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Amelia Restaurant

640 12th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Amelia Restaurant has been inspected 15 times by Fraser Health Authority since May 2, 2019. The most recent inspection, on June 5, 2026, found no infractions.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 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 4 times across 4 separate inspections, most recently on June 2, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 3 times across 3 separate inspections, most recently on April 15, 2024. 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 July 21, 2021. 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 October 16, 2019. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 3 times across 3 separate inspections, most recently on June 2, 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.

15 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Multiple breakfast sausages stored at room temperature on shelf behind bacon. Product measured 17C
      • Corrective Action(s): Discarded. Ensure that all hot potentially hazardous foods are kept <4C at all times or >60C at all times.
      • Failure to keep sausages at a safe temperature will result in removal from the menu.
      • 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): Surface sanitizer measured 0 ppm chlorine in buckets in the kitchen.
      • Corrective Action(s): Re-made. Ensure that sanitizer is changed frequently to maintain 100 ppm chlorine concentration
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up observed in the following areas:
      • -under the flat top grill's flat top (in the burner areas)
      • -in the flat top's grease tray
      • -on the flat top's oven door
      • -around, under, and behind the deep fryer
      • Food and debris build up observed in the following areas:
      • -under the 2 compartment sink
      • -between the buckets in the middle of the kitchen island
      • -in the shelving above the prep cooler
      • -on the walls around the waffle cooking station
      • Corrective Action(s): Clean the above noted areas thoroughly. This must be done on a more frequent basis.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: 9X breakfast sausage stored on shelf above grill, products measured 34C
      • Corrective Action(s): Reheated. Operator must keep food hot. Advised to keep breakfast sausage container on grill
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 10X breakfast sausages stored on shelf above grill, products measured 43C
      • Corrective Action(s): Reheated and stored on top of the grill. Ensure that all hot potentially hazardous foods are kept >60 C at all times
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine and rice cooker found to have mold/mildew inside.
      • Corrective Action(s): Ensure that these units are cleaned and sanitized on a more frequent basis.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Breakfast sausages in a steel insert stored at approx 38 C, <2 hours
      • Corrective Action(s): Reheated on the grill. Ensure that hot sausages are stored >60 C at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Onions stored in a milk crate on the floor
      • Corrective Action(s): Ensure that all foods are protected from contamination and stored off of the ground.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Raw wood shelves and supports noted around the window in the kitchen.
      • Corrective Action(s): Paint the raw wood. Due 2 weeks
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: food debris build up noted around poached egg burner, on the 3 door cooler and around the kitchen sink windows.
      • Corrective Action(s): Clean these areas on a more frequent basis.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: ceiling light above the hot holder and domestic cooler was not operational. This is limiting ability to see dirt for cleaning in the kitchen
      • Corrective Action(s): install new lights or repair current ceiling lights.
      • due 2 weeks
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Items are over stacked in the preparation cooler inserts. This is a repeated violation.
      • 2) Items are left uncovered in the coolers.
      • Corrective Action(s): Do not over stack inserts in the preparation cooler and keep items covered to prevent from cross contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: House flies noted near the open garbage bin in the kitchen.
      • Corrective Action(s): Keep garbage covered and throw out garbage frequently to prevent attracting flies.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard to reach areas such as the floor behind the cookline, walls around the stove, the area under the window by the dishwashing sink, and shelves of coolers have build up of food debris and grease.
      • Corrective Action(s): Deep clean the facility and maintain a log to create a schedule. Date to be corrected by: January 27, 2023.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) bags of potatoes are kept on the floor in the back kitchen area.
      • 2) Tools, such as screw drivers, hammers, etc. are kept in the food handling areas.
      • 3) Items are over-stacked in preparation coolers. Raw eggs were kept in a bowl over ready to eat items in the sandwich cooler.
      • Corrective Action(s): 1) Operator moved the potatoes on a platform above the ground. Ensure food is stored off the floor.
      • 2) Remove all items not required for the operation of the kitchen from the food handling space. Date to be corrected by: August 30, 2022.
      • 3) Operator removed the eggs and placed them in the bottom chamber of the cooler. Ensure raw eggs are stored on the bottom shelves to prevent cross contamination of ready to eat foods.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Dry storage area is cluttered. There is no floor space available to check behind storage racks. Recyclable items are thrown on the floor.
      • 2) The stove top grill by the window has build up of food debris and grease. The walls are unsanitary and indicate lack of regular cleaning.
      • 3) An old hot holding unit is not in use but had water in the chamber. Visible mold was noted along the water line.
      • Corrective Action(s): 1) Declutter the storage area to ensure floor is kept clear for monitoring of pests. Date to be corrected by: August 30, 2022
      • 2) Regularly clean the stove to prevent build up of food debris and grease. Date to be corrected by: August 30, 2022.
      • 3) Empty the hot holding unit and thoroughly clean and sanitize the containers. Do not leave water in the unit if the unit is not going to be used. Food remnants cause bacteria and/or mould to grow which can contaminate food. Date to be corrected by: immediately.
      • Violation Score: 9
  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: -The meat slicer had visible remains below and on the blade
      • This may cause time-temperature abuse to the food stuck on the meat slicer, possibly allowing growth of food borne pathogens. If continuously in use, clean and sanitize meat slicer every 4 hours , or after each use if not used continuously.
      • -Vent hood past due date (Aug 1, 2020) for cleaning. Operator claims to clean it herself, but there is visible build up of grease.
      • As the food below gets hot, the grease on the vent hood heals up and can fall on the food below, therefore contaminating it. Hire a professional cleaning company. The operator agreed to do so. Date To Be Corrected By: 2 weeks
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels for both hand washing station used by staff did not have paper towels near them.
      • Employees should not need to walk across the entire kitchen with wet hands to dry them. This might make the staff want to even skip the drying step.
      • Store the paper towels somewhere with immediate access to staff, following handwashing.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas, such as the small storage in the front of the store and, in the back of the store near the stand up coolers, there is lots of clutter. Furthermore there is a large build up of food remains and filth underneath the prep table. There is also a large build up of grease under the cooking station.
      • These conditions can lead to a potential pest problem, and is overall unsanitary. Start cleaning the premise, focusing more on the mentioned areas above, more frequently to avoid a build up of unsanitary areas. Also focus more on hard to reach areas, closer to the outer perimeter near the walls. Date To Be Corrected By: Next Inspection.
      • Corrective Action(s):
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff were observed touching the garbage can without changing their gloves or washing their hands afterwards.
      • Corrective Action(s): Change gloves and wash hands in between tasks.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A small number of droppings was observed on the bottom shelf to the right of the dishwasher.
      • Corrective Action(s): Clean with a bleach solution and send the pest control report to Fraser Health within one week.
      • Violation Score: 9
  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

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