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Upriver Landing

9254 Nowell St, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Upriver Landing has been inspected once by Fraser Health Authority, on September 2, 2026. The most recent inspection, on September 2, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 September 2, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 September 2, 2026. 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.

1 inspection

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed potentially hazardous food stored above 4C: food in the prep line cooler corner (4 doors) containing sauces, meats, seafood maintaining a temperature of 12.5C.
      • Inner bar fridge with milk, and cut fruit (pinapple) unit at 6.6C.
      • Corrective Action(s): Ensure that cold potentially hazardous foods are stored at 4C or below. Items in prep cooler placed on ice during inspection, items not needed to be stored in walk-in cooler or unit at 4C or below.
      • For bar, items moved to adjacent unit at 4C or below.
      • Correct by: Immediately.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed no chemical sanitizer available for use during food preparation and glasswasher registering at 0ppm iodine solution.
      • Corrective Action(s): Ensure that equipment/utensils/food contact surfaces are properly washed sanitized. QUATs surface sanitize bucket filled and placed at preparation station during inspection - solution registered at ~200ppm.
      • Fix glasswasher to ensure a minimum iodine concentration of 12.5ppm. Interim measure - glassware to be washed using low temp chemical dishwasher.
      • Correct by; Immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed hand washing sinks along cookline with containers and spoons in basin and corner sink missing hand soap.
      • Corrective Action(s): Ensure that hand washing sinks are accessible for use and adequately supplied with running hot/cold water, paper towel and liquid hand soap.
      • Correct by: Immediately.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in good working order: 1. Leaking by dishwashing area underneath unit, 2. Hand washing sink in front of dishwashing area leaking, 3. glass washer not registering at 12.5ppm iodine concentration, 4. Corner 4 door prep cooler not maintaining temperature of 4C or below.
      • Corrective Action(s): Ensure that equipment is in proper working order;
      • - Fix leak at dishwasher area, and handwashing sink.
      • - Fix glasswasher to ensure minimum concentration of 12.5ppm iodine solution.
      • - Fix prep cooler to ensure minimum temperature of 4C or below.
      • Correct by: Sept 4, 2026
      • Violation Score: 9

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