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Fraserview Meats (New Westminster)

102 - 331 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Fraserview Meats (New Westminster) has been inspected 10 times by Fraser Health Authority since October 14, 2022. The most recent inspection, on June 5, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on May 20, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on April 30, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 April 21, 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.

10 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dry products next to the oven are still stored on the floor.
      • Corrective Action(s): All dry goods must be stored 6 inches off the floor.
      • Date to be corrected by: June 5, 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Large display cooler was serviced according to operator, however air temperature upon follow up ranged between 6.9C and 8.2C. Operator is using only half of the display cooler to display product at hand. The rest of the product is stored in the walk-in cooler (1C) and rotated every 2 hours.
      • Corrective Action(s): Operator MUST service this cooler once a month to top up on coolant until the entire unit can eventually be replaced by the end of this year.
      • Date to be corrected by: June 5, 2026
      • Violation Score: 9
  3. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler is above 4C. Air temperature today measured 6.3C. Operator informed coolant was topped up but still needs more.
      • Corrective Action(s): Air temperature for this cooler must be 4C or colder at all times. It must be able to compensate for opening the cooler doors throughout the day.
      • Discussed with operator, store only a small amount of raw meats in the display cooler. Do not store more than what can be sold within 2 hours. The majority of the supply should remain in the walk-in cooler. Rotate batches at the 2 hour mark.
      • This is a TEMPORARY SOLUTION ONLY. A full top up MUST be done and temperature must maintain 4C or colder by the follow-up inspection.
      • Date to be corrected by: May 19
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Display cooler measured at 6.5 C
      • Internal temp of chicken stored in cooler was at 6.5 C
      • Corrective action: staff moved the food items into walk in cooler. Ensure to store less food items that can be used up within 2 hours until the cooler gets fixed.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer solution available at front prep area.
      • Staff indicated they do not sanitize dishes after washing them.
      • Corrective action: Staff made the bleach solution 200 ppm during the inspection.
      • Ensure dishes are sanitized after washing with bleach solution. Small dishes can be submerged in 3 component sinks in sanitizer solution for 30 seconds. For big trays use the spray bottle.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink at front x 2 staff washroom did not have paper towels.
      • Front handwashing sink by kitchen had broken faucet for hot water.
      • Corrective action: staff provided paper towel for front at the time of inspection. They indicated the dispenser, paper towel, are currently out and more are ordered.
      • Fix the faucet to ensure the supply of hot water.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dry spices buckets stored very close to the floor by front handwashing sinks.
      • Buckets of food stored on floor in walk in cooler.
      • Dry spices by the oven were uncovered and stored beside chemicals.
      • Fenugreek leaves were stored uncovered at bottom shelf of prep cooler.
      • Cardboard on the shelf of rack in walk in cooler was unsanitary.
      • Shelves of the rack in walk in cooler were in unsanitary condition.
      • The weighing scale at front counter had meat crumbs.
      • Date to be corrected by: April 30, 2026
      • Corrective action: store all the buckets of food at least 6 inches off the floor.
      • Cover all the food items after use or store in food grade container and cover with lid.
      • Ensure the cardboard in walk in cooler is changed more frequently.
      • Clean the shelves of rack in walk in cooler
      • Staff cleaned the weighing scale at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Some blue bins inside walk in cooler were broken. The bins are used for marinating meat.
      • Date to be corrected by: April 30 2026
      • Corrective action: Replace the broken bins with intact ones to prevent any physical contamination,
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler measured at 6.5 C and failed to maintain at 4 C or below.
      • Date to be corrected by: April 30 C
      • Corrective action: fix the cooler and ensure it maintain 4 C or below.
      • Corrective Action(s):
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Spices used for marinating raw meats is not covered or sealed after use. Boxes are stored very close to the above ground grease interceptor.
      • Corrective Action(s): All dry food items must be sealed or put away once not in use. This is to protect the food from contamination and minimize attractants for pests.
      • Date to be corrected by: immediately
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One bag of frozen meat was stored on top of the chest freezer at the start of inspection. Surface temperature was measured to be 7-8C.
      • Corrective Action(s): Staff moved the bag into the cooler. Do not remove frozen meat from the freezer or begin the thawing process until staff are ready to complete the task.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 of 4 paper towel dispensers are not in good working order. Only the washroom dispenser is able to dispense paper towel.
      • In the mean time, staff have placed a separate roll on top of the display coolers so that both prep line handsinks have access to single-use towels. Dishwashing has access to the staff washroom paper towel dispenser.
      • Corrective Action(s): Repair or replace the paper towel dispensers.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2nd handsink next to the oven is not in good working order - hot water faucet does not work.
      • Corrective Action(s): Repair this sink so that there is running hot AND cold water at all times.
      • Date to be corrected by: May 2, 2025
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff unable to adequately describe the manual warewashing procedure for 2 compartment sink.
      • Corrective Action(s): While the first compartment is out of order, 2 compartment warewashing method is as follows:
      • WASH and RINSE in one compartment
      • SANITIZE in the 2nd compartment by FULLY SUBMERGING the equipment in a sanitizer solution for at least 2 minutes
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1) No hand soap or paper towels available at the 3 compartment sink to facilitate handwashing while the handsink is out of order. Both wall mounted dispensers are empty.
      • 2) No paper towels in the staff washroom.
      • Corrective Action(s): While the 2nd handsink is out of order, the dishwashing sink must be fully equipped for handwashing. Staff washroom must also be fully equipped.
      • Date to be corrected by: December 16, 2024
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) The handle part of tongs in the display cooler was touching raw chicken in a different tray.
      • 2) A box of raw chicken legs was stored on the floor in front of the reach in freezer by the main door.
      • Corrective Action(s): Do not allow the tong handles to touch any of the raw meats.
      • Store all potentially hazardous foods into appropriate storage immediately. Foods that require refrigeration must be attended to first.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One fillet of frozen fish was kept on top of the chest freezer. Surface temperature of the fillet was still 0C.
      • Corrective Action(s): Staff moved the fillet to the walk-in cooler. Do not leave tasks unattended half-way through.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Walk-in cooler: blue bins and lids have blood stain and sauce debris
      • > White seasoning bins have debris on the sides and lids
      • > Behind the band saw along the wall - small pieces of meat debris
      • Corrective Action(s): Clean and sanitize the premises AND your equipment as per your sanitation plan.
      • Blue bins in the walk-in cooler must be cleaned even if they are not in use. Do not leave an excess amount of used/unwashed bins stored in the cooler overnight.
      • Date to be corrected by: December 16, 2024
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handsink by the dishwashing area and 1 of 3 compartments at the dishwashing sink are not working. Staff claim there is backup from the floor drain when these two sinks are used. It has been this way for approx. 2 weeks according to staff.
      • Corrective Action(s): Repair the sinks ASAP. All plumbing fixtures must be in good working order.
      • Update EHO with timeline.
      • Date to be corrected by: January 3, 2025
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site at the time of inspection does not have food safety training.
      • Corrective Action(s): Obtain training for food safe level 1 or equivalent. Send a copy of the certificate to EHO for filing once complete.
      • Shifts must be scheduled to meet the requirement of having ONE staff member with valid training on site at any given time.
      • Date to be corrected by: end of January.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen utensils observed to be kept wedged between table and wall.
      • Corrective Action(s): Operator relocated utensils at the time of inspection. Do not keep kitchen utensils on surfaces that are not sanitized.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle not labeled.
      • Corrective Action(s): Operator labeled all spray bottles at the time of inspection,
      • Violation Score: 3

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