Curling Club Bistro
75 6th Ave E, New Westminster · Restaurant
Inspection summary
Curling Club Bistro has been inspected 2 times by Fraser Health Authority since October 3, 2025. The most recent inspection, on October 1, 2026, recorded 1 infraction.
1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.
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.
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 October 1, 2026. For example:
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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.
2 inspections
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Sausage rolls stored at room temperature.
- Corrective Action(s): 1) Discard sausage rolls if they have been held at temperatures more than 4C and less than 60C for more than 2 hours.
- 2) Sausage rolls are considered a potentially hazardous food and must be stored at 4C or less or 60C or greater at all times.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions
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