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St Mary's Church & School Food Service

8909 Mary St, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

St Mary's Church & School Food Service has been inspected 7 times by Fraser Health Authority since November 20, 2017. The most recent inspection, on January 29, 2026, found no infractions.

5 of 7 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: Cleaning and sanitizing and Food temperature control.

The last 3 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.

  • 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 July 6, 2023. 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 once on March 9, 2020. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

7 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: All kitchen counters need to be in the good working order. The food surfaces to be made of easy to clean, none absorbent and durable material
      • Corrective Action(s): Please resurface all kitchen counters in 6 months..
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Main walk in cooler observed at 7.0C for ambient and 5.2C for food (pickles). 4C and below is required for long term storage of potentially hazardous foods. This unit is mostly empty and holds mainly non-perishables like pop.
      • Corrective Action(s): Ensure to adjust unit so food storage of items like diary, whip cream, mayo and cheese are at 4C or below. I would recommend door seals to prevent cold air from escaping the unit to ensure unit stays cold. If unit cannot maintain temperatures below 4C in two hours or less, move all potentially hazardous foods to working cooler at 4C or below.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

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