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Noodlebox

200 - 5580 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Noodlebox has been inspected 13 times by Fraser Health Authority since January 18, 2019. The most recent inspection, on August 6, 2026, found no infractions.

6 of 13 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on June 22, 2022. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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)]

  • 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 once on February 7, 2026. For example: 209 - Food not protected from contamination [s. 12(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 25, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on August 18, 2025. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The coconut milk sauce is diluted with water. The shanghai chicken sauce based on the sauce guide requires refrigeration. Shouyou ramne sauce also gets diluted with water and some other ingredients. All the above sauces were found at room temperature and stored in jugs on the cart to be stored at room temperature during the operation.
      • Corrective Action(s): Staff/operator must find out what sauces are shelf-stable and can be stored without refrigeration. The staff unsure of food safety plan.
      • The boxes of sauces do not show labels that indicate whether they are shelf-stable.
      • Due to dilution and the sauce guide, above 3 sauces were stored in the cooler during the inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a tray rack with cooked foods (eg.: Chicken) stored below the walk-in cooler fan that was dripping water.
      • Corrective Action(s): Do not store any foods below to prevent contamination.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty has FoodSafe training.
      • Corrective Action(s): Ensure at least 1 staff on duty has FoodSafe training. To be corrected within 1 month.
      • Violation Score: 1
  3. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwashing station by the wok still missing paper towels.
      • Staff state that they rarely use that handwashing station.
      • Corrective Action(s): Container of paper towels placed on the table next to handwashing station.
      • Please keep the container paper towels there until a paper towel dispenser above the handwashing sink has been installed.
      • Always keep ALL handwashing stations fully equipped with soap, paper towels, hot and cold running water.
      • Please email EHO once paper towel dispenser has been installed.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Previous infraction was not fixed.
      • The handwashing sink by the wok station (front) was missing the paper towel.
      • Corrective Action(s): Please ensure a paper towel dispenser/stand. To be corrected within 1 week (August 25, 2025).
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • 1- Front hand washing sink is missing paper towel dispenser and not functional.
      • 2- Commercial freezer is out of order.
      • Corrective Action(s):
      • 1- Fully supply hand washing sink so it is equipped with paper towel and is in good working condition. Continue using the back sink for hand washing and ensure hand hygiene
      • Date to be corrected by: Next routine inspection
      • 2- Repair or replace commercial SS upright freezer. This equipment had been approved originally for the operation. Residential freezers may be used but require extensive maintenance.
      • Date to be corrected by: Next routine inspection
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop and bowl observed to be stored in an insert with leftover rice at room temperature throughout the day which can promote bacteria growth and toxin production
      • Corrective Action(s): Ensure that utensils are stored in a sanitary manner by storing in ice water or clean and sanitize for up to every 4 hours
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quat sanitizer in spray bottle measured at 50ppm.
      • -Low concentration of sanitizer will not be able to effectively sanitize surfaces which will allow harmful microbes to grow.
      • Corrective Action(s): Staff fixed the Quats dispenser and refilled the spray bottle with 200ppm Quats.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): In use utensils, are to be stored in ice water or no water at all. Change utensils frequently to avoid bacteria growth.
      • Corrective Action(s): Clean tongs should not be stored in room temperature water waiting to be used. Rice scoop should not be stored in room temperature water either, ice water or no water and changed regularly.
      • Violation Score: 5

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