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New Vista Society - Food Service

7232 New Vista Pl, Burnaby · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

New Vista Society - Food Service has been inspected 13 times by Fraser Health Authority since October 8, 2020. The most recent inspection, on March 27, 2026, recorded 1 infraction.

5 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 5 times across 5 separate inspections, most recently on October 3, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 4 separate inspections, most recently on October 3, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 separate inspections, most recently on March 28, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on March 27, 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine in main kitchen has biofilm build up. Ice from this machine is used for cooling foods
      • Corrective Action(s): Clean and sanitize ice machine
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer dispenser on Korean floor was unable to dispense sanitizer with measurable quat concentration. Tubing appears to have large air bubble in it.
      • Corrective Action(s): Repair/replace dispenser. Until it is repaired, obtain sanitizer solution from any of the other working sanitizer dispensers.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in dry storage area and behind large metal cabinet again
      • Corrective Action(s):
      • 1) Place all foods in pest proof containers.
      • 2) Inspect foods for pest contamination prior to use; discard as necesary.
      • 3) Clean and sanitize areas with a 1:10 bleach solution
      • 4) Seal all points of entry
      • 5) Follow all pest technician recommendations
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Salad chopper had some food debris in it - staff stated it was not used today
      • Corrective Action(s): Ensure equipment is thoroughly cleaned after use.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted behind tall metal cabinet in kitchen
      • Corrective Action(s): Clean and sanitize hard to reach areas. Facility aware of rodent issue.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in main kitchen, especially in pantry corner. Droppings noted behind shelving, behind large metal cabinet and on top of boxes in pantry.
      • Corrective Action(s):
      • 1) Place all foods in pest proof containers.
      • 2) Inspect foods for pest contamination prior to use; discard as necesary.
      • 3) Clean and sanitize areas with a 1:10 bleach solution
      • 4) Seal all points of entry
      • 5) Follow all pest technician recommendations
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Juice machine at 3rd floor servery is 18C. This seems to be a recurring issue with this particular machine.
      • Corrective Action(s): Repair or replace so that it is able to reach and maintain 4C. Use juice dispensers from other floors until repaird.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Juice dispenser at Level 3 servery measured 11C.
      • Corrective Action(s): According to labels on juice, only orange concentrate is required to be refrigerated. Discard the orange concentrate in machine. Repair machine.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Servery on Level 6 did not have paper towels available in dispenser.
      • Corrective Action(s): Ensure handwashing stations are stocked at all times. Staff directed to fill dispenser at time of inspection.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: FIsh fillet thawing in stagnant water.
      • Corrective Action(s): Foods shuld be thawed under cold running water or in cooler overnight.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ice machines in severies require attention. Biofilm and mould build up noted within machines. Staff stated these are cleaned once every two months.
      • Corrective Action(s): Increase cleaning frequency. Ice is considered a food.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings noted in dry storage area in kitchen - along back wall underneath rolling carts. Pest reports reviewed - activity reported by pest technician.
      • Corrective Action(s): Clean and sanitize areas where rodent droppings are found using a 1:10 bleach solution. Ensure all foods are protected from pest contamination and ensure that foods are checked prior to being used.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Pastry bag repaired with duct tape.
      • Corrective Action(s): Duct tape is not easily cleanable. Discard pastry bag.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegan margarine found in drawer and in bucket on table top were 21C. Container label states that it should be kept refrigerated.
      • Corrective Action(s): Unless confirmed with the manufacturer, store vegan margarin at 4C or colder. Discard margarine.
      • Violation Score: 5
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ice machines in severies have mould and/or biofilm build up.
      • Corrective Action(s): Clean and sanitize all ice machines. Add this to your sanitation plan.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small amount of rodent droppings noted behind the racks for canned foods.
      • Corrective Action(s):
      • - Clean and sanitize all areas with droppings
      • - Consult with your pest technician
      • - Ensure that all foods are in pest proof bins
      • - All pest contaminated foods must be discarded
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

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