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Gastronomia Italia

601 Columbia St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Gastronomia Italia has been inspected 11 times by Fraser Health Authority since June 21, 2022. The most recent inspection, on July 24, 2026, found no infractions.

4 of 11 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: Food temperature control, Handwashing and staff hygiene 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 3 times across 3 separate inspections, most recently on July 14, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on December 15, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on July 14, 2026. 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 once on June 18, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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)]

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.

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler @ 11C. Thermometer present.
      • Corrective Action(s): Discard cold potentially hazardous foods held at temperatures >4C for more than 4 hours. Cold potentially hazardous food held at temperatures >4C for 2 hours or less can be moved into a working cooler. Do not store cold potentially hazardous foods in cooler until it has been repaired or replaced.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich prep cooler @ 11C.
      • Corrective Action(s): Repair or replace sandwich prep cooler to ensure it is able to hold cold potentially hazardous foods at or below 4C at all times.
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): sandwich cooler @ 10.7C at time of inspection. Caramelized onions probed in bottom of cooler and ricotta probed in top of cooler. Cooler temperature recorded at 4C earlier in the day.
      • Corrective Action(s): 1) Technician to be called to service cooler.
      • 2) Cold potentailly hazardous foods held at temperatures >4C for less than 2 hours moved into working coolers.
      • 3) Ensure cold potentially hazardous foods are held at temperatures of 4C or less.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Not hot water supplied and handisnk in kitchen. Handsink was also blocked with materials to be recycled.
      • Corrective Action(s): Ensure handsink is supplied with hot water and clearly accessible at all times.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in the back observed obstructed with milk cartons that was going for recycling.
      • Paper towel was also lacking.
      • Corrective Action(s): Please ensure ALL handwashing station are obstructed and always fully equipped with hot and cold running water, liquid soap, paper towels.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the back kitchen area.
      • Corrective Action(s): Please work with pest control to eliminate the issue.
      • Last pest control report reviewed, no activities in the traps, but droppings were observed.
      • Please have them access the facility for any holes/gaps or potential entrances for pests.
      • Increase pest control services if more rodent droppings are observed.
      • To be corrected by: July 2, 2024
      • Please email EHO the next pest control report.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed behind the mixer and on the bottom shelving of the work table.
      • Recycling observed just kept piled on the floor by the handwashing station.
      • Corrective Action(s): Please deep clean and sanitize the kitchen. Please pull out all the shelving and equipment to clean the back wall and floors underneath. Please take out all the items of the shelves and wipe down and sanitize the shelving units.
      • Please ensure proper garbage bins/recycling bins are in use, instead of having garbage/recycling kept on the floor.
      • To be completed by: June 20, 2024
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water tap is not working in the kitchen handwashing sink.
      • Corrective Action(s): Please fix the hot water tap and ensure the handwashing sink is fully equipped with hot and cold running water, liquid soap, and paper towels at all times.
      • Please email EHO once tap has been fixed.
      • To be corrected by: July 2, 2024
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Onions observed on floor.
      • Corrective Action(s): Operator relocated onions at the time of inspection. Ensure food is kept at least 6 inches from floor level.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff member use re-usable cloths for wiping gloved hands (cloths are hung off of aprons)
      • Corrective Action(s): Refrain from wiping hands and gloved hands on wiping rags that are not kept in sanitizer solution. reminder to wash hands frequently and change gloves when soiled
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues:
      • Pistachio cream pastry (heavy cream+condensed milk+pistachios) held at room temperature without time tracking
      • Pizza on counter top is not time tracked. product had been prepared 45 mins prior.
      • Corrective Action(s): Pistachio cream pastry to be filled per order from now on. Pizza to be time tracked and documented as per initial inspection
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff member single use gloves before helping customers and handling food.
      • Corrective Action(s): Discussed with staff that gloves are to be changed frequently and between tasks. Staff must wash hands on a more frequent basis.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several cupboards and countertops found to be oily (deli)
      • Corrective Action(s): Ensure that cupboards and countertops are cleaned on a more frequent basis. Ensure that staff are washing hands and changing gloves between tasks.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 2 food handling staff on site. a valid FOODSAFE level 1 certificate could not be verified
      • Corrective Action(s): ensure that minimum 1 staff member is available who has FOODSAFE level 1 certification during all times of operations
      • Violation Score: 1

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