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New Westminster Secondary School - Food Service

820 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

New Westminster Secondary School - Food Service has been inspected 9 times by Fraser Health Authority since June 24, 2022. The most recent inspection, on June 12, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 May 26, 2026. 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 June 12, 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 2 times across 2 separate inspections, most recently on May 26, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 28, 2025. 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.

9 inspections

  1. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted under the shelves in the dry storage room. One dead mouse noted on a trap.
      • Corrective Action(s): The droppings were mentioned on the previous report as well. These must be cleaned daily! Set more traps. Ensure all foods are in pest proof bins.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher was tested 4 times. Rinse temperature at plate level was 69 degC even though the gauge on the machine indicated otherwise.
      • Corrective Action(s): Get the dishwasher serviced. Rinse temperature at plate level must be at least 71 degC.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed scoops being stored in the dry storage bins with handles in the food.
      • Corrective Action(s): Store scoops in the bins with the handles sticking up or in inserts above the food line.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted under the shelves in the dry storage room. Foods in the room are stored inside pest proof containers.
      • Corrective Action(s): Clean up the droppings. Set glue traps and continue to monitor.
      • 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): Noted several plastic insert pans on the clean dish storage shelf with white film on it that could be scraped off. Manager indicated that these tend to come out of the dishwasher like this.
      • Corrective Action(s): Discard these pans if they cannot be washed/cleaned properly. Do not use. Order different pans as required.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mild amount of mildew noted inside the ice bin as indicated.
      • Corrective Action(s): Clean this up.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Two tongs noted with plastic on handle breaking off.
      • Corrective Action(s): Discard both tongs. Replace with new ones. Check utensils regularly to ensure that they're not in a state of disrepair.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Fridge #2 is at 8 degC. As per temperature log over the past few weeks, this cooler is not able to maintain temperatures at or below 4 degC consistently. Operator claims that they have enough coolers and do not require the use of this cooler. They have repaired the cooler in the past but it continues to break down. During inspection, there was garlic butter being stored in teh cooler along with some regular butter and bread.
      • Corrective Action(s): Do not use this cooler to store PHF's going forward. You may use it for dry storage or storage of foods that do not require refrigeration e.g. breads, cookies, etc. Adjust the temperature log to reflect this change.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted under the shelves in the dry storage room.
      • Corrective Action(s): Clean the droppings as discussed. Lay more traps.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold fridge temperature was around 9 degC. This cooler is only used for storing bread.
      • Corrective Action(s): Do not store PHF's in this cooler unless it has been fixed and can maintain a temperature of 4 degC or below.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Metal bristle brushes are used for cleaning the grills. The bristles are visible damaged and worn out.
      • 2) Raw eggs were stored on the middle shelf in the walk-in cooler. The bottom shelf had RTE foods.
      • Corrective Action(s): 1) Metal bristle brushes are not recommended for use in the kitchen as broken shards can get in food and pose a physical health hazard.
      • 2) Ensure raw eggs and raw meats are stored on the bottom shelf to prevent cross contamination.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer from spray bottles and dispenser measured around 0ppm.
      • Corrective Action(s): Operator switched to bleach and water solution for sanitizing food contact surfaces. Solution measured about 200ppm.
      • Inspection was done on last day of food service to facility. Food classes will continue during the summer but no food service will be done. Operator will continue to use bleach and water solution for sanitizing surfaces. Operator to contact Environmental Health Officer when dispenser is fixed for the start of school to ensure QUATs sanitizer from dispenser is working. Have test strips for next inspection.
      • Violation Score: 5

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