Woodman Chinese Food

4 - 45590 Market Way, Chilliwack · Restaurant

25 inspections

1. Routine InspectionFeb 3, 2026

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): No food grade sanitize detected in sanitizer bottles. Ensure there is adequate food grade sanitizer in use during service.
     • Corrective Action(s): Ensure there is 100 to 200 ppm Chlorine sanitizer or 200 to 400 ppm QUAT food grade sanitizer in sani buckets or spray bottles to clean and sanitize food contact surfaces.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1.Cracked and broken food contaminers observed, such as wood cracking on cutting board and plastic inserts are cracked for storaging deep fried food. These could be sources of physical contamination for food.
     • 2. Boxes of raw eggs observed stored above ready to eat foods such as pop, beer and lettuce. This could be a source of biological contamination of food.
     • Corrective Action(s): 1.Ensure all food equipment, containers and contact surfaces are in working order, durable and food grade. Replace broken items as needed. Correction required in two days.
     • 2. Ensure all raw proteins are stored at below or away from ready to eat foods to prevent food contamination. Correction required today.
     • Violation Score: 9
2. Follow-Up InspectionJul 11, 2025

   0 infractions

3. Follow-Up InspectionJun 25, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Cooler holding bubble tea ingredients, ambient temperature measure 7-8C
     • Jug of milk probed at 8.6C.
     • Corrective Action(s): All potentially hazardous items placed on ice in this cooler.
     • Operator states that this cooler fluctates and he monitors closely.
     • Violation Score: 5
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Cooler holding bubble tea ingredients measure 7-8C ambient temperature.
     • Jug of milk probed at 8.6C
     • Corrective Action(s): Cooler must be able to maintain 4C and below.
     • Operator stated that a cooler part needs to be replaced but technician suggests that he replaces the cooler. Decision will be up to him.
     • No long term storage in this cooler for potentially hazardous foods. Max 4hours.
     • All potentially hazardous foods (milk) must be on ice when stored in this cooler until cooler can consistently maintain 4C and below.
     • To be corrected by: Jul 9, 2025
     • Violation Score: 3
4. Follow-Up InspectionJun 12, 2025

   0 infractions

5. Routine InspectionJun 2, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): 2 jugs of milk were observed stored in a cooler that were above 4C (measured at 15C)
     • Corrective Action(s): Operator moved the milk into another cooler, other shelf stable food can remain in the mulfuntioning cooler.
     • Please always keep cold food at 4C or below to prevent growth of pathogens
     • Violation Score: 5
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: - Front cooler was not in good working order (measured at 15C)
     • Corrective Action(s): - Please repair the cooler to below 4C (date to be corrected by: June 12, 2025)
     • Violation Score: 3
6. Follow-Up InspectionNov 12, 2024

   0 infractions

7. Routine InspectionNov 2, 2024

   2 infractions

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Operator stated that food contact ssufaces in the kitchen are being cleaned only with cloth. No sanitizers found at the time of inspection.
     • Corrective Action(s): Ensure all food contact surfaces undergo:
     • 1. Clean with soap
     • 2. Rinse with clean water
     • 3. Sanitize.
     • Violation Score: 15
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: The front handwashing sink (in the kitchen) is not in good working order. No hot water available. The knob appears to be broken.
     • Corrective Action(s): Fix. Ensure hot water is available. To be corrected within 1 week.
     • Violation Score: 3
8. Routine InspectionJan 23, 2024

   0 infractions

9. Routine InspectionSep 28, 2022

   0 infractions

10. Routine InspectionJul 7, 2022

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Deep fried chicken stacked on top of each other in a deep container to cool. Internal temperature measured to be between 44-50C.
      • Corrective Action(s): Ensure that potentially hazardous foods are cooled from 60C to 20C within 2 hours and from 20C to 4C within 4 hours. Use shallow trays and ice bath to speed up coolign process in order to reduce pathogen growth and toxin production
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. No hot water dispensed from the handsink beside the prep cooler in the kitchen due to faulty faucet knob
      • 2. Hot water knob observed to be turned off for handsink in the front
      • Corrective Action(s): 1. use another equipped handsink with hot and cold running water with paper towel/ liquid soap in the kitchen
      • 2. Ensure that the hot water line is turned on and that the handsink is fully equipped with both hot/ cold running water for proper and frequent handwashing
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet knob for the hot water line for the handsink beside the prep cooler in the kitchen observed not to be working
      • Corrective Action(s): Fix the faucet knob to ensure that the handsink is equipped with hot and cold running water for proper handwashintr
      • Date to be corrected by: 2022-07-11
      • Violation Score: 3
11. Routine InspectionDec 20, 2021

    0 infractions

12. Routine InspectionMay 18, 2021

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwashing sink not equipped with liquid soap and paper towels.
      • Corrective Action(s): -Please ensure that handwashing sinks are always equipped with hot and cold running water, and liquid soap, and paper towels so staff can properly wash their hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Containers of prepared vegetable observed stacked on top of each other without lids or covering.
      • -Contamination can occur from the bottom of one container to the top of the food under, if the food is not covered.
      • Corrective Action(s): Instructed operator to cover each container before stacking.
      • Violation Score: 3
13. Routine InspectionJul 2, 2020

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ensure raw food is stored below ready to eat.
      • Corrective Action(s):
      • Violation Score: 3
14. Routine InspectionMar 13, 2020

