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Silogs

538 Ewen Ave, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Silogs has been inspected 17 times by Fraser Health Authority since October 31, 2017. The most recent inspection, on March 16, 2026, recorded 2 infractions.

6 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 8 times across 6 separate inspections, most recently on July 21, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on July 21, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on March 14, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 April 16, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on March 16, 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.

17 inspections

  1. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution not available at the time of inspection.
      • Corrective Action(s): Operator re-made the solution. Ensure that a bucket of bleach sanitizer is available and used on food contact surfaces throughout the day.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required around the doors and door seals of the prep cooler. Ensure that prep cooler door handles are cleaned on a more frequent basis throughout the day.
      • Overhead vent at the grill is overdue for a professional cleaning (due 1 month prior).
      • Corrective Action(s):
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): custards in drink/cake cooler (right) measured 8C
      • Corrective Action(s): Moved to working cooler units. do not use this unit until it has been repaired and able to maintain contents <4C at all times
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 coolers unable to maintain contents <4C:
      • -drink/cake cooler (right): measured 8C ambient temperature
      • -double sliding door cooler (right) measured 9C ambient temperature. This cooler was used for cooling down recently made rice
      • Corrective Action(s): Ensure that the cooler units are serviced and that they are able to keep contents <4C at all times. Do not use them for storage of potentially hazardous foods
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up noted in the following areas:
      • -on the light bulb on the wall in the hot station
      • -on the wall mounted fan
      • -on the wall mounted cabinet near the deep fry area
      • Corrective Action(s): Ensure that these areas are cleaned on a more frequent basis.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: REPEAT OBSERVATION: Operator's FOODSAFE level 1 certification is expired. Operator was in the process of obtaining certification
      • Corrective Action(s): Minimum 1 staff member with a valid FOODSAFE level 1 certification must be on site at all times of operation
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • - beside the staff cabinet in the back
      • - underneath the worktable by prep cooler
      • - underneath the 3-compartment sink
      • - beside upright freezer (R)
      • - beside the hot water tank
      • - behind the ice cream freezers.
      • Few ants also noted crawling underneath the
      • 3-compartment sink and underneath shelf
      • by the backdoor.
      • Corrective Action(s): Remove the droppings. Apply strong bleach solution
      • to affected areas to kill germs ( 1 parts bleach 9 parts water )
      • Control ant issues
      • Date To Be Corrected By : 2024/04/19
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup observed on fire suppression
      • lines and underneath the cookline
      • Corrective Action(s): Deep clean those areas with grease buildup.
      • Ensure cookline is cleaned on daily basis
      • Date To Be Corrected By : 2024/04/19
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the staff on duty had FOODSAFE Level 1
      • or equivalent certificate at the time of inspection
      • Corrective Action(s): Ensure at least one staff on duty is FOODSAFE Level 1
      • or equivalent certified in the absence of the operator
      • Date To Be Corrected By : 2024/05/16
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical slicer found to have food debris behind blade and around blade housing
      • Corrective Action(s): Ensure that the slicer is fully disassembled, cleaned, and sanitized after every use.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dishes run through the dishwasher were not being properly sanitized. See code 308 for details.
      • Corrective Action(s): Facility to use single service/ disposable plates and cutlery until the dishwasher has been fixed and a follow up inspection is done.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The dishwasher had 0 ppm chlorine at the plate level.
      • Corrective Action(s): Fix by Thursday, May 5th and call for a re-inspection.
      • Violation Score: 15
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer for sanitizing food contact surfaces such as cutting boards was absent in the kitchen during inspection. Operator addeda bucket of sanitizer (200ppm chlorine) afterwards.
      • Corrective action: Ensure there's sanitizer for sanitizing food contact surfaces at all times to properly sanitize food contact surfaces and maintain them in sanitary condition
      • Corrective Action(s):
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods stored in the sliding door cooler were removed to another one during the inspection. Internal temperature 9 C.
      • Corrective Action(s): Corrected.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: hand washing sink obstructed and it was set to the filter setting.
      • Corrective Action(s): Do not store anything in the hand washing sink and remove the water filter from this sink within one month.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sliding door fridge in between the "cold beverages cooler" and the white stand up freezer had an ambient temperature of 10-12 C. It was adjusted to the highest setting during the inspection, however the temperature did not change much.
      • Corrective Action(s): Ensure that it is working properly with an ambient temperature of 1-4 C within 2 days. Do not use until it has been repaired.
      • Violation Score: 9
  14. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The water was shut off at the back hand washing sink for filtering tap water. This must be turned on for hand washing at all times.
      • Corrective Action(s): Ensure that this hand washing sink is always available for use, especially since it is the only dedicated hand sink in the kitchen.
      • Violation Score: 5
  15. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink in the back had the hot water turned off. The sink must be fully functional at all timess.
      • Corrective Action(s): Corrected.
      • Violation Score: 5
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes run through the dishwasher were not being properly sanitized.
      • Corrective Action(s): A 200ppm bleach solution was prepared in the third sink at the 3-compartment sinks. Ensure that all dishes are soaked here for 2 minutes after they have been washed.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repeat Violation: Low temperature dishwasher had 0 ppm chlorine during the final rinse cycle at 51 degrees Celsius.
      • Corrective Action(s): Fix immediately. Follow up inspection by Friday.
      • Violation Score: 9

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