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Douglas College - Cafeteria #67851

700 Royal Ave, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Douglas College - Cafeteria #67851 has been inspected 23 times by Fraser Health Authority since September 28, 2012. The most recent inspection, on August 5, 2026, found no infractions.

11 of 23 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The last 3 inspections in a row found no infractions. 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 6 times across 6 separate inspections, most recently on March 21, 2024. 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 4 times across 4 separate inspections, most recently on June 28, 2022. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 January 29, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 21, 2024. For example: 209 - Food not protected from contamination [s. 12(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 4 times across 4 separate inspections, most recently on September 11, 2024. 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.

23 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gaps between the double doors at all 4 entry/exit points to the cafeteria have not been repaired. One west facing exit, one south facing exit, and two east facing exits.
      • Corrective Action(s): CORRECTION ORDER ISSUED.
      • ALL gaps must be sealed to prevent pest entry.
      • Date to be corrected by: February 12, 2026
      • Violation Score: 15
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed throughout the kitchen and facilities. Walked through with head chef to identify areas.
      • Corrective Action(s): Remove droppings, ensure droppings are removed via a damp cloth - DO NOT VACCUUM OR SWEEP.
      • Date to be corrected by: January 28, 2026
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Exit doors around the cafeteria have SIGNIFICANT gaps between the doors. All 4 doors - one west facing door leading directly outside, one south facing door leading directly outside, and two east facing doors that lead into the rest of the school.
      • Corrective Action(s): ALL door sweeps between the doors MUST be repaired. There must not be any gaps for rodent entry.
      • Date to be corrected by: 1 week - January 28, 2026
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and debris noted under cookline and under equipment across from the cookline.
      • Corrective Action(s): More attention needed to cleaning in these areas. Operator will speak to cleaning company.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Undercounter cooler measure 8-9C ambient temperature. Observed sauces, butter, cheeses, doughnut holes, bagged salad vegetables stored in this cooler.
      • Corrective Action(s): All potentially hazardous foods have been moved to a different working cooler.
      • If any potentially hazardous foods are stored in this cooler, 4hours is the max and food must be discarded after the 4hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ice Machine observed to have mildew growth along the upper lip
      • 2. Raw meat observed stored above the container of sauces
      • Corrective Action(s): 1. Please deep clean the ice machine. Empty all the ice, clean and sanitize the inside and the cover, and discard first round of ice. To be corrected by: March 25, 2024.
      • 2. Do not store raw meat above ready to eat foods. Raw meats should be stored on the bottom shelves.
      • To be corrected by: Today.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter cooler observed at ambient temperature of 8-9C.
      • Corrective Action(s): Please ensure cooler is able to always maintain 4C and below.
      • To be corrected by: March 25, 2024
      • Violation Score: 9
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Island salad cooler measured to be holding contents at approximately 8C internal. According to the operator the cooler unit is freezing/icing in the inside and is able to maintain contents <4C
      • Corrective Action(s): Monitor the cooler unit contents using a probe thermometer. All potentially hazardous food products must be kept <4C at all times.
      • Suggest changing inserts to different materials (currently thick ceramic), pre-chilling all contents and inserts in the walk-in cooler, or adding lids to the inserts to limit product exposure to warmer outside air.
      • Develop a system within 1 week
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Deli slicer's sharpener housing was found to be soiled with food debris
      • Corrective Action(s): ensure that the slicer is fully disassembled, cleaned, and sanitized after use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): handsink at C+B sandwich station was blocked by cleaning bucket and sanitizer bucket in the sink
      • Corrective Action(s): Do not block the sink, wash hands frequently
      • Violation Score: 5
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Wok station prep cooler measured 9C ambient temperature.
      • Corrective Action(s): products moved to working cooler. Repair the prep cooler and do not use the unit until it has been repaired
      • 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): repair the cooler unit and ensure that it is capable of maintaining contents <4C
      • Violation Score: 9
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): large amount of prepped vegetables stored out at room temperature in wok station. products had been prepped in the last hour
      • Corrective Action(s): Moved to working cooler units. Ensure that cut vegetables are treated as potentially hazardous foods and stored <4C at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 issues;
      • -baseboard in the vegetable walk-in cooler along the freezer side wall was separating and had pooled/frozen water inside
      • -back of house equipment drawer secured with duct tape. this is not a cleanable surface
