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Woodstone Pizza

104 - 9259 Young Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Woodstone Pizza has been inspected 17 times by Fraser Health Authority since April 26, 2021. The most recent inspection, on March 24, 2026, recorded 2 infractions.

3 of 17 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 9 times across 8 separate inspections, most recently on March 24, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 6 times across 6 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 April 26, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 5 times across 5 separate inspections, most recently on April 15, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 9, 2023. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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.

17 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza in the hot holding unit was measured at 37C to 41C. Pizza was made about 20 minutes before inspection. Staff stated that a timer is used for pizza hot holding (timer was not in use). Staff stated that pizza is discarded within 1 hour.
      • Corrective Action(s): Ensure to provide a time/temperature log for pizza hot holding. With accurate logs, the restaurant is permitted to hot hold at below 60C for 4 hours and then discarded. Staff discarded pizza at time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand sink hot water faucet requires extra force to turn on the faucet.
      • Corrective Action(s): Repair hot water sink faucet.
      • Date to be corrected by: 1 month
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repeat violation
      • Hot holding unit measured at 30C
      • Corrective Action(s): Please confirm with the owenr whether he is doing time control (must return to the cooler after 2 hours or discard it after 4 hours) or temperature control (60C above), updated food safety plan must be submitted (date to be corrected by: Januart 14, 2026)
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding display unit for the pizzas was measured at 37°C internally.
      • Corrective Action(s): Staff to implement temporary measure to hold the pizza for 4 hours and discard leftovers. At the time of inspection, 6 pizzas were made 1 hour before.
      • -Fix the ho holding unit.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The hot holding unit was set at 61°C, but could only go up to 37°C in actual temperature.
      • Corrective Action(s): Repair. To be corrected within 1 day.
      • Violation Score: 3
  4. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 2 sliding coolers in rear kitchen at 6*C
      • Corrective Action(s): ensure coolers consistently below 4*C
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): although basins & faucets have been cleaned, hot water was turned off
      • Corrective Action(s): ensure hot water is running when operating, ensure hand wash stations are equipped with paper towels, soap & running hot & cold water
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: significant improvements in sanitation, however there are still areas such as around dough mixer, sliding doors on cooler, fan cover
      • Corrective Action(s): ensure dough mixer is cleaned, ensure coolers fan covers, doors are cleaned
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: facility cleanliness is not maintained; shelves are not wiped, floors are not swept, clutter is not removed, door handles of equipment have grime & debris build up, hard to reach areas such as corners, where the wall meets the floor, under & around heavy equipment is not cleaned
      • Corrective Action(s): clean immediately & maintain in sanitary manner
      • Violation Score: 15
  7. Follow-Up Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: permit fee unpaid
      • Corrective Action(s): ensure permit fee is paid
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): stand up cooler in prep area ambient temp at 8*C (potentially hazardous foods moved to different cooler)
      • Corrective Action(s): ensure all coolers are able to maintain below 4*C
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: hand wash station at front prep area is out of order
      • Corrective Action(s): ensure hand wash station is fixed immediately
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: no hand wash station available for hand washing for employees in front prep area
      • Corrective Action(s): ensure staff is washing hands before prepping food
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: rear food prep area has not been separated for the two facilities (bebe chicko, woodstone); dishwasher is still not in service
      • Corrective Action(s): ensure correction order for separating the rear prep kitchen is addressed; ensure the dishwashing machine is in working order
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: operator did not have valid foodsafe certification
      • Corrective Action(s): ensure in owners absence at least one staff member has foodsafe
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): top of prep cooler 10*C-15*C
      • Corrective Action(s): food moved to lower level where temp is below 4*C
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): front cooler at 22*C, rear cooler 8*C; front prep cooler at 15*C
      • Corrective Action(s): discard all food
      • Violation Score: 25
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: freezers at -10*C
      • Corrective Action(s): ensure freezers are below -18*C
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: coolers & freezers not in working order
      • Corrective Action(s): ensure equipment is working as it is intended
      • Violation Score: 15
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: no staff have foodsafe
      • Corrective Action(s): ensure staff have foodsafe while facility in operation
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): front pizza prep cooler measured at 8*C with probe
      • Corrective Action(s): food relocated to working cooler beside prep cooler
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): hot holding unit at 44*C
      • Corrective Action(s): ensure hot holding unit is 60*C or above
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: front prep cooler measured at 8*C with probe
      • Corrective Action(s): ensure cooler is operating below 4*C before restocking
      • Violation Score: 15
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: repeat violation of equipment unrelated to kitchen operation stored in same space as kitchen related equipment
      • Corrective Action(s): ensure items unrelated to kitchen operation are removed; remove any non working apppliances
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: no employees able to produce food safe
      • Corrective Action(s): ensure one person has food safe while operating
      • Violation Score:
  14. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning still be done
      • -bottom of coolers
      • -under 3 compartment sink
      • -around prep area and prep cooler and front area
      • Corrective Action(s):
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Maintain a daily temp log for all fridges and freezers-> Check and record twice a day
      • Corrective Action(s):
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Prep cooler for pizzas @ internal temp of 12-15C for all products except pepperoni when probed. All food except pepperoni discarded
      • 2) Back storage cooler (2 door with glass) @ internal temp of 12C. All items that need to be refrigerated (cheese, garlic in oil, pizza sauce, yogurt & milk) discarded. Vegetables are fine to be kept.
      • Corrective Action(s):
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink being used for perp & filling water containers. Handsink is for handwashing only.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following areas:
      • -bottom of all coolers due to water and debris
      • -3 compartment sink area
      • -around prep area and prep cooler at the front
      • Corrective Action(s):
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Do not use either cooler until they have been served/repaired and are at 4C by Friday July 23/21
      • Corrective Action(s):
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Maintain a daily temp log for all fridges and freezers within the facility. Check temp in the morning and mid-afternoon to ensure coolers are maintaining 4C
      • Corrective Action(s):
      • Violation Score: 1
  16. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher still not working.
      • Corrective Action(s): Operator still waiting for parts to come.
  17. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink blocked by food that was defrosting.
      • Corrective Action(s):
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) PIzza cooler bouncing between 7 - 9°C.
      • (2) Dishwasher broken and part has been ordered.
      • Corrective Action(s): (1) Monitor and record temperatures twice daily.
      • (2) Dishes are currently being washed in 3-compartment sink. To be corrected by 15-May-2021.
      • Violation Score:

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