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Rim Le Thai Cuisine

201 - 7084 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Rim Le Thai Cuisine has been inspected 5 times by Fraser Health Authority since December 3, 2024. The most recent inspection, on August 11, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on March 17, 2026. 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 November 23, 2025. 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 once on November 23, 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.

5 inspections

  1. Routine 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): Dishwasher was not dispensing a minimum of 50 ppm chlorine concentration at plate level after the final rinse cycle.
      • Corrective Action(s): The dishwasher's sanitizer line was clogged and needed priming. By the end of inspection, the dishwasher was dispensing 50 ppm chlorine at plate level after the final rinse cycle. Ensure that the chlorine concentration is checked daily and check the sanitizer line periodically to ensure the dishwasher is dispensing the right amount of sanitizer solution.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: White upright freezer in kitchen is not being used at the time of inspection. Operator stated that it stopped working today. No food was stored inside. All food was moved to a working chest freezer in the storage room.
      • Corrective Action(s): Repair freezer to ensure that it can maintained -18C or below. Operator scheduled for repairs today.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a container of diced/minced garlic & pepper in front of the wok station measure at 18°C.
      • Corrective Action(s): Perishable foods must be stored at 4°C or lower. If following the "time as public health measure". Update the food safety plan. Store all cold perishable foods at 4°C or lower.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Observed spray bottles of bleach that are meant as a food contact surface sanitizer, which could not be measured as it was bleaching out the test strips. The color of the liquid was yellowish and was similar to that of pure bleach.
      • Corrective Action(s): Follow the approved sanitation plan, which is to have the Chlorine sanitizer at 100ppm. This is to prevent chemical hazards from affecting both the staff and the general public.
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

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