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Mean Poutine

581 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Mean Poutine has been inspected 12 times by Fraser Health Authority since June 23, 2021. The most recent inspection, on September 18, 2026, recorded 2 infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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.

  • 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 4 times across 4 separate inspections, most recently on September 18, 2026. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 February 27, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on February 1, 2023. 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 once on September 18, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on March 2, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

12 inspections

  1. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods held in the steam table have not been adequately reheated for the day as all temperature dials were set to setting "4" at the start of inspection. EHO had previously determined that setting "8" is the minimum setting for reheating food to 74C.
      • Corrective Action(s): Staff turned up the dials to setting 8.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held potentially hazardous foods at the steam table measured below 60C. Veggies (onions, mixed peppers, mushrooms) were 49C and bacon crumble was 48C. These items are stored on the "left" and "right" side sections of the table. The "middle" section was able to maintain at least 60C. All temperature dials were set at setting "4" at the start of inspection.
      • THIS IS A REPEAT VIOLATION.
      • Corrective Action(s): Previously discussed with staff, temperature dials must be set at "8" to adequetly REHEAT food to 74C before turning it back down to "7" to maintain at 60C. Staff turned the 2 side temperature dials to 8 at the time of inspection.
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Front door was open at the time of inspection, allowing flies to enter the facility. Facility does not have any pest control measures in place for large flies.
      • Corrective Action(s): Keep the front door CLOSED at all time. Consult with pest control to obtain control measures for large flies.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot foods stored on the steam table upon opening measured 45C.
      • Corrective Action(s): Staff reheat items to 74C on the stove top before transferring to the steam table. Discussed with staff:
      • > Steam table needs to be PREHEATED to 60C before storing food for hot holding.
      • > Steam table setting was at "7" - increase to 8 at the start of the day then turn back down once hot holding temperature is achieved.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vent hood filters, especially the 2 above the deep fryers, are greasy.
      • Corrective Action(s): Vent hood filters must be removed for cleaning and sanitizing at least every 2 weeks.
      • Date to be corrected by: March 9, 2026
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The exterior surface of the vent hood (around the overhead lights) has grease accumulation. Last professional cleaning was done earlier this summer but the service sticker was not updated (indicates the next service is May 04, 2025). Staff inform the service happened after this date.
      • Corrective Action(s): Clean and sanitize all wipeable exterior surfaces of the vent hood. Call the service company to inquire about updated service sticker.
      • Date to be corrected by: end of this month
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Steam table was not holding food at 60C or hotter. Probed the onions and bell peppers ranging from 50-55C.
      • Corrective Action(s): Staff turned up the heat setting to the steam table to setting "5" - now food is measured to be 64C.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required under the cook line especially under the deep fryers.
      • A few rodent droppings also noted under the hot holding table on the top shelf.
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Remove rodent droppings and continue to monitor for activity.
      • Date to be corrected by: February 19, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handsink next to the fryers is not in good working order. The cold water faucet does not work, there is only hot water.
      • Corrective Action(s): Repair this faucet ASAP. All handsinks must be fully operational and supplied with hot and cold water.
      • Staff have access to handwashing at the nearby 2 compartment sink until then.
      • Date to be corrected by: February 19, 2025.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The hot holding units in the corner of the cooking line were operating at 45-50 C. Furthermore, it was observed that the heat/temperature intensity was not turned up to even the half way mark.
      • Corrective Action(s): Turn up the heating intensity so that the food being hot held is at 60C or hotter. This will ensure that foodborne pathogens do not grow and spread, causing a potential foodborne illness.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The public washroom is closed because it is being used to store boxes.
      • Corrective Action(s): Remove the boxes and open the washroom for public used, as per your approved floor plans.
      • Correction Date: Sept. 17, 2024
      • Violation Score: 1
      • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator has not paid the permit fee and is therefore operating without a valid health permit.
      • Corrective Action(s): Outstanding health permit fee notification was hand delivered with instructions on how to pay. Operator paid the permit fee at the time of inspection via online credit card method.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: There are droppings under the shelving units in the dry storage.
      • Corrective Action(s): Clean the droppings, and then sanitize this area with 100-200 ppm bleach sanitizer. Remind staff when cleaning this area, to focus on cleaning the hard to reach areas, especially close to the walls under equipment.
      • Correction Date: September 17, 2024.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing station by the fryer lacks cold water and paper towels. This station is not functional as the water is too hot to hand wash and there is no paper towels.
      • Corrective Action(s): Repair hand wash station faucet to provide hot and cold running water. Ensure paper towel dispenser is stock with single use paper towels. If the dispenser is not functional, replace or repair.
      • Meanwhile until hand washing station repaired, wash hands over 2 comp sink. Ensure to remove gloves and wash hands after handling money or between different tasks. Single use gloves are to be discarded after use. DO not reuse them.
      • Date to be corrected by: Immediately
      • Violation Score: 15
  9. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand sink by the fryers did not have any paper towels available in the dispenser.
      • Corrective Action(s): A roll of kitchen towels was moved closer to the hand sink at the time of inspection. Ensure hand washing sinks are equipped with hot and cold running water, liquid soap, and disposable paper towels at all times to encourage hand washing.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff was observed to be wearing single use gloves the entire duration of the inspection. Staff handled bleach, touched sanitary equipment, and prepared orders with the same pair of gloves. Staff did not know the proper use of gloves and the frequency of hand washing required with glove use.
      • Corrective Action(s): It is recommended that gloves only be used for select tasks - not the entire time of their shifts. Gloves must be changed whenever the task at hand is changed to prevent cross contamination. Hands are to be washed between glove changes. Discussed glove use with staff on site but language was a barrier.
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fries observed to stored on floor.
      • Corrective Action(s): Operator relocated frozen fries into working freezer at the time of inspection.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): Frozen Fries kept in room temperature. Operator reports it was delivered 1.5 hours ago. Frozen fries measured to be at 4C.
      • Corrective Action(s): Ensure to store frozen food at -18C or lower. Operator relocated frozen fries into a working freezer at the time of inspection.
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee observed to be reusing single use gloves at the time of inspection.
      • Corrective Action(s): Operator discarded single use gloves and washed their hand at the time of inspection. DO NOT REUSE single use gloves. Ensure to wash your hands before and after using gloves.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Green pepper observed to be kept on floor infront of the sink.
      • Corrective Action(s): Operator relocated food item into the cooler at the time of inspection. Ensure foods are not placed directly on floor to facilitate in proper cleaning and to prevent potential pest attraction
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff unable to provide FoodSafe level 1 certificate to EHO.
      • Corrective Action(s): Ensure there is at least one staff on duty with FoodSafe level 1 or equivalent in the operator's absence.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  12. Routine Inspection

    0 infractions

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