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Kelly O'Bryan's

800 Columbia St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Kelly O'Bryan's has been inspected 15 times by Fraser Health Authority since March 20, 2018. The most recent inspection, on May 14, 2026, recorded 2 infractions.

4 of 15 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, Food temperature control and Protecting food from contamination.

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 8 times across 6 separate inspections, most recently on May 14, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 May 14, 2026. 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 June 1, 2023. For example: 209 - Food not protected from contamination [s. 12(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 once on November 9, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 March 20, 2018. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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.

15 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ambient temperature measured 9C in the middle prep cooler of the hot line.
      • Corrective Action(s): Kitchen manager put all products on ice. Temperature records indicate that the unit was at operational temperature this morning.
      • Do not use this unit until it has been repaired and capable of maintaining contents <4C at all times
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasswasher measured 0 ppm iodine at the glass surface
      • Corrective Action(s): Do not use the glasswasher until it has been serviced and able to sanitize dishware at 12-25 ppm iodine. Use the other glasswasher in the bar for the time being.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 issues:
      • -Bar area glasswasher adjacent to the kitchen measured 0 ppm iodine at the glass surface after several minutes of running the machine.
      • -Middle prep cooler on the hot line was unable to maintain contents <4C.
      • Corrective Action(s): Manager took glass washer offline and contacted technician. Ensure that the glasswasher is tested daily for proper sanitizer concentration.
      • All potentially hazardous foods in the prep cooler moved on ice. Ensure that the machine is repaired ASAP.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 2X surface sanitizer spray bottles in the kitchen. One was found to be empty and one measured 0 ppm QUATS.
      • Surface sanitizer dispensing at 200 ppm QUATS out of the wall dispenser
      • Corrective Action(s): Refilled. Ensure that surface sanitizer spray is refiled fresh daily.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasswasher closest to the front door was found to be operating with 0 ppm iodine at the glass surface.
      • Corrective Action(s): Dirty glassware moved to working glasswasher near the back of the bar. Ensure that all dishware is appropriately cleaned and sanitized
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glasswasher closest to the front door was found to be operating with 0 ppm iodine at the glass surface. Sanitizer pump was not operational when priming button wash engaged
      • Corrective Action(s): Do not use this glasswasher until it has been repaired and capable of sanitizing dishware at 12-25 ppm iodine.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): OBSERVATIONS
      • Low temperature dishwasher had up detectable chlorine
      • at the dishware surface ( 0 ppm ) .
      • Corrective Action(s): CORRECTIVE ACTIONS
      • Low temperature dishwasher was primed and chlorine residue at the plate
      • surface was retested and measured 50 ppm. Dishware
      • were recleaned and resanitized in the dishwasher (CORRECTED DURING INSPECTION)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: OBSERVATION
      • Personal items such as cell phone and staff being were stored
      • on the food prep counter.
      • Corrective Action(s): CORRECTIVE ACTION
      • Remove all personal items on the food prep counter. Staff
      • was educated about proper storage of personal items.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: OBSERVATION
      • Drain flies were observed throughout the premises
      • Corrective Action(s): CORRECTIVE ACTION
      • 1. ) Ensure to maintain proper sanitary conditions in the premises
      • 2. ) Follow pest control company's recommendations regarding
      • proper sanitary conditions of the premises and installing fly
      • traps.
      • Date To Be Corrected By : June 8th, 2023
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: OBSERVATION
      • A hole was observed under the door sweep at the back door
      • near the walk-in-cooler
      • Corrective Action(s): CORRECTIVE ACTION
      • Seal the hole to prevent entry of pests like rodents.
      • Operator stated metal plate is going to be installed on June 2nd, 2023 to seal the hole.
      • Date To Be Corrected By : June 8th, 2023
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): OBSERVATION
      • Glass washer was not dispensing the recommended level
      • of iodine, which is 12.5 ppm to 25 ppm. Iodine level
      • at glass surface measured 50 ppm
      • Corrective Action(s): CORRECTIVE ACTION
      • Repair or make necessary adjustments to the glass washer to lower
      • the iodine levels to 12.5 ppm - 25 ppm
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: upstairs bar area handsink unable to adequately supply of hot water out of tap
      • Corrective Action(s): Service the handsink ASAP. ensure that the handsink is always stocked with liquid soap, paper towels, and hot/cold running water
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine at the time of inspection. technician called for repairs
      • Corrective Action(s): ensure that the dishwasher is tested daily. Operator must run facility's dishware through the machine once to ensure that all dishware is sanitized.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Upstairs bar area handsink unable to properly supply water out of taps, hot water was not available, and station was not stocked with liquid soap.
      • Corrective Action(s): Service the handsink before using the upstairs bar for weekend service. ensure that it is always stocked with liquid soap, paper towels and hot/cold running water
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher measured 0 ppm chlorine at the dish surface. Machine was primed however it did not dispense sanitizer into the unit. Staff are to measure sanitizer concentration daily at the beginning of the day however records were not maintained
      • Corrective Action(s): Technician called and serviced the machine at the time of inspection. ensure that staff are testing the dishwasher sanitizer concentration daily. must be minimum 50 ppm chlorine at the dish surface.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine at the time of inspection. new bucket of sanitizer was on the machine but the intake line was empty
      • Corrective Action(s): Primed the machine's sanitizer line. After 2 cycles, sanitizer measured 100 ppm chlorine at the dish surface.
      • Ensure that dishwasher sanitizer concentration is checked twice daily using test strips on site, must measure >50 ppm chlorine at the dish surface.
      • Violation Score: 5
  12. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pre-portioned waffle cut fries left out at room temperature. product measured 10C
      • Corrective Action(s): Moved to cooler units. Ensure that waffle cut fries are kept <4C until required for use.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prime rib stored in hot holder at 55C. temperature records indicate that the product must be maintained >60C (140F)
      • Corrective Action(s): Keep all prime rib >60C at all times.
      • 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): Low temperature dishwasher measured 0 ppm chlorine at the time of inspection. Bucket for sanitizer was empty.
      • Corrective Action(s): Operator replaced bucket. Ensure that dishwasher sanitizer concentration is checked twice daily using test strips on site.
      • Sanitizer solution must measure >50 ppm chlorine at the dish surface
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upright cooler shelves blocked with towels limiting air flow between top shelves and bottom shelf. bottom shelf items measured 7-9 degrees C average
      • Corrective Action(s): Remove the towels to allow for proper air flow and refrigeration of all items in the cooler unit.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar area handwash station at glasswasher missing liquid soap and paper towels.
      • Corrective Action(s): Ensure that all handwash stations are stocked with liquid soap and paper towels at all times.
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical slicer found to have food debris in blade housing and sharpener housing.
      • Corrective Action(s): ensure that the machine is completely disassembled, cleaned, and sanitized immediately after use.
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Grill utensils (tongs, pizza cutters/wheels) stored in quats sanitizer. This is not allowed. Quats must be allowed to air dry before using utensils; otherwise contamination of food can occur (quats chemical contamination.) You may use ice water, hot water > 60 Degrees Celsius or a clean dry container, and switch for clean utensils every 2 hours.
      • Corrective Action(s):
      • Violation Score:
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door propped open during inspection. Keep doors closed to prevent pest entry.
      • Corrective Action(s):

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