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Penguin Ice Cream

45881 Wellington Ave, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Penguin Ice Cream has been inspected 8 times by Fraser Health Authority since July 24, 2025. The most recent inspection, on August 12, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.

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 January 5, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on August 12, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 July 14, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 23, 2026. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • 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 November 27, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

8 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. All hand washing stations was not supplied with paper towels. Only one hand washing sink at the front had liquid hand soap.
      • 2. There is a two-compartment sink available and a one compartment sink in the back kitchen. One of the sink compartments should be used for hand washing is obstructed.
      • Corrective Action(s): 1. Staff replaced the paper towels. Ensure all hand washing sinks have liquid hand soap and paper towels. Back kitchen hand washing sink requires hand soap.
      • 2. Owner to decide which sink is dedicated to hand washing. Ensure all three sink compartments are kept unobstructed.
      • Violation Score: 25
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Hand-delivered demand letter regarding outstanding permit fee. Failure to pay the outstanding permit fee amount may result in enforcement actions taken by Fraser Health.
      • Corrective Action(s): Please make payment within 10 days from receipt of this letter as indicated on the inspection scheduling date.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Ice cream cones stored in plastic tray and plastic bag that has been reused multiple times. The plastic bag is observed to have sugar/chocolate marks.
      • 2. Various foods in the undercounter cooler where the oven is has been left uncovered, this includes Indian-style treat/sweets, butter, canned fruit pieces, and melted chocolate. In another cupboard there was also sprinkles.
      • Corrective Action(s): 1. Staff discarded the plastic bag and plastic tray and has moved the ice cream cones to a container.
      • 2. Discard all food that do not have a lid. Ensure all food is kept in a air tight container or at least have a plastic wrap cover.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Insufficient table space of food preparation in the back kitchen.
      • Corrective Action(s): Owner is required to install a prep table in the back kitchen.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Back kitchen has a residential-style dishwasher that needs to be removed off the premises.
      • Corrective Action(s): Remove the residential-style dishwasher.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Back hand sink is obstructed and cannot be reached due to the storage shelf blocking it. There are no paper towels and hand soap.
      • Corrective Action(s): Ensure the back hand sink is not obstructed and have a supply of liquid hand soap and paper towels within reach.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Cockroaches observed on the premises. In the cupboard under the sink, where food packaging and packaged food is stored, and inside the two-compartment sink.
      • Corrective Action(s): Clean and sanitize the facility. Remove all cockroaches.
      • Violation Score: 15
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): Unapproved mini cheesecake cups observed to be displayed for sale in ice cream cooler. When questioned about the source of these products, operator stated they were prepared at home.
      • Corrective Action(s): Staff removed the cheesecakes from the display cooler as well as the menu on online ordering platforms. Operator stated they will take the products home today. All foods offered to the public must be from an approved source.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Food preparation equipment (ie. deep fryer, mini oven) and food products (ie. frozen donuts, samosas, pickles, etc) being stored on premises. Operator stated they are just storing it on the premises because they could not be returned to the supplier, but they are not using it for any sale to the public.
      • Corrective Action(s): Remove all items/food products not required for operation from premises. Correction date: 1 day
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): (REPEAT) No food contact surface sanitizer available. Staff not aware of what proper food contact surface sanitizer is.
      • Corrective Action(s): Staff created a 100 ppm solution of chlorine sanitizer using unscented bleach during inspection. Ensure wash cloth is stored in solution when not in use. Obtain chlorine test strips to monitor solution concentration (100-200ppm).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handsink obstructed.
      • Corrective Action(s): Staff removed obstructing equipment from sink during inspection.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Facility added new menu items (ie. burgers, samosas, churros, cheesecake, spring rolls, poutine, fries, and more) without approval. Staff explained the new menu items were added 1 week prior and are only being tested for now. Staff stated a portable deep fryer and mini toaster oven (found on site) are used to cook.
      • Corrective Action(s): Immediately cease all preparation and sale of unapproved menu items. Remove all unapproved ingredients and equipment used for unapproved menu items from premises. Submit updated menu, food safety plan, sanitation plan, equipment specifications, and facility layout including new equipment for review and approval if wanting to continue with new items. No new menu items may be offered prior to health approval. Approval from other departments may also be required. Correction date: 1 week
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. (REPEAT) No food contact surface sanitizer available.
      • 2. (REPEAT) In-use ice cream scoops stored in ambient water.
      • Corrective Action(s): 1. Staff prepared a chlorine sanitizer solution measuring 100 - 200 ppm.
      • 2. All in-use scoops were washed, rinsed, sanitized, and air-dried. In-use utensils must be stored in ice water or hot water (> 60C). Water solution must be replaced frequently to maintain temperature.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): (REPEAT) Back handwashing station not supplied with soap.
      • Corrective Action(s): Staff supplied soap at back handwashing station during the inspection. Please ensure a proper soap container is provided.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food stored uncovered in back counter cooler under soft serve machine.
      • Corrective Action(s): Staff covered all uncovered food with lids/plastic food wrap during inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front drink display cooler not functional. Staff stated it broke down this morning and a technician has been called to repair the unit later today. Staff stated the unit is only used to store non-potentially hazardous beverages, which was observed at time of inspection.
      • Corrective Action(s): Repair/replace cooler such that it operates at or below 4C. Correct by: 1 week
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) At the start of the inspection, no food contact surface sanitizer was available
      • 2) Ice cream scoops were only washed and rinsed and placed directly on food contact surface counter. In addition, one in use ice cream scoop was stored in ambient water
      • Corrective Action(s): 1) Staff created a food contact surface sanitizer solution that registered at 100 ppm chlorine. Note 2 mL of bleach is mixed with 1L water to make a 100 ppm chlorine solution
      • 2) All in use ice cream scoops were washed, rinsed, sanitized (50 ppm chlorine) and air dried. Ensure that in use scoops are stored either in ice water solution or in hot water (internal temperature > 60 deg C). Infrequently used ice cream scoops are to be washed, rinsed, sanitized, and air dried after each use.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwashing station not supplied with paper towel at the start of the inspection
      • Corrective Action(s): Staff placed paper towel at the back handwashing station such that the handwashing station is now fully supplied with hot and cold running water, soap and paper towel
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): At the start of the inspection, in the operator's absence there were no staff on duty held a valid FOODSAFE Level 1 or equivalent certification
      • Corrective Action(s): Ensure that at least one staff member during operating hours and in the absence of the operator holds a valid FOODSAFE Level 1 or equivalent certification
      • During the inspection, the operator was available on site and they held a valid FOODSAFE Level 1 certification
      • Violation Score: 1

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