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Osmow's Shawarma

105 - 408 Columbia St E, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Osmow's Shawarma has been inspected 4 times by Fraser Health Authority since July 10, 2025. The most recent inspection, on April 28, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 July 10, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 once on July 10, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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.

4 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potenitally hazardous food items in walk-in cooler @ 10.2 C - 10.4 C. Chicken, olives and sauce probed with thermometer.
      • Corrective Action(s): Cold potenitally hazardous food items above 4C for more than 4 hours must be discarded. Cold potentially hazardous food items above 4C for less than 4 hours may be moved into another cooler that is able to maintain foods at 4C or less. Follow your food safety plan.
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice in front hot holding table at 40C.
      • Chicken shwarma meat at 20C in shwarma oven. Oven was not turned on.
      • Corrective Action(s): 1) Rice was discarded at time of inspection and shwarma oven was turned on.
      • 2) Hot potentially hazardous foods must be maintained at 60C or higher at all times.
      • 3) Follow your food safety plan.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Floor drain under 3-compartment sink backed up and caused a flood in the kitchen.
      • 2) Walk-in cooler not able to maintain cold potentially hazardous food items at 4C or less.
      • Corrective Action(s): 1) The blockage in floor drain needs to be adressed and standing water needs to be removed. Floor and any affected wall surfaces need to be washed and sanittized. Note: plumber was called at time of inspection.
      • 2) Walk-in cooler needs to be repaired / adjusted. Cooler must be able to maintain cold potentially hazardous food items at 4C or less at all times. Follow your food safety plan. Note: repair person called at time of inspection.
      • Violation Score: 15

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