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Queen's Park Treats

51 3rd Ave, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Queen's Park Treats has been inspected 8 times by Fraser Health Authority since August 28, 2017. The most recent inspection, on July 16, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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.

  • 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 2 separate inspections, most recently on July 5, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 July 5, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 28, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 August 16, 2019. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on June 28, 2022. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

8 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Fries hot held at 40C
      • 2) Gravy hot held at 50C, Operator reports gravy was added
      • Corrective Action(s): 1) Fries discarded at the time of inspection. Ensure to make fries to order when operation is slow.
      • 2) Hot holding units turned up and gravy measured to be at 61C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Hot dog warmer is cleaned with degreaser and water only.
      • Corrective Action(s): Ensure to use sanitizer to clean the equipment as well.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Coffee Carafe observed to be stored under hand soap dispenser.
      • Corrective Action(s): Operator relocated coffee Carafe at the time of inspection. Do not store food items / equipment under the hand soap dispenser to prevent potential food contamination.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not posted.
      • Corrective Action(s): Ensure Permit is posted in a conspicuous location. If you cannot find the health permit, reach out to the EHO to acquire a new copy.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Slush machine red slush compartment found to have build up of dried syrup, requires cleaning.
      • Corrective Action(s): Ensure that the unit is disassembled, cleaned, and sanitized on a regular basis. due immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff wash and rinse dishes in the 3 compartment sink. Sanitizing step is not completed.
      • Corrective Action(s): Discussed with staff that all dishware must be washed, rinsed, then sanitized using the 3 compartment manual warewashing method. Provided 3 compartment sink warewashing method diagram to staff, diagram was posted at sink.
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fridge temperatures are 6.5 Degrees Celsius (wieners) to 8 Degrees Celsius (cheese) Adjust fridge and monitor closely. Obtain accurate thermometer. (see # 315) Fix fridge if necessary.
      • Corrective Action(s):
      • Violation Score:
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Fridge thermometer indicates 4 Degrees Celsius, but temperatures are higher than this.
      • Use a certified thermometer (NSF or CE) and calibrate regularly.
      • Corrective Action(s):

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