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I:T Char Burger

29 - 800 McBride Blvd, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

I:T Char Burger has been inspected 14 times by Fraser Health Authority since November 21, 2017. The most recent inspection, on July 2, 2026, recorded 1 infraction.

1 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

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.

  • 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 6 times across 6 separate inspections, most recently on September 21, 2023. 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 2 times across 2 separate inspections, most recently on December 1, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 June 2, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on December 2, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 15, 2018. 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.

14 inspections

  1. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator is not recording cooler or hot holding temperatures. This was noted on the previous inspection report. A template was provided to the operator then as well. This is a repeat violation.
      • Corrective Action(s): Start checking and recording your cooler and hot holding temperatures on a logsheet every day.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease noted by the back wall behind and beside fryers and ovens. Old mice droppings noted in dry storage cabinet. Spilled flour noted under the battering station.
      • Corrective Action(s): Clean these areas.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted in the left corner of the closet storage area.
      • Corrective Action(s): Clean the area and monitor for mice using glue boards. Keep on top of cleaning and sanitizing.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Items were being stored inside the hand sink.
      • Corrective Action(s): Do not store anything inside the hand sink. It must be accessible for handwashing at all times.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operating permit is not visible to the public.
      • Corrective Action(s): Post the permit in a conspicuous location.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not being maintained. Template provided to operator.
      • Corrective Action(s): Number all your coolers. Start checking and recording your cooler and hot-holding temperatures once a day.
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Display cooler with foil was at 6 degC.
      • 2) Some foods in the prep cooler were stocked above the fill line of the insert.
      • Corrective Action(s): 1) Adjust the thermostat so that this cooler is at 4 degC or below.
      • 2) Do not overstock foods in inserts. Stock up to fill line only to maintain temperature.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chili was being hot held in a crockpot at 55 degC.
      • Corrective Action(s): Temperature of crockpot was increased during inspection. Ensure chili is being hot held at 60 degC or above.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One live adult cockroach observed on the glue
      • trap underneath the counter by the cashier area
      • Corrective Action(s): Replace the glue trap with a new one. Ensure to
      • continue to monitor for new pest activities.
      • Date To Be Corrected By : Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed between the blades
      • of the tomato slicer equipment.
      • Corrective Action(s): Ensure to disassemble all removeable parts of
      • the slicer to thoroughly clean the equipment
      • Date To Be Corrected By : Today
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The kitchen cooler temperature was 50 degF, but it was in defrost mode. The temperature decreased to 43 degF during the inspection.
      • Corrective Action(s): Keep an eye on the cooler. Ensure that the temperature reaches 4 degC or below. If not, move foods into the display coolers and get the kitchen cooler serviced.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Ensure that proper dishwashing procedures are being followed.
      • Corrective Action(s): Wash with soap and rinse in the 1st compartment and sanitize for at least 2 minutes in 200ppm bleach in the 2nd compartment of the 2-compartment sink. Then airdry the dishes.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: 1) Staff observed washing wares in 2 comp
      • sink without using sanitizing step. Staff indicates she
      • usually sanitizes but sometimes just uses hot water rinse.
      • 2) Sanitizer solution for cleaning rags measured approx
      • 10 ppm chlorine. No test strips available on premise.
      • Corrective Action(s): Corrective Actions: 1) Proper ware washing procedure reviewed
      • with staff. Wash with soap->rinse-> soak in sanitizer
      • -> allow to air dry.
      • 2) Chlorine added to sanitizer, test strip measured
      • 200 ppm. Obtain test strips and check solution strength
      • whenever sanitizer is made
      • Adequate sanitation is important to prevent pathogen
      • growth.
      • Violation Score: 15
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handsink was blocked by trash bin, could not access
      • Corrective action: ensure handsink is accessible at all times, no obstructions in or around the sink.
      • * Relocate or reposition the trash bin to allow space in front of the sink.
      • Corrective Action(s):
      • Violation Score:
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): - Chest freezer handle and seals are showing signs of wear
      • - Shelves on wall by prep freezer are covered with aluminum foil.
      • Corrective action: repair or replace handle and seals to ensure all equipment are of suitable design and material. Remove aluminum foil from shelves as they do not aid in proper cleaning of food contact surfaces.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler had ambient air temperature of 8.9 deg C at the start of inspection. All stored items had surface temperature at 4-5 deg C. Staff unclear as to whether this time is when the cooler undergoes defrosting. Digital thermometer on cooler reading 50 deg F.
      • Corrective action: all coolers must be able to maintain temperatures of 4 deg C or colder. Temperature was decreasing throughout the inspection but did not reach 4 deg C or colder. Inquire service company about defrost cycle.
      • Corrective Action(s):
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes are not being sanitized after being washed. Signage provided for how to wash dishes in a 2-compartment sink.
      • Corrective Action(s): Wash and rinse dishes in the 1st compartment. Fill the second sink with sanitizer solution (1 oz bleach per gallon of water) and then soak the washed dishes in this solution for 2 minutes. Then take the dishes out and air dry them (do not rinse).
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning is required.
      • Corrective Action(s): Clean shelving under and beside the prep cooler in the back, clean under the slicer that's stored in the kitchen cupboard, clean the grease under and beside the cooking equipment.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket didn't have enough bleach in it.
      • Corrective Action(s): Use 1 oz bleach per ga water.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat patties were being stored above batter in the cooler
      • Corrective Action(s): Always store raw meats below vegetables and ready-to-eat foods, batter, etc.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mice droppings noted in the dry storage shelving.
      • Corrective Action(s): Clean the area using bleach. Set up your own traps. A pest control co is on contract through the mall strata.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Boiled potatoes and butter chicken sauce were stored out at room temperature. Temperature of both ranged between 14-16 degC. Operator was in the middle of processing and portioning both when he had a rush of orders. Cooked onions were stored under the lid of the prep cooler, but on top of the food inserts.
      • Corrective Action(s): All PHF's must be stored hot above 60 degC or cold below 4 degC. If you get busy, place the foods inside the cooler and process them later. Do not store cooked onions on top of the inserts. Keeping the cooler lid down will not keep the food below 4 degC. Always store cooked onions inside the cooler.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required.
      • Corrective Action(s): Clean under the food prep counter.
      • Violation Score: 3

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