Sixth Street Grill
413 6th St, New Westminster · Restaurant
19 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings observed in the following areas:
- 1) In the corner behind the cook line, as viewed from the warewashing sinks
- 2) Under the shelving rack next to the back door
- 3) Between the stacked boxes and the wall divider directly in front of the walk-in cooler.
- Corrective Action(s): Pull items away from the walls, remove droppings. Clean and sanitize these areas with bleach. Check for any gaps or entry points when cleaning and seal immediately.
- Date to be corrected by: January 20, 2026
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Coffee station cooler had an ambient temperature of 9C at the time of inspection.
- Corrective Action(s): Staff moved the coffee creamers to another working cooler. Please have this cooler serviced as well to maintain 4C or colder at all times.
- Date to be corrected by: January 20, 2026
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Garlic butter stored on the insert level at the sandwich prep cooler had an internal temperature of 9.7C.
- Staff had refilled the insert approximately 30 minutes prior. This cooler is very close to the flat top across the line, causing surrounding temperatures and food surface temperature to be very warm (at least 20C).
- Corrective Action(s): Do not overfill inserts. Fill the inserts only HALF WAY to ensure the contents can be fully used within 2 hours.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had <50ppm chlorine residual for sanitizing. Minimum required concentration is 50ppm.
- Corrective Action(s): Operator changed the sanitizer bucket for a new one. Dishwasher now achieves 50-100ppm chlorine.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Rodent droppings observed on the bottom dry storage shelf across from the dishwashing line.
- Corrective Action(s): Remove droppings. Clean and sanitize with a strong bleach solution to help remove scents. Continue to monitor for any activity as we move into the cooler months.
- Date to be corrected by: 1 week
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Salad prep cooler had internal temperature of 7.6C.
- Corrective Action(s): Service this cooler immediately so that ambient temperature of 4C or less. Chopped salad and rice pudding moved to another working cooler.
- Date to be corrected by: 1 week
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Ice machine has black mildew on the inside surface. There is condensation on the interior surface that is in contact with the mildew and could potentially contaminate the stored ice below.
- Corrective Action(s): Empty the machine for cleaning more often. It is currently being deep cleaned every 6 months. Interior surfaces must be cleaned and sanitized at least once a month.
- Date to be corrected by: January 21, 2025
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): In the walk-in cooler, there was 1 tray or raw chicken stored on the ground below the bottom shelf. This tray and another tray of raw beef was stored next to a box of celery.
- Corrective Action(s): Do not store any food items or trays directly on the ground. Reorganize the cooler so that all raw foods are stored away from produce and other ready to eat foods.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings observed under the dishwashing line, on the opposite side of the grease interceptor.
- Corrective Action(s): Remove droppings. Pull all stored equipment and supplies away from the walls to facilitate cleaning. Inspect for any new entry points and seal immediately.
- Consider a more durable material for pest proofing such as stainless steel for a more long term solution.
- Date to be corrected by: January 21, 2025
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Cleaning for food debris and grease accumulation is required in the following areas:
- > Cook line - underneath and inbetween major equipment (deep fryer, grill, flat top)
- > Vent hood filters
- > Behind the cook line
- > Under the prep cooler and counter across from the cook line
- > Under the sink and bag n' box rack at the bar
- Corrective Action(s): Clean and sanitize as per your sanitation plan. Ensure all hard to reach areas are addressed on a regular basis. Maintaining a high level of sanitation will help to prevent the presence of pests such as rodents and flies.
- Date to be corrected by: January 21, 2025
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Raw proteins observed above ready to eat vegetables.
- Corrective Action(s): Operator relocated raw protein at the time of inspection. Ensure to keep raw proteins on bottom shelf to prevent potential cross contamination.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Mop sink observed to be obstructed.
- Corrective Action(s): Ensure to provide access to mop sink at all times.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Temperature logs not updated on a daily basis.
- Corrective Action(s): Ensure to update temperature logs on a daily basis.
- Date To Be Corrected: Immediately
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1) THIS IS A REPEAT VIOLATION Cut broccoli, carrots, and potatoes observed to be uncovered in the walk in cooler
- 2) THIS IS A REPEAT VIOLATION Raw eggs observed above ready to eat potatoes
- Corrective Action(s): 1) Items were covered at the time of inspection. Cover foods to prevention potential contamination
- 2) Raw eggs relocated to designated area. Ensure to communicate to all staff to make sure raw proteins are kept on bottom shelf.
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation (CORRECTED DURING INSPECTION): Back screen door still observed to be ajar.
- Corrective Action(s): Back door is to be closed at all times until screen door can be repaired/replaced. DO NOT KEEP BACK DOOR OPEN.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Back screen door unable to shut completely.
- Corrective Action(s): Repair or replace back screen door
- Date To Be Corrected: Aug 12th
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): 1) Salad kept in the front salad prep cooler had an internal temperature of 16C. Operator reports Salad was prepared and placed in the prep cooler 1 hour ago. Salad prep cooler had an ambient temperature of 13C.
