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Chan's Garden

441 Columbia St E, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Chan's Garden has been inspected 22 times by Fraser Health Authority since June 30, 2021. The most recent inspection, on October 6, 2026, recorded 2 infractions.

6 of 22 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 6 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 7 times across 7 separate inspections, most recently on October 6, 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 5 times across 5 separate inspections, most recently on March 10, 2025. For example: 210 - Food not thawed in an acceptable manner [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 5 times across 5 separate inspections, most recently on October 16, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on October 6, 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 October 28, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

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.

22 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap at handsink located in the kitchen.
      • Corrective Action(s): 1) Provide liquid soap at handsink
      • 2) Review best handwashing practices with staff
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Noted containers of food stored on the floor with no lids
      • 2) Noted food items covered in cloth in the coolers
      • Corrective Action(s): 1) Do not store food on the floor
      • 2) Do not cover food items with cloth. Food items must be covered with food grade lids or plastic wrap while stored in coolers and freezers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease build up under cookline
      • 2) Flour / Corn Starch noted on outside of storage containers
      • 3) Food debris and tin foil noted between butcher block and centre prep table
      • Corrective Action(s): 1) These areas need to be washed and sanitized
      • 2) Follow your sanitation plan
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food, grease and other debris noted under cookline, around cutting boards, food storage containers, etc.
      • Corrective Action(s): These areas need to be washed and sanitized. Review and follow your sanitation plan.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelving in walk-in cooler lined with carboard and / or tin foil. Cardboard is mouldy.
      • Corrective Action(s): 1) Discard cardboard and tin foil.
      • 2) All surfaces must be smooth and easily cleanable.
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease still noted under cookline and back wall behind cookline
      • 2) Rats dropping noted under cookline
      • Corrective Action(s): 1) These areas need to be cleaned. Follow your sanitation plan.
      • 2) This area needs to be washed and sanitized immediatly. Continue to monitor the premise for evidence of pests.
      • Violation Score: 9
  5. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Some cleaning has been completed. More cleaning required:
      • 1) Grease accumulation still noted on fumehood.
      • 2) Some grease and food accumulation still noted under cookline and sides of cooking equipment.
      • Corrective Action(s): These areas need to be cleaned. Continue to monitor the premises for evidence of pests and clean and sanitize as needed. Follow your sanitation plan.
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rat droppings noted near back door.
      • Corrective Action(s): Clean and sanitize as needed. Continue to monitor premise on a regular basis. Noted pest control records submitted to inspector via email.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and other debris noted under cookline, noted between equipment on cookline and the fumehood / filters.
      • Corrective Action(s): These areas need to be cleaned. Follow your sanitation plan.
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap at designated handsink in kitchen. Prep sink is supplied with liquid soap and paper towel, but raw meat preparation taking place at time of inspection.
      • Corrective Action(s): 1) The designated handsink in the kitchen must be supplied with liquid soap and paper towel at all times.
      • 2) Review best handwashing practices with staff. Reminder, gloves do not replace handwashing.
      • Violation Score: 25
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted frozed block of prawns cooled in a bucket of water.
      • Corrective Action(s): Follow your food safety plan. Frozen foods must be thawed under running cold water, in the coolers or small amounts in the microwave.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher @ 0 ppm chlorine
      • Corrective Action(s): 1) Ensure dishwasher has a final rinse of at least 50 ppm chlorine at all times.
      • 2) Use chlorine test strips to test the chlorine concentration of the final rinse on a daily basis.
      • Violation Score: 25
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: low temperature dishwasher @ 0 ppm Chlorine
      • Corrective Action(s): This is a repeat offence. Dishwasher must maintain a final rinse of at least 50 ppm chlorine at all times. Note: test strips available on-site. Maintain daily logs of the final rinse concentration.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap provided at handsinks in kitchen.
      • Corrective Action(s): Ensure liquid soap is provided at handsinks at all times. Review best handwashing practices. Note: handsanitizer does not replace handwashing and cannot be used in place of liquid soap.
      • Violation Score: 15
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Front right mini cooler measure ambient temperatures at 11C.
      • 2. Approx 8boxes of meats being left at room temperature as they are preparing the meats.
      • Corrective Action(s): 1. All hazadous foods in this cooler are discarded. Only canned/boxed drinks left
      • 2. All boxes of meats are returned to the cooler. Please take out one box at a time as meats are being prepared. Do not take out excessive amounts of food just for it to sit at room temperature.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer in the bucket measure 10ppm at the begining.
