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Terminal Pub

115 12th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Terminal Pub has been inspected 11 times by Fraser Health Authority since May 16, 2022. The most recent inspection, on October