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Longtail

116 - 810 Quayside Dr, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Longtail has been inspected 20 times by Fraser Health Authority since June 30, 2017. The most recent inspection, on June 16, 2026, found no infractions.

5 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 2 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.

  • 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 7 times across 7 separate inspections, most recently on July 8, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 4 times across 3 separate inspections, most recently on July 8, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 4 times across 4 separate inspections, most recently on July 13, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on August 12, 2021. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 March 22, 2018. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

20 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): hot line double undercounter cooler contents measured 9.4C
      • Corrective Action(s): Moved potentially hazardous foods to working coolers. Ensure that all cold potentially hazardous foods are kept <4C at all times
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: undercounter cooler at the hot line was unable to maintain contents <4C at all times.
      • Corrective Action(s): Repair the cooler unit and do not use it until has been repaired.
      • Violation Score: 9
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine found to have mildew build up in the ice maker and on various plastic parts in the ice well
      • Corrective Action(s): Discard the ice and clean and sanitize the machine. Ensure this is done on a more frequent basis.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher being used for washing dishes. Sanitizer concentration measured 0 ppm chlorine at the dish surface
      • Corrective Action(s): Re-wash and sanitize all dishware that has run through the machine today.
      • Ensure that the dishwasher sanitizer concentration is checked twice daily using test strips.
      • Obtain test strips if not available on site.
      • 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 after several cycles.
      • Corrective Action(s): Discussed with operator to use 3 compartment manual warewashing method for sanitizing dishware that comes out of the mechanical dishwasher as a temporary measure.
      • Staff set up sink with sanitizer solution.
      • Call a technician to repair the mechanical dishwasher ASAP. due 48 hours
      • Violation Score: 9
  6. 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): Surface sanitizer solution not available at the time of inspection. Solution out of dispenser measured 200 ppm QUATS
      • Corrective Action(s): Ensure that sanitizer solution is readily available in spray bottles or buckets to sanitize work surfaces and food contact surfaces. Continuously used surfaces must be sanitized minimum once per 4 hours.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): left rice cooker was not holding contents >60C. Rice measured 55C internal
      • Corrective Action(s): Reheated. Ensure that all hot potentially hazardous foods are stored >60C at all times.
      • Repair or replace the hot holder if it is unable to maintain temperature
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up noted in fire suppression mechanism in fume hood, on pipes above the 2 compartment sink, and on the insulation above the back handsink.
      • Corrective Action(s): conduct a thorough cleaning of the facility with particular attention to grease build up. Grease build up is a pest attractant and can present a fire hazard
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: OUTSTANDING ISSUES:
      • -rubber baseboards under the 3 compartment sink is peeling off of the wall
      • -hole in wall under 2 compartment sink and baseboards missing. corner of this area is also dirty with grease and debris
      • Corrective Action(s): Repair the hole and replace all floor/wall joints with baseboards. Clean the above noted areas on a more frequent basis.
      • due: ASAP
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): curry of the day made >4 hours prior and stored in the right side Undercounter cooler. product measured 35C internal
      • Corrective Action(s): discarded. Follow proper cooling procedures and use an ice bath for cooling sauces and other large batch products.
      • Hot potentially hazardous foods must be cooked from 60C to 20C in 2 hours and 20C to 4C in 4 hours, maximum.
      • Foods must be cooled quickly to prevent activating bacteria that cannot be killed with typical cooking temperatures
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): right side undercounter cooler measured 13C ambient temperature.
      • Corrective Action(s): products moved to working cooler units. do not use the right side prep cooler until it is repaired.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop left in ice machine, buried in ice
      • Corrective Action(s): do not store ice scoop in ice machine's ice well. Store ice scoop in a sanitary manner
