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Traverse Program - Food Service

45456 Yale Rd, Chilliwack · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Traverse Program - Food Service has been inspected 10 times by Fraser Health Authority since July 20, 2020. The most recent inspection, on April 10, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 3 times across 3 separate inspections, most recently on March 24, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 March 24, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 February 11, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 February 3, 2025. 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 August 24, 2021. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Far end hand sink obstructed at the beginning of the inspection.
      • Corrective Action(s): Staff removed all obstructions during inspection. Please do not use hand sink for storage of recyclables.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher not able to sanitize properly. New dishwasher pending arrival and installation.
      • Corrective Action(s): Ensure new dishwasher is able to leave a residual of 50 - 100 ppm chlorine at plate surface for adequate contact time. Correction date: 2 weeks
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher not leaving a residual of 50 - 100 ppm chlorine on plate surface.
      • Corrective Action(s): As a temporary measure, please wash and rinse in the dishwasher, then manually sanitize all dishware in the 2-compartment sink, using 200 ppm QUATs solution from the dispenser. Fully submerge for 30 seconds and air dry. Operator contacted the repair techinician during the inspection to schedule an appointment.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door propped open at beginning of inspection.
      • Corrective Action(s): Staff closed the door at time of inspection. Please keep all exterior doors closed to prevent pest entry.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher dispensing chlorine sanitizer, but not leaving a residual of 50 -100 ppm on plate surface. Test strips indicated 100 - 200 ppm chlorine residual on bottom surface of dishwasher after cycle completion and < 50 ppm on plate surfaces.
      • Corrective Action(s): Please repair dishwasher such that it leaves a residual of 50 - 100 ppm chlorine on the plate surface to allow adequate contact time for sanitizing. Correction date: 1 week
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: fume hood ventilation system has started to accumulate dust/grease
      • Corrective Action(s): ensure fume hood system is cleaned as needed
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine dishwasher was measured at 0ppm.
      • Corrective Action(s): Check the chlorine container periodically and change toe the full container when low. Ensure 100ppm chlorine concentration.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Black dusts observed on the kitchen ceiling by the fan area above the clean utensils.
      • Corrective Action(s): Clean the ceiling and the wall. Remove the black dust. Please send a photo after correction.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

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