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KFC/Taco Bell #1832

45367 Luckakuck Way, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

KFC/Taco Bell #1832 has been inspected 21 times by Fraser Health Authority since December 11, 2012. The most recent inspection, on June 17, 2026, recorded 1 infraction.

14 of 21 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 April 11, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 once on April 11, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 5 times across 5 separate inspections, most recently on December 27, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 once on June 17, 2026. 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.

21 inspections

  1. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operator was missing the physical permit, manager showed the decal payment notice. Operator was told that the permit is required and must be posted in public view.
      • Corrective Action(s): Must re-order a permit from our office and once received must be posted in public view. Area EHO to provide a copy of the form for reprinting to the operator.
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Underneath the fountain drink nozzle at the front observed to have syrup build-up.
      • Corrective Action(s): Thoroughly clean and sanitize aformentioned area.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and grime observed throughout the kitchen.
      • Grease mostly observed on the floor and wall of the cookline where the grills and friers are.
      • High touch surfaces are sticky.
      • Kitchen floor is very wet.
      • Corrective Action(s): Due to the nature of the facility, grease accumulation will happen very fast.
      • Please deep clean the kitchen and find out why the floor is wet, if it is a leak, please fix it so it stops leaking.
      • To be corrected by: Nov 25, 2023
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat sauace, chilli sauce, cheese sauce, chicken in hot holding unit measure below 60C.
      • Corrective Action(s): Food must be hot held at 60C or above. Food must be reheated to 74C before putting into the hot holding unit. Manager discard food items that was not properly hot held and reheated a new batch to fill the hot holding unit. New food items measure 74C and above.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Third compartment sink sanitizer measure 50ppm QUAT sanitizer. Some buckets of QUAT measured at 50ppm and some at 100ppm.
      • Corrective Action(s): QUAT sanitizer must be maintained at 200ppm. Manager refreshed the sanitizer buckets and the third compartment sink.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: All items (inserts) on the hot holding unit across the cook line measured less than 60C. New beef sauce was made, first measured above 74C. Within 30mins, temperature has dropped to around 65C.
      • Corrective Action(s): Hot holding unit needs to be serviced to maintain a temperature of 60C and above.
      • Reminder to reheat foods to 74C and above and check with probe thermometer before putting it in the hot holding unit.
      • Please use probe to check the temperature of the food in the inserts every 2hours. If the food is measured to be below 60C, food must be discarded. Only reheat and keep hot what is neccessary. To be corrected by: Apr 18, 2023
      • Violation Score: 9
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: follow up on quote for flooring repairs
      • Corrective Action(s): To be completed within 1 month
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Discussed missing floor tiles near deep fryer with operator. Operator will follow-up with vendor on next business day; provide information of purchase to inspector by May 9, 2019.
      • Corrective Action(s): Further contravention may result in a correction order.
  17. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Tiles at deep fryers are missing or broken
      • Corrective Action(s): Repair flooring at cook line to replace the broken/missing tiles. This is to be completed by the next routine inspection
      • Violation Score: 1
  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    0 infractions

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