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator has 5 large port tenderloins out on the counter waiting to be cut up
      • Corrective Action(s): Discussed with operator that this is too much food to have out all at once. Keep them in the cooler and bring out one at a time.
      • Violation Score: 5
15. Routine InspectionOct 3, 2019

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Operator was breading raw chicken and touched cooked cooking with contaminated hands. Operator did not wash hands when moving between tasks
      • Corrective Action(s): Cooked chicken was discarded. Operator was instructed that when moving between tasks, hands must be washed to prevent contaminating food
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Operator did not wash hands when moving from raw chicken prep to handling cooked chicken
      • Corrective Action(s): Discussed proper hand hygine with operator
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Spring rolls defrosting on the counter at room temperature
      • Corrective Action(s): Ensure all food is defrosted in the refrigerator, under constand cold running water or in the microwave. Never defrost food at room temperature
      • Violation Score: 1
16. Follow-Up InspectionApr 15, 2019

    0 infractions

17. Routine InspectionApr 10, 2019

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1)observed a large bowl of rice out at room temperature cooling, operator stated he cooked it 2.5 hrs ago, internal temp was 26C
      • 2) observed large container of cooked chicken at room temperatuere cooling. operator states they were cooked 1.5 hrs ago, internal temps were 27C respectively
      • 3) observed container of cooked beef at room temperature cooling, internal temp was 20C, operator stated it was cooked 1.5 hrs ago
      • Corrective Action(s): 1) discarded rice at time of inspection
      • 2) dicussed proper cooling procedures with operator, 60-20C in 2 hrs and 20-4C in 4 hrs, placing food is small shallow containers will help speed up the cooling process
      • 3) operator moved beef and chicken to cooler to continue cooling process
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large container of cooked noodles sitting out at room temperature (internal temp of 11C)
      • Corrective Action(s): Discussed with operator then foods need to be stored in the cooler at all times
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Bleach with lemon scent being used at customers had complained about the smell of bleach.
      • 2) Bleach in spray bottle was at 0ppm
      • Corrective Action(s): 1) Bleach with a scent adds another chemical to the bleach therefore cannot be used in the kitchen on dishes or food contact surfaces. purchase regular bleach for the kitchen and another spray bottle
      • 2) staff added more bleach to the spray bottle and it was retest and found to be at 100ppm, bleach needs to be used to sanitize food contact surfaces and dishes when washing by hand even if customers complain about the smell.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food thawing at room temperature
      • Corrective Action(s): Ensure food is always defrosted in the cooler, under constant cold running water or in the microwave
      • Violation Score: 1
18. Routine InspectionJan 23, 2019

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff did not wash hands with soap after handling raw chicken
      • Corrective Action(s): Staff must wash hands with soap and water, when moving between tasks or when handling raw food such as chicken
      • Violation Score: 5
19. Follow-Up InspectionOct 22, 2018

    0 infractions

20. Routine InspectionOct 15, 2018

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several containers of rice and deep fried meat out at room temperature to cool
      • Corrective Action(s): Discussed with operator how to properly cool items. Reviewed proper procedure:
      • 1) Cooking temp to room temp in 2 hours or less
      • 2) 20C or room temp to 4C in the fridge in 4 hours or less.
      • DO NOT leave food sitting out at room temp for longer than 2 hours
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ice machine needs to cleaned with soap and water, sanitized with bleach solution and allowed to refill
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning:
      • -Wall beside dishwasher
      • -floor in front of dishwasher
      • -wall behind two compartment dishwashing sink
      • -floor under cookline
      • -all of the doors and handles on the fridges and freezers
      • -inside the mop sink and the wall behind it
      • Corrective Action(s):
      • Violation Score: 9
21. Routine InspectionJun 14, 2018

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several containers of rice, noodles and pre cooked chicken at room temp
      • Corrective Action(s): Ensure all food is in the fridge
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required:
      • -Walls behind dishwasher, & 2 compartment sink
      • -Under prep cooler
      • Corrective Action(s):
      • Violation Score: 3
22. Follow-Up InspectionJan 17, 2018

    0 infractions

23. Routine InspectionJan 15, 2018

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine has mildew inside
      • Corrective Action(s): Empty the ice from the machine, clean and disinfect then allow machine to refill
      • Violation Score: 5
24. Follow-Up InspectionOct 6, 2017

    0 infractions

25. Routine InspectionOct 3, 2017

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Many containers of food sitting out at room temperature
      • Corrective Action(s): All food must be in the fridge or prep cooler. If containers of food continue to be left out of the cooler on the prep table, the prep table will need to be removed from the facility.
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces at 40C
      • Corrective Action(s): All hot holding must be done at 60c or above. Operator rapidly reheated sauces
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops in dry storage bins must be stored outside of bin so as to not touch the food when reaching for the scoop
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following locations:
      • -Outside the plastic bins storing flour and sugar
      • -All storage shelves under prep tables
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Paper towel dispenser missing from front hand sink
      • Corrective Action(s): install new papertowel dispenser @ front hand sink
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Ensure probe thermometer is on site at all times to check the internal cooking temps of food as well as to verify hot holding temperatures.
      • Also add rice hot holding temps and sauce hot holding temps to temperature log sheet, they all must be at 60C or above
      • Corrective Action(s):
      • Violation Score: 1