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Fuel Supplements

702 Columbia St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Fuel Supplements has been inspected 9 times by Fraser Health Authority since March 8, 2018. The most recent inspection, on June 25, 2026, found no infractions.

3 of 9 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: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 November 15, 2023. For example: 304 - Premises not free of pests [s. 26(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 2 times across 2 separate inspections, most recently on September 8, 2022. 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 once on March 8, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 15, 2023. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 19, 2018. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. 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): Surface sanitizer spray bottle not working at the time of inspection.
      • Corrective Action(s): Operator replaced the spray bottle and restocked solution with 200 ppm chlorine. Ensure the sanitizer spray bottle stays in the kitchen at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: High level of rodent droppings observed in the storage unit down stairs.
      • Corrective Action(s): Ensure to clean the rodent droppings
      • 1) Spray sanitizer on the droppings to ensure they are damp so there is no dust being kicked up
      • 2) Remove all droppings
      • 3) Sanitize area with 1:10 bleach solution.
      • Date To Be Corrected: Nov 22nd
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Various items stored in the last room downstairs.
      • Corrective Action(s): Ensure to remove items not required for business off of premises and package the ones that are required to ensure proper pest monitoring.
      • Date To Be Corrected: Nov 22nd
      • Violation Score: 5
  5. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted throughout the basement.
      • Corrective Action(s): Remove the droppings and sanitize area using a 100 ppm chlorine solution
      • Follow all pest control service's recommendations
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: OUTSTANDING: 2 issues:
      • -entry hole noted under collagen product shelves on the main floor
      • -basement has been organized however there is still lots of unused equipment, clutter, and cleaning required. rodent droppings noted throughout the basement
      • Corrective Action(s): fill the entry hole noted above.
      • Organize, de-clutter, and clean the basement. Install more shelves to keep items off of the floor and make cleaning more convenient to discourage pest harbourage
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food handling equipment (blenders, cups, utensils, containers, measuring spoons, etc) is washed without a sanitizing step.
      • Corrective Action(s): Provided 3 compartment warewashing method to staff and discussed procedures. ensure that all dishware is cleaned then sanitized using a 100 ppm chlorine solution and allowed to air dry
      • 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 solution not available at the time of inspection.
      • Corrective Action(s): Made a 100 ppm chlorine surface sanitizer. follow manual warewashing diagram provided for proper mixing instructions
      • This solution must be present at all times of operation for food contact surface sanitizing.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted throughout the premises particularly underneath shelves and in various corners and wall/floor joints.
      • Rodent poison on site in glue traps (multiple trays noted throughout facility). Rodent poison is not permitted in a food premises.
      • Corrective Action(s): Conduct a thorough deep clean of the facility and routinely clean underneath shelves.
      • Remove all rodent poison from the premises.
      • Operator is required to obtain professional pest control service and have pest control reports available for inspection. Facility must be serviced and report must be available within 1 week. Operator must have unit serviced monthly, though biweekly service is recommended.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Various unused equipment, overstock, promotional materials, and personal belongings stored in basement, limiting the amount of easy to clean, organized storage
      • Corrective Action(s): Conduct a thorough declutter of the basement, install new shelving units with easy access below shelves to promote frequent cleaning.
      • due 1 week
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine ice well found to have some debris build up
      • Corrective Action(s): clean out the ice machine and sanitize with a 100 ppm chlorine solution
      • 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): Sanitizer solution not available at the time of inspection
      • Corrective Action(s): discussed having a bucket of sanitizer solution at 100 ppm chlorine (1 tsp bleach to 1 liter of water).
      • Make solution fresh semi daily. Keep wiping cloths in solution
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: one staff member on site at the time of inspection; they had not completed FOODSAFE level 1
      • Corrective Action(s): ensure that minimum 1 staff member on site has completed FOODSAFE level 1.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep fridge with almond milk is 8 Celsius. Turned down during inspection.
      • Sealed cartons are non-perishable, but once cartons are opened they must be kept cold- less than 4 Celsius.
      • Corrective Action(s):
      • Violation Score: 5

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