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Sardis Secondary School Cafeteria

45460 Stevenson Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Sardis Secondary School Cafeteria has been inspected 9 times by Fraser Health Authority since September 20, 2017. The most recent inspection, on October 14, 2025, recorded 2 infractions.

7 of 9 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: Food temperature control, Cleaning and sanitizing 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.

  • 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 October 14, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on October 14, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 September 18, 2018. 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.

9 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk-in cooler's ambient air temperature was measured at 6°C. The internal temperature of the foods were measured at 5.4°C
      • Corrective Action(s): Use temporary measure to bring the cooler temperature down to 4°C.
      • Repair. To be corrected within 2 days.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Found dried food debris from previous use on the meat slicer.
      • Corrective Action(s): Carefully disassemble, clean and sanitize.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The walk-in cooler was unable to maintain 4°C. The temperature log does not show 4°C or below.
      • Corrective Action(s): Repair. To be corrected within 2 days.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw hamburger on shelf above cooked roast
      • Corrective Action(s): Ensure all cooked or ready to eat items are stored above raw meat. Raw meat should be stored on the bottom shelf
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Wall behind dishwasher, and counter area needs to be cleaned and caulking needs to be replaced between counter and wall as there is mildew growth
      • Corrective Action(s):
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

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