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Bruncheria Day and Night

502 Columbia St E, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Bruncheria Day and Night has been inspected 8 times by Fraser Health Authority since June 23, 2023. The most recent inspection, on June 17, 2026, recorded 1 infraction.

1 of 8 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 Handwashing and staff hygiene.

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 April 18, 2024. 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 March 28, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 December 23, 2025. 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 December 23, 2025. 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 2 times across 2 separate inspections, most recently on June 17, 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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease / oil noted under and behind cookline as well as between equipment.
      • Corrective Action(s): 1) These areas need to be cleaned.
      • 2) Continue to follow your sanitation plan.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Handsink across from cookline not supplied with liquid soap.
      • 2) No liquid hand soap provided at front bar handsink.
      • 3) Side kitchen handsink blocked with items soaking in bucket and liquid soap provided in a large container meant to refill liquid soap dispenser.
      • 4) Back kitchen handsink blocked with dirty dishes / equipment.
      • Corrective Action(s): 1) Ensure all handsinks are fully stocked with liquid soap and paper towel at all times.
      • 2) Ensure all handsinks are clearly accessible at all times.
      • 3) Review best handwashing and glove use procedures with staff.
      • 4) Reminder: gloves do not replace handwashing.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some droppings noted under sheving near the back door and under prep tables and equipment along back wall of kitchen.
      • Corrective Action(s): These areas need to be washed and sanitized. Continue to monitor the premise for pests and wash and sanitize as needed.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Some grease build up noted under equipment in cooking area.
      • 2) What appears to be old pest droppings noted behind flour bins.
      • Corrective Action(s): 1) Clean under cooking equipment and coolers in cooking area.
      • 2) Clean behind flour bins and monitor for pest actvity. Contact pest control company if pest activity noted.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Scoop handle observed touching the food when stored inside the container. (CORRECTED DURING INSPECTION)
      • 2. Minor mildew growth observed in the ice machine.
      • Corrective Action(s): 1. Please ensure scoops are stored in a way that the handle does not touch the food.
      • 2. Please empty, deep clean, sanitize and discard the first round of ice. To be comepleted by: April 20, 2024
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Container of pooled eggs for scrambled eggs and container of waffle batter observed stored at room temperature with no active time tracking.
      • 2. Containers of chopped vegetables observed to double stacked on the insert level of the prep cooler.
      • 3. Premade prefrozen pancakes and waffles observed stored at room temperature with no active time tracking.
      • 4. Trays of eggs observed stored at room temperature without active time tracking.
      • Corrective Action(s): 1 +3: Do not store potentially hazardous food items in room temperature for more than 2 hours. Pancakes and waffles returned to cooler. Pooled eggs and waffle batter are to be discarded at the end of service (3pm).
      • 2: All top containers of chopped vegetables returned to bottom of prep cooler.
      • 4. Manager stated that they took the eggs out 1hour ago. Eggs returned to cooler.
      • All potentially hazardous food must either be time tracked with labels with time stamps or temperature controled. This must be strictly followed.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cooked bacon probed at 35C and sausages probed at 50C in hot holding cabinet. Manager stated they cool the bacon back down a little bit after they take out from the oven to remove grease.
      • 2. Sous vide eggs observed at room temperature with no temperature control or time tracking.
      • Corrective Action(s): 1. DO NOT cool bacon down only to return it to the hot holding cabinet. Let the grease drip down from rack in the hot holding cabinet. Ensure all hot holding is maintained at 60C and above. Bacon and sausages will be discarded after service (3pm)
      • 2. Parboiled eggs must be either time tracked or temperature controled. Either have the sous vide hold the eggs at 60C and above or time track it from the time it is removed from temperature control. Max 2hours in room temperautre.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In use utensil observed stored in murky water next to the grill.
      • Corrective Action(s): Please store in use utensil in ice water. Ice water must be changed and utensils must be washed when it becomes murky or when all the ice has melted or when it has reached 2hours.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two buckets of sanitizer observed to measure 0ppm chlorine.
      • One bucket measure greater than 200ppm.
      • Corrective Action(s): Instructed staff to refresh all the sanitizer.
      • Proper mixing is 1tsp bleach to 1L of water.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 2 of the 4 handwashing station observed obstructed. Equipment and sanitizer buckets stored inside the basin. Garbage bins or mop bucket infront of handwashing station.
      • Corrective Action(s): Staff took out items or moved equipment. Please ensure all handwashing stations are unobstructed from handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Handless scoop observed in the brown sugar bin.
      • 2. Scoop handle in food bin observed touching food. (CORRECTED DURING INSPECTION)
      • 3. Raw eggs observed stored above ready to eat foods (butter). Raw bacon observed stored above eggs.
      • Corrective Action(s): 1. Please acquire scoops with handles for food bins. To be corrected by: April 2, 2024
      • 2. Please ensure scoops are stored in a way that the handles does not touch food.
      • 3. Please ensure all raw meats are on the bottem most shelf below eggs and and read to eat foods are above raw eggs. To be corrected by: Today
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Ventilation hood observed to have grease accumulation.
      • 2. Cool line observed to have grease accumulation on frier and grill side surfaces and on the splash guard.
      • Corrective Action(s): Please deep clean kitchen and ensure all food debris and grease accumulation is removed.
      • To be corrected by: April 4, 2024
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: 1. Bags of road salt observed directly next to take out containers in the back outside shed storage.
      • 2. Red sanitizer buckets observed contain other cleaning agents.
      • Corrective Action(s): 1. Please reorangize outside shed storage so that chemicals or other potential contamination is not directly next to food items.
      • 2. Red sanitizer buckets should only contain sanitizer. Please ensure all staff are aware of what it is suppose to contain.
      • To be corrected by: April 2, 2024
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inserts kept ontop of inserts measured to be at 9C.
      • Corrective Action(s): Operator reports cut vegetables were made recently and relocated them to working cooler. DO NOT KEEP INSERTS ON TOP OF INSERTS.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Unlabeled clear solution bottle observed
      • 2) Utensil handle observed to be touching food
      • 3) Personal Item observed to be kept on food contact surfaces
      • Corrective Action(s): 1) Ensure to label all bottles
      • 2) Ensure kitchen utensils handle is not touching food at all times
      • 3) Operator relocated personal item at the time of inspection. Do not keep personal items on food contact surfaces.
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Personal items observed on food prep counter
      • Corrective Action(s): Operator removed personal item at the time of inspection. Ensure personal items are not kept on food prep counter to prevent potential contamination of food.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vents observed to have grease build up.
      • Corrective Action(s): Ensure to maintain above mentioned areas in a clean and sanitary manner.
      • Date To Be Corrected: Immediately
      • Violation Score: 3

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