Kimshaker's Foodhub

151 - 610 6th St, New Westminster · Restaurant

12 inspections

1. Follow-Up InspectionOct 5, 2026

   0 infractions

2. Routine InspectionSep 21, 2026

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): There was no sanitizer at the FOH (front of house). Do not use buckets since there's no space in the front to store them.
     • Corrective Action(s): Provide sanitizer in a spray bottle in the front service area.
     • Violation Score: 5
   • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
     • Observation: There's no mounted soap dispenser at the back hand sink. The liquid soap is being stored inside the hand sink. This is not acceptable.
     • Corrective Action(s): Install a mounted soap dispenser on the wall by the hand sink.
     • Violation Score: 1
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: A dead cockroach noted in one of the storage cupboards in the FOH.
     • Corrective Action(s): Increase frequency of pest control servicing to once every 2 weeks for the next 2 months. Send me the service reports.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Kitchen requires a thorough cleaning. There's grease build up under the stainless steel panels that are loose under the stove, on the legs of the storage shelf beside the freezer, around and under the 2-compartment sink.
     • Corrective Action(s): Thoroughly clean these areas. Afix the metal panels to the floor so that they're not loose!
     • Violation Score: 15
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Duct tape noted around the pipe attached to the grease trap. The trap is leaking and has a build-up of grease.
     • Corrective Action(s): Replace the grease trap as discussed. This must be completed by October 31, 2026.
     • Violation Score: 3
3. Follow-Up InspectionMay 19, 2026

   0 infractions

4. Routine InspectionMay 11, 2026

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Empanadas inside the hot holding unit measured at 50C. Staff stated they were cooked at 11am and then moved to the hot holding unit.
     • Taho (silken tofu dish) observed in the hot holding uit measured at 49C.
     • Potentially hazardous foods must be hot held at a temperature 60C or above to prevent pathogen growth.
     • Corrective Action: staff discared both the food items. Ensure to pre heat the hot holding unit to 60C or above before transferring the food items into it.
     • Corrective Action(s):
     • Violation Score: 15
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Rodent droppings observed in the following areas:
     • By the back handwashing sink.
     • In the dry storage room under the racks.
     • Presence of droppings indicates pest infestation which can lead to the contamination of food and food contact surfaces.
     • Corrective action: Operator to clean the above noted areas and sanitize with 100 ppm bleach solution (1/2tsp bleach + 1L water). Monitor for any further pest activity.
     • Corrective Action(s):
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food debris and grease buildup observed under the equipment on cook line.
     • Corrective action: operator to clean the above noted area.
     • Corrective Action(s):
     • Violation Score: 3
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation: Handle of the back display cooler was broken and fixed with electric tape which was in unsanitary condition.
     • Corrective action: Operator to fix the handle and ensure it is easily cleanable and maintained in a sanitary condition.
     • Corrective Action(s):
     • Violation Score: 3
5. Follow-Up InspectionFeb 6, 2026

   1 infraction

   • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
     • Observation: Soap in provided in a pump bottle at the sink. Paper towel holder is sticking out which is a safety hazard for staff.
     • Corrective Action(s): Install paper towel and soap dispenser on the wall behind the hand sink.
     • Violation Score: 1
6. Routine InspectionJan 22, 2026

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Approximately 8 different curries/stews noted being stored at room temperature. When probed, temperature of curries ranged between 21-15 degC. Chef indicated that these had been out since 11am (over 3.5 hr). This is a recurring issue.
     • Corrective Action(s): All curries/stews were discarded. Leftover food that doesn't fit in the warmer in the FOH, must be cooled properly and stored inside the cooler. They can then be reheated and placed in the warmer as needed. Another option is to install a hot holding unit in the back of house (BOH) to keep lefteover foods hot. OR you can reduce your menu to accomodate the extra food in the warmer at the FOH. If this is noted again, you will be issued a Violation ticket and your menu will be reduced.
     • Violation Score: 15
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Empanadas were not being time tracked. Temperature of the product was 35 degC.
     • Corrective Action(s): All six empanadas were discarded. If you're not following your FSP for time tracking, you will not be permitted to hold these products below 60 degC.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Discussed dishwashing procedures. Chef is not sanitizing the dishes as required.
     • Corrective Action(s): Start washing dishes as discussed. If this continues to be an issue, you will be required to install a dishwasher or a proper 3-compartment sink.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: 1) Hot water tap of the kitchen hand sink is leaking. The cold water tap has a very small amount of water coming out. The cabinet door under the sink is broken.
     • 2) A pail of sanitizer solution was stored inside the hand sink in the front of house. The wiping rag was stored inside the sink under the pail of sanitizer!.
     • Corrective Action(s): 1) This hand sink is more suited for home bathroom. It is not meant for a kitchen. Replace the sink with a larger stainless steel sink that can be used as a prep sink as well as a hand sink. Re-organize this area as required to accommodate this.
     • 2) Do not store any item inside the hand sink. The hand sink must be accessible for hand washing at all times. Store the rags inside the sanitizer solution!
     • Violation Score: 5
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Mice droppings noted inside the cabinet under the kitchen hand sink. Droppings noted on cans and sauces in the dry storage room.
     • Corrective Action(s): Clean out the droppings using a bleach solution. As was mentioned in the last inspection report, you must store all food products inside the storage room in rodent proof containers. This includes the bags of rice.
     • Violation Score: 3
7. Follow-Up InspectionAug 1, 2025

