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Shell - Flying J Cardlock

7970 Lickman Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Shell - Flying J Cardlock has been inspected 16 times by Fraser Health Authority since November 29, 2012. The most recent inspection, on February 19, 2026, found no infractions.

10 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on April 11, 2019. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on December 4, 2017. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 December 11, 2019. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 April 11, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on June 8, 2018. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Observed two pizza spatulas stored on a rack but more than half of the utensils were stuck in between the sink and the wall where it is not able to be cleaned.
      • Corrective Action(s): Required operator to remove the utensils; clean and sanitize them then store them on a draining rack
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed thick paper towel like material lining clean utensil shelf.
      • Corrective Action(s): Required operator to remove the towels; clean and sanitize the surface, which is stainless steel and use the surface as is.
      • Date to be corrected by: 2019 Dec 13
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding case for hamburgers sitting at 50C
      • Corrective Action(s): Ensure hot holding case is at least 60C/140F. Hamburgers/Corndogs had been placed in unit an hour earlier and are due to be discarded in the next hour.
      • Case turned to 60C/140F at time of inspection.
      • Thermometers are in units - ensure you monitor these thermometers to ensure the hot case is at 60C/140F when food is stored in the unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Discussed dishwashing steps with both staff members - one staff member was not aware of sanitizing step.
      • Corrective Action(s): Please ensure all staff know the appropriate steps for the manual dishwashing method in a 2 compartment sink
      • 1. First compartment is for washing and rinsing.
      • 2. Second compartment is to be filled with a sanitizer made of 100ppm Cl solution (1 tbsp bleach for 4L water)
      • - Ensure equipment is fully submerged under the solution
      • 3. Air Dry
      • Educated staff on-site and will discuss this further with manager
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed two containers of open rat poison in facility
      • Corrective Action(s): Remove these containers immediately, there is to be no open poison in a kitchen as this can be tracked onto food surfaces via rodents.
      • Did not observe a pest problem at time of the inspection.
      • Staff discarded open rat poison at time of inspection.
      • If in the future you have a pest problem, be sure to contact a pest control company who can offer advice and/or services on how to properly eradicate the pest issue in a safe manner for a kitchen.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed garlic butter sitting at room temperature at time of inspection. Probed at 13 - 16C
      • Corrective Action(s): Discarded at time of inspection by staff. Container of garlic butter clearly states this product must be refrigerated.
      • Ensure in the future, garlic butter is stored within the cooler at 4C or below
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Ventilation system has not been installed as per City of Chilliwack's Fire Department requirements.
      • Observed pizza had been cooked in the back room. Room had a strong odor, and back room was propped open to allow for ventilation
      • Corrective Action(s): Opening the back door is not appropriate ventilation. You must install an appropriate ventilation in back room to prevent accumulation of smoke, vapors and grease that is compliant with the City of Chilliwack's Fire Department's requirements.
      • Violation Score: 5
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Back side door propped open at time of inspection
      • 2. Observed a sizeable gap at 2-door entry in back room
      • Corrective Action(s): 1. All doors in facility must remain closed to prevent pest entry and harborage.
      • 2. Install a sweep at back door and/or repair concrete to remove the gap which may allow entry of pests.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed grease buildup where deep fryer used to sit.
      • Corrective Action(s): Cleaning required in this area to remove grease buildup.
      • Violation Score: 9
  13. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Commercial exhaust system has not been installed as per City of Chilliwack's Fire Department from November 30, 2017 and Fraser Health's Correction Order from December 04, 2017
      • Observed hot foods in hot holding cases that have been prepared and cooked today at time of inspection. Observed grease coating surfaces in kitchen and under equipment at time of inspection
      • Corrective Action(s): Install a commercial exhaust system as per the City of Chilliwack's Fire Department's requirements.
      • There is to be no cooking, deep frying, etc. that results in grease laden vapours (i.e. pizza, onion rings, fries, fried chicken, etc.) until the commercial exhaust system is installed and inspected by the City of Chilliwack's Fire Department and the Correction Order has been lifted by Fraser Health
      • Violation Score: 5
  14. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back bay door is left open during cooking
      • Corrective Action(s): Shut back bay door - this door must remain closed.
      • Violation Score: 9
  15. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back bay door is left open at all times to allow staff access to equipment
      • 2 Door entry requires pest proofing
      • Corrective Action(s): Door must be closed to prevent entry of pests into back room at all times. This is the time of year that pests tend to find a way in.
      • Pest proof 2 door entry by installing a sweep
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler at 16C
      • Corrective Action(s): Service unit to ensure it is maintained at 4C. Only garlic butter was stored in unit - discarded at tim
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Hot holding thermometer in large case is not accurate
      • Corrective Action(s): Replace thermometer
      • Violation Score: 1
  16. Routine Inspection

    0 infractions

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