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Noodle Canteen Chilliwack

11 - 46030 Yale Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Noodle Canteen Chilliwack has been inspected 21 times by Fraser Health Authority since August 15, 2017. The most recent inspection, on July 29, 2026, found no infractions.

9 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 4 times across 4 separate inspections, most recently on July 20, 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 4 times across 4 separate inspections, most recently on December 11, 2024. 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 3 times across 3 separate inspections, most recently on July 20, 2026. 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 August 15, 2017. 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 7 times across 7 separate inspections, most recently on March 4, 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.

21 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed kitchen hand washing sink obstructed by bucket and bag of onions directly in front.
      • Corrective Action(s): Ensure that handwashing sinks are unobstructed and easily accessible for use.
      • Correct by; Immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed food not protected from contamination: 1. a dry good item stored in plastic garbage bag inside of bin, 2. Meats covered with unclean lids
      • Corrective Action(s): Ensure that food is protected from contamination: use food grade bags for storage of foods and ensure clean lids used to cover food to prevent from contamination.
      • Correct by: Immediately
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed cardboard lining countertops and shelves within food premises.
      • Corrective Action(s): Ensure that food contact surfaces and shelves are of suitable design/material - smooth, easily cleanable surfaces. Remove cardboard from counters and shelves.
      • Correct by: July 22, 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in food working order - front cooler temperature not consistently maintaining 4C or below - far end at 7.3C
      • Corrective Action(s): Ensure that cooler is able to maintain temperature of 4C or below consistently throughout unit. Fix unit as required. Food items relocated to to unit at 4C and under during inspection.
      • Correct by: July 27, 2026
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Observed items not required for food premises operation being stored on the premises; 1. sleeping cot/bed in back kitchen area near dry good storage.
      • 2.Slippers, bowl of dirt under food storage counter.
      • Corrective Action(s): Ensure that items not required for food premises operation are not stored on the premises - 1. remove bed/cot, 2. relocate or remove slippers and bowl. Re-organize storage areas to allow for proper storage of necessary food/equipment.
      • Correct by: Immediately
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Front hand sink was observed obstructed by dirty cloths
      • 2. Back hand sink had no paper towels
      • Corrective Action(s): Operator removed the dirty cloths and refill the back hand sink with paper towels
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Sticky fly strips observbed hanging on top of the food preperation area
      • 2. Cardboard box observed used as a food contact surface
      • 3. Sleeping bed observed at the back of house beside dry storage room
      • Corrective Action(s): 1. Please relocate all the fly strips to an area where does not cause any food contamination
      • 2. please do not use cardboard for any food contact surface, remove all the cardboard (date to be corrected by October 9, 2025)
      • 3. remove the bed, use foldable chair (date to be corrected by: october 9, 2025)
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility observed in unsanitary conditions
      • Corrective Action(s): Please deep clean and organize the facility (date to be corrected by: October 9, 2025)
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep sink cold water tap observed leaking
      • Corrective Action(s): Please repair the cold water tap (date to be corrected by: October 9, 2025)
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: hard to reach areas remain to be cleaned; chest cooler tops, walls, walk ion cooler walls; dust & grime remain in areas that are hard to reach
      • Corrective Action(s): ensure a through cleaning of facility
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: fume hood ventilation system remains to be cleaned
      • Corrective Action(s): ensure appointment booked for professional cleaning
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: walk in cooler ceilings & fan covers have accumulated dust & debris; handles & areas around handles of large equipment has build up of food grime
      • Corrective Action(s): ensure walls, ceilings and fan covers of walk in cooler are cleaned & sanitized with hot water & bleach; ensure the same is done for around handles and handles of large equipment such as coolers
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: fume hood ventilation system is not maintained
      • Corrective Action(s): ensure the fume hood ventilation system is serviced by a professional
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

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

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: dry storage food bins have scoops stored within containers
      • Corrective Action(s): store scoops in manner not to contaminate food
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: grime and debris built up around cooking equipment and general areas of kitchen
      • Corrective Action(s): through cleaning of kitchen area required; this includes maintaining the fume hoods in a manner which does not expose food to contamination
      • Violation Score: 9
  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): Prep counter, multipurpose cleaner used to clean
      • Corrective Action(s): Use bleach solution for cleaning prep counter. Only use multipurpose cleaner on non food contact surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash sink blocked in kitchen, unable to access it
      • Corrective Action(s): Operator removed items inside and in front of sink. Ensure easy access to hand sink at all times during operation to support frequent hand washing
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Line cooler has food debris/grime build up inside bottom of cooler, in tracks and on door surface/handle.
      • Corrective Action(s): Wipe down thoroughly with sanitizer (bleach solution) frequently during operation
      • Violation Score: 9
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep counter, multipurpose cleaner used to clean
      • Corrective Action(s): Use a bleach solution for cleaning/sanitizinf prep counter. Only use multipurpose cleaner on non food contact surfaces
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash sink blocked in kitchen, unable to access it
      • Corrective Action(s): Operator removed items inside and in front of the sink. Ensure easy access to hand sink at all times during operation to support frequent hand washing
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Line cooler has food debris/grime build up inside at bottom of cooler, in tracks and on door surface/handle
      • Corrective Action(s): Wipe down thoroughly with a sanitizer (bleach solution) frequently during operation
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand sink, soap dispenser not working
      • Corrective Action(s): Repair/replace soap dispenser
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris on bottom of line coolers
      • Corrective Action(s): Wipe down inside coolers thoroughly with a sanitizer, include as part of routine cleaning plan.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No soap was dispensed from either soap dispensers when pushed leaver
      • May be clogged
      • Corrective Action(s): Clean/service or replace. Ensure all handsinks are equipped with soap dispensers.
      • *Operator was able to get one working after multiple attempts, replace if not working properly.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back storage area, debris on floor under shelves
      • Corrective Action(s): Clean floor thoroughly. Include as part of routine daily cleaning plan.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Top inserts at prep cooler 12C
      • Corrective Action(s): Ensure inserts are covered when not busy, only keep amount that will be used within 2 hour period in inserts
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: line coolers have debris at bottom in prep area
      • Corrective Action(s): Clean bottom and inside of cooler (prep area)
      • Violation Score: 3

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