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Cafe Log

336 - 800 Carnarvon St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Cafe Log has been inspected 13 times by Fraser Health Authority since March 17, 2023. The most recent inspection, on June 24, 2026, recorded 1 infraction.

6 of 13 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 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.

  • 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 4 times across 3 separate inspections, most recently on June 24, 2026. 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 once on September 18, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 4 times across 4 separate inspections, most recently on January 9, 2025. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • 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 July 22, 2024. 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 once on March 17, 2023. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine found to have colorless, yellow, and pink mold growing inside the ice maker.
      • Corrective Action(s): Discarded ice. Ensure that the unit is cleaned and sanitized on a routine basis. Operator must contact ice machine technician to have the unit serviced ASAP
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff noted to be washing dishware in the low temperature dishwasher. Sanitizer concentration in the low temperature dishwasher measured 0 ppm chlorine after running for several cycles. Noted that the sanitizer concentrate under the sink was pale and lacking typical yellow color indicative of proper concentration of chlorine.
      • Corrective Action(s): Repair or restock the dishwasher and ensure that it is capable of sanitizing dishware at 50 - 100 ppm chlorine.
      • Update the sanitation plan to show details on how to ensure dishware is properly sanitized. Include parameters of appropriate sanitizer concentration for dishwashing, steps to check sanitizer concentration, actions to take when sanitizer concentration is inadequate, and record keeping procedures for twice daily checks of dishwasher sanitizer concentration.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution in spray bottles measured 0 ppm chlorine. This is used to sanitize the bingsoo machine and other food contact surfaces.
      • Corrective Action(s): Remake solution by mixing 1/2 tsp bleach with 1 liter of water. Sanitizer solution must measure approximately 100 ppm chlorine and must be made fresh daily.
      • Update the sanitation plan to show details on how to ensure that the bingsoo machine is properly sanitized. Include parameters of appropriate surface sanitizer concentration use in sanitizing clean-in-place equipment, steps to make sanitizer solution for this use, steps to check sanitizer concentration, actions to take when sanitizer concentration is inadequate, and record keeping procedures for twice daily checks of the surface sanitizer’s chlorine concentration.
      • Provide updated sanitation plan for area EHO to review.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher measured 0 ppm chlorine at the dish surface after several cycles
      • Corrective Action(s): Repair or restock the low temperature dishwasher as necessary. Ensure that dishwasher sanitizer concentration is tested twice daily and recorded.
      • Violation Score: 9
  5. 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): Surface sanitizer spray measured >400 ppm chlorine and was bleaching out the purple color of the test strips.
      • This mixture is too concentrated and can leave chlorine bleach reside on equipment, subsequently chemically contaminating food products.
      • Corrective Action(s): For the spray bottles used on site at the facility, only mix 1 tsp of bleach for 1 bottle of water.
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed staff members unloading low temperature dishwasher at the time of inspection. Staff indicated that dishware is handwashed using the 2 compartment sink and sanitized by running them through the low temperature dishwasher.
      • Staff indicated that the low temperature dishwasher's sanitizer concentration is tested once a week by the manager, they are not aware of sanitizer concentration or how to check.
      • Corrective Action(s): Closure order issued. The following actions must be taken by the operator:
      • -This facility is hereby ordered to cease operations
      • -Repair the low temperature dishwasher so it is able to sanitize dishware
      • -Update sanitation plan to show details on how to ensure dishware is properly sanitized include parameters of appropriate sanitizer concentration for dishwashing, steps to check sanitizer concentration, actions to take when sanitizer concentration is inadequate, and record keeping procedures for twice daily checks of dishwasher sanitizer concentration.
      • -Obtain chlorine sanitizer test strips for staff use
      • -Provide the above noted documents to area inspector for review
      • -Contact the area inspector for a follow up inspection once documents have been reviewed and accepted. Facility must not be opened without explicit written direction from an EHO
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: REPEAT OBSERVATION: low temperature dishwasher measured 0 ppm chlorine at the time of inspection. 3 cycles of the machine was ran and all cycles measured 0 ppm chlorine at the dish surface
      • Corrective Action(s): Closure order issued. The following actions must be taken by the operator:
      • -This facility is hereby ordered to cease operations
      • -Repair the low temperature dishwasher so it is able to sanitize dishware
      • -Update sanitation plan to show details on how to ensure dishware is properly sanitized include parameters of appropriate sanitizer concentration for dishwashing, steps to check sanitizer concentration, actions to take when sanitizer concentration is inadequate, and record keeping procedures for twice daily checks of dishwasher sanitizer concentration.
      • -Obtain chlorine sanitizer test strips for staff use
      • -Provide the above noted documents to area inspector for review
      • -Contact the area inspector for a follow up inspection once documents have been reviewed and accepted. Facility must not be opened without explicit written direction from an EHO
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris splatter noted on walls around the coffee station and around the toaster and bingsoo machines
      • Corrective Action(s): Ensure that these areas are cleaned on a more frequent basis.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 2 staff members on site at the time of inspection, both staff members had not completed FOODSAFE level 1 certification or equivalent.
      • Corrective Action(s): Ensure that minimum 1 staff member with FOODSAFE level 1 certification or equivalent is present for all hours of operation.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  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): REPEAT OBSERVATION: Low temperature dishwasher measured 0 ppm chlorine at the time of inspection. 3 cycles of the machine was ran and all cycles measured 0 ppm chlorine at the dish surface
      • Corrective Action(s): Correction order issued to repair the low temperature dishwasher. Operator must use the 2 compartment sink warewashing method until dishwasher is repaired. 2 compartment warewashing diagram posted. due 2 days.
      • Violation ticket issued at the time of inspection
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): BOH handsink missing liquid soap at the time of inspection
      • Corrective Action(s): Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water at all times
      • Violation Score: 5
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Low temperature dishwasher measured 0 ppm chlorine at the time of inspection. Ran the machine 4X times, all cycles measured 0 ppm
      • Corrective Action(s): Correction order issued. Operator must use 2 compartment warewashing method until dishwasher is repaired. 2 compartment warewashing diagram posted. due 3 days.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted throughout the premises:
      • -under the display cooler shelf (floor level shelves)
      • -under the barista shelf and front of house handsink
      • -under the back of house corner handsink
      • -under the back of house food prep steel countertop
      • this is not an exhaustive list
      • Corrective Action(s): Conduct a deep cleaning of the facility by pulling equipment away from the walls and cleaning the whole store. Seal all holes and potential rodent entry areas. due: immediately
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Carved out drywall found in the corner of the back of house under the corner handsink.
      • Corrective Action(s): Operator must seal all entry holes. due: 1 week
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: REPEAT OBSERVATION: 1 staff member working on site at the time of inspection. staff member had not completed FOODSAFE level 1 or equivalent
      • Corrective Action(s): Minimum 1 person with a valid FOODSAFE level 1 certification must be on site at all times of operation. Schedule staff accordingly
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 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 at the time of inspection. ran 5X cycles
      • Corrective Action(s): Operator adjusted the machine, however, still measured 0 ppm chlorine at the dish surface.
      • Repair the dishwasher unit.
      • Operator must use 2 compartment warewashing method until dishwasher is repaired. 2 compartment warewashing diagram posted. due: 3 days
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 2 staff on site at the time of inspection, operator arrived later. both staff members had not completed FOODSAFE level 1 or equivalent
      • Corrective Action(s): Minimum 1 person with a valid FOODSAFE level 1 certification must be on site at all times of operation.
      • Violation Score: 1

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