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Sinamen Bun Co and Smokeshack BBQ

A - 8810 Young Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Sinamen Bun Co and Smokeshack BBQ has been inspected 6 times by Fraser Health Authority since October 2, 2025. The most recent inspection, on September 16, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 times across 3 separate inspections, most recently on August 18, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 August 18, 2026. 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 October 2, 2025. 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.

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Back prep cooler with cole slaw and meat items at 6.7C
      • Corrective Action(s): Ensure that cold potentially hazardous food it stored/displayed at 4C or below. Items moved to another unit at 4C or below.
      • Correct by: August 25, 2026
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed hot potentially hazardous food stored/displayed below 60C: Meats and baked potato in stand up hot holding unit at 55C.
      • Corrective Action(s): Ensure that hot potentially hazardous food is stored/displayed at 60C or above. Items reheated and moved to another unit during inspection to be held at 60C or above.
      • Correct by: immediately.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed low temperature chemical dishwasher connected to empty chlorine sanitizer container.
      • Corrective Action(s): Ensure that equipment/utensils/food contact surfaces are properly washed and sanitized. Operator replaced bottle of chemical during inspection, unit primed and now at >50ppm chlorine solution. Note: Ensure staff regularly check chemical solution levels and replace as needed.
      • Correct by: Immediately.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in good working order - back prep cooler above 4C and hot holding unit maintaining temperature below 60C.
      • Corrective Action(s): Ensure that equipment is in good working order - fix prep cooler to maintain temperature at 4C or below and hot holding unit to allow for a temperature of 60C or above.
      • Correct by: August 25, 2026.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The sandwich cooler (#2) was measured at 6°C in ambient air, and 5°C internally.
      • The temperature record shows the readings at 9°C.
      • Corrective Action(s): Do not store perishable foods. Shelf-stable food such as pickles can remain. Repair the cooler to maintain 4°C or lower.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The back handwashing station was missing paper towel.
      • Corrective Action(s): Ensure the station is always equipped with soap, paper towel, cold/hot running water.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The sandwich cooler (#2) can not maintain 4°C.
      • Corrective Action(s): Repair. To be corrected within 3 days.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had 0ppm chlorine at the plate surface
      • Corrective Action(s): Chlorine bottle was empty, operator replaced it with a new one, dishwasher had a final rinse of 100ppm chlorine
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Kitchen area has no hand sink accessible for staff, operator did not install a hand sink that was agreed during the intial inspection
      • Corrective Action(s): Hand sink must be installed (date to be corrected by: 2 weeks)
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Freezer room observed to have accumulation of dust and food debris
      • Corrective Action(s): Please clean the freezer room (date to be corrected by: 2 weeks)
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had 0ppm chlorine at the plate surface
      • Corrective Action(s): operator primed the dishwasher and dishwasher was in good working order with 100ppm chlorine at the plate surface
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Floor was observed unsealed with exposed untreated wood
      • - some ceiling from the freezer room observed uncovered
      • Corrective Action(s): - Please see the floor with waterproof finish material (date to be corrected by: next routine inspection)
      • - Please cover the ceiling
      • Violation Score: 3

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