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Stone Kitchen

7697 Lickman Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Stone Kitchen has been inspected 10 times by Fraser Health Authority since October 18, 2018. The most recent inspection, on October 3, 2026, found no infractions.

5 of 10 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, Pests and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on March 9, 2020. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 once on October 1, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 19, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 March 9, 2020. 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 once on March 1, 2019. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies observed on premise. Ensure flies do not contaminate food and are removed from premise. Fly traps and pest monitoring in place.
      • Corrective Action(s): Ensure to monitor and prevent fly population in food premise. Reduce fly activity by using fly traps and keep openings closed which may give access to flies entering the facility. If needed, hire a pest control company to reduce presence of flies. Correction required this week.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at the hand washing station was empty.
      • Corrective Action(s): Restock the dispenser with paper towels to allow staff to dry their hands properly after washing their hands.
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Knife stored on wall rack observed with old food debris with all the clean knives. This knive is contaminated and requires cleaning and sanitization.
      • Corrective Action(s): Ensure to wash and sanitizing all equipment and tools before storing away.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Drinking cups were being stored in hand washing sink. The cups become contaminated when staff was their hands.
      • Corrective Action(s): Ensure to keep hand washing stations free of obstacles to prevent contamination of equipment and food processing. Staff require an available station at all times to wash their hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Unwrapped, baked goods on display were self serve for the public without food grade lids and covers or protection from contamination.
      • Corrective Action(s): Ensure all products are protected from contamination when on display for the public. Food on display needs to be stored with protective covers such as a sneeze guard or food grade lid and cover. To prevent contamination, food products should be first wrapped by the operator then given to the customer. Self service of unwrapped product is not recommended.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden planks used poofing dough cannot be washed and sanitized properly. These planks are not food grade can cannot be used to process foods. Mould, orange paint and old food debris was observed stuck inside the planks.
      • Corrective Action(s): Do not use these planks as they cannot be washed and sanitized adequately. Use food grade containers which are durable, non-absorbent, easy to clean and non-toxic. Remove wooden planks from kitchen and use available metal trays.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Soapy water in spray bottle labelled "sanitizer." No other sanitizer bottle observed.
      • 2. Low-temperature dishwasher out of chlorine sanitizer. 50-100 ppm chlorine is required at the plate level for effective sanitizing.
      • Corrective Action(s): 1. Staff member dumped and re-filled the sanitizer bottle with quats sanitizer from the dispenser. Checked with test strips to be 200 ppm quats as required
      • 2. Staff member replaced chlorine with a new chemical bottle. Tested at 100 ppm. Ensure that chemical level and chemical concentration is checked daily.
      • Violation Score: 15
  9. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator made rearrangement in the kitchen so that they can start baking products inside the facility rather than baking outside and transporting them into the facility for sale. Fanhood in the process of being installed. No fire inspection was conducted. Operator must inform health authority and other pertinent department prior to making any changes to the floor plan.
      • -Changes made to the floor plan is that they extended out the front display counter and removed the small undercounter cooler. Moved the kombucha cooler to a different location. No new plumbing and/or equipment added in yet. Plan to install an oven for baking.
      • Corrective Action(s): Required operator to submit a floor plan of the new set-up, contact city of chilliwack and the fire department.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

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