River's Reach Pub

320 6th St, New Westminster · Restaurant

11 inspections

1. Follow-Up InspectionAug 24, 2026

   0 infractions

2. Follow-Up InspectionAug 13, 2026

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Droppings and signs of activity are still found in the basement storage level:
     • > Droppings on top of old cutting boards in the fenced area
     • > Chewed styrofoam blocks used for nesting materials in the fenced area
     • > Droppings on the bottom shelf of the dry food storage shelving
     • > Empty boxes on storage shelves that have not been discarded
     • > Scrap paper from boxes of dry goods (ex. food wrappers, canned goods, etc.)
     • > Old pizza oven
     • Corrective Action(s): Remove droppings, clean and sanitize with a bleach solution.
     • Remove all food/water sources and nesting sources. Discard all empty boxes and scrap materials immediately.
     • Old pizza oven must be taken off-site.
     • Date to be corrected by: August 24, 2026
     • Violation Score: 9
3. Routine InspectionAug 10, 2026

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): 0ppm chlorine residual detected at the low temperature dishwasher.
     • Corrective Action(s): Staff replaced the sanitizer bucket and primed. Now dispensing 50-100ppm chlroine.
     • Violation Score: 5
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation (CORRECTED DURING INSPECTION): 1 rodent observed under the handsink at the expo line.
     • Corrective Action(s): Check traps, reset if necessary. Inspect for new entry points and seal immediately. Increase sanitation/cleaning frequency for this area.
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Air gap between the french doors leading out to the atrium.
     • Corrective Action(s): Seal the gap as this is a known entry point into the restaurant.
     • Date to be corrected by: August 28, 2026 - send photo to EHO
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Cleaning for droppings is required in the following areas:
     • > Basement storage shelves
     • > Atrium West facing window sills
     • > Bar undercounter shelf behind the compressor units
     • Corrective Action(s): Remove droppings, clean and sanitize as per your sanitation plan.
     • Ensure all food and water sources are removed at the end of the night to eliminate nutrient sources for rodents. Remove any and all signs of rodent activity such as nesting materisl (styrofoam, scrap paper, etc.)
     • Date to be corrected by: August 13, 2026
     • Violation Score: 9
4. Follow-Up InspectionMar 12, 2026

   0 infractions

5. Follow-Up InspectionMar 5, 2026

   0 infractions

6. Routine InspectionMar 2, 2026

   2 infractions

   • 201 - Food contaminated or unfit for human consumption [s. 13]
     • Observation (CORRECTED DURING INSPECTION): 2 bags of dry pasta wrapped in plastic wrap had rodent droppings on top of them.
     • Corrective Action(s): Discard these 2 bags. They have been contaminated.
     • Violation Score: 5
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Rodent droppings observed in the following areas:
     • > Atrium - left-hand side of the fireplace, on top of the POS table, in the corner by the North facing exit door
     • > Dishpit - under the dishpit, corner of the floor at the end of the dishwashing linea
     • > Pizza prep area - round the dough mixer, along the wall around the pizza prep area, on the dry storage shelves above the pest proof bins
     • > Main kitchen - around the stand up freezer, under the steam table, in the corner around the salad prep cooler
     • > Server area - under the handsink
     • Juvenille cockroaches observed at the bar line. Bait is already in use.
     • Corrective Action(s): Remove rodent droppings. Clean and sanitize affected areas with a BLEACH SOLUTION.
     • > Inspect any stored food items, discard any that have been contaminated with droppings.
     • > Ensure ALL food items are stored in a pest proof manner. Storing all opened dry foods in a pest proof bin.
     • > Inspect for any possible entry points and seal immediately.
     • Continue to use bait for cockroaches. Use them throughout the day, not just at night as baited cockroaches will start to become active during the day.
     • > Inspect all tight crevices (light switches, outlet boxes, tight wiring) for activity.
     • > Minimize ALL water sources at the end of the day.
     • Date to be corrected by: March 5, 2026
     • Violation Score: 9
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Potential rodent entry points identified in the following areas:
     • > Ceiling crawl space access over the pizza prep area
     • > Back door, bottom right corner
     • > Atrium - 2 uppper east corners, 1 ceiling gap on the left-hand side of the fireplace, fireplace grate cover.
     • Downstairs basement is VERY cluttered. Significant clutter can create spaces for rodents to harbour and build nesting sites.
     • Corrective Action(s): Seal all entry points.
     • De-clutter the basement - remove any and all items that are not required for the premises anymore.
     • Date to be corrected by: March 12, 2026
     • Violation Score: 15
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Cleaning is required in the following areas:
     • > Under the cook line, under the deep fryers - food debris, grease accumulation
     • > Downstairs bag n' box rack - spilled soda
     • Corrective Action(s): Remove all food debris and spilled soda. Clean and sanitize as per your sanitation plan.
     • Date to be corrected by: March 5, 2026
     • Violation Score: 3
7. Follow-Up InspectionAug 20, 2025

