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De Dutch Pannekoek House Restaurant

102 - 1035 Columbia St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

De Dutch Pannekoek House Restaurant has been inspected 16 times by Fraser Health Authority since October 17, 2017. The most recent inspection, on March 25, 2026, found no infractions.

7 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 9 times across 8 separate inspections, most recently on March 5, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on September 11, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 once on August 17, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 May 9, 2022. 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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hollandaise sauce in hot holder measured 49C internal
      • Corrective Action(s): reheated to >74C in microwave and setting increased on hot holder. Keep all hot foods >60C
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues:
      • -kitchen handsink blocked at the time of inspection with stuffed crepe ingredients
      • -server station handsink stocked with hand sanitizer instead of liquid soap
      • Corrective Action(s): Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water. Must be accessible at all times for staff to wash their hands conveniently
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen staff stores their personal belongings (phone, perfume, and earphones) in customer stack of take out boxes
      • Corrective Action(s): Ensure that all utensils and food contact surfaces are treated in a sanitary manner. Do not store personal belongings on food contact surfaces such as plates and take out boxes.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives are stored between prep cooler and countertops. This is not a sanitary space to hold food contact equipment
      • Corrective Action(s): Ensure that knives are stored in a sanitary manner. DO NOT store knives between various equipment
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine after multiple cycles
      • Corrective Action(s): Ensure that the low temperature dishwasher's sanitizer concentration is checked twice daily. must measure between 50-100 ppm chlorine. Operator directed to sanitize dishware in 2 compartment sink manually
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed in the following areas:
      • -under the left side grill/flat top
      • -under the shelf with the take out bags and alcohol
      • -under the shelf with the juices and alcohol
      • -in the shelves under the hollandaise hot holding machine
      • -under the shelves used to store tea pots
      • this is not an exhaustive list
      • Corrective Action(s): Ensure that hard to reach areas are cleaned and disinfected on a daily basis. Rodent droppings must be removed and areas sanitized when found
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: grease build up observed under the "cutting board" of the left side flat top grill. Mildew/grime noted on the bottom sides of the water jugs
      • Corrective Action(s): Ensure that the above noted areas are cleaned on a more frequent basis.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: low temperature dishwasher measured 0 ppm at the dish surface after multiple cycles
      • Corrective Action(s): Operator directed to switch to 2 compartment warewashing method as a temporary measure. Dishes are to be washed in the mechanical dishwasher then sanitized in the 2 compartment sink filled with 100 ppm chlorine bleach solution and air dried.
      • Operator indicated that new chemical supply is coming in tonight and will be switched out in the morning. Service technician also called to service mechanical dishwasher.
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler had an ambient temperature of 8C, operator moved products onto ice
      • Corrective Action(s): Ensure that all potentially hazardous food products are maintained <4C at all times.
      • 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 <4C
      • Corrective Action(s): Adjust or repair the cooler unit. ensure that it is capable of maintaining contents <4C at all times.
      • Violation Score: 9
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observations: 1) Old food chunks found in tub where salt is
      • be stored on storage rack 2) Minor amounts of food debris
      • noted on mechanical slicer and push slicer
      • Corrective Action(s): Corrections: 1) Remove food debris that may attract pests and
      • clean plastic storage tub
      • 2) Clean both food slicers thoroughly to remove any remaining
      • food debris that can allow pathogen growth
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observations: No liquid soap available at handsink next to
      • walk-in cooler
      • Corrective Action(s): Correction: Handsink restocked with soap. Keep handsinks fully
      • supplied with warm water, soap and papertowel at all times
      • to enable proper handwashing
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observations: 1) Mold growth noted on ceiling vent of walk-in
      • cooler fan 2) Food debris noted in corner of walk in cooler
      • Date To Be Corrected By : 2022/05/11
      • Corrective Action(s): Corrections: Clean walk-in cooler to remove mold
      • on ceiling cent that could contaminate food below and food
      • debris in corners that could attract pests
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): vertical push chopper and mechanical slicer found to have food debris and/or grease on them. machines had been cleaned and put away.
      • Corrective Action(s): ensure that the above noted machines are fully disassembled, cleaned, and sanitized after use.
      • Violation Score: 5
      • 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 did not have detectable sanitizer on the dish surface after 3 cycles. machine had not been turned on this morning (10:30am)
      • Corrective Action(s): operator called technician, tech should be arriving in 1 to 2 hours.
      • do not use the dishwasher until it is repaired. operator must test the dishwasher daily to ensure that dishware is sanitized at 50-100 ppm chlorine at the dish surface.
      • provide technician's work report to inspector via email
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: knives on the cook line were stored between the countertop at prep cooler.
      • Corrective Action(s): this is not a sanitary location for storing knives. do not store knives there
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Staff washroom door does not have a handle on the outside of the door (facing the dish pit).
      • Corrective Action(s): Install a handle within one week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels available at the hand washing sink near the walk-in cooler.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: All inserts with meat and eggs were discarded from the prep cooler. Their internal temperature ranged from 16- 18 degrees Celsius.
      • Corrective Action(s): A smaller quantity of food should be brought out and kept on ice during busy times until the new refrigerator has been installed and is working properly.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The main prep refrigerator was not working properly. The ambient temperature was over 10 C and the internal food temperature was between 16-18 C.
      • Corrective Action(s): A new refrigerator has been ordered and is scheduled to be delivered this week. Call for a re-inspection once this has been completed.
      • Violation Score: 9
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

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