Skip to content
Loading map…

Anny's Dairy Bar

722 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Anny's Dairy Bar has been inspected 17 times by Fraser Health Authority since July 17, 2017. The most recent inspection, on September 21, 2026, found no infractions.

7 of 17 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 4 times across 4 separate inspections, most recently on May 5, 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 3 times across 3 separate inspections, most recently on August 20, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on April 16, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 3 times across 3 separate inspections, most recently on July 30, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on April 16, 2024. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Upright cooler in the back is at 7.8 degC. This is too high.
      • 2) Larger prep cooler has not been repaired. Approval is based on 2 functioning prep coolers. Unless you want to reduce your menu further, you require 2 functioning prep coolers.
      • Corrective Action(s): 1)Temperature must be 4 degC or below. Operator adjusted the thermostat during inspection.
      • 2) Repair or replace cooler as discussed.
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Potato washer/peeler is extremely dirty and requires a thorough clean.
      • Corrective Action(s): Clean the unit thoroughly.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation is poor. Premise requires a thorough cleaning and organizing. Mold growth noted along door frame of walk-in cooler. Floor is dirty, areas under and around equipment require cleaning, there's grease build-up behind the cooking equipment.
      • Corrective Action(s): Sanitation requires improvement. Thoroughly clean and organize cupboards; clean the mold in the walk-in cooler; discard used cardboards, disposable cups, clean behind cooking equipment.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Disposable cups are being reused to store foods once again. This is a repeat offence.
      • Corrective Action(s): As discussed previously, paper cups/utensils must be discarded after use. Do not reuse these.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler temperature in the back is at 6.8 degC. The one next to it isn't working. No foods are stored inside currently. Plastic is being used as a door handle on the door of the walk-in cooler.
      • Corrective Action(s): Get both coolers serviced. Repair the one that's not working. Ensure the only prep cooler is working at 4 degC or below. Remove the plastic and install a proper door knob on the cooler.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Sliding door ice-cream freezer in the FOH is not being used. There are food items inside.
      • Corrective Action(s): If the freezer is not being used, empty it out and clean it out. Remove it from the premises if not required.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator has not gotten recertified. She mentioned that the ownership of the business will be transferred.
      • Corrective Action(s): Submit a revised Certificate of Incorporation with the articles indicating the change in ownership.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: There's build-up of gravy on the outside of the crock-pot. The inserts in the prep cooler has a build up of food debris.
      • Corrective Action(s): Clean all equipment and inserts.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Proper dishwashing procedures are not being followed. There's only 1 sink plug at the 3-compartment sink.
      • Corrective Action(s): Purchase 2 more sink plugs. Dishes must be washed with soap, rinsed then sanitized (soaked in a 100ppm bleach solution) prior to being air dried. Do not mix bleach with soap in the sanitizing step.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Leftover syrup from the machine is being stored in paper cups in the display cooler (to be used in milkshakes). There's a leftover plastic spoon in one of the cups.
      • Corrective Action(s): Store the leftover syrup in a foodgrade container with a lid. Do not keep any items inside the solution.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust hood is overdue for servicing. It was supposed to be serviced April 2024. The baffles have grease built-up.
      • Corrective Action(s): Get the exhaust hood serviced.
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy in crock pot was at 51 degC
      • Corrective Action(s): Increase the temperature to 60 degC or above. Temperature dial was adjusted during the inspection.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator does not have FS level 1 or equivalent certification. This was mentioned on the previous inspection report as well.
      • Corrective Action(s): Get certified before June 30, 2024.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A few containers of cut fries were being stored at room temperature.
      • Corrective Action(s): Store cut fries inside the cooler. Keep only small amounts out as discussed.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The exhaust hood is overdue for servicing. Last service date was April 2022. The hood must be serviced at least once a year.