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: rodent droppings observed under the metro rack shelf and in the corner near the mop sink and hand sink
      • Corrective Action(s): clean the areas and remove the rodent droppings. sanitize area using a 100 ppm chlorine bleach solution.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: right side undercounter cooler not able to maintain contents at or below 4 C
      • Corrective Action(s): repair the cooler unit. due 2 days
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): This inspection done by an EHO student
      • 1) left prep cooler was at 7.7 deg C ambient air temp
      • -internal temperature of row shrimp: 9.2 deg C and raw chicken (previously frozen): 6.0 deg C Stored in the cooler since the morning (around 9 am). Internal temp for cooked chicken in insert above the cooler: 9.7 deg C
      • 2) Right prep cooler was at 9.7 deg C ambient air temp
      • -Internal temp of cutted eggplant was at 12 deg C
      • Corrective action: Only store a small portion of food inside the prep coolers and discard any leftover food after 4 hours until the coolers are fixed and able to maintain food at or below 4 deg C
      • *Time stamp the food inside the prep cooler to allow staff to know when to discard leftovers
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Sanitizer in spray bottles were at 50 ppm QUATS. Staff stated that they replace the sanitizer every couple of days.
      • 2) Wiping rag weren't being stored in sanitizer. No sanitizer residue detected on the wiping rags during inspection.
      • Corrective action 1) Sanitizer spray bottles were reprepared on-site and were at 200 ppm QUATS. Ensure sanitizer is being replaced on a daily basis.
      • 2)Wiping rags were soaked in 200 ppm QUATS sanitizer solution. Ensure wiping rags are being soaked in sanitizer when not in use to prevent potential pathogen growth.
      • Corrective Action(s):
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Backdoor was left open even when there's no receiving of food.
      • Date To Be Corrected By: 2021/08/18
      • Corrective action: Ensure backdoor is remained closed when not in use for receiving deliveries to prevent potential pest entrance.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: two prep coolers were malfunctioning that unable to maintain food at or below 4 deg C to prevent potential pathogen growth
      • Date To Be Corrected By: 2021/08/18
      • Corrective action: Repair the prep coolers and do not store potentially hazardous foods inside the prep coolers overnight until the coolers are fixed and able to maintain food at or below 4 deg C.
      • Corrective Action(s):
      • Violation Score: 9
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hablo upright cooler unit storing foods at greater than 4 deg. C. Air temperature measured 8.7 deg. C.
      • Internal temperature of container of sauce measured 8.9 deg. C. Unit's temperature gauge read 8.9 deg. C.
      • Corrective Action:
      • -Repair/adjust temperature of cooler unit to maintain foods at 4 deg. C or less.
      • -In the meantime, move foods into a working cooler.
      • Corrected During Inspection
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer spray bottle had measured at 50 ppm.
      • 2) Wiping cloths noted on counters at room temperature. This can promote bacterial growth.
      • Corrective Action:
      • -1) Remake quats sanitizer solution so concentration is a minimum of 200 ppm.
      • 2) Soak wiping cloths in a sanitizer solution of adequate concentration (quats: 200ppm) when not in use to minimize bacterial growth.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: True refrigerator in back area contained foods that were not protected from contamination. Containers of chopped vegetables did not have lids.
      • Corrective Action:
      • -Ensure food in storage are covered and sealed with a food-grade lid.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s):
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted underneath 3-compartment sink area.
      • Corrective Action:
      • -Clean and sanitize area under the sinks.
      • -Continue to monitor this area using traps.
      • Corrective Action(s):
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Backdoor observed opened at time of inspection.
      • Worker notes that backdoor is being used for order pick up due to COVID-19.
      • Corrective Action:
      • -Keep backdoor closed or install a screen door to minimize entry of pests.
      • Date To Be Corrected By: 2 weeks
      • Corrective Action(s):
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Three out of three staff on duty do not have FOODSAFE Level 1 certification or equivalent.
      • Corrective Action:
      • -At least 1 staff on duty must have FoodSafe certification at all times.
      • Date To Be Corrected By: Today.
      • Corrective Action(s):
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Lids missing from some food containers in cooler units. Some double stacked containers. Do not double stack containers without lids. DATE TO BE CORRECTED BY: Immediately.
      • Corrective Action(s):
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed underneath mop sink clean and sanitize area., conducted on a more requent basis. DATE TO BE CORRECTED BY: Immediately.
