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New Westminster Century House

620 8th St, New Westminster · Restaurant

12 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): After lunch rush, ensure floors, counters equipment are cleaned and sanitized.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Some foods in the walk-in cooler were not covered e.g. pan of cooked turkey
      • 2) An open bag of flour noted in the back room.
      • Corrective Action(s): 1) Ensure that all foods in the coolers are covered.
      • 2) Once opened, store dry goods in containers with lids.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Several of the cabinet doors are falling off the hinges.
      • Corrective Action(s): Repair the doors.
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required.
      • Corrective Action(s): Clean the floor and back room in the office.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mice droppings noted in the dry storage room.
      • Corrective Action(s): Clean the droppings and continue with pest control service. Ensure service reports are sent to the onsite manager as well.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required.
      • Corrective Action(s): Clean thoroughly under the desk, in between and under the shelves in the dry storage area.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The temperature for the grab and go cooler in the dining hall is not being recorded.
      • Corrective Action(s): Start recording this temperature on the logsheet as well.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mice droppings noted under the oven. A pest control company is on a weekly contract. Last two service reports reviewed.
      • Corrective Action(s): Clean up the droppings. Continue to monitor and clean droppings regularly.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces were not being sanitized with the appropriate sanitizer at the time of the inspection.
      • Corrective Action(s): Operator was able to get 200 ppm Quats during the inspection. Ensure that surfaces are sanitized with Quats during operational hours as needed.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature records are not being maintained.
      • Corrective Action(s): Start recording cooler and hotholding temperatures daily.
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): In-use blue J-cloths left on counter rather than discarded or stored in a container of disinfectant.
      • Corrective Action(s): In-use wiping cloths (J-cloth, cotton towels, etc.) need to be stored in a container of disinfectant in between uses to prevent bacteria from growing on them. Acceptable disinfectants are chlorine (i.e. household bleach) at 200ppm or Quaternary Ammonium Compound (also known as 'quats') at 200ppm. The amount of disinfectant in the container/bucket shall be enough to fully submerge the wiping cloth. The alternative is to discard the J-cloth after each use, or use single-use paper towels. The kitchen should have one container of disinfectant for each work area, and each bucket of disinfectant shall be changed every 3-4 hours. Operator corrected at time of inspection.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Improper cooling of cooked turkeys
      • Corrective Action(s): Cooked turkeys that were cooling on the counter were found to be 30-40 degrees Celsius. Some were covered with saran wrap and some were not. Saran wrap can slow down the cooling process. When cooling hot foods, it is important to cool from 60 degrees Celsius or higher down to 20 degrees Celsius as quickly as possible but within 2 hours maximum. Discussed with operator methods for cooling down the turkeys more quickly, such as not covering with saran wrap, cutting into smaller portions, or placing over ice. Operator corrected at time of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings found in back storage room and the back of the under counter cabinet in the front service area.
      • Corrective Action(s): Clean up all droppings and sanitize the affected areas with bleach and water. Mouse droppings were not found anywhere else.
      • Operator states premise is serviced once per month by a professional pest control company for rodent control.
      • Date to be corrected: 1 day.
      • Violation Score: 3