Skip to content
Loading map…

4 Seasons Chaat House

420 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

4 Seasons Chaat House has been inspected 8 times by Fraser Health Authority since March 4, 2024. The most recent inspection, on October 2, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 5 times across 4 separate inspections, most recently on October 2, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 2 times across 2 separate inspections, most recently on August 27, 2025. 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 September 19, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 March 24, 2026. 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 September 19, 2024. 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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken drumsticks were stored in room temperature, probed to be 18.9C. Staff were unsure what time they took it out from the walk-in cooler.
      • Corrective Action(s): Staff discarded the raw chicken drumsticks. Do not take out raw proteins from the cooler until you are ready to process or cook them.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required at the cook line for accumulated grease debris on the ground towards the back wall and around the fryer.
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. Significant grease accumulation is a fire hazard.
      • Photos of the current condition were taken today. Send photo of cleaned cook line to EHO.
      • Date to be corrected by: March 27, 2026
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of sliced fish fillets were stored in ambient temperature on a roll rack. Surface temperature of the fish measured 23C. Staff informed they were removed from the cooler after thawing overnight and about to be prepared for the day. However, staff were all working on other tasks at the time.
      • Corrective Action(s): Staff moved the container back into the walk-in cooler. Do not remove thawed foods from the cooler until you are ready to work on them.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several pouches of Flatline rodent bait was observed inside the facility:
      • 1) 2 pouches were identified behind the prep freezer in the bagging area
      • 2) 1 pouch next to the large chest freezer downstairs
      • 3) 3 pouches behind the small chest freezer on the otherside of the room
      • Corrective Action(s): Remove ALL bait pouches from inside the facility. Bait is for EXTERIOR USE ONLY.
      • Consult with pest control. Ensure they do NOT continue this practice.
      • Date to be corrected by: September 4, 2025
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the following areas:
      • > Under the handsink in the bagging area, around the mechanical trap
      • > In the downstairs storage room - along the entire perimeter of the room behind the chest freezers, under all shelving racks and milk crates.
      • Corrective Action(s): Remove droppings. Clean and sanitize the floor downstairs with bleach. Ensure all door sweeps are in place and in good condition.
      • There MUST be more monitoring for the downstairs area as this is directly connected to the "garage" area behind the building.
      • Date to be corrected by: September 4, 2025
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): One spray bottle labeled as bleach solution contained a QUATS solution instead.
      • Corrective Action(s): Staff removed the bleach label.
      • All chemicals used on site must be properly labelled to identify the contents inside. Bottles that were previously used for one chemical should not be used for another chemical. This may create unknown toxic chemical reactions that can be dangerous.
      • Discussed with operator, choose ONE chemical to use for both front of house and back of house.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Temperature check did not occur after reheating steamed rice taken from the cooler and before placing into the rice warmer.
      • Corrective Action(s): There must be a temperature check after reheating to ensure the food has adequately reached an internal temperature of 74C.
      • Operator has a probe tip thermometer.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Steamed rice in the rice warmer was probed to be 54C.
      • Corrective Action(s): Staff reheated the rice up to 74C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several uncovered food items in the walk-in cooler and prep cooler that were not actively in use.
      • Corrective Action(s): Foods that are not actively in use must be kept covered in the cooler to protect from contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the downstairs storage room under the racks along the back wall across from the entrance and along the side walls behind the chest freezers.
      • Corrective Action(s): Remove droppings. All stored equipment must be pulled away from the walls to properly access. Clean these areas with a strong bleach solution to help remove scents and urine.
      • Ensure all pest proof bins are in sound condition - no cracks or chips. Replace all lids that require replacement.
      • The facility must receive a pest control for the month of February. If the pest control visit occurs after the scheduled follow-up inspection, the report must be emailed to the EHO for review.
      • Date to be corrected by: February 12, 2025.
      • 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): There was no sanitizer solution prepared at the time of inspection. The concentration tested was 0 ppm. Operator made bleach water solution of 200 ppm.
      • Corrective Action(s): Makle sure to check the concentration with test strips and always make a new batch whem water is murky. Wiping cloths should always be stored inside the bucket, and not left on the counters. Ensure to renew everyday or as water gets murky.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation (CORRECTED DURING INSPECTION): Health Permit Fee Letter was hand delivered to operator and explained about paying ahead of time to ensure they are not operating without a valid Health Permit.
      • Corrective Action(s): Operator was receptive and provided payment via cheque at the time of inspeciton. Follow the instructions on the Letter to set up auto pay and prevent further violations.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The kitchen area had multiple areas that were not in a sanitary condition; 1) under the cook line there was an abundance of food debris, dirt, and grease, 2) The ventilation canopy had dust and visible grease/oil debris, 3) under all the equipment, there is an abundance of debris close to the walls.
      • Corrective Action(s): Clean all the mentioned areas because there is so much build up for debris on the floor that it is hard to tell if there are any droppings, and it can also lead to a pest problem, as mice/rats are prevalent in the area. Sanitize the mentioned areas with 100-200 ppm bleach sanitizer. Stick to the cleaning schedule as per your sanitation plan.
      • Correction Date: 2 weeks.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Small line cooler measured at 19C chopped onion and cucumber stored in inserts. Operator stated this unit only used in lunch rush. Operator moved food to walk in cooler at the time of this inspection. Operator also stated replacing this unit is in order.
      • Corrective Action(s): Do not store hazardous food in this unit until is repaired or replaced. Use walk in cooler or other line cooler to store food.
      • Date to be corrected by: 2 weeks
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available to sanitize cutting boards and other food contact surfaces. Operator made bleach water solution of 200 ppm. Bleach water is now provided in small buckets. Wiping cloths stored in the bleach water solution. Ensure to renew everyday or as water gets murky.
      • Corrective Action(s): Ensure to keep wiping cloths in the solution. Do not leave cloths on counters.
      • Violation Score: 15
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No independent thermometer noted in walk in cooler,line cooler, chest freezer and beverage cooler.
      • Corrective Action(s): Provide each cooling unit with an accurate independent thermometer. Record temperature for all cooling units twice daily. Keep this log updated. Keep records.
      • Date to be corrected by: 2 Weeks.
      • Violation Score: 1

Nearby inspected facilities

Own this business? Add a badge to your website