      • Corrective Action(s): Get the hood serviced before you close for the season as this is a fire hazard.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter cooler in the back kitchen is at 15 degC, but it's only used for storing breads at this time.
      • Corrective Action(s): Get the cooler fixed. Operator indicated that a repair person has been called and the cooler should be fixed by end of next week. Until then, do not store any PHF's in this cooler.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: The owner does not have her FS level 1 or equivalent certification. Her daughter, who also works here, does.
      • Corrective Action(s): As per the Food Premises Regulation, the operator must have FS level 1 or equivalent certification and in their absence, at least one employee onsite must have the certification. The owner must get recertified by November 31, 2023.
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator does not have a valid Food Safe level 1 certificate or equivalent. The ones posted expired last year.
      • Corrective Action(s): Operator informed that they are in the process of obtaining their new certificate next week. They are registered for a class on Monday. Please email a copy of the new certificate to the inspector. Date to be corrected: Mar 21, 2023
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several buckets of cooked fries were left at room temperature, they ranged between 29-35C.
      • Corrective Action(s): Ensure the buckets are moved to the cooler. Food must be cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) ice cream scoop was stored in a glass of water at room temperature.
      • 2) ladle for gravy was kept at room temperature by the hot holding unit.
      • 3) Food grade sanitizer not readily available in all food preparation areas.
      • Corrective Action(s): 1) ice cream scoop was moved to the dishwashing area at the time of inspection.
      • 2) ladle for gravy was moved to the dishwashing area at the time of inspection. Ensure scoops and ladles are stored in ice, inside the cooler, or at temperatures above 60C to prevent the growth of pathogens and/or accumulation of pathogens.
      • 3) Ensure 200 ppm chlorine residual solution is available in all food handling/preparation areas. Mix 5 mL of bleach for 1 L of water to make food grade sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Several items were left uncovered in the coolers.
      • 2) Single door white stand up cooler by the walk-in cooler was holding raw eggs over ready to eat items.
      • 3) Cooler door handles, seals, and shelves have build up of grease and food debris.
      • 4) Bags of potatoes were kept on the floor in the walk-in cooler.
      • Corrective Action(s): 1) Keep items covered insite coolers to protect from cross contamination.
      • 2) Raw meats and eggs should be kept on the bottom most shelf and ready to eat food items should be kept on the top shelves to prevent cross contamination.
      • 3) Clean and sanitize cooler door handles, seals, and shelves. Date to be corrected by: July 11, 2022
      • 4) Keep all food items off the floor to prevent from contamination.
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Owner was the only staff on site. She did not have a valid Food Safe level 1 certification or equivalent.
      • Corrective Action(s): Obtain Food Safe level 1 or equivalent certification. At least one staff member on site must have food safe level 1 certification or equivalent at all times.
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice cream scoop noted being stored in room temperature, standing water.
      • Corrective Action(s): - Utensils used for food must be stored in ice water or water that is refreshed every 2 hours to minimize bacterial growth.
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Raw meat stored above bread in walk-in cooler.
      • 2. Chemicals stored next to food products by back door.
      • Corrective Action(s): 1. A tray of raw ground meat was found stored on a shelf above bags of bread and buns in the walk-in cooler. Raw meats shall always be stored below cooked and ready to eat foods to avoid any possibility of cross contamination. Instructed staff to correct violation at time of inspection.
      • 2. Degreaser and pesticide (aerosol can) were stored beside and above bottles of mustard, ketchup, pickles, and new single-use/disposable utensils at the table near the back door. All chemicals shall be stored separate from all foods and utensils to avoid cross contamination in the event there is an accidental spill of chemicals. Instructed staff to correct violation at time of inspection.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Wall and ceilling of walk in cooler is dusty
      • 2. Area behind and under deep fryer is greasy.
      • Corrective Action(s): 1. Wall and ceiling of walk in cooler needs to be kept clean and free of dust and filth build up.
      • 2. Area behind and under the deep fryer needs to be kept clean and free of grease build up.
      • Date to be corrected by: July 24, 2017
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light cover missing for light fixture above 3 compartment sink.
      • Corrective Action(s): Provide a light cover for the light fixture.
      • Date to be corrected by: July 24, 2017
      • Violation Score: 1

Nearby inspected facilities

Own this business? Add a badge to your website