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Academics preKindergarten Royal City

300 - 628 6th Ave, New Westminster · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Academics preKindergarten Royal City has been inspected 17 times by Fraser Health Authority since August 24, 2017. The most recent inspection, on August 28, 2026, recorded 1 infraction.

8 of 17 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: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 March 18, 2026. 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 2 times on June 21, 2019. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 August 22, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on December 12, 2019. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • 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 2 times across 2 separate inspections, most recently on August 28, 2026. 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.

17 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Shelf under the 2 compartment sink, behind the sanitizer bottles - droppings
      • > Corner shelf storing pots and pans - food debris
      • > Left bottom shelf on the handsink side of the kitchen island, behind the stored items - droppings
      • Corrective Action(s): Remove droppings and food debris, sanitize with an approved sanitizer.
      • Date to be corrected by: end of day today.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Dry goods in their original packaging were stored underneath the handsink (few bags of sugar).
      • Corrective Action(s): Move these items to another shelf to protect from contamination.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Minor amount of droppings noted underneath the U-trap below the sink next to the dishwasher.
      • 2) Dust and debris accumulation noted under the dishwasher.
      • Corrective Action(s): Remove droppings. Clean and sanitize all areas of the premises as per your sanitation plan.
      • Date to be corrected by: end of day today
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings were noted near the back wall in the bottom most shelves where cooking utensils are stored.
      • Corrective Action(s): Wash and sanitize all utensils stored in these shelves before use. Do not store food or food contact surfaces in the bottom shelves. Consult with a pest control company to prevent an infestation. Date to be corrected by: Sept 1, 2023.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The ventialtion hood filters/grills have build up of debris and grease.
      • Corrective Action(s): Clean the ventilation hood to prevent cross-contamination of food as the debris can fall into food while cooking on the stove. Routinely clean the grills to prevent build up. Date to be corrected by: Sept 1, 2023.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer in spray bottle is more than 200 ppm. Staff claimed that he use 1 tsp per 250 mL water to prepare chlorine solution.
      • Health Rational: Chlorine residue may contaminate food when the chlorine concentration is more than 200 ppm
      • chlorine concentration for food contact surface sanitation must be between 100 to 200 ppm.
      • Corrective action: Adviced the staff to use 1 tsp bleach per 1 litre of water when prepare the chlorine sanitizer. Staff remade the chlorine sanitizer and its' concentration: 100 ppm.
      • Corrective Action(s):
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff on duty doesnot have a valid Foodsafe level 1 Certificate. Staff took food safe in 2007 and didn't renew the foodsafe
      • Corrective action: Re-take the foodsafe and obtain a food safe level 1 certificate or equivalent. Date To Be Corrected By: 2021/08/27
      • Corrective Action(s):
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer for in-use wiping cloth had a concentration less than 50ppm.
      • Corrective Action(s): Chlorine sanitizer for in-use wiping cloths shall be 200ppm. Sanitizer should be changed every 3-4 hours and more frequently if kitchen is busier than normal and/or higher than normal cleaning. If chlorine sanitizer looks cloudy, it should be checked to ensure proper concentration. Facility is equipped with chlorine test strips. Cook changed chlorine sanitzer at time of inspection.
      • Violation Score: 5
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cleaned and sanitized utensils stored on top of cloth towel to air dry.
      • Corrective Action(s): Cleaned and sanitized utensils shall be air dried on a dish rack rather than a towel as the latter could become an area for bacteria to grow if it comes in contact with a utensil that is not properly cleaned and sanitized. At the time of inspection, the existing dish rack was full and several utensils were air drying on a cloth towel adjacent to the dish rack. A similar situation was observed at the last routine inspection and as such these observations demonstrate that the existing dish rack does not have adequate capacity for air drying the volume of utensils used. Obtain an additional dish rack or replace the existing dish rack with one that has at least double the capacity.
      • Date to be corrected: July 5, 2019
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): In-use wiping cloths not stored in sanitizer in between uses.
      • Corrective Action(s): In-use wiping cloths shall be stored in a bucket of sanitizer in between uses to prevent bacteria from growing on them. Kitchen staff corrected onsite by preparing a container of bleach and water (200ppm chlorine) for the in-use towels. Discussed this matter with facility management and noted that an alternative option is to use each cloth towel only once in conjunction with the bleach spray - as the facility has an ample supply of cloth towels and can be laundered onsite. If the alternative option is used, an adequate amount of cloth towels will need to be provided for kitchen use only. Spoke to kitchen staff and they said they estimate using 2-3 towels per batch of food.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Utility sink is out of order - staff say the sink has been out of order for over 1 month.
      • Corrective Action(s): Staffs state that the utility sink is out of order because the drain pipe is leaking. The leak shall be fixed within 2 weeks as the utility sink serves an important role in day to day food preparation. Kitchen staff currently clean and sanitize the 2-compartment sink before using it for food preparation (e.g. draining pasta, washing vegetables ... etc.).
      • Date to be corrected: July 5, 2019
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Low temperature dishwasher is not sanitizing dishware.
      • Corrective Action(s): The plastic hose for the sanitizer jug has been dissolved by the chlorine sanitizer. Replace the hose with one that is non-corrodable or include an attachment that is non-corrodable. In the meantime, all dishware and utensils must be manually sanitized after they come out of the dishwasher by submerging them in a bleach and water solution for 2 minutes and then allow to air dry. Use a large clean container or a clean sink, fill with water and add bleach (1 oz bleach for every 4 litres of water). Use chlorine test strips and test the chlorine residual concentration at least once per week. If the concentration is not at least 50ppm, call you dishwasher service company.
      • Date to be corrected: June 15, 2018
      • Violation Score: 5
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): BLEACH SANITIZER (SPRAY BOTTLE) HAD ZERO CHLORINE - AS PER TEST STRIPS. ENSURE TO USE 1/4 TEASPOON OF BLEACH PER 1 LITRE OF WATER.
      • Corrective Action(s):
  17. Follow-Up Inspection

    0 infractions

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