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New West Pizza

120 - 1132 Ewen Ave, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

New West Pizza has been inspected 15 times by Fraser Health Authority since June 12, 2018. The most recent inspection, on June 30, 2026, found no infractions.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 4 times across 4 separate inspections, most recently on August 12, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 separate inspections, most recently on September 15, 2021. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 3 times across 3 separate inspections, most recently on February 27, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on January 28, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 February 19, 2025. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in hard to reach areas throughout the premises:
      • -behind the stand up mixer
      • -under the stairwell area in the back of house
      • -on top of the bags of granulated garlic
      • -behind the pizza pan black box
      • -behind the far end of the drink cooler in the front of house
      • this is not an exhaustive list
      • Corrective Action(s): Clean the areas immediately and sanitize with 100 ppm chlorine bleach solution
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Reviewed manual warewashing procedures with staff. Staff use 1 cap full of bleach for 1 sink compartment full of water. This is not an adequate quantity of chlorine for sanitizing.
      • Corrective Action(s): Ensure that 0.5 cup of bleach for 1 sink compartment full of water is used for manual warewashing. This will make an approximately 100 ppm chlorine bleach solution.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): BUSH/Permicol brand orange red IH7802 food coloring on site for food preparation. Label indicated that product is meant for external use only
      • Corrective Action(s): Remove the product immediately. Only use food products meant for human consumption
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues:
      • -sink plugs for manual warewashing not available at the time of inspection. Staff were unaware of where sink plugs were located
      • -surface sanitizer spray bottle was empty at the time of inspection
      • Corrective Action(s): Health inspector located the sink plugs in washroom vanity cabinet. Reviewed manual warewashing procedures with staff.
      • Surface sanitizer solution re-made in spray bottles.
      • Both sanitizers measured 100 ppm chlorine at the end of the inspection
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back of house central handsink blocked with cup of dry chili. Soap dispenser was not able to dispense soap, and paper towels were not available in the paper towel dispenser
      • Corrective Action(s): Restocked handsink, dry chilies were moved elsewhere in the kitchen.
      • Violation ticket to be issued for failure to maintain handwashing station
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 3 staff members on site at the time of inspection, none had completed FOODSAFE level 1 certification
      • Corrective Action(s): Ensure that minimum 1 staff member with FOODSAFE level 1 certification is on site at all times of operation
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: BOH handsink blocked with order taking note pad, electronics, and some spices. This handsink's paper towel dispenser was empty
      • Corrective Action(s): Ensure that all handsinks are kept free from obstructions. DO NOT Store item sin the handwash sink.
      • Future violations will result in correction orders or violation fines/tickets
      • Violation Score: 15
  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): BOH handsink blocked with order taking note pad and spices
      • Corrective Action(s): Ensure that all handsinks are kept free from obstructions. DO NOT store items in the handwash sink.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff was unable to demonstrate proper manual warewashing procedures (no sanitizing step) and sink plugs were not found.
      • Corrective Action(s): Owner notified staff of location of sink plugs. Discussed keeping 1 sink filled with sanitizer solution.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution measured >400 ppm chlorine (test strip was bleached out). This is a repeat violation
      • Corrective Action(s): Discussed keeping 1 sink filled with sanitizer solution and filling bottles with this solution as well.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand washing sink was being used to store spices during the inspection.
      • Corrective Action(s): Corrected. Do not store anything inside hand washing sinks.
      • Violation Score: 5
  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand washing sink was being used to store miscellaneous items.
      • Corrective Action(s): Keep the back hand sink clear at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Two dead cockroaches found in a sticky trap on top of an electrical panel. No other evidence of pests found.
      • Corrective Action(s): The operator stated that pest control comes on site regularly. Forward the most recent pest control report to Fraser Health within one week.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza warmer at the front had an ambient temperature of 48 C.
      • Corrective Action(s): It was adjusted during the inspection and reached > 60 C. Ensure that pizza is always held at over 60 C in the warmer.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Install a thermometer inside the pizza warmer, since the one installed on the warmer is not showing an accurate temperature reading.
      • Corrective Action(s): 2 weeks.
      • Violation Score: 1
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Install a soap dispenser at the back hand washing sink. Note that the dispenser is on site but is not installed.
      • Corrective Action(s): Today.
      • Violation Score: 9
  14. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza warmer at the front counter had an ambient temperature of 42 C. It was adjusted during the inspection.
      • Corrective Action(s): Ensure that it is set to above 60 C at all times.
      • Violation Score: 5
  15. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Install a thermometer in the pizza warmer at the front.
      • Date To Be Corrected By 2018/06/19
      • Corrective Action(s):

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