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New Fraser Lake Restaurant

426, 436, 446 McMillan Avenue, Fraser Lake, V0J 1S0 · Restaurant

Official record from Northern Health →

Inspection summary

New Fraser Lake Restaurant has been inspected 5 times by Northern Health Authority since October 2, 2024. The most recent inspection, on April 8, 2026, found no infractions.

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

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.

  • 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 3 times on February 19, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 on October 2, 2024. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 once on February 19, 2026. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • 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 October 2, 2024. 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 2 times across 2 separate inspections, most recently on February 19, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern 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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    5 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Tong was obeserved to be stored in a can that had significant accumulation of food debris. (Public health significance) - Storing food handling equipment such as a tong in an unsanitary can may cause contamination of food items, such contaminated food items if consumed might result in food-borne illness.
      • Corrective Action: Operator discarded the unsanitary can at tge time of inspection and washed the tong in the chemical dishwasher.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The dishwasher was not able to dispense the (chlorine) at the time of inspection. (Public health significance) - A dishwasher that is not sanitizing food handling equipments properly poses a significant public health risk by allowing pathogens to survive on food-contact surfaces and food handling equipments, increasing the likelihood of cross-contamination and potentially foodborne illness.
      • Corrective Action: Operator was able to repair the dishwasher at the time of inspection such that the dishwasher dispensed chlorine sanitizer solution at a concentration of 50 ppm-100 ppm.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths were observed to be stored outside on counter-tops and prep tables at the time of inspection. (Public health significance) - Wiping cloths when stored outside the appropriate sanitizer solution may cause growth of illness causing pathogens, if the same wiping cloths are used to clean and sanitize food contact surfaces, they can cause contamination of food items and potentially food-borne illness.
      • Corrective Action: Operator transferred the wiping cloths in the chlorine sanitizer at the time of inspection.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of food debris and grime under and behind the food handling equipments. (Public health significance) - Unsanitary conditions enable the introduction and growth of pathogens, increase the likelihood of cross-contamination of food items and might potentially cause food-borne illness,
      • Corrective Action: Operator to ensure that the food premises is thoroughly cleaned and sanitized. Maintain a strict cleaning and sanitation frequency and ensure that the frequency is adhered to.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Refrigeration units were lacking thermometers at the time of inspection. (Public health significance) - It is important to have working thermometers in the refrigeration units to ensure that the refrigeration units are meeting the regulatory requirement of maintaining temperature under 4°C at all times.
      • Corrective Action: Ensure that the all the refrigerators which also includes the walk-in cooler are equipped with working thermometers.
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Lots of grime and food debris was found along the walls, underneath kitchen equipment, and traces of spilled dry goods were noted in the storage areas.
      • Corrective Action: Operator is to remove the grime, food debris, and spilled dry goods. Clean and sanitize the specified areas. Ensure these areas are maintained as per the approved cleaning and sanitation plan for your food premises.
  5. Routine Inspection

    3 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Adulterated foods on premises. (Public Health significance) - All foods on the premises must be wholesome and free from spoilage or adulteration and otherwise fit for human consumption. Unacceptable food items could cause food borne illness and become insect and rodent attractants or inadvertently be added to other food.
      • Corrective Action: Remove all foods that are spoiled, adulterated or otherwise unfit for human consumption from the premises. Cease serving ice until the ice machine has been addressed.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products were stored uncovered. Some food items were stored in non-food grade plastic bags, and personal food items were stored in contact with food intended for public consumption. Bleach (Hypochlorite) containers were found in the basement beside the bagged rice.
      • Corrective Action: Ensure that all food products are stored in food-grade containers or food-grade plastics. Additionally, ensure that items intended for personal consumption are not stored with food products intended for public consumption. Do not store food products in close proximity to chemicals to avoid contamination.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The back area of the main floor and the basement of the lower floor were cluttered with personal items that are not intended for use in food premises operations.
      • Corrective Action: Sort and de-clutter the specified areas. Remove any debris, and thoroughly clean and sanitize the space to prevent conditions that may lead to pest harborages.

Nearby inspected facilities

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