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Last Door Recovery Society

323 8th St, New Westminster · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Last Door Recovery Society has been inspected 10 times by Fraser Health Authority since September 6, 2012. The most recent inspection, on November 27, 2025, recorded 1 infraction.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 4 times across 4 separate inspections, most recently on November 27, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 August 23, 2021. 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 November 25, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 8, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: One entry point noted in the basement, under the prep table across from the chest freezer outside the food storage room.
      • Corrective Action(s): Seal entry point. Continue to monitor for activity and entry points especially in the basement level.
      • Send photo of sealed entry point to EHO.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Some staining noted on a few cutting boards.
      • 2) Opened box of tea bags (unsealed) noted at coffee station.
      • Corrective Action(s): 1) Bleach the boards to remove the stains. You can get them resurfaced as well if they have deep cuts in them. Replace as needed.
      • 2) Store unwrapped tea bags inside a proper container with a lid to protect from contamination.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Right undercounter cooler was at 13 deg C ambient air temp. Only condiments such as ketchup, mayo, salad dressings were stored in and range between 13-14 deg C surface temp. Internal temp of Jam from the cooler at 14 deg C
      • Corrective action: A bottle of mayo sauce and a jug of ranch sauce were discarded by the operator
      • Other shelf stable and low risk food items such as ketchup, Jams, vinegar based salad dressings can remain
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Several fruit flies noted near the prep sink inside dry storage room and near mop sink. Moisture and debris from the prep sink and mop sink may resulted harbouring and breeding of fruit flies.
      • Date To Be Corrected By: 2021/09/06
      • Corrective action: Consult with pest control technicians for treatments and preventative measures to eliminate fruit flies and prevent entrance/ harbouring/breeding of fruit flies.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Right undercounter cooler in the kitchen area was at 13 deg C
      • Date To Be Corrected By: 2021/08/30
      • 2) Faucet in prep sink in dry storage room was broken. Operator stated that they are not using this sink for food prep currently.
      • Date To Be Corrected By: 2021/08/30
      • Corrective action: 1) Repair the right undercounter cooler so it can store food at or below 4 deg C. Do not store Any Potentially Hazardous Food in the malfunctioning cooler until it's been repaired
      • 2) Repair the faucet in the prep sink
      • Corrective Action(s):
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher measured 72.9C at the dish surface, however the dishwasher's computer screen and physical rinse temperature gauge did not register over 160F.
      • Corrective Action(s): Repair the dishwasher gauges. ensure that the unit is monitored to hit 180F on the rinse cycle
      • 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: Condiment cooler in kitchen minimum air temperature at 6.9C. Several foods checked at 9C.
      • Corrective Action(s): Repair cooler to keep foods = to <4C.
      • Correction date: immediately.
      • Violation Score: 3
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at hand sink in kitchen not stocked. Staff restocked paper towels.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted on the floor near the dry foods bin.
      • Corrective Action(s): Remove rodent droppings. Clean and sanitize the area. Pest control contract in place, service monthly. Records of services provided.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Doors to dining area and kitchen has air gaps underneath. Multiple bottles of cleaning agents were found on the floor under the sink area downstairs.
      • Corrective Action(s): Air gap must be covered (eg. weatherstriped) to prevent pests. Move the cleaning agents to storage at least 6" above the floor to facilitate visual inspection of pests, cleaning and monitoring.
      • Correction/completion date: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Several wooden spoons were in poor condition (not easily cleaned and sanitized). Metal spatula had handle that was melted. Operator discarded the utensils noted at time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Several fruit flies noted in the downstairs sink area. some debris noted in sink as well as pooling water
      • Corrective Action(s): Clean the sink out and keep it dry when not in use. consider flushing drains as well.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

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