Skip to content
Loading map…

Balai In The Borough

T115 - 805 Boyd St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Balai In The Borough has been inspected 5 times by Fraser Health Authority since March 18, 2025. The most recent inspection, on August 24, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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.

  • 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 2 times across 2 separate inspections, most recently on March 10, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 24, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 24, 2026. 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 once on March 10, 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.

5 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 3 packages of frozen fish was being thawed in the hot line handsink. Water was not running.
      • Corrective Action(s): Ensure that the handsink is only used for handwashing. IF you are thawing foods in water, ensure that it is in cold water only.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • -in hard to reach areas in the staff room
      • -in hard to reach areas in the dry storage room
      • -around the stand mixer
      • -around the hot water tank
      • -behind the back of house upright cooler
      • Potential rodent entry point observed on the hinge side of the back door. Outside door sweep found to be chewed in the corner.
      • Corrective Action(s): Clean and sanitize the above noted areas. Coordinate with pest control to set up more traps in the back area.
      • Repair the back door potential entry point.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Pancit broth and sinigang broth on the stove top measured 37C and 44C internal. Operator had turned off the gas stove to the items.
      • Corrective Action(s): Discarded and replaced. Ensure that all hot potentially hazardous foods are kept >60C 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 internals were found to have mold/mildew build up.
      • Corrective Action(s): Discard all ice and do not use the ice machine until it has been cleaned, sanitized, and serviced.
      • This must be done on a more frequent basis.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris/spill build up noted under shelves in the walk-in cooler unit. Front of house drink cooler was soiled with hand prints.
      • Corrective Action(s): Ensure that the above noted areas are cleaned on a more frequent basis.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 issues:
      • 4X ceiling lights in the back kitchen were burnt out or partially burnt out
      • 1X spray bottle of sanitizer solution in the front of house was broken and did not dispense
      • Corrective Action(s): Rectify the above noted issues.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pancit broth on the stove top measured 51C. Operator had turned off the gas
      • Corrective Action(s): Reheated. Ensure that all hot potentially hazardous foods are kept >60C at all times.
      • 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): Low temperature dishwasher measured 0 ppm chlorine after 2X cycles. Observed that the detergent hose was in the sanitizer bucket and vice versa.
      • Also noted that the rinse aid bucket and detergent bucket was empty.
      • Corrective Action(s): Replaced rinse aid bucket and switched the detergent hose and sanitizer hose to their respective buckets. Replacement detergent bucket was not available.
      • Machine was primed and sanitizer and rinse aid were observed to be dispensing into the machine.
      • As a temporary measure, wash all dishware manually in the warewashing sink and sanitize using the low temperature dishwasher.
      • Replace the empty detergent bucket.
      • Ensure that the dishwasher sanitizer concentration is checked and logged daily. must be minimum 50 ppm chlorine at the dish surface.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website