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Chatime (New Westminster)

51 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Chatime (New Westminster) has been inspected 8 times by Fraser Health Authority since August 4, 2020. The most recent inspection, on April 15, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 separate inspections, most recently on May 15, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on April 15, 2026. For example: 304 - Premises not free of pests [s. 26(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 once on April 15, 2026. 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 November 6, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 November 6, 2023. 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

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Coconut jelly was stored in an ice bath. The ice was melted at the time of inspection. Coconut jelly measured at 9 C. Operator stated the jelly was taken out 4 hours ago.
      • Corrective action: Operator to discard the coconut jelly. Ensure the ice is replaced more often and jelly is maintained at 4 C or below.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sink plugs were available for 3 compartment sink. Operator stated using big pots for dishwashing at the end of the day.
      • Operator stated washing in use blenders only once at the end of the day
      • Cake sereving spatula stored at room temperature while in use.
      • Date to be corrected by: April 22 2026
      • Corrective action: Operator to get sink plugs to facilitate proper dish washing
      • Operator to wash and sanitize in use blenders and spatula at least every 4 hours or whenever needed.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed 3 nymph (alive) on two sticky traps in prep area.
      • Date to be corrected by: immediately
      • Corrective action: Operator to follow the recommendations of pest control company. Monitor for pest activity and advise pest control company.
      • Operator to email recent pest control reports to the EHO
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust and debris observed in following areas:
      • 1) under the prep line
      • 2) under the racks in storage area
      • 3) on top of all the equipment
      • Date to be corrected by: April 22 2026
      • Corrective action: operator to clean and sanitize the above noted areas. Unsanitary conditions of food premises may attract pests which can lead to food contamination.
      • Corrective Action(s):
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Coffee machine was observed to be leaking.
      • Date to be corrected by: April 22 2026.
      • Corrective action: Operator to fix the coffee machine.
      • Dripping water can create moist conditions which can attract pests.
      • Corrective Action(s):
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Ant and roach repellent spray was stored beside sauce jugs at the back counter.
      • Corrective action: Operator to store the chemicals away from food and food prep areas to prevent any cross contamination.
      • Corrective Action(s):
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUAT sanitizer in the third compartment sink measure 50ppm.
      • Corrective Action(s): Staff emptied the sink and refilled with new sanitizer. QUAT sanitizer measure 200pm once refreshed.
      • Please change sanitizer when it becomes murky.
      • Ice machine drains water into the the sanitizer compartment. Please ensure the ice machine is only running at night so the sanitizer does not get diluted during the day.
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Main hand washing sink observed to be obstructed.
      • Corrective Action(s): Operator removed all obstacles at the time of inspection. Ensure hand washing sinks are dedicated for hand washing only.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Rust and black growth observed above the windows in the premises
      • 2) Black mold accumulating below the hand washing sink p trap
      • 3) Black mold accumulating below the prep cooler
      • 4) Debris observed under the counters in the kitchen area.
      • Corrective Action(s): 1) Ensure walls are cleanable, smooth, and non-absorbent
      • Ensure to clean and sanitize above mentioned areas
      • Date To Be Corrected: Nov 20th
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand washing sink faucet is leaking with black film growing around the faucet.
      • Corrective Action(s): Ensure faucet is no longer leaking.
      • Date To Be Corrected: Nov 20th
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 issues:
      • -tea prep sink's faucet is loose and impedes normal operations
      • -tea brewer's support table and stock underneath it is soiled with spilled tea. The tea brewer's excess water release pipe that wraps around below the counter top to the espresso machine area is shortened and leaking water
      • Corrective Action(s): Repair the above noted issues within 1 month
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): This inspection done by an EHO student
      • 1) Wiping rags were placed on counter when not in use, which may be contaminated as wet wiping rags contribute a breeding site for germs,
      • 2)Syrup pumps not in use and stored on shelf were visibly soiled with syrup residue
      • Corrective action: 1) wiping rags were stored in a container of sanitizer solution (200 ppm QUATS). Always store wet wiping rags inside sanitizer to prevent pathogen growth and potential food contamination
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor fruit flies noted near the mop sink area and drink preparation area. floor was sticky from sugar and syrup residue, which may attract entrance harbouring of fruit flies.
      • Date To Be Corrected By: 2021/08/16
      • Corrective action: Maintain floor in a sanitary condition free of sticky syrup residue to prevent entrance and harbourage of pests.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: leaky pipes noted under hand sink and prep sink with black mould grow on the surface of the leaking pipes. Moisture from the leaking pipes can contribute to breeding of pest.
      • Date To Be Corrected By: 2021/09/13
      • Corrective action: Repair the leaking pipes to prevent moisture accumulation that result in mould growth and pest infestation
      • Corrective Action(s):
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach Solution in spray bottle noted at 10ppm. No test strip on-site.
      • Corrective Action(s): Ensure bleach Solution in Spray bottle measures between 100ppm - 200ppm.
      • * Confirm Concentration using a test strip.
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in food prep area, blocked with kitchen utensils. No liquid soap nor paper towel noted.
      • Corrective Action(s): Handwash station must be free of kitchen utensils and stocked with liquid soap, paper towel, hot/cold running water.
      • Violation Score:
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door entrance noted open at the time of visit.
      • Corrective Action(s): Back door entrance must remain closed at all times to prevent entrance of pests in premise.
      • NOTE: - More cleaning is required in the following areas:
      • - Around dishwash sink, walls and underneath three compartment sink
      • - Underneath work table in food prep area.
      • * Pearls and other Condiments at room temperature must be time coded at all times to prevent time/temperature abuse of Condiments.

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