- 2) Kitchen main cooler food items had internal temperature of 7C - 13C (sliced tomatoes 11.8C, cut ham 12.0, shredded cheese 13.1C, cooked mushrooms 7.6C) Operator reports they were prepared and placed in the prep cooler at 9 am (1.45 hours prior to time of inspection). Prep cooler had a ambient temperature of 12C.
- Corrective Action(s): 1) Operator relocated Salad and all salad dressings into the walk in cooler at the time of inspection. Maintain and update a temperature log for all coolers/freezers in the premises.
- 2) Operator relocated sliced tomatoes, cut ham, shredded cheese, and cooked mushroom to the 2 door cooler at the time of inspection. Maintain and update a temperature log for all coolers/freezers in the premises.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1) Personal item observed to be placed on food prep area.
- 2) Cut lettuce and mushrooms observed to be uncovered in the walk in cooler
- 3) Raw Eggs observed to be placed above cut lettuce (ready-to-eat food)
- 4) Dust accumulation observed on the fan guard in the walk in cooler and 2 glass door cooler.
- Corrective Action(s): 1) Personal items were removed from kitchen area. Ensure to keep personal items in a designated location to prevent potential contamination
- 2) Cover food items to prevent potential contamination
- 3) Raw eggs relocated to designated area. Ensure to communicate to all staff to make sure raw proteins are kept below ready to eat foods.
- 4) Clean and sanitize fan guards.
- Date To Be Corrected: July 11th
- Violation Score: 9
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Back screen door observed to be ajar, unable to close fully.
- Corrective Action(s): Ensure back screen door is able to close fully to prevent potential entrance of pests.
- Date To Be Corrected: July 11th
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Obstruction observed preventing access to mop sink.
- Corrective Action(s): Ensure there is access to mop sink.
- Date To Be Corrected: July 11th
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation (CORRECTED DURING INSPECTION): 1) Kitchen Prep cooler observed to have ambient temperature of 13C.
- 2) Salad Prep cooler observed to have a ambient temperature of 12C.
- Corrective Action(s): 1) Paper obstruction blocking fan removed by operator and kitchen prep cooler temperature measured to be at 4C.
- 2) Operator reported he will no longer use the salad cooler. DO NOT USE salad prep cooler until it has been repaired/replaced. Ensure to notify EHO prior to using cooler again after it has been serviced.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): This inspection done by an EHO student
- 1)Foods in prep cooler in kitchen were ranged from 6-10 deg C. Internal temp of sausage: 9 deg C, Raw meat: 10 deg C , RTE meat: 10 deg C
- operator stated all foods in the prep cooler were placed in 3 hours ago
- 2)Salad in prep cooler in front was at 12 deg C
- Corrective action: Operator moved all foods inside the prep coolers into a working cooler. Operator also adjusted the cooler setting to lower the cooler temp.
- Corrective Action(s):
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Staff stated that they only use water and wiping rags to clean up the cutting board area on top of the prep cooler in the kitchen, and only sanitize the cutting board by the end of the day
- Corrective action: Educated staff to wash and sanitize (using 200ppm QUATS) food preparation surface at least every 4 hours
- Corrective Action(s):
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1) bleach Sanitizer spray bottle was placed beside eggs in the insert, which may potentially cause chemical contamination
- 2) Minor mould debris noted in the wall of Ice machine but not in direct contact with ice
- Date To Be Corrected By: Today
- Corrective action: 1) Never place cleaning chemical beside food
- 2) Remove the mould debris from the ice-machine and clean up the ice-machine regularily to prevent mould build-up.
- Corrective Action(s):
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Prep cooler in the front and in the kitchen were at 6 deg C and 9 deg C ambient air temperature
- Date To Be Corrected By: 2021/08/19
- Corrective action: lower the Ambient air temp of the prep coolers and do not store in new potentially harzardous food inside until the cooler is able to maintain at or below 4 deg C
- Corrective Action(s):
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: deli slicer found to have food debris on blade guard, sharpener housing and behind the blade at the bottom
- Corrective Action(s): staff cleaned and sanitized the machine at the time of inspection. ensure that the machine is disassembled, cleaned, and disinfected immediately after use.
- failure to maintain the equipment in a clean and sanitized manner may result in orders or tickets
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: REPEAT OBSERVATION: buckets of soup, stock, and containers of bacon stored without covers in the walk-in cooler. Also noted that 2 containers of bacon was stored on the floor in the walk-in cooler.
- Corrective Action(s): Ensure that all foods stored in the walk-in cooler are off of the floor and properly covered to protect them from contamination
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: deli slicer found to have food debris on blade guard, sharpener housing, and behind the blade.
- Corrective Action(s): Operator cleaned and sanitized the machine at the time of inspection. Ensure that the machine is disassembled, cleaned, and disinfected immediately after use.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: buckets of soup in the walk-in cooler did not have lids. wire shelving has food debris on it and this can fall into the soups.
