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Shiok Canteen

624 12th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Shiok Canteen has been inspected 9 times by Fraser Health Authority since August 19, 2024. The most recent inspection, on August 26, 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 6 times across 6 separate inspections, most recently on February 11, 2026. 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 October 28, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 13, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 2 times across 2 separate inspections, most recently on February 11, 2026. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

  • 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 August 26, 2026. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Paper towels in use at the kitchen hand sink do not fit inside the dispenser. This is a recurring issue as it was mentioned in the previous inspection report.
      • Corrective Action(s): Replace the dispenser with one that the towels fit inside. Do not store stack of paper towels on top of the soap dispenser!
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature log has not been maintained for the past 2 days.
      • Corrective Action(s): Ensure logs are maintained daily.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accummulation noted under the stoves and cooking equipment in the kitchen.
      • Corrective Action(s): Address cleaning issues.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked meat noted in the fryer basket being stored at room temperature. Cooked rice noted in a bowl at room temperature. Noodles, condiments noted in inserts stored on top of a slab of ice at room temperature.
      • Corrective Action(s): After lunch/dinner rush, foods must be stored in the cooler as discussed.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs were being maintained up until a few days ago.
      • Corrective Action(s): Temperature logs must be maintained daily. Do not stop checking and recording the temperatures.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Plastic cutting board noted in the dishwasher that had a large section broken off.
      • Corrective Action(s): Discard the cutting board and get a new one. Keep a few spare cutting boards onsite.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted cooked noodles stored in pans on top of ice.
      • Corrective Action(s): After lunch/dinner rush, move these inside the cooler. Ice underneath pans will not keep the foods inside the pan below 4 degC. The pan should be immersed inside the ice/water solution.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Coconut rice is being stored in a container on top of the rice inside one of the rice cookers.
      • Corrective Action(s): Do not store any non-food items in the rice. Get another rice cooker for the coconut rice or store it in the hot-holding unit.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two pots of rice noted in insulated warmers. The temperature of both ranged between 45 degC and 51 degC. One large pot of rice noted inside the dumpling steamer. Temperature of rice was 51 degC. Rice had been cooked at 11am, over 2 hours ago. This is a repeat offence.
      • Corrective Action(s): All three pots of rice were discarded. Remove the insulated warmers from the premise. Use proper rice cookers for making rice and keeping it above 60 degC as discussed. DO NOT use the steamer for hotholding rice when it cannot keep it above 60 degC.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: There was no prepared sanitizer in the kitchen. There was prepared sanitizer in a spray bottle in the dining room, but it wasn't labeled.
      • Corrective Action(s): Purchase another spray bottle for the kitchen and ensure there's sanitizer solution in it for sanitizing food contact surfaces. Label all sanitizer bottles. DO NOT KEEP WIPING CLOTHS OUT ON COUNTERS. THEY MUST BE STORED IN SANITIZER SOLUTION AT ALL TIMES.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand sink in the kitchen had food inserts stored in it.
      • Corrective Action(s): Do not store anything inside the hand sink. It must always be available for hand washing.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature records are not being maintained.
      • Corrective Action(s): Label each refrigerator. Start checking and recording refrigeration and hot-holding temperatures daily.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: There is no working probe thermometer for monitoring hot holding.
      • Corrective Action(s): Purchase a probe thermometer. Use it to check hotholding temperatures daily. Ensure all refrigeration units have thermometers in them.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: kitchen push cart coconut rice (49C) and chicken rice (50C) were held <60C
      • Also noted that in the stacked steamer, 1 large pot of rice was held at 44C internal, the unit was not on heat at the start of inspection.
      • Corrective Action(s): Discarded pot of rice, coconut rice and chicken rice were reheated.
      • Ensure that all hot potentially hazardous foods are kept >60C at all times.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Clean dishware stored in front of the BOH handsink and next to the dishwasher. This is not a sanitary location for food contact surfaces and dishware.
      • Corrective Action(s): Keep the area in front of the handsink clear of obstructions and ensure that all dishware is stored in a sanitary manner
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Chicken rice and coconut rice in the hot holding "jars" were not kept >60C.
      • Corrective Action(s): Obtain mechanical hot holding for both rice dishes. Ensure that all hot food is kept >60C
      • Violation Score: 9
  8. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION:
      • 6x Chicken curry pastries in the oven (turned off) that measured 23C
      • Chicken rice in double wall "hot holder" measured 56C internal
      • Corrective Action(s): Reviewed hot holding requirements with operator.
      • Reminder to pre-heat hot holding units that are not powered. Pre-heating can be done by adding hot water in the unit for 5 to 10 minutes and dumping it out prior to putting food inside.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -Kitchen push cart found to have multiple food items stored on top that were <60C including coconut rice (34C), chicken rice (56C), stir fried noodles (52C), and 2nd coconut rice (28C).
      • -Chicken curry pastries in the oven (turned off) that measured approx 49C.
      • -Pot of curry sauce on the stove measured 55C.
      • Corrective Action(s): Reheated curry on stove and chicken pastries. Discarded rices and stir fried noodles.
      • Ensure that all hot potentially hazardous foods are kept >60C at all times. Suggest obtaining stick thermometers for staff to use.
      • Reminder to pre-heat hot holding units that are not powered. Pre-heating can be done by adding hot water or storing hot "sacrificial items" in the unit prior to putting food inside for hot holding.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back of house handwashing station missing paper towels at the time of inspection
      • Corrective Action(s): Ensure that all handwash sinks are stocked with liquid soap, paper towels, and hot/cold running water
      • Violation Score: 5

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