauces, sliced vegetables and lemons placed in service cooler at 20C then cooler is turned on to reach 4C and below at the beginning of dinner shift. Ensure unit is at 4C and below before storing potentially hazardous foods in cooler when starting a shift.
      • Corrective Action(s): Ensure unit is at 4C and below before storing potentially hazardous foods in cooler when starting a shift. Check temperature of unit before placing food in unit.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Low temperature dishwasher unable to sanitize at the beginning of the inspection. Chemical test strips available.
      • 2. Two buckets of sanitizer measure 0ppm at the beginning of the inspection. Staff stated they put water in the buckets for cleaning of floors/chairs/shelving. No sanitizer readily available.
      • Corrective Action(s): 1. Low temperature dishwasher was improperly filled. Once staff refilled the dishwasher properly, 50-100ppm chlorine was measured at final rinse at plate level.
      • 2. Please ensure sanitizer buckets holds only sanitizer. Please ensure sanitizer is readily available when facility is in operation.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and grime build up observed behind and underneath the cookline and three compartment sink area.
      • Corrective Action(s): Please deep clean kitchen.
      • To be corrected by: Jun 16, 2025
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temp dishwasher - chlorine measured at 25ppm in the final rinse
      • Corrective Action(s): Follow up inspection on Friday, November 15, 2024.
      • Violation Score: 15

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