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Stefanos

315 Columbia St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Stefanos has been inspected 16 times by Fraser Health Authority since March 26, 2018. The most recent inspection, on January 22, 2026, found no infractions.

4 of 16 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 7 times across 7 separate inspections, most recently on May 10, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 5 times across 5 separate inspections, most recently on June 10, 2022. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on May 7, 2024. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 March 26, 2018. For example: 304 - Premises not free of pests [s. 26(a)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 4, 2018. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Repeat observation:
      • 1. Containers of food observed uncovered.
      • 2. Bowl in cooled rice observed used as scoop and stored inside the food
      • Corrective Action(s): 1. ALL containers of food MUST be covered unless it is actively in use or cooling
      • 2. Do not use bowls as scoop and have it stored inside the food. Scoop must have a handle and stored in a way where handles do not touch the food.
      • To be corrected by: Today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings still observed on the back bottom shelf by the back prep area beside sticky pad.
      • Corrective Action(s): Please ensure ALL rodent droppings are removed as soon as spotted.
      • Please continue to monitor pest activity.
      • To be corrected by: Today.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Shelving in the back kitchen where plates are stored, rodent droppings observed.
      • Corrective Action(s): All dishware MUST go through the dishwasher. Shelving fully sanitized with bleach water.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Containers of food in the walk in cooler observed uncovered
      • 2. Bowl acting as a scoop observed in a dry herb container.
      • 3. Ice machine observed to have rust/mold build up espacially in the upper/ceiling part of the machine.
      • Corrective Action(s): 1. Please ensure ALL food is covered if it is not in active use or under going cooling
      • 2. Please acquire a proper scoop with handle. Please ensure scoops are stored in a way handles do not touch the food.
      • 3. Please empty all the ice, clean and sanitize the machine.
      • Please correct by tomorrow.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the back kitchen shelving.
      • Corrective Action(s): Please clean and sanitize the affected areas. Please closely monitor for rodent droppings. If new droppings are observed, professional pest control must be contacted.
      • To be completed by: Jun 7, 2024
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Shelving where dishware are stored, rodent droppings were observed.
      • Corrective Action(s): Shelving and dishware MUST be sanitized immediately.
      • Please deep clean the kitchen and ensure all corners and gaps are cleaned and sanitized.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer pails were empty at the time of inspection.
      • Corrective Action(s): Operator refilled sanitizer pails with 200 ppm chlorine at the time of inspection. Ensure to have sanitizer during all business hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Knives observed to be kept in crevices
      • Corrective Action(s): DO NOT KEEP knives in crevices or between counter tops. Crevices cannot be cleaned and sanitized therefore the knives are potentially contaminated everytime they are placed there. Operator placed all knives in the high temperature dishwasher at the time of inspection
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door left open
      • Corrective Action(s): Ensure to close back door to prevent potential pest entrance.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One plate of raw protein skewers on middle shelf above RTE vegetables.
      • Corrective Action(s): Ensure to keep raw protein items on the bottom shelf at all times.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer pails present at the time of inspection.
      • Corrective Action(s): Operator produced a sanitizer pail stocked with 100 ppm chlorine. Ensure a sanitizer pail is present at ALL TIMES during business hours.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of frozen shrimp observed to be thawing in the kitchen at room temperature.
      • Corrective Action(s): Operator relocated food item into the walk in cooler. Ensure to thaw food items in a safe manner (eg. in the cooler or under cold running water)
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 3 mice droppings found on top of old unused plates at the time of inspection.
      • Corrective Action(s): Operator cleaned and sanitized plates. Ensure to check all the cupboards in the back kitchen area. Clean and sanitize all cupboards area where droppings are found.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Old microwave and kitchen appliances kept in cupboard in the back of the kitchen area.
      • Corrective Action(s): Do not store items not being used for food premises to facilitate in proper monitoring of the kitchen area for pest activity.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  10. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats were stored above cut vegetables in the prep cooler.
      • Corrective Action(s): Always store raw meats below vegetables.
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 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. Ambient temperature measured 10C, food products measured 6C to 10C (meat balls 6C), salad dressing (10C), bucket of tomato sauce (9C)
      • Corrective Action(s): Have the cooler unit serviced. Operator has further turned down the cooler unit.
      • All cold potentially hazardous foods must be maintained <4C at all times.
      • Violation Score: 15
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Line cooler unable to maintain contents <4 degrees C. Ambient temperature measured 10C. Food products measured 6-8C.
      • Corrective Action(s): Operator turned down the cooler unit settings at the time of inspection.
      • Monitor the cooler twice daily and ensure that foods are kept <4C. follow up inspection to be conducted tomorrow.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: grey tubs of marinating proteins stacked in the walk-in freezer. walk-in cooler tubs are left uncovered
      • Corrective Action(s): Obtain properly fitting lids for the grey tubs. All food containers must be protected from contamination with lids
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler measured between 6-8C at the time of inspection. cooler doors kept closed and temperature went down.
      • Corrective Action(s): Monitor the cooler daily and adjust as necessary. Cooler must be able to maintain contents <4C at all times.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues;
      • -upstairs glasswasher measured 0 ppm iodine at the glass surface at the time of inspection
      • -sanitizer solution not available at the time of inspection
      • Corrective Action(s): -operator cleaned out the iodine line at the time of inspection for the glasswasher. measured 12.5ppm iodine by the end of the inspection.
      • -operator remade solution. ensure that sanitizer solution is available at all times of inspection.
      • KEEP WIPING CLOTHS IN SANITIZER SOLUTION AT WHEN NOT IN USE
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler found to be operating at 50 degrees F ambient temperature. Operator checked the unit in the morning as operational
      • Corrective Action(s): Unit was turned down, measured 38 degrees C by the end of the inspection.
      • ensure that all cold potentially hazardous foods are maintained <40F at all times.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Pop wand observed to have mildew growth on sides and dispenser
      • Corrective Action(s): Operator cleaned and sanitized the unit.
      • Ensure that the unit is cleaned and sanitized on a frequent basis
      • Violation Score: 5
  15. 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): Sanitizer solution not available at the time of inspection. Staff were preparing raw chicken in the kitchen.
      • - Remade 100 ppm chlorine solution. Operator must have sanitizer available during operation to sanitize food contact surfaces.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of raw meat stored above ready to eat foods; observed in kitchen line cooler and walk-in cooler. Also observed drink bottles in drink ice.
      • - organize both coolers and ensure that all raw meats and seafood are stored away/below ready to eat products
      • - Do not store drink bottles in customer drink ice
      • Date To Be Corrected By Immediately
      • Corrective Action(s):
      • Violation Score:
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator and staff's FOODSAFE level 1 certification has expired, Notice provided for refresher course.
      • Date To Be Corrected By 1 month
      • Corrective Action(s):
  16. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few mouse droppings noted in dry storage area. Lots of traps have been set and premise is clean. Good. Continue trapping, cleaning and monitoring.
      • Corrective Action(s):
      • Violation Score: 3

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