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Banette

536 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Banette has been inspected 6 times by Fraser Health Authority since December 30, 2024. The most recent inspection, on June 2, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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.

  • 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 June 2, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 6, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 June 2, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

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.

6 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in the spray bottle at the prep line measured above 200ppm chlorine - too much bleach.
      • Corrective Action(s): Staff diluted the solution to 100-200ppm chlroine. Use the test strips that are available on site.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Opened bags of dry goods (dry pasta, table salt, flour) were stored in the dry storage room.
      • Corrective Action(s): Ensure all dry goods are sealed and protected from contamination when not in use.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required on the undercounter storage shelves where coffee and tea is prepared, as well as in the dry storage room (behind the chest freezer).
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. Removing food debris will prevent attracting pests.
      • 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): 2 pucks of pink bait were observed behind the ovens in the back of the kitchen.
      • Corrective Action(s): Remove bait. Pest bait must not be used inside the food premises. Mechanial traps only.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored in the single door prep cooler measured above 4C: probed overnight french toast sauce (13.1C), yogurt (14.3C), and cut fruit (12.8C).
      • Corrective Action(s): Discarded all potentially hazardous foods. Only whole and uncut fruits and vegetables, and decorative flowers may remain in this cooler until it is serviced.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Both sanitizer solutions prepared for the back of the house did not meet the required concentration; one was below 100ppm, one was above 200ppm.
      • Corrective Action(s): Staff remade solutions to measure between 100-200ppm chlorine. Use the test strips on site to verify.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Diatomacous earth powder is being used inside the facility for pest control of ants.
      • Corrective Action(s): Remove DE powder from inside the facility - only mechanical traps may be used inside the premises where there is food storage and food preparation.
      • Date to be corrected by: June 10, 2025
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan must be submitted for new menu items: cream croissant with fruit, and napolean cake.
      • Corrective Action(s): Submit a new food safety plan for new menu items.
      • All new menu items that include processes not already captured in the food safety plan require a new submission.
      • Date to be corrected by: June 10, 2025
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Single door prep cooler had air temperature of 12.9C.
      • Corrective Action(s): Service this cooler ASAP - it must be capable of maintaining an air temperature of 4C or colder at all times.
      • Date to be corrected by: June 10, 2025
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Handsink in the food prep area was covered by a board to create a surface for storage.
      • Corrective Action(s): The handsink must be accessible at all times. Do not obstruct with a board. If extra storage space or prep space is needed, consult with EHO to alternative solutions.
      • Date to be corrected by: June 10, 2025.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One bag of potato wedges taken from the cooler was placed on top of a small toaster oven. The wedges were being brought up to room temperature to be cooked to order in the oven.
      • Corrective Action(s): Move wedges back to the cooler. They must be kept refrigerated until ordered, OR properly hot held at 60C.
      • Violation Score: 5

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