Skip to content
Loading map…

New Westminster Century House

620 8th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

New Westminster Century House has been inspected 13 times by Fraser Health Authority since October 4, 2017. The most recent inspection, on June 4, 2026, recorded 1 infraction.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination 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.

  • 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 July 4, 2024. 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 April 10, 2025. For example: 209 - Food not protected from contamination [s. 12(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 once on April 19, 2023. 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 once on October 4, 2017. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on June 4, 2026. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Sensors for thermometers in the downstairs freezers are not registering temperature so the temperature for these units are not being recorded.
      • Corrective Action(s): Address the issue as discussed.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed around the baking racks.
      • Corrective Action(s): Clean the droppings. Ensure equipment is being pulled out for cleaning daily. Wash the baking trays before using.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Side door that leads to the outside was noted open. The screen door has tears in it.
      • Corrective Action(s): Repair/replace the screen on the door. Always have that in place if the side door is kept open.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation is poor. Areas around equipment are not being cleaned. There's spilled flour around the freezer in the back room which hasn't been cleaned up. Cooler/freezer doors, shelving inside need to be cleaned.
      • Corrective Action(s): Keep on top of cleaning.
      • Violation Score: 3
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. 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

Nearby inspected facilities

Own this business? Add a badge to your website