- Corrective Action(s): Ensure that foods stored in the walk-in cooler, unless cooling down, are covered and protected from contamination.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): OUTSTANDING: Line cooler unable to maintain contents <4C.
- Ham (7C internal)
- Cranberry sauce (9C internal)
- Corrective Action(s): potentially hazardous products moved to glass door cooler. Operator must have cooler unit serviced immediately.
- Do not use this cooler unit until it has been serviced and is capable of holding contents <4 degrees C at all times.
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Staff member observed to handle raw meat directly and continue to use other cooking utensils without washing hands.
- Corrective Action(s): burger flipper washed and sanitized.
- Operator directed to wash hands. discussed handwashing after handling raw meats.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: OUTSTANDING: line cooler found to be unable to hold contents <4 degrees C.
- Corrective Action(s): have the unit serviced immediately. Cooler unit must be able to keep contents <4 degrees C at all times.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Prep cooler unable to maintain contents <4 degrees C.
- Ham (9C internal)
- Ground beef (9C internal)
- (parcooked potatoes (8C internal)
- Corrective Action(s): Potentially hazardous products moved to glass door cooler. Operator is defrosting cooler manually now.
- Ensure that cooler units are checked daily and are able to maintain contents <4 degrees C at all times.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Sharpener housing for the mechanical slicer found to have food debris inside.
- Corrective Action(s): Ensure that the sharpener housing is removed and cleaned immediately after use.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine at the dish surface at the time of inspection. Operator does not test dishwasher sanitizer concentration daily.
- Corrective Action(s): Swapped out sanitizer bucket, after 2 cycles residual sanitizer measured 100 ppm chlorine at the dish surface.
- Operator does have test strips. ensure that sanitizer concentration is tested daily using test strips
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease build up observed underneath the deep fryer and grill. Cleaning required along the backsplash wall at the prep cooler
- Corrective Action(s): pull out hot line equipment and ensure that it is cleaned on a more frequent basis.
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: 2 issues;
- -Handwash station's knobs were taped with duct tape (plastic faucet handles chipped). duct tape is not a cleanable surface and is not permitted for use in the kitchen
- -shelving at the back of house (above slicer and work counter) require re-surfacing and painting.
- Corrective Action(s): Operator removed the duct tape.
- Repair the faucet. due: immediately.
- re-surface and paint the shelves. due 1 month
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: prep cooler had ice build up on condenser. ambient temperature measured >10 degrees C
- Corrective Action(s): Defrost the cooler unit and ensure that it is able to maintain contents <4 degrees C before using it for storage of foods.
- If necessary repair cooler
- Violation Score: 3
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Observation: Staff do not have certificates of FOODSAFE level 1 available on site. Unable to determine if operator or staff on site have valid FOODSAFE certification
- Corrective Action(s): Have completion certificates on site at all times. must be available for inspection
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings observed in the following areas;
- -under the server station bar counter
- -under main kitchen area counter top
- -around the hot water tank
- -underneath the pass through in the kitchen
- Corrective Action(s): Conduct a deep clean of the facility and ensure that all equipment is pulled back from walls for cleaning.
- Deep cleaning of the facility must be done on a more frequent basis.
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Shredded insulation found in large amount behind glass door cooler as well as underneath the server bar counter (near pop syrups)
- Corrective Action(s): Remove insulation and seal all entry holes.
- due: immediately
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Shelving in the ktichen requires re-sealing or replacement. Paint is peeling and particle board is eroding or gouged.
- Grill area shelves and back kitchen area shelves
- Corrective Action(s): Reseal or replace the shelves in the kitchen. Particle board must not be exposed
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): -Coffee station undercounter cooler found to have an ambient temperature of 12 degrees C. Milk, creamers and whipping cream measured 11C to 12C.
- -Grill area cooler measured 6 degrees C ambient temperature. Contents measured 5-8 degrees C internal.
- -Server salad station cooler measured 6 degrees C ambient temperature.
- Corrective Action(s): coffee station cooler contents discarded.
- Grill area cooler and server salad station cooler adjusted.
- Ensure that all potentially hazardous foods are maintained <4 degrees C at all times.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Grill station prep cooler cutting board sanitized only at the end of the night.
- Deli slicer had food debris in sharpener housing and blade housing.
- Corrective Action(s): Discussed with operator that all continuously used surfaces must be sanitized every 4 hours. Operator will be sanitizing before and after daily rushes to meet 4 hour targets
- ensure that the deli slicer is disassembled fully and cleaned and sanitized immediately after use.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Ice well sink is adjacent to bar area handsink. ice for drinks is exposed to splash from handwashing.
- Corrective Action(s): Operator will be using a temporary container for ice meant for consumption. ice in the sink will only be used for cooling sodas and not for public consumption.
- Provide an adequate partition between the two sinks if you plan to use the ice well sink for drink ice
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: coffee station cooler unable to keep contents <4C
- Corrective Action(s): repair the cooler and ensure that it is able to maintain contents <4C at all times.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]