      • Corrective Action(s): Repair the baseboards and equipment drawer. equipment and surfaces must be maintained in good working order.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): OUTSTANDING ISSUES; high temperature dishwasher has been serviced but is unable to consistently reach over 180F on the gauge. Inspector's thermometer measured 76.9 at the dish surface. After 8 trays were run through, the final rinse temperature on the gauge dropped from 209F to 160F. after 4 more trays were run through, the temperature increased up to 205F.
      • Corrective Action(s): Operator is having the unit follow up serviced today.
      • continue to use the 3 compartment sink for manual warewashing and conduct catering with single use utensils and dishes only.
      • All conditions of the correction order issued on July 22 are still in effect with the deadline extended to August 05.
      • Violation Score: 5
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): half flat of eggs stored in metal insert on ice due to drawer coolers being broken. products measured 16C
      • Corrective Action(s): do not store eggs in their cardboard cartons in metal inserts. moved eggs directly into inserts to keep products cold.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher unable to sanitize dishware at 71C at the dish surface (82C/180F on the gauge). Records indicate that the dishwasher has not been meeting minimum temperatures for washing AND rinsing
      • Corrective Action(s): Repair the dishwasher immediately. as per violation 308, correction order issued for dishwasher repair. Ensure that all requirements of the correction order are adhered to.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found in the electrical panel/closet near white spot back area (area split with cafeteria)
      • Corrective Action(s): remove the droppings and sanitize area using sanitizer solution. Ensure that hard to reach areas are cleaned and sanitized routinely to ensure that rodent droppings are removed and areas are sanitized.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 issues;
      • -bus pan in the dishwashing area for tools found to be cracked and broken
      • -high temperature dishwasher unable to sanitize dishware at appropriate temperature
      • Corrective Action(s): correction order issued to repair the high temperature dishwasher. Do not use the dishwasher until it has been repaired and is capable of sanitizing dishware properly.
      • Facility operation permitted on the following conditions;
      • -catering orders with reusable dishware is not permitted; single use utensils only
      • -dedicated dishwashing staff must start earlier in the day to accommodate manual warewashing (for 7am opening of the facility, 9am start)
      • -all dishware is washed, rinsed, and sanitized in the 3 compartment sink using the manual warewashing method
      • -dishwasher must be repaired and capable of high temperature dishwashing with 71C at the dish surface and 82C (180F) on the gauge
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution missing at teppanyaki station.
      • Corrective Action(s): Ensure that ALL staff are aware and have sanitizer solution at their workstations for convenient food contact surface sanitizing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 3 issues;
      • -floor underneath the grill at the teppanyaki station found to have heavy grease and food debris build up. clean this area on a more frequent basis.
      • -dry storage unit for catering found to have spilled items underneath shelves, particularly chaffing dish burners spilled. Clean the dry storage on a more frequent basis.
      • -non-catering equipment dry storage requires organizing. keep items off of the ground.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sharp items container in the dish pit found to be "repaired" with duct tape.
      • Corrective Action(s): Duct tape is not permitted for use in repairing food equipment and food contact surfaces.
      • Replace the container; maintain in good working condition.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floors in the dishwashing area found to have grease build up on floors. Extensive coverage.
      • Corrective Action(s): Operator must replace floor or have it professionally serviced within 4 months
      • Violation Score: 3
  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich station prep cooler found to be maintaining contents >4 degrees C
      • Corrective Action(s): All potentially hazardous contents discarded.
      • do not use this cooler until it has been repaired and is capable of maintaining contents <4C at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food splatter observed on shelves around the self serve coffee station, baking area, and steam table station.
      • Mold growth and pooling water found under shelves in the meat and dairy walk-in cooler.
      • Undercounter cooler door handles and door seals found to have food and debris build up.
      • Underneath grill at teppanyaki station found to have grease and debris build up.
      • Corrective Action(s): Clean the above noted areas, increase frequency and scope of routine cleaning.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Steel gas line at teppanyaki grill does not allow for pulling back equipment from the wall for cleaning.
      • Corrective Action(s): Replace steel gas line at the teppanyaki station grill with a flexible gas hose to allow for pulling back of equipment for cleaning.
      • due: 2 months
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler at sandwich station maintaining ambient temperature at 13C
      • Corrective Action(s): All potentially hazardous contents discarded.
      • Repair the cooler and ensure that cooler temperature is monitored twice daily
      • Violation Score: 3
  22. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In Asian food Grill area, grill spatulas are kept in room temperature water. keep in Ice water or in clean dry container and switch for clean at least every 4 hours. Discussed.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall premise is quite clean, but floor under asian food grill has accumulated grease and food debris. Clean.
      • Corrective Action(s):
      • Violation Score: 3
  23. Routine Inspection

    0 infractions

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