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Gospa's Delightful Food

718 12th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Gospa's Delightful Food has been inspected 17 times by Fraser Health Authority since November 14, 2017. The most recent inspection, on April 9, 2026, found no infractions.

8 of 17 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, Protecting food from contamination and Food temperature control.

The last 2 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 5 times across 5 separate inspections, most recently on January 30, 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 3 times across 3 separate inspections, most recently on September 3, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 28, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 once on September 3, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on March 2, 2023. 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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff demonstrated warewashing practices: did not have a sanitizing step.
      • Corrective Action(s): Reviewed with staff. Provided operator with 2 compartment sink warewashing diagram. Ensure that ALL dishware is washed, rinsed, and sanitized.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Front of house handsink blocked with wiping cloths and tools, as well as a plug made of paper towels. This sink was also found to be leaking from the basin when used.
      • Back of house handsink blocked with large bottle of dishwashing detergent, several wiping cloths, and a knife. This sink also did not have liquid soap for handwashing.
      • Corrective Action(s): Repair the front of house handsink, stock the back of house handsink with a dedicated dispenser, and keep both handwash sinks free of any items and blockages. DO NOT STORE ANYTHING IN THE HANDSINK
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: REPEAT OBSERVATION: 1 tray of cream cheese rolls, 1 tray of nutella rolls, tray of flatbread, and 1 plate of roasted pork was found to be stored on top of the display cooler without any form of sneezeguards or barriers.
      • Corrective Action(s): Staff wrapped the items with plastic wrap during the inspection. Ensure that all foods are protected from contamination at all times.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front of house handsink was out of order due to a leak under the basin.
      • Corrective Action(s): Repair the handsinks. Due 1 week
      • Violation Score: 9
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: hot holding cabinet in the front of house was set to 140F, products inside measured 38C to 53C internal.
      • Corrective Action(s): Unit's temperature setting increased to 170F, some of the items in the hot holder measured 60C or higher at the end of the inspection. Staff directed to reheat items that did not reach 60C quickly
      • Ensure that all hot potentially hazardous foods are kept >60C at all times
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front of house and back of house handsinks blocked or broken at the time of inspection.
      • Front of house handsink out of order
      • Back of house handsink has a leak at the faucet base, and the basin was used to hold a large bottle of dishwashing detergent, a knife sharpening stone, and wiping cloth.
      • Corrective Action(s): Repair the handsinks immediately.
      • As a temporary measure, use the back of house 2 compartment sink for handwashing.
      • Ensure that all handsinks are kept free of obstructions and stocked with liquid soap, paper towels, and hot/cold running water. due: 5 days
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: REPEAT OBSERVATION: 4 trays of pastries were stored on top of the display cooler at approximately 5 ft off of the ground without any form of sneezeguards or barrier.
      • Corrective Action(s): Staff wrapped the items with plastic wrap during the inspection. Ensure that all foods are protected from contamination at all times. Suggest installing a sneezeguard or moving products away from customers, or wrapping and covering products if they are to be stored above the display cooler
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front of house handsink was out of order and back of house handsink had a leak at the base of the faucet
      • Corrective Action(s): Repair the handsinks. Due April 02 end of day
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Hot holding cabinet missing a thermometer inside.
      • Corrective Action(s): Operator must obtain a thermometer for the hot holder immediately.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 2 staff members on site at the time of inspection, both had not completed FOODSAFE level 1 or equivalent certification training
      • Corrective Action(s): Ensure that minimum 1 staff member with FOODSAFE level 1 training is on site at all times of operations
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 plate of pork hocks (wrapped) stored at room temperature on top of a display cooler in the front of house. Internal temperature measured 19C. Product was cooked off this morning.
      • Corrective Action(s): Discarded. Ensure that all cold potentially hazardous foods are kept <4C at all times.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding cabinet in the front of house was set to 140F, products inside measured 55-50C. Products are discarded at the end of the day.
      • Corrective Action(s): Directed operator to set hot holding temperature setting to 150F to ensure that products inside are kept >60C (140F).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 2 trays of pastries were stored on top of the display cooler at approximately 5ft off of the ground without any form of sneezeguards or barrier
      • Corrective Action(s): Ensure that all foods are protected from contamination at all times. Suggest installing a sneezeguard, moving the products away from customers, or wrapping/covering products if they are to be stored above the display cooler
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler contents not kept <4C (approx 7C ambient temperature). Cooler contents must be moved to working coolers or kept in smaller amounts
      • Corrective Action(s): Repair the walk in cooler immediately
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): hot holding cabinet in the front of house was set at 130F and holding contents at approximately 50C
      • Corrective Action(s): discarded all items. ensure that all hot potentially hazardous foods are kept >60C (140F) at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in the dry storage room corners, behind the hot water tank (next to the large oven), and around the customer use table in the front.
      • Corrective Action(s): Clean the areas noted above and seal any rodent entry holes. Follow ALL recommendations of the pest control officer
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler measured 7C ambient temperature. Operator must repair cooler unit ASAP
      • Corrective Action(s): Correction order issued to repair the walk-in cooler unit. due within 48 hours
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The shelves and floor of the walk-in cooler have build up of food debris.
      • Corrective Action(s): Deep clean the walk-in cooler and consider improving the lighting inside for better visibility. Date to be corrected by: March 10, 2023
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted along the wall under the food preparation counters by the dishwashing sinks. Mouse traps were empty.
      • Corrective Action(s): Clean the mouse droppings regularly to monitor pest activity. The hard to reach areas are in good overall condition, no build up of food debris or grease noted. Keep up with the sanitation practices to prevent contamination.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings spotted in the small dry storage room in the back of the premise. There are also small traces in the kitchen area near the walls. The operator was able to provide previous (consistent) monthly pest management company inspections.
      • Corrective Action(s): Clean up all the rodent droppings and then sanitize with 100-200 ppm chlorine (bleach) solution. Tell the pest management company to put more traps around the entire premise and also to focus more on the small storage room (there were no traps there). Also, there needs to be frequent checking of hard to reach places for rodent droppings, and these need to be cleaned and sanitized so they do not accumulate.
      • CORRECTION DATE: Immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The vent hood is past due for service.
      • Corrective Action(s): This may contribute to poor indoor air quality if not cleaned soon. Call the service company and schedule a cleaning.
      • CORRECTION DATE: 1 month.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings found underneath equipment and along walls in the kitchen. Pest control is coming on site regularly, reports reviewed during the inspection.
      • Corrective Action(s): a) Clean all mouse droppings with a bleach solution within one day.
      • b) Install door sweeps on the front and back doors.
      • Violation Score: 9
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings found in areas along walls and around containers of food on the shelf.
      • Corrective Action(s): Clean as soon as possible and place those food items in pest proof containers. A pest control company is coming onsite, invoices reviewed. Follow up in one week.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Install door sweeps on the back and front doors to prevent the entry of pests.
      • Corrective Action(s): 1 week.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Install a thermometer in the front display cooler.
      • Corrective Action(s): 1 week.
      • Violation Score: 1

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