      • Corrective Action(s): Instructed more bleach to be added. Chlorine measure 100ppm once more bleach is added.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Most containers that hold chopped vegetables and prepared meats observed stored without lid or cover.
      • 2. Bowl used as scoop observed.
      • 3. Ice machine observed to have mildew growth.
      • Corrective Action(s): 1. Please ensure ALL containers that is not in active use is stored with a lid or have a cover
      • 2. Please ensure all scoops stored inside the food bin have handles. Please ensure handles do not touch the food
      • 3. Please empty the ice machine, clean and sanitize. Please discard the first round of ice.
      • To be corrected by: Jun 28, 2024
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed:
      • - behind the dry noodle bin by the cabinet by the kitchen door.
      • - under the dishpit area
      • - by the hallway in front of the staff washroom (where all the sticky traps are placed)
      • Corrective Action(s): Please work with pest control company to eliminate the pests.
      • Please email latest pest control report to EHO
      • To be corrected by: July 17, 2024
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Rodent droppings observed along the dishpit area. Behind the dry noodle bin by the cabinets by the kitchen entrance.
      • 2. Taps and faucet of the handwashing sink in the kitchen observed to be sticky and grimy.
      • 3. Wire shelving observed to be sticky, grimy, and dusty
      • 4. Handles of coolers/walk in coolers observed to be sticky
      • 5. The following areas also need to be deep cleaned:
      • - Area around the handles of the walk in cooler - observed with dried grease/sauces
      • - Wall by the chopping board - accumulation of meat juices observed dried onto the wall
      • - Shelving/cupboard that holds all the sauces by the cookline - accumulation of grease and grime
      • - Wall/floor joints of be dry storage area - dusty with debris accumulation.
      • - Seams and seals of the two door cooler - grease and grime accumulation.
      • - Shelving and fan guard of the two door cooler - grease, grime, and dust accumulation
      • 6. Ventilation hood observed to have grease accumulation.
      • Corrective Action(s): Please deep clean the kitchen, especially the noted areas.
      • To be corrected by: July 3, 2024
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Left Mini cooler in the front not holding 4C and below.
      • Corrective Action(s): Please service the left mini cooler to maintain 4C and below.
      • OR
      • Place up a sign saying "Canned drinks and Non-perishable only. No perishable foods." for both mini coolers.
      • Right mini cooler also not at 4C and below, however it is only storing canned drinks.
      • To be corrected by: July 3, 2024
      • Violation Score: 3
  14. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Wooden cutting block concaved in and is no longer suitable to be disinfected adequately
      • 2) Back flow preventer behind dishwasher leaking 1 drop every 3-5 seconds
      • Corrective Action(s): 1) REMOVE WOODEN CUTTING BLOCK FROM PREMISES
      • 2) New backflow preventor ordered and testing scheduled on Oct 31st
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishware washer measured to have 0 ppm chlorine on final rinse
      • Corrective Action(s): Perform alternative dishware washing as discussed.
      • - Fill half of the sink with 100 ppm chloine solution
      • - Run all dishware in the dishwasher for the soap and rinse step
      • - Submerge all dishware in sink with 100 ppm chlorine solution
      • - Air dry
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sauce kept on floor level
      • Corrective Action(s): Operator relocated sauce above floor level at the time of inspection.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Box of frozen meat observed to be thawing in room temperature. Contents measured to be at 0C at the time of inspection.
      • Corrective Action(s): Operator relocated frozen meat into walk in cooler. Thaw frozen items in walk in cooler or under running cold water.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 1) Wooden cutting block concave in and is no longer suitable to be disinfected adequately
      • 2) Backflow preventer behind the dishwasher observed to be leaking 1 drop every 3-5 seconds.
      • 3) Low temperature dishwasher measured to have 0 ppm chlorine.
      • Corrective Action(s): 1) REMOVE wooden cutting block from kitchen.
      • 2) Repair/replace backflow preventer so that it does not leak
      • 3) Use low temperature dishwasher only for the soap and rinse cycle.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Temperature log not maintained or updated since Aug.
      • Corrective Action(s): Ensure to maintain and update temperature log on a daily basis.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  16. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cooked noodles observed to be cooling on metal table beside the dishwasher pit.
      • Corrective Action(s): Counter space next to dishwasher pit is not for food prep, DO NOT DO FOOD PREP THERE.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION: Following food items observed to be kept in room temperature:
      • - 4 tubs of noodles at 21C (prepared more than 4 hours ago)
      • - Bean sprouts at 18C (prepared 30 min)
      • - Cut vegetables 17C (prepared 1 hour ago)
      • Corrective Action(s): Operator voluntarily discarded noodles at the time of inspection. Bean sprouts and vegetables were relocated into the walk in cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer pail measured to have 0 ppm chlorine.
      • Corrective Action(s): Operator restocked pail with 100 ppm chlorine at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 30 bags on jasmine rice and a tub of sauce observed to be kept on floor.
      • Corrective Action(s): Ensure food is not kept directly on the floor.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One box of frozen squid observed to be thawing at room temperature measured to be at -2C.
