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Anvil Conference Centre Kitchen

777 Columbia St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Anvil Conference Centre Kitchen has been inspected 10 times by Fraser Health Authority since December 10, 2018. The most recent inspection, on March 26, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 September 22, 2025. 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 3 times across 3 separate inspections, most recently on March 3, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on August 3, 2022. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 once on December 10, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on March 26, 2026. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

10 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water supply measured 29C at the tap. High temperature dishwasher measured 26.3C at the dish surface.
      • Main hot water tank had been turned off due to mechanical issues. Back up hot water tank was not supplying adequate hot water
      • No food services for the facility today.
      • Corrective Action(s): Repair the hot water supply. Contact the area EHO when supply has been restored.
      • Violation Score: 25
  3. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Mechanical slicer in the kitchen found to have food debris in the sharpener housing and on the back of the blade
      • Corrective Action(s): Ensure that the slicer is fully disassembled, cleaned, and sanitized after every use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Single handsink next to the stoves was missing liquid soap. Handsink set up at 3 compartment sink was missing batteries in the paper towels.
      • Corrective Action(s): Batteries replaced. Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water.
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical slicer in the kitchen found to have food debris in the sharpener housing and on the back of the blade
      • Corrective Action(s): Ensure that the slicer is fully disassembled, cleaned, and sanitized after every use.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 2 issues:
      • -Cockroaches noted in the monitoring trap located under the "dirty": side of the conveyer style dishwasher. Other traps in the room did not have any activity noted
      • -Rodent droppings noted along the wall of the buffet equipment storage room
      • Corrective Action(s): Have pest control date the monitoring traps and ensure that traps with activity are reset.
      • Clean and sanitize the area with rodent droppings beside the kitchen dishwasher
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Multiple cockroaches noted in sticky traps under the conveyer style dishwasher
      • Corrective Action(s): Ensure that pest control attends to this area and resets the traps. Continue to monitor for cockroach activity
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Conveyer style high temperature ran for several cycles but never reached higher than 65C at the dish surface. A small leak was noted under the exit end of the dishwasher as well.
      • Corrective Action(s): Do not use this dishwasher until it has been repaired. Ensure that dishes are sanitized at minimum 71C at the dish surface.
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mobile ice well (one of two) found to have not been cleaned after use (water pooling inside with ice scoop floating in water)
      • Corrective Action(s): Drained, cleaned, and sanitized. Ensure that all equipment is cleaned and sanitized after use
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: rodent droppings noted under rolling racks at kitchen entrance, in hard to reach areas between the oven and dish area handsink, and behind the double door freezer
      • Corrective Action(s): Conduct a deep clean and ensure that rodent droppings are removed and area is sanitized on a routine basis.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Pink mildew was found growing on ice machine's interior, and condensation was dripping onto ice
      • Corrective Action(s): Operator disengaged the breaker for the ice machine and will discard all ice.
      • ensure that the ice machine is maintained in a sanitary manner to keep ice protected.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues:
      • -ice machine found to have pink mildew build up in the ice well
      • -large mechanical slicer found to have food debris in the blade guard
      • Corrective Action(s): Ensure that staff pay particular attention to detail when cleaning the above noted machines. Ice machine must be cleaned and sanitized on a more frequent basis.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: 2 of the paper towel dispensers in the kitchen had run out of batteries and was not dispensing paper towels. Third station did not run on battery operated paper towel dispenser and was fully stocked.
      • Corrective Action(s): ensure that all handwash stations are stocked with liquid soap, paper towels, and hot/cold running water at all times
      • Violation Score: 5
  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): High temperature conveyer dishwasher in dishwashing room measured 60C(140F) max at the dish surface for the final rinse cycle. this is not adequate for proper sanitizing of dishware
      • Corrective Action(s): Do not use this dishwasher until it is repaired. Contact technician to service the unit.
      • Develop and maintain a temperature log for the dishwasher.
      • Operator must provide service report to district inspector when repairs are complete
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 3X handwashing stations missing paper towels;
      • -kitchen (beside the 2 door upright cooler)
      • -in the drink/server room
      • -in the dishwasher room
      • Corrective Action(s): Ensure that all handwash stations are stocked with liquid soap, paper towels, and hot/cold running water at all times
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Truffles Catering Van #3 on site for transfers to/from commissary in North Vancouver. Food products for transfer left out in kitchen measuring 9C -12C. Transfer time estimated at 25 minutes to NV
      • Corrective Action(s): Discussed with staff that transport between the facilities must be from cooler to van to cooler. do not standby food products outside.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): deli slicer found to have food debris on blade. machine used prior and not cleaned
      • Corrective Action(s): ensure that the mechanical slicer is fully disassembled, cleaned and sanitized immediately after use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 3X handwash stations in the kitchen and 1X handwash station in the bar walk-in cooler area found to be missing paper towels, liquid soap, or both.
      • Corrective Action(s): Re-stocked. ensure that all handwash stations are stocked with liquid soap, paper towels, and hot/cold running water at all times
      • Violation Score: 5

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