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Hume Park - Goodies

525 Kelly St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Hume Park - Goodies has been inspected 9 times by Fraser Health Authority since July 25, 2017. The most recent inspection, on July 16, 2026, found no infractions.

6 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: Protecting food from contamination 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.

  • 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 10, 2023. 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 once on July 25, 2017. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 11, 2019. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observation
      • - During outside the operational hours, waffle cones
      • for ice cream are left uncovered.
      • Corrective Action(s): Corrective Action
      • - Ensure to place waffle cones in a sealable
      • container after service hours to prevent
      • from contamination.
      • - Staff voluntarily discarded the waffle cones during the inspection.
      • Date To Be Corrected By : Immediately
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The Operating Permit is not posted.
      • Corrective Action(s): Post your operating permit in a conspicuous location.
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Staff on duty could not locate a thermometer. He said he wasn't told to use one to check the hot dog temperature during training. This is a recurring issue over the years. Correction Order issued.
      • Corrective Action(s): Visual inspection is not an accurate means to determine whether hot dogs have been adequately cooked/reheated. You must use a probe thermometer to ensure that the internal temperature has reached 74 degC before serving the hotdogs. Purchase a probe thermometer.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot dogs were being kept in the hotholding unit at 56 degC.
      • Corrective Action(s): Turn the temperature up. Food must be kept at 60 degC or above at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Once again, staff on-site is not aware of the proper dishwashing procecures. You only have 1 sink and no shelving for airdrying dishes,so you need to minimize the amount of reuseable dishes being used. As discussed, place the cinnamon/sugar mixture in a shaker with a handle and the relish in a squeeze bottle. When thawing hotdogs in the refrigerator, place whole bags in the cooler to reduce use of tupperware. Improper dishwashing is a recurring issue.
      • 2) Countertops are cleaned with morning mist disinfectant which is NOT a sanitizer. This is also a recurring issue!
      • Corrective Action(s): 1) Minimize tupperware use as discussed. You do not have a 3-compartment sink to adequately wash and sanitize dishes. At the end of each night, wash any tongs and dirty dishes with soap, rinse with water and then plug and fill up the sink with a 200ppm solution of bleach and water and soak the clean dishes in this solution for at least 2 minutes before removing and air drying.
      • 2) Always have a 200ppm (1 oz bleach per ga water) made up and available for use.
      • Correction Order issued for both these issues.
      • Violation Score: 5

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