   0 infractions

8. Routine InspectionJul 30, 2025

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): 1) Leftover cooked rice noted in one rice cooker that wasn't plugged in. Rice in the 2nd rice cooker was at 36 degC and had been cooked within the last few hours. The 2nd cooker was plugged in and the "keep warm" light was on, but a temperature of 60 degC or above wasn't being maintained.
     • 2) Cooked curries/stews noted being cooled in pans over the counter in the kitchen. These are items in reserve to be used in the warmer a the FOH when foods run out.
     • Corrective Action(s): 1) Discard the rice from the cooker that wasn't plugged in. Use the rice in the 2nd cooker during lunch rush (within the next 2 hrs). Replace this cooker if it's not working properly. Rice in the cookers must be maintained over 60 degC at all times.
     • 2) Leftover curries/stews must be kept at 60 degC or above if they're intended as reserve to be placed in warmers for service. You can't have these stored at room temperature where the temperature drops below 60 degC and then place it in the warmer for service. Leftover curries/stews may be kept above 60 degC over the stove.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): The soap dispenser at the hand sink in the back kitchen was empty.
     • Corrective Action(s): Ensure that all hand sinks are fully equipped.
     • Violation Score: 5
   • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
     • Observation: A temperature log is not being maintained.
     • Corrective Action(s): Start recording your cooler AND your hot holding temperatures daily.
     • Violation Score: 1
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Mice droppings noted under the dry storage shelves in the storage unit.
     • Corrective Action(s): Clean the droppings. Store canned foods inside a container with a lid.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: A thorough cleaning required.
     • Corrective Action(s): Clean spills of raw blood in the walk-in cooler; grease build-up under the cooking equipment; dishpit area
     • Violation Score: 9
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: The overcounter drinks cooler in the FOH is at 7 degC.
     • Corrective Action(s): Decrease the temperature to 4 degC or below. Relocate dairy desserts to another cooler.
     • Violation Score: 3
9. Routine InspectionNov 4, 2024

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Empanadas are stored in the warmer below 60 degC on the condition that they are time stamped and discarded after 4 hours. The time stamp indicated that the empanadas were supposed to be discarded at 2:30, however at 2:45 they were still in the warmer.
     • Corrective Action(s): If this continues, you will not be permitted to store hot foods below 60 degC. The time stamp is mandatory and you are expected to follow the 4 hr rule.
     • Violation Score: 5
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Mice droppings noted on the shelves in the storage room.
     • Corrective Action(s): Clean droppings using bleach and water solution as discussed. Store all food products inside bins with lids.
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: There's a large gap under the door of the storage room.
     • Corrective Action(s): Provide weatherstripping under the door to seal off the gap in order to prevent entry of pests into the room.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: General cleaning required.
     • Corrective Action(s): Clean the pop spill and food debris inside the walk-in cooler
     • Violation Score: 3
10. Routine InspectionApr 15, 2024

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice in the rice cooker was at 43 degC. This is too low.
      • Corrective Action(s): Increase the temperature dial on the cooker. Rice should be maintained at or above 60 degC at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Sauce with garlic and oil is being portioned out and stored at room temperature.
      • Corrective Action(s): You cannot store this sauce at room temperature. Store it in the cooler or above 60 degC.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not being maintained
      • Corrective Action(s): Start recording your cooler and hotholding temperatures daily.
      • Violation Score: 1
11. Follow-Up InspectionJun 19, 2023

    0 infractions

12. Routine InspectionJun 16, 2023

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1) Several curries, empanadas, rice and foods were noted being stored at room temperature in the back kitchen. Temperatures of the foods ranged from 27 degC to 35 degC. Staff indicated the food was stored as "backup". Cutlets were being stored at room temperature in the front service area.
      • 2) Empanadas were stored in the warmer at the front service counter, but the warmer had not been plugged in.
      • 3) Kwek-kwek was stored in batter at room temperature.
      • Corrective Action(s): 1) Once foods are cooked, they MUST be cooled down and stored in the fridge at 4 degC or below OR stored hot in a warmer above 60 degC. Move all the indicated foods into the cooler. All foods must be stored INSIDE the warmer for service during lunch. Do not prepare more foods than you have room for.
      • 2) Ensure that the warmer for the empanadas is always plugged in and that it can maintain temperatures at or above 60 degC.
      • 3) Always store kwek-kwek batter in the fridge.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no sanitizer solution available at the time of the inspection. Staff made the solution during the inspection.
      • Corrective Action(s): Sanitizer solution must be available for cleaning at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The back handsink was being used to store aprons and other items. The front hand sink did not have any soap. There was a hose from an ice shaving machine being emptied into the front hand sink. There's a short extension cord with several cords plugged into it hanging right by the hand sink.
      • Corrective Action(s): Handsinks must be fully equipped and available for handwashing at all times. Any electrical hazards should be eliminated. The ice shaver must be plumbed into the sanitary lines or removed from the premises. Do not have cords hanging so close to the handsink.
      • Violation Score: 15
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Several cans of food products observed sitting on the floor by the back door.
      • Corrective Action(s): Foods should not be stored directly on the floor.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has several more items on their menu than was initially approved. Keep in mind that this is a small kitchen in a mall and not a larger, stand alone restaurant. As is, all the foods being prepared for lunch service does not fit in the warmer at the front service counter. And batches of food are being left out at room temperature in the back. It is also of note that operator is advertising on Instagram and Facebook about catering. Dishes like Suman sa lihiya, beef murcon and party trays are being advertised on social media, which the business hasn't been approved to serve.
      • Corrective Action(s): Operator to discuss these issues during the Follow-up Inspection next Monday.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The stainless steel on top of the chest freezer that was meant to be used as a food contact surface has rusted. The area is being covered by cardboard. There is not enough prep counter space in the back kitchen for preparing foods.
      • Corrective Action(s): Remove all cardboard. Clean the steel plate. Provide more prep counter space.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Neither of the two staff working had FoodSafe Level 1 or equivalent training.
      • Corrective Action(s): In operator's absence, at least one staff on duty must have FS level 1 or equivalent training.
      • Violation Score: 1