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Nando's Queensborough

T110 - 805 Boyd St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Nando's Queensborough has been inspected 11 times by Fraser Health Authority since October 14, 2020. The most recent inspection, on March 19, 2026, found no infractions.

3 of 11 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: Pests, Food temperature control and Cleaning and sanitizing.

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 March 4, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 March 18, 2026. 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 2 times across 2 separate inspections, most recently on March 18, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 July 13, 2022. 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.

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 2 issues:
      • -prep cooler contents for salad were refilled after lunch rush but products measured between 10C and 14C
      • -walk-in cooler contents measured 6-7C
      • Corrective Action(s): Prep cooler contents moved to walk-in cooler, do not use the prep cooler.
      • Walk-in cooler to be repaired asap.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 issues:
      • -prep cooler ambient temperature measured 14C
      • -walk-in cooler ambient temperature measured 7C
      • Corrective Action(s): Technician called, arriving within the hour. Ensure that the prep cooler is not used until it is repaired.
      • Walk-in cooler must be repaired asap.
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: REPEAT OBSERVATION: rodent droppings noted in the following areas:
      • -under the POS system
      • -around the hot water tank
      • Corrective Action(s): Clean the above noted areas and ensure it is done on a more frequent basis. Use a 100 ppm chlorine bleach solution to clean up areas with rodent droppings.
      • Provide photos of cleaning proof to area inspector before March 06 noon. [email protected]
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: several issues:
      • -rodent droppings noted around the cans and ketchup bottle shelf in the back storage room
      • -droppings and staining noted under the POS system
      • -droppings noted in "empty" shelf behind the fountain pop machine
      • -droppings noted around the hot water tank
      • Corrective Action(s): Clean the above noted areas and clean it more frequently. Use a 100 ppm chlorine bleach solution to combat pest issues.
      • Due immediately
  6. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 3 issues:
      • -rodent droppings found behind extra door kept in dry storage
      • -rodent droppings noted around hot water tank
      • -rodent droppings noted under the POS counter (around modem and old printers)
      • Corrective Action(s): Clean and sanitize the areas immediately with bleach water (mix 1 tsp bleach to 1L of water).
      • Inspect this area on a more frequent basis.
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken skewers measured 8C in grill area drawer coolers. Ambient air temperature measured 11C
      • Corrective Action(s): Moved all potentially hazardous foods to working prep cooler. Repair the grill area drawer cooler immediately. Do not use this unit until it has been repaired and is capable of maintaining contents <4C at all times
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken breast measured 32C in the broken altosham hot holder. Staff stated it had been left in there for under 2 hours.
      • Corrective Action(s): Reheated to >74C (165F)
      • Ensure that all hot potentially hazardous foods are kept >60C (140F) at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 3 issues:
      • -1 dead mouse and droppings found behind extra door kept in dry storage
      • -rodent droppings noted around the hot water tank
      • -rodent droppings noted under the POS counter (around modem and old printers)
      • Corrective Action(s): Remove the rodent droppings and clean and sanitize the area using a 100 ppm chlorine bleach solution.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 issues:
      • -grill area drawer cooler unable to maintain contents <4C
      • -left side alto sham has a non-operational display and is unable to maintain contents >60C
      • Corrective Action(s): DO NOT USE BOTH UNITS UNTIL THEY ARE REPAIRED.
      • Ensure that equipment is working as required and able to maintain contents at their appropriate temperatures.
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): sham cooler (grill drawer cooler) unable to maintain contents <4C. Chicken tenders and skewers measured 9C internal, ambient temperature measured 9C.
      • Corrective Action(s): Discarded chicken and moved all other items in the cooler unit to prep cooler. discussed with manager to keep only small amounts of chicken in the sham cooler (used within 2 hours or discarded), until the unit has been repaired or adjusted to maintain contents <4C
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sham cooler (grill drawer cooler), unable to maintain contents <4C, ambient temperature measured 9C and digital reader on the cooler unit showed 45F for the duration of the inspection
      • Corrective Action(s): Moved items out of the cooler and directed manager to only store small amounts of chicken in the cooler unit. Repair or adjust the cooler unit.
      • The cooler unit is not to be used at regular capacity until it is capable of maintaining contents <4C throughout the day.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The front hand washing sink was not supplied with soap.
      • Corrective Action(s): Corrected during the inspection. Ensure that all sinks are maintained clear of obstructions, and have hot and cold water, soap and paper towels at all times.
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The main kitchen hand washing sink was used for storage at the time of the inspection.
      • Corrective Action(s): Ensure that nothing is stored in this sink and that it is available for hand washing at all times.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

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