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Red Chillies Sports Bar

45975 Wellington Ave, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Red Chillies Sports Bar has been inspected 8 times by Fraser Health Authority since January 24, 2023. The most recent inspection, on November 28, 2025, found no infractions.

4 of 8 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, Protecting food from contamination 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.

  • 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 2 times across 2 separate inspections, most recently on November 25, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on November 25, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on May 15, 2023. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 once on May 17, 2023. 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.

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected on plate surface after final rinse cycle in mechanical low-temperature dishwasher. Maximum temperature measured at 53.8C using maximum temperature reading thermometer.
      • Corrective Action(s): During the inspection, the operator filled the 2nd compartment of the 2-compartment dish sink with 200 ppm QUATs solution from the dispenser. Wash and rinse cycles will be conducted using the dishwasher and the final sanitizing step will be done manually. All dishware/equipment must be fully submerged in sanitizer solution for at least 30 seconds, then air-dried. Operator stated a designated dishwasher will be placed on duty. This is only a temporary measure until the dishwasher is serviced.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food stored uncovered in under counter cooler in front of hot cookline.
      • Corrective Action(s): Staff covered the food with lids/plastic food wrap during the inspection. Ensure all foods are covered when storing to prevent contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Back recycling area is cluttered and disorganized.
      • Corrective Action(s): All recycle items were removed from the premises during the inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical low-temperature dishwasher not dispensing chlorine sanitizer at 50-100 ppm during final rinse cycle
      • Corrective Action(s): Operator called technician during the inspection, who will be on site on the same day to conduct repairs. Chlorine concentration must measure 50-100 ppm on plate surface at the end of the cycle. Please contact EHO once repair is completed. Follow up inspection will be conducted. Correct by: 1 week
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Single-use plastic bowls being used as scoops for frozen fried foods in stand-up freezer.
      • Corrective Action(s): Staff removed the plastic bowls during the inspection. Do not re-use single-use items. Obtain proper scoops and do not store scoops directly in food.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: fume hoods remain to be professionally serviced
      • Corrective Action(s): ensure fume hoods get serviced as discussed
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): food taken directly from cooler & placed in warmer
      • Corrective Action(s): ensure food is reheated to 74*C prior to placing in warmer at 60*C
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): walk-in cooler at 13*C ambient temp; probed at 7.4*C (cooked chicken wings); repeat violation; condenser has build up of ice; operate states been less then 2 hrs
      • Corrective Action(s): remove all PHF (meats, dairy, open sauces, boiled pasta) to coolers below 4*C
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: dishwasher dispensing low concentration (50ppm chlorine) sanitizer during final rinse
      • Corrective Action(s): ensure dishwasher is dispensing 100-150 ppm chlorine during final rinse
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: dry food containers had scoops stored directly within container in contact with food
      • Corrective Action(s): ensure scoops are stored in manner as to not expose food to contamination
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: dishwasher not dispensing correct concentration sanitizer
      • Corrective Action(s): ensure dish washer is dispensing correct concentration sanitizer during final rinse
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: fume hood is past professional service date
      • Corrective Action(s): ensure fume hood is maintained as per approved plan
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): multiple potentially hazardous foods at elevated temperature for longer then 4 hrs; measured with probe 10 *C; ambient temperature at 12*C
      • Corrective Action(s): operator discarded all potentially hazadours foods in dumpster
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): dishwasher sanitizer bottle was empty; operator was not aware how long it had been empty
      • Corrective Action(s): ensure dishwasher is dispensing sanitizer & monitored for sanitizer
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): hand was station located at front bar area missing paper towels
      • Corrective Action(s): ensure hand wash stations are equipped & available as intended
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): walk in cooler temperature at 10*C; dishwasher not dispensing sanitizer
      • Corrective Action(s): ensure temperature is maintained below 4*C; operator to use quats in 2 compartment sink for sanitizing wares until dishwasher fixed
      • Violation Score: 9

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