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The Chopstick Truck

1320 Hwy 3 Fernie BC V0B 1M0 · Mobile Vendor Type C – Food Service

Official record from Interior Health →

Inspection summary

The Chopstick Truck has been inspected 11 times by Interior Health Authority since August 19, 2015. The most recent inspection, on August 4, 2026, found no infractions.

6 of 11 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: Food temperature control, Handwashing and staff hygiene and Pests.

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 October 2, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on May 28, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 2, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 16, 2016. For example: 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?

About this data

These results come from Interior 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): A large bowl of vermicelli noodles were observed at room temperature when not busy. Potentially hazardous foods must be stored at or below 4 C or if they are being stored at room temperature, a time limit of 2 hours must be followed then the items must be discarded. This practice will require labelling of date and time on the product for it to be considered by the EHO.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Multiple flies were noted throughout the premise. Further pest control measures are required to be taken to ensure the facility is maintained of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Facility requires a thorough cleaning in the harder to clean areas including in and around equipment. While general day to day cleaning of high touch surfaces is satisfactory, further attention to other areas is required. Please inform the EHO of the cleaning plans for the facility.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Within the fixed structure where there is a two compartment sink which is used for food preparation and warewashing. This sink should also be equipped with liquid soap and single service product for drying hands. Employees indicated they were washing their hands in the washroom within the building. Hands must not be washed in a washroom for the purposes of food preparation as the are is subject to additional contamination and employees must be touch door handles.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hot water was not readily available at time of inspection (beginning time of operation) as required.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometers missing from units throughout the premise. All refrigeration units must be equipped with thermometers.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
  10. Monitoring

    1 infraction

    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Corrected during inspection. The mobile unit was parked adjacent to the facility's auxiliary building. Upon inspection it was noted the water was not turned on in the mobile unit. Water was only being used from the auxiliary building even though food preparation was occurring in the mobile unit. As discussed, the water must be turned on for the mobile unit as handwashing needs to be readily available.
  11. Monitoring

    0 infractions

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