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The Wack Kitchen

44610 Luckakuck Way, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

The Wack Kitchen has been inspected 3 times by Fraser Health Authority since April 29, 2025. The most recent inspection, on April 29, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 once on April 29, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 April 29, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 29, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Butter in hot holding at 56C. Hot holding units must hold food at 60C or above. This is the small amount left at the end of the lunch shift and new butter will be used.
      • Corrective Action(s): Ensure melted butter placed in this unit is held at 60C and above. Operator turned unit up and will replenish butter with new supply.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In walk in cooler, cartons of eggs observed stored on top shelf above ready to eat foods like lettuce.
      • Corrective Action(s): Ensure all raw proteins, such as raw eggs are stored on the lower or separate shelf to prevent contamination of ready to eat foods. Correction required today.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Pipe from the front hand sink is leaking
      • - Light bulb in the chemical storage room was broken, and ceiling was not covered
      • Corrective Action(s): Please repair the above mentioned items (date to be corrected by: May 23, 2025)
      • Violation Score: 3

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