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Eats @ the Pier

1 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Eats @ the Pier has been inspected 10 times by Fraser Health Authority since August 28, 2017. The most recent inspection, on July 29, 2026, recorded 1 infraction.

2 of 10 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: 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 4 times across 4 separate inspections, most recently on July 11, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 20, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 July 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 August 22, 2023. 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 2 times across 2 separate inspections, most recently on July 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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Doorsweep on door that goes to the outside in the storage room is broken and missing parts. Few rodent droppings noted
      • Corrective Action(s): 1) replace doorsweep
      • 2) wash and sanitize areas with droppings
      • 3) discuss issue with pest control company
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle labelled for QUAT sanitizer did not have QUAT inside, but an orange cleaner.
      • QUAT sanitizer measure 200ppm at dispenser.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Two main fans observed to be dusty.
      • 2. Food debris and grease observed on the lower shelving and floor of the cookline.
      • 3. Ventilation hood observed to have grease accumulation
      • 4. Surfaces of coolers doors, tables, sides of equipment observed sticky and grimy.
      • 5. Clutter of used oil jugs and cardboard kept through out the kitchen.
      • Corrective Action(s): 1. Please take down the fans and deep clean. Please ensure all the fans are dust free.
      • 2, 3, 4 - Please deep clean the kitchen and ensure there is no grease or debris accumulation.
      • 5. Please declutter the kitchen, do not store any items not related to the business here. Please ensure all garbage and recycling is kept in an organized manner - have a dedicated space for it.
      • To be corrected by: July 15, 2024
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Personal items (speakers) observed to be placed ontop of food prep counter
      • Corrective Action(s): Ensure personal items are not kept ontop of food prep areas as it is a potential source of contamination. Operator relocated personal items at the time of inspection.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door left open at the time of inspection.
      • Corrective Action(s): Operator closed back door at the time of inspection. Do not keep back door open as it is a potential entrance for pests
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler observed to be at 13C. Diced onions had an internal temperature of 12C and sliced tomatoes had a internal temperature of 12C. Both onions and tomatoes were prepared in the morning (5 hours ago).
      • Corrective Action(s): Operator discarded onions and tomatoes at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen hand washing station access obstructed.
      • Corrective Action(s): Operator removed obstruction at the time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich prep cooler observed to be at 13C.
      • Corrective Action(s): DO NOT USE COOLER to store any potentially hazardous food until it has been repaired/replaced AND inspected by the EHO.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer stored in spray bottle that denotes "multi purpose surface sanitizer".
      • Corrective Action(s): Operator labeled sanitizer spray bottles at the time of inspection. Ensure the food grade sanitizers are labeled correctly.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): sandwich prep cooler: inserts @ 10C
      • bottom @ 10C
      • Corrective Action(s): 1) Ensure cold potentially haardous food items are held at temperatures at or below 4C / 40F at all times
      • 2) Ensure temperatures are checked and recorded daily for cold holding units.
      • Note: Cooler was adjusted at time of inspection
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy hot held at 55C. reheated.
      • Corrective Action(s): Ensure that gravy is hot held over >60C at all times. check throughout the day.
      • 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): Bleach sanitizer solution replaced with QUAT solution however not used by staff for countertops and cutting boards.
      • Corrective Action(s): Ensure that QUAT sanitizer is checked daily to be 200 ppm QUAT using test strips.
      • Have 1 spray bottle of QUAT sanitizer solution available for sanitizing countertops, cutting boards, and other food contact surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues;
      • -Back handwash station blocked with coffee urn.
      • -Front handwash station did not have liquid soap
      • Corrective Action(s): Do not put ANYTHING in the handwash sinks. They are to be available for handwashing at all times.
      • All handsinks to be stocked with liquid soap, paper towels, and hot/cold running water at all times.
      • highly recommend installing a wall mounted soap dispenser at both handsinks as they are poorly designed to accommodate the soap pumps used currently.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: staff are sanitizing dishware in the 2nd compartment then rinsing in the third compartment of the sink.
      • Corrective Action(s): discussed proper manual warewashing procedures, provided manual warewashing diagram.
      • Post diagram at sink and ensure that all staff follow steps AS SHOWN on the diagram.
      • 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): Bleach sanitizer solution measured 0 ppm chlorine in 1 spray bottle and one other spray bottle measured >400 ppm chlorine
      • Corrective Action(s): Remade. ensure that bleach sanitizer solution is made fresh daily. suggested making solution in a large batch in 3 compartment sink and filling bottles from there.
      • For 3 compartment sink, use approximately 1/4 cup bleach for 3/4 sink of water to make 100 ppm chlorine solution
      • Violation Score: 5
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A sanitizing step is not being carried out during dishwashing. Remember the following dishwashing steps:
      • 1) Wash with soapy water
      • 2) Rinse with clear water
      • 3) Sanitize - if bleach is used then 1 tbsp bleach per gallon of water
      • 4) Air dry
      • Corrective Action(s):
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease has accumulated under the fryer.
      • Corrective Action(s):

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