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South Sumas Bistro Ltd

44489 South Sumas Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

South Sumas Bistro Ltd has been inspected 6 times by Fraser Health Authority since June 27, 2024. The most recent inspection, on September 6, 2026, recorded 2 infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 September 6, 2026. 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 September 6, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 July 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. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed containers of perishable foods (cut vegetables, fruits, cooked eggs) displayed without any temperature control measured. The temperatures ranged from 8 - 18°C.
      • Corrective Action(s): Do not store cold potentially hazardous foods in the danger zone (5 - 59°C).
      • During busy times, use smaller portioning and ice bath at maximum 4 hours. At the end, discard the leftovers.
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed plastic inserts with black grime burnt marks that can not be properly cleaned and broken metal frying baskets.
      • Corrective Action(s): Do not use broken equipment. Discard.
      • Broken metals may cause physical hazards.
      • To be corrected within 3 days.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Three mini coolers in the front bar area measure ambient temperature at 7-9C. This coolers mostly held milk and juices.
      • Black one mini freezer compartment frozen shut, this probably impacted air flow.
      • #5 mini fridge probed jug of milk at 5.8C.
      • #4 mini fridge probed jug of openned juice at 7.4C.
      • Corrective Action(s): All food/juice in black fridge and #5 mini fridge moved to walk in cooler, unplugged and left to defrost over night. Please check that temperatures can maintain 4C and below for putting potentially hazard foods (PHFs) back in.
      • All opened juices in #4mini fridge discarded at the end of day. All unopened product moved back to walk in cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer in the kitchen area when facility is operating.
      • Scented Lysol solution in spray bottle used at the front of house area.
      • Corrective Action(s): Please ensure a bucket of sanitizer is always prepared for the kitchen.
      • Please ensure bleach water solution at 100ppm to 200ppm chlorine is used for food contact surfaces (tables) or 200ppm QUAT sanitizer is used.
      • Staff changed spray bottle to 200ppm chlorine.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in the kitchen was not equipped with hand soap nor paper towels at the beginning of the inspection.
      • Sink also had a hard time draining.
      • Corrective Action(s): Using the handwashing sink as a dump sink is allowed. However, do not dump liquids with food down this sink that can cause it to clog.
      • This sink and the sink at the bar must ALWAYS be fully functional, unobstructed, and be equipped with hot and cold running water, liquid soap, and paper towels.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Excessive grease accumulation observed on the ventilation hood guards.
      • 2. Most surfaces in the kitchen is covered in a film of grease.
      • Corrective Action(s): 1. Please ensure ventilation hood guards are routinely scrubbed cleaned and ran through the dishwasher.
      • 2. Please ensure a strong degreaser is used when cleaning the kitchen surfaces at the end of the day before sanitizing.
      • Sanitizing on greasy surface is ineffective and will not remove grease.
      • To be corrected by: Jul 9, 2025
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The three mini coolers in the bar area unable to maintain 4C and below.
      • Even during rushes, coolers must be able to bring down the temperature to 4C and below.
      • Corrective Action(s): Discussed with operator about the option to either service the coolers or invest in a double door commerical grade cooler to replace the mini coolers. Operator expressed that getting a commerical grade cooler will be in their best interest and will look into it.
      • In the meantime, please do not store extra stock in these coolers. Please only use them during the rush and the max hold time is 4hours for any PHFs.
      • Please have a working cooler or coolers by Jul 16, 2025
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

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