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Royalwood Golf Course

41050 Trans Canada Hwy, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Royalwood Golf Course has been inspected 15 times by Fraser Health Authority since June 30, 2017. The most recent inspection, on July 3, 2025, found no infractions.

9 of 15 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The last 7 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 separate inspections, most recently on May 3, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 April 26, 2019. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 April 25, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 25, 2019. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

  • 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 September 12, 2018. 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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Corrective Action(s): 1. Commercial grade refrigerator to be installed by 24-May-2019.
      • 2. Repair or remove silver fridge no sitting in seating area. To be completed by 24-May-2019.
  9. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: fix the screen door in kitchen so it seals and prevents pests from entering by may 3
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Another household fridge has been purchased and placed in the ktichen
      • Corrective Action(s): commercial fridge required for daily use beside the grill. Purchase a commercial grade fridge by May 24/19
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Two fridges that are broken in kitchen must be removed or repaired by May 24/19
      • Corrective Action(s):
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Monitor temps of all fridges, freezers, hot holding and dishwasher concentration at least twice a day
      • Corrective Action(s):
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: White fridge beside cookline at 9C with probe, black bar fridge at 9C with probe, under counter stainless steel fridge still not working, stainless steel two door cooler also not working
      • Corrective Action(s): All condiments from the black door fridge have been moved to the only fridge that is working upstairs. A small house hold one which is at 4C
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher is at 0ppm Cl. Dishwasher log states it's not at 50ppm and staff have told the manager as well.
      • Corrective Action(s): Dishwasher must be at 50ppm Cl at all times.
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Staff have been told to use Fahrenheit when writting down fridge and freezer temps however they don't know what 48F means. Fridge beside cookline has been above 40F or 4C every day for the last month with nothing being done. It has even been up to 51F on several occasions
      • Corrective Action(s): Staff need to understand how to record the temperatures correctly and what is the appropriate temperature range. Management needs to ensure temperature logs are maintained correctly and that appropriate action is taken when temperature logs show there is an issue with a fridge/freezer
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Screen door in the kitchen has not been repaired from last season.
      • Corrective Action(s): Screen door must close properly to not allow pests to enter the kitchen.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ensure dishwasher must be at 0ppm Chlorine at all times
      • Corrective Action(s): ensure dishwasher is always at 50ppm
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: 2 broken coolers in kitchen either need to be repaired or removed from the premise
      • Corrective Action(s): Purchase more coolers to allow for more cooler space to maintain food at the proper temp
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required under cookline and under dishwashing area by Sept 17
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Grease trap requires repairing so grease stays in it and does not end up on the floor by Sept 17
      • Corrective Action(s):
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site do not have Foodsafe
      • Corrective Action(s): Please obtain Foodsafe from BC by July 1/18
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher at 0ppm chlorine. Adjust/repair to provide 50ppm chlorine
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wash dishes by hand and sanitize with 100ppm chlorine until dishwasher is repaired
      • Corrective Action(s):
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

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