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New Pagoda Restaurant

2432 Burrard Street, Vanderhoof · Restaurant

Official record from Northern Health →

Inspection summary

New Pagoda Restaurant has been inspected 2 times by Northern Health Authority since October 10, 2025. The most recent inspection, on May 12, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on May 12, 2026. For example: 205 - Critical 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 once on May 12, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 October 10, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

2 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Vegetables were observed to be stored above the safe temperature of 4 °C, specifically at 12 °C, in the walk-in cooler.(Public health significance) Vegetables/food stored in this temperature range allow the rapid growth of pathogenic micro-organisms and the potential production of toxins, which may lead to foodborne illness when consumed.
      • Corrective Action: The operator was instructed to stop taking new food orders, transfer all vegetables to a functioning refrigerator, and have the walk-in cooler repaired. The operator was also advised to email photo confirmation once the cooler has been fixed.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: It was observed that no mixed sanitizer was available in the facility for proper sanitizing of food contact surfaces. Additionally,sanitizing bucket was present but not in use at the time of inspection.(Public health significance)Without proper sanitizing of food contact surfaces and equipment, pathogenic micro-organisms can survive, grow, and produce toxins, increasing the risk of cross-contamination of food. When contaminated food is consumed, it may result in foodborne illness.
      • Corrective Action: The operator was instructed to obtain an approved food-grade sanitizer at the correct concentration and ensure it is readily available during all hours of operation. The operator must also ensure the sanitizer is used consistently to wipe and sanitize all food-contact surfaces.
  2. Initial Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bucket of sauce was observed to be kept on the ground next to the stove. (Public Health Significance) - Food items when stored on the ground can be subjected to contamination, such contaminated food items if consumed may lead to food-borne illness.
      • Corrective Action: Operator to ensure that the sauce bucket is kept atleast 15 cms off the ground.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Refrigeration units were observed to be missing functional thermometers at the time of inspection. (Public Health Significance) - Refrigeration units should be equipped with working thermometers as they have to monitor changes in food storage temperatures and prompts the Operator to take swift corrective actions.
      • Corrective Action: Operator to ensure that all refrigeration units are equipped with working thermometers/

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