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Dehls Gourmet

906 Quayside Dr, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Dehls Gourmet has been inspected 6 times by Fraser Health Authority since July 17, 2024. The most recent inspection, on October 15, 2026, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on October 15, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [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 2 times across 2 separate inspections, most recently on October 15, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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.

6 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Flans and cakes in the display cooler measured 6 to 8C
      • Corrective Action(s): Moved to working upright cooler. Ensure that all cold potentially hazardous foods are kept <4C at all times
      • 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): Surface sanitizer measured >400 ppm chlorine in spray bottles
      • Corrective Action(s): Reviewed production procedures and re-made. Ensure that surface sanitizer measures 100 ppm chlorine
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 issues:
      • -handsink's soap dispenser not available. handsoap available
      • -display cooler unable to maintain contents <4C. Measured 8C ambient temperature
      • Corrective Action(s): Repair the display cooler and the liquid soap dispenser
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Individual thermometers missing in cooler units
      • Corrective Action(s): Ensure that all cooler units have a thermometer inside. Do not rely on readouts on the units alone.
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwash sink's hot water knob broken. Operator has obtained a new faucet and is waiting to install it. Next to the handsink there is a food sink being used as a handsink as a temporary measure
      • Corrective Action(s): Repair the handsink. Due 1 week
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken legs measured 45C in hot holder. hot holder was set at setting number "2". Cooked one hour prior
      • Corrective Action(s): reheated in the oven. Ensure that all hot potentially hazardous food is kept >60C at all times
      • Violation Score: 5

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