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Newmans Fine Foods

105 - 5188 Springs Blvd, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Newmans Fine Foods has been inspected 14 times by Fraser Health Authority since December 6, 2017. The most recent inspection, on June 1, 2026, recorded 2 infractions.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 June 1, 2026. 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 3 separate inspections, most recently on April 13, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 16, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on July 11, 2022. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 4 times across 4 separate inspections, most recently on April 13, 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.

14 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths stored in bucket - solution has 0ppm quats sanitizer and 0ppm chlorine sanitizer.
      • Corrective Action(s): Automatic dispenser for quats was fixed after prevous inspection. Sanitizer solution changed during inspection. Today, quats is dispensed at about 200ppm **Provide yoiur own test strips to monitor daily and change sanitizer every 4 hours or less (200ppm quats to be available and tested at required solution temperature).
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Garlic flavoured oil - is being kept at room temperature.
      • Corrective Action(s): Provide a food safety plan for garlic oil. ***Do not use current garlic infused oil stored at room temperature if refrigeration is required.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Wall behind dishwashing sinks has been partially cleaned. Some black debris (looks like mold) is still noted, especially on panel near mop sink. Underside surfaces of shelves require cleaning (grease) and the floor in dry storage requires cleaning.
      • Corrective Action(s): Continue to fully clean premises. Clean walls, floors, underneath shelves as shown to Manager, etc. on a routine basis.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Self serve juice/drink cooler air temperature is at 8C. Food temperature at back is at 8C.
      • Corrective Action(s): Food labelled "keep refrigerated" such as the fresh juice is to be stored at 4C or colder. Adjust or service this cooler and move higher risk foods to alternate cooler if needed.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth used to sanitize meat slicer stored in solution that has 0ppm quats. Solution changed and still at 0ppm (with water temp in required range). Sanitizer dispensed into third sink (manual utensils sanitizing). Two different test strips showed 0ppm in sanitizer water and about 50ppm quats in foam.
      • Corrective Action(s): Immediately use a sanitizer to sanitize meat slicer and other equipment and utensils (wash, rinse, sanitize, and air dry). Do this every 4 hours or less for items used continuously such as meat slicer. Chlorine is now being used - 100ppm detected. Use 1-2tsp in 2 liters of water providing 100-200ppm chlorine. Make fresh every 4 hours. Use test strips to verify sanitizer concentrations regularly. Verify water temperature requirement.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Wall behind the triple sink (pot sink area) requires cleaning to remove black material.
      • Corrective Action(s): Clean this wall routinely.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some dirt accumulation under shelves and counters along floor/wall junctions.
      • Corrective Action(s): Routinely clean in hard to reach areas. Clean around hot water tank to help with monitoring for pests.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottles containg QUAT solution registred concentrations between 50-100ppm. Sanitizer bucket with wiping cloth in solution registered 200ppm QUATS
      • QUAT solution in 3 compartment sink registered at 50ppm.
      • Corrective Action(s): Directed operator to replace sanitizer solution in spray bottles and 3 compartment sink with fresh QUAT solution verify with test strips that the solution achieves 200ppm QUATS. Replace QUAT solution as required
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding of 3 bbq chickens in hot holding display - display case temperature below 140F and chicken temperature is about 120F.
      • Corrective Action(s): Chicken must be held hot above 140F (60C) after cooking. Since chicken was cooked to 165F at <=2 hours prior to inspection (<=2 hours below 140F), chicken was reheated to 165F and could then be cooled rapidly. Provide an updated food safety plan for bbq chicken that includes corrective actions. Keep temperature records for all cooked food and food held hot.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer is being washed and rinsed, but is not being sanitized. Cutting boards being wiped down with chemical disinfectant that should be rinsed off after use.
      • Corrective Action(s): Quats sanitizer (hard surface sanitizer) is available and dispensed at 200ppm - good. Use this as your sanitizer for meat slicer and food contact surfaces. Wash (with warm water and detergent), rinse (with plain water), sanitize (use 200ppm quats as per label), and air dry. If using the disinfectant, follow directions on the label to rinse food contact surfaces. Provide posters /instructions for staff.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Produce such as tomatoes are in walk in cooler next to raw beef. No direct contact between raw food and ready to eat food noted.
      • Corrective Action(s): Immediately keep all produce away from raw meat or poulty. Cover all foods in walk in cooler. Re-organize the walk in cooler to protect produce and ready to eat foods (deli meats, cooked food) from contamination from raw meat and from meat grinding equipment.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few droppings (mouse) noted in the dry storage room on pan under hot water tank. Monitoring traps appear to be empty.
      • Corrective Action(s): Clean up droppings to help you to monitor for new pest activity. Continue to check monitoring traps, seal any holes or gaps where pests may enter, and keep food in pest proof bins. Follow advice of licenced pest conrol expert.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked bbq chicken on top shelf of hot holding cabinet - food temperature is below 140F (about 125F measured). Chicken on bottom 2 shelves food temperature is at 140F or hotter.
      • Corrective Action(s): Corrected: Chicken below 140F was cooked about 1 hour prior to inspection. Reheat to 165F and hot hold at 140F/60C or hotter. Recommend you check temperatures frequently to verify the top shelf temperature and in the meantime, store hot food only on bottom 2 shelves. As discussed, recommend a metal stemmed digital NSF probe thermometer for verifying cooking/hot holding temperatures.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A small number of mouse droppings noted in the pan under hot water tank.
      • Corrective Action(s): Clean up droppings, monitor for pests, and ensure all gaps and holes (>1cm diameter) are sealed. Manager states that there was a gap under the back door which was recently sealed.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Procedures for storing utensils in the deli area require updating as discussed. Recommend storing in ice water and change frequently. Continuously used utensils to be washed, rinsed, sanitized, and air dried every 2-4 hours.
      • Corrective Action(s): Update your written sanitation plan.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not properly stored.
      • Corrective Action(s): - Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer.
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Storage Room/shelves unorganized, food debris noted.
      • Corrective Action(s): Clean and organize all storage areas. Remove all unused items to free up space.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected. Dispensing unit not being monitored.
      • Corrective Action(s): New sanitizer connected. Monitoring required. Test strips are to be kept on site.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted on shelving, along walls - walk in coolers, storage areas, etc.
      • Corrective Action(s): Clean and organize facility. Remove all unused items in order to free up storage space.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

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