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Loose Caboose

104 - 8950 Young Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Loose Caboose has been inspected 17 times by Fraser Health Authority since August 30, 2017. The most recent inspection, on February 7, 2026, recorded 1 infraction.

8 of 17 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: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 6 times across 6 separate inspections, most recently on March 18, 2022. 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 4 times across 3 separate inspections, most recently on August 20, 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 7, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 20, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on August 30, 2017. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

17 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a container of raw eggs stored next to the grill and the surface temperature was measured at 12°C.
      • Observed containers of green onions and whole mushrooms stored at room temperature at 20°C.
      • Corrective Action(s): Attempted to explain the concept of danger zone which is 5°C to 59°C.
      • All perishable foods must not be stored in the danger zone, to prevent multiplying of pathogens.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in sani-bucket was had 0ppm chlorine, water observed cloudy
      • Corrective Action(s): Please always ensure sanitizer is changed every 2 hours or less when is cloudy
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the below areas:
      • - underneath the hand washing sink
      • - Beside the prep cooler, where all the unused plates are stored
      • Corrective Action(s): Please remove all rodent droppings, sanitize all utensils (date to be corrected by: immediately)
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: This is a repeat violation
      • 1. The following areas observed to have accumulation of grease and grime:
      • - behind every hard to reach corners
      • - deep fryer
      • - underneath the two compartment sink
      • 2. Facility is disorganized and cluttered
      • Corrective Action(s): Please deep clean the facility, remove all clutters, organize the facility (date to be corrected by: 2 weeks)
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Pesticide stored beside food equipment
      • Corrective Action(s): Operator moved pesticide to the storage room, please always ensure all chemicals are stored away from any foods, food contact surfaces
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): operator using non food contact sanitizer for food contact surfaces
      • Corrective Action(s): ensure food safe sanitizer used for food contact surfaces
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: prep cooler at 12*C ambient air temp; 9*C with probe; freezer ambient air temp at -8*C
      • Corrective Action(s): operator removed all items to cooler with consistent temp below 4*C; discarded anything which is PHF overnight; ensure cooler is below 4*C prior to using; ensure freezer is below -18*C
      • Violation Score: 15
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: dry storage bins had scoops stored directly in the bin
      • Corrective Action(s): ensure scoops stored in manner not to contaminate food
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: used egg cartons used as place holders for greasy items
      • Corrective Action(s): discard all egg cartons and discontinue use
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: grime and debris built up through out the kitchen
      • Corrective Action(s): through cleaning is required which means removing items from the shelves to clean all areas where food is stored
      • Violation Score: 15
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw beef stored above vegetables
      • Corrective Action(s): Store raw beef below vegetables to prevent cross contamionation. Juice from meat may drip on to vegetables. Operator removed raw meat and placed below veegetables
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelves in back storage/equipment has food debris build up.
      • Corrective Action(s): Clean shelves and equipment and sanitize
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle (sanitizer) to wipe down kitchen prep area not available
      • Corrective Action(s): Ensure kitchen prep tables are sanitized regularily, during the day. Min 100ppm Cl residual
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food left uncovered in prep cooler
      • Corrective Action(s): Cover food in prep cooler
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle not labeled as per contents
      • Corrective Action(s): Label all spray bottles with contents
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food uncovered in coolers
      • Corrective Action(s): Food must be covered to protect from contamination
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Food prep area cluttered
      • Corrective Action(s): Remove any items not needed. Organize to allow for easy cleaning
      • Violation Score: 1
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw beef stored above sauces in prep cooler.
      • Corrective Action(s): Ensure raw foods are stored under ALL ready to eat food items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vents above frying station have grease accumulation.
      • Corrective Action(s): Please wash/sanitize regularly to prevent build up. CORRECT: February 22, 2018
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Automatic liquid soap dispenser was turned off at handsink and found bar soap beside sink.
      • Corrective Action(s): Ensure liquid soap is available at ALL times and discard any bar soap (should not be used for handwashing).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Operator storing cooked chicken in a previously used styrofoam container.
      • Corrective Action(s): These styrofoam containers cannot be washed and sanitized - only supposed to be single-use.
      • Discard these containers and transfer foods into containers that can be washed/sanitized (as discussed).
      • Violation Score: 3

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