   0 infractions

8. Routine InspectionAug 12, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): 1) Potentially hazarous sauces were stored in the cook line prep cooler drawers at ambient temperature (approximately 28C as per IR gun).
     • 2) Stored food items on the insert level probed to be 6.3C (sliced tomatoes, shredded lettuce). Inserts were being stored on ice as the prep cooler is currently not working. No time tracking in place to replace ice or replace food inserts.
     • Corrective Action(s): 1) Potentially hazardous sauces were moved to another working cooler.
     • 2) Discussed with staff, there MUST be time tracking in place to replace the food inserts every 2 hours. Due to surrounding ambient temperature, storing on ice does not achieve 4C or colder.
     • Do not overfill inserts. Fill ONLY what can be used within 2 hours.
     • Violation Score: 5
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket for the front of house was being mixed with cleaning detergent. 0ppm QUATS detected.
     • Corrective Action(s): Do not mix different chemicals together - unknown, dangerous chemical reactions may occur.
     • Keep separate containers for holding sanitizer and cleaning detergent.
     • Violation Score: 5
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation (CORRECTED DURING INSPECTION): 2 catches were noted today: one under the dishwasher, and another under the prep sink across from the deep fryer.
     • Corrective Action(s): Staff removed both catches at the time.
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Several gaps and holes in the ceiling noted:
     • 1) 2 holes in the ceiling above the fried foods cooler
     • 2) One hole in the ceiling above the dough mixer
     • 3) Gaps around the access hatch to the attic
     • 4) Gaps in the ceiling behind the ceiling fan in the mop room (outside of the walk-in cooler)
     • Corrective Action(s): All gaps, holes, and crevices must be treated as potential rodent entry points. Seal the gaps immediately. If any walls/ceilings are cut into for renovations or electrical work, they must be refilled immediately following the work.
     • Date to be corrected by: August 19, 2025
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Rodent droppings noted in the following areas:
     • 1) North wall of the dough mixing area - under the prep table, under the pest proof bins, under and around the dough mixer.
     • 2) Front counter display cabinets - bottom shelf of all 3 cabinets.
     • 3) Basement storage - top, middle, and bottom shelf of the storage rack immediately to the right of the hot water tank; under the black taped tubing/pipes.
     • Significant grease accumulation noted under the deep fryers.
     • Corrective Action(s): Remove droppings. Clean and sanitize the floors with a STRONG bleach solution. Continue to inspect for new entry points and seal immediately. Re-seal previously identified entry points if necessary.
     • For deep cleaning, all equipment must be pulled away from the walls and all stored items must be pulled off the shelves for proper cleaning.
     • Date to be corrected by: August 19, 2025
     • Violation Score: 9
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: The following coolers did not have an ambient temperature of 4C or colder:
     • 1) Cook line cooler
     • 2) Bar walk-in cooler
     • 3) Salad toppings cooler
     • Corrective Action(s): ALL coolers must be capable of maintaining 4C or colder, even during high heat events. Ensure the coolers are topped up on coolant levels.
     • Until service and a follow-up inspection has occured, do not store potentially hazardous foods inside these coolers.
     • Date to be corrected by: August 19, 2025
     • Violation Score: 3
9. Follow-Up InspectionFeb 12, 2025

   0 infractions

10. Routine InspectionFeb 5, 2025

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Temperature check did not occur between reheating soups and placing them into hot holding.
      • Corrective Action(s): Food must be adequately reheated to at least 74C before placing into hot holding. Staff reheated all soups on the stove top to boiling.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soups in the hot holding table were probed to be 33.4C. Manager informed they were reheated on the stove prior to placing into the hot holding unit.
      • Corrective Action(s): All soups were reheated to boiling on the stove top, now probed in the hot holding unit to be 70C.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are observed in the following areas:
      • 1) On the bottom shelf under the hot holding unit
      • 2) Pizza prep area, along the back wall (from prep table to the pest proof bins) and between the side of the proofing unit and small chest freezer
      • 3) Behind the dough mixer
      • 4) Dishwashing area, under the entire line from wall to wall
      • 5) Under the expo line handsink
      • 6) Bottom shelf of the wood storage cabinets in the front cashier area
      • 7) On the dry storage shelves in the basement
      • There are several areas where foam spray/insulation material has been chewed through.
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Remove all droppings and follow up these areas with a strong bleach solution to help remove scents and urine.
      • All equipment stored near the walls and on the shelves must be pulled away/off to properly facilitate cleaning. Monitor for new entry points and rodent activity such as chewed material (foam, sealent, cardboard, drywall, etc.). No activity found inside the traps does not equate to no activity inside the facility.
      • Date to be corrected by: February 12, 2025.
      • Violation Score: 15
11. Routine InspectionAug 16, 2024

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Towels used for cleaning food contact surfaces were not dispensed in 272-700 ppm Sink and Surface sanitizer.
      • Corrective Action(s): Make sure all towels used for cleaning food contact surfaces are stored in the sanitizer buckets to prevent bacteria from growing and spreading.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation (CORRECTED DURING INSPECTION): The heater for keeping finished meals warm is causing the stand up cooler temperatures to be elvevated.
      • Corrective Action(s): Point it away from the stand up cooler, or turn it off and only keep the secondary one on so that the temperatures are not above 4C, and possinly causing time/temperature abuse.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed raw meat and breaded chicken breasts being stored above vegetables in the walk in cooler and walk in freezer.
      • Corrective Action(s): All raw meat should be stored on the lowest shelf, below all other foods, to prevent dripping of juices and causing cross contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Behind the dishwasher there is an abundance of droppings by a hole that has been sealed by the pest control company. There is also droppings in the corner behind dough mixer. Droppings seen through majority of food prep area in the kitchen.
      • Corrective Action(s): Clean the droppings in the mentioned areas. Sanitize with 50-100 ppm bleach. When cleaning, make sure to clean the hard to reach areas, like corners, cracks, and crevices. Ensure this is done regularly as part of the routine clean up procedure to avoid abundance.
      • Correction Date: ASAP
      • Violation Score: 3