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City Avenue Market (New Westminster) - Deli

130 - 810 Quayside Dr, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

City Avenue Market (New Westminster) - Deli has been inspected 7 times by Fraser Health Authority since November 20, 2018. The most recent inspection, on April 7, 2025, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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 April 7, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 May 6, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 November 20, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on October 18, 2024. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

7 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Right side mechanical slicer found to have food debris in the sharpener housing
      • Corrective Action(s): Cleaned and sanitized. Ensure that the slicer is fully disassembled, cleaned, and sanitized after use
      • Violation Score: 5
  2. 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: Surface Sanitizer solution measured 0 ppm in EP66 no rinse sanitizer (pink label) spray bottle. Janitorial closet dispenser is connected to EP66 disinfectant (grey label), measuring 200 ppm QUATS.
      • Noted bottles of concentrated QUAT sanitizer (red/pink) liquid in janitorial closet
      • Corrective Action(s): Operator must consistently have surface sanitizer for sanitizing food contact surfaces at 200 ppm QUATS that does not require a rinsing step after sanitizing. Operator must provide updated procedures for review by area inspector.
      • Staff made a 100 ppm chlorine bleach solution for temporary use as a surface sanitizer.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical slicer found to have food debris in the slicer's sharpener housing and around the blade guard. Staff had just finished cleaning the unit. Staff noted to be using sanitizer spray bottle measuring 0 ppm QUATS.
      • Corrective Action(s): Ensure that the slicer is disassembled and fully cleaned after use. Re-sanitize slicer and ensure that it is always sanitized using a 200 ppm QUATS solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: handsink's soap dispenser was empty. Staff use handwashing facilities in the staff room or use dish soap.
      • Corrective Action(s): Ensure that handsinks are stocked with liquid soap, paper towels, and hot/cold running water at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Surface sanitizer measured 200 ppm QUATS in 1 out of 3 spray bottles examined. Dispenser in the janitorial closet was found to be dislodged and dispensing inconsistently (first fill 200 ppm QUATS, second fill ~50 ppm QUATS, third fill 0 ppm QUATS, fourth fill 200 ppm QUATS)
      • Corrective Action(s): Repair the dispenser and ensure that it is secured to the wall and able to dispense chemicals at appropriate concentration
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink's liquid soap dispenser broken. pump type handwashing soap not available
      • Corrective Action(s): ensure that this handsink is stocked with liquid soap, paper towels, and hot/cold running water at all times.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler contents measured 11 degrees C (various cheeses, pesto and chipotle mayos, cut vegetables.
      • Corrective Action(s): Discarded potentially hazardous contents .
      • Do not use this cooler until it has been repaired and is capable of holding contents <4 degrees C at all times.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dish rack for drying dishware located below soap and paper towel dispenser. this is not a sanitary location
      • Corrective Action(s): move dish rack as per approval, to 3rd compartment of sink not accessible by faucet.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff do not sanitize dishware during manual warewashing
      • Deli slicers are only sanitized at the end of the day
      • Corrective Action(s): Reviewed manual warewashing procedures with manager and staff. provided manual warewashing diagram.
      • Ensure that all dishware is washed, rinsed, then sanitized after use.
      • Sanitize deli slicer throughout the day, after use.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler unable to maintain contents below 4 degrees C
      • Corrective Action(s): Do not use this cooler until it has been repaired and is capable of maintaining contents <4 degrees C
      • repair the prep cooler
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: One staff member working in the deli area. this staff member had not completed FOODSAFE level 1
      • Corrective Action(s): Ensure that minimum 1 staff member working in the deli at all times has completed FOODSAFE level 1
      • Violation Score: 1

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