      • Corrective Action(s): Operator relocated frozen squid box into the walk in cooler.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen door observed to have an opening on the top part of the door.
      • Corrective Action(s): Ensure there are no potential entrance for pests.
      • Date To Be Corrected: May 9th
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Wooden cutting block observed to be chipped.
      • 2) 2 door cooler racks observed to be rusted.
      • Corrective Action(s): 1) Operator agreed to cover wooden cutting block with metal sheet ontop to ensure the surface is suitable for food prep.
      • 2) Repair or replace racks so that they are durable, non-absorbant, and easily cleanable material.
      • Date To Be Completed: Jun 2nd.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Multiple single use containers from ice cream boxes observed to be used as storage.
      • Corrective Action(s): Discard all single use containers and replace them with reusable ones.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Temperature log not maintained or updated.
      • Corrective Action(s): Ensure Temperature logs are updated on a daily basis.
      • Date To be Corrected: Immediately
      • Violation Score: 3
  18. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Knives stored in crevices (wooden chopping block)
      • Corrective Action(s): Operator relocated all knives to the dishwasher. Ensure to educate ALL STAFF on required practices.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Following Food items observed to be kept in room temperature:
      • - 4 Tubs of Noodles at 14C (prepared 1.5 hours ago)
      • - Chopped lettuce at 11C (prepared 1 hour ago)
      • - Bean sprouts at 13C (prepared 3 hours ago)
      • - Cooked chicken at 11C (prepared last night, and pulled out of the walk in cooler 3 hours ago)
      • - Multiple frozen fried items under 0C
      • Corrective Action(s): Operator relocated noodles, lettuce, and fried items into the walk in cooler. Bean sprouts and cooked chicken were voluntarily discarded by the operator at the time of inspection.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed attempting to washing hands directly over top of thawing shrimps in the sink.
      • Corrective Action(s): EHO stopped staff from washing hands ontop of food. Ensure hand washing sinks are used and staff does not wash hands over top of food items in the kitchen.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) THIS IS A REPEAT INFRACTION: Several containers of food stored on floor without covers.
      • 2) Raw eggs stored on top shelf over ready to eat items
      • 3) Food observed to be prepped in dishwasher area
      • 4) Knives stored in crevices (wooden chopping block) and rice scoops stored in warm water baths
      • Corrective Action(s): 1) Ensure food items are covered and stored off floor level
      • 2) Ensure raw proteins are stored on bottom shelf
      • 3) DO NOT prepare food in dishwasher area
      • 4) DO NOT keep knives in crevices that cannot be sanitized.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Old rodent droppings observed in back storage area to the right of the staff washroom.
      • Corrective Action(s): Ensure to clean and sanitize above mentioned areas.
      • Date To Be Corrected: Oct 25
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back screen door observed to be open at time of inspection.
      • Corrective Action(s): Operator closed back screen door at the time of inspection. Ensure back screen door is closed at all times when there is no need to leave it open.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Walk in cooler first measured to be at 9C. Operator reported that the cooler fans shut off without warning and he had to turn on the cooler 5 min prior to the start of the inspection. Temperature measurement taken after 10 min resulted in 3C inside the walk in cooler.
      • Corrective Action(s): Repair / Replace walk in cooler fans so that it is able to provide 4C or lower at all times. ENSURE TO MAINTAIN A TEMPERATURE LOG AT LEAST 3 TIMES A DAY.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator unable to provide FoodSafe level 1 certificate at the time of inspection
      • Corrective Action(s): Certification could not be verified. Have certification on site at all times.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 tubs of deep fried prawns and 1 tub of cooked rice was cooling from the previous evening (measured 17C internal at the time of inspection, 11:20 am)
      • Corrective Action(s): discarded. ensure that all hot potentially hazardous foods are cooled quickly (60C to 20C in 2 hours, then down to 4C in 4 hours)
      • 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): Bleach water sanitizer solution not available at the time of inspection
      • Corrective Action(s): made 100 ppm chlorine bleach solution at the time of inspection.
      • Operator will keep buckets of bleach water for sanitizing during work shift.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several containers of food stored on the floor and without covers in the walk-in cooler and freezer
      • Corrective Action(s): Do not store food products on the floor, must be stored on shelves 15cm from the ground
      • Ensure that all food products are covered and protected
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: rodent droppings and shredded insulation found in the following areas;
      • -in the bottom of the white shelves near the kitchen/bar door
      • -around the back door (between wall and floor)
      • -around the dishwasher (between wall and floor)
      • Corrective Action(s): remove the rodent droppings and clean area using bleach water
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food splatter and build up observed around central cutting block and knife holder, as well as on cooking area shelves
      • Corrective Action(s): clean the areas on a more frequent basis.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: black garbage bags used for storing portioned frozen meats
      • Corrective Action(s): do not use garbage bags for storage of food products
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

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