      • 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 left open. Do not keep door propped open as this can allow pests to enter.
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floors in kitchen was peeling. Must reseal floors. DATE TO BE CORRECTED BY: 4 months
      • Corrective Action(s):
  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chicken thighs in oven found to be at 40C (5 pieces). Operator stated that the oven was turned off an hour ago to cool down the chicken
      • Corrective Action(s): do not cool chicken in a hot oven. all hot potentially hazardous foods must be cooled quickly
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tub of defrosting chicken found in mop sink (packaged)
      • Corrective Action(s): do not store foods in the mop sink, this is not a sanitary location. Operator got a new tub for the chicken and moved it to the cooler
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed behind staff personal belongings buckets and underneath the front of house handsink.
      • One dead mouse found behind staff belongings.
      • Corrective Action(s): Clean the area and remove the dead mouse and droppings. clean these areas on a more frequent basis.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris noted on wall and baseboard left of the 6 burner stove and under the deep fryer
      • Corrective Action(s): Clean this area more frequently. Remove baseboard and clean, before replacing baseboard
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: rodent droppings observed in 6 burner stove debris tray.
      • Corrective Action(s): Clean and sanitize the debris tray. Ensure that this is done on a more frequent basis.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris build up observed beside deep fryer
      • Corrective Action(s): clean this area on a more frequent basis.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution in container for towels measured 0 ppm QUATS
      • Corrective Action(s): Refilled container. Ensure that sanitizer is maintained at 200 ppm QUATS for surface sanitizing throughout operational hours
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found in corners and hard to reach areas throughout the kitchen;
      • -behind the mop sink
      • -behind the undercounter cooler
      • -underneath the 2 compartment sink
      • -underneath the handsink
      • Corrective Action(s): Pull equipment from walls, remove droppings, and sanitize areas
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard to reach areas behind/underneath equipment and sinks have rodent droppings, as well as food and grease build up;
      • -underneath the 2 compartment sink
      • -underneath and behind the mop sink
      • -underneath the handsink
      • -behind the undercounter coolers
      • -in the debris tray of the 6 burner stove
      • -around the deep fryer
      • -lids and containers of bulk goods
      • Corrective Action(s): Remove equipment from the walls and conduct a THOROUGH and DEEP cleaning of the facility.
      • Develop a cleaning schedule outlining how often and where in the kitchen deep cleaning will be done.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: -mop sink coming off of the wall. Operator plans to remove sink from premises
      • -flooring peeling and areas of debris and grease build up observed. Exposed rough concrete observed on floor in kitchen
      • Corrective Action(s): Repair the mop sink (this sink must be in place for removing mop water)
      • Conduct a full clean of the floors to remove debris and grease build up.
      • Floor must be repainted/sealed within 6 months.
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed handwashing station in the back corner is obstructed so that it is not reachable. This is a repeating infraction. Must stop current practice.
      • Corrective Action(s): Required operator to remove all obstruction so staff has access to the hand sink at all times
      • Violation Score: 15
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): observed one of the rice cookers having rice from the day before sitting at 45~ 50 C
      • Corrective Action(s): Required operator to discard rice.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Refer to Code#308
      • -due to dishwasher not working, utensils are not being properly washed and sanitized
      • Corrective Action(s): Required operator to use 3 compartment manual warewashing method: wash rinse and sanitize cycles to ensure that all utensils and pots are properly washed and sanitized
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink in the back had obstructions in front so hard to get into the sink. staff using two compartment prep sink for hand washing.
      • Corrective Action(s): Required operator to remove obstructions and use the hand sink
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: at the end of sanitizing cycle, dishwasher did not have any sanitizing solution; 0 ppm detected
      • Corrective Action(s): required operator to call for service immediately. Until fixed, use manual dishwashing method.
      • Violation Score: 3

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