Steve-O's Homestyle Fried Chicken - Events
8501 Upper Prairie Road Chilliwack BC V2P 6H3 · Food - Special Event
Inspection summary
Steve-O's Homestyle Fried Chicken - Events has been inspected 16 times by Alberta Health Services (Environmental Public Health) since July 2, 2024. The most recent inspection, on July 15, 2026, found no infractions.
7 of 16 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 4 infractions recorded. The higher-risk findings here relate to: 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.
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 8 times across 7 separate inspections, most recently on July 15, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 July 10, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on July 15, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on July 29, 2025. For example:
Has appropriate notification been given for the special event?
About this data
These results come from Alberta Health Services (Environmental Public Health), 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
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of fries were noted to be stored on the floor of the "Ford Concessions" storage truck walk-in freezer at the time of inspection. Please ensure that food is stored at least 6 inches off of the floor to ensure safe and sanitary storage of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The chest freezer in the "Ford Concessions" storage truck was measured to have an ambient temperature of 4.2C at the time of inspection. High-risk foods were noted to be stored in the freezer. Please ensure that freezer units are capable of maintaining temperatures of -18C or lower.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy in hot holding measured 45C. Unit was turned to a higher temperature setting during inspection
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - High-risk food (gravy) was not reheated rapidly through the temperature danger zone. The operator was using the steam table to reheat the gravy. The temperature of the gravy was measured at 41°C. The operator was directed to reheat the gravy on the grill to 74°C before transferring it back to the steam table.- There was initially no power to the steam tables; however, the operator was able to restore power during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Has appropriate notification been given for the special event?
- The food facility is not permitted and is operating as a temporary event vendor.Temporary vendors are required to notify the local health authority of the events they plan to attend in Alberta.Ensure that the owners of the temporary vendor complete the vendor notification available online at https://form.jotform.com/241134460410037
- 23. Has appropriate notification been given for the special event?
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 20. Is the facility maintained in a clean and sanitary condition?
- No hot holding temperature logs.
- 20. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
0 infractions
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not available inside of the fridges.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding units were measured at around 45 to 50 degrees C.Operator mentioned that hot holdings units were turned on just then and will take some time to heat up.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water was not available at the time of inspection.Operator mentioned that hot water button was turned off.Hot water was turned on during the inspection.Informed operator that will re-inspect in 20 mins to confirm the presence of hot water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not available inside of the fridges.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not available inside of the fridges.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not available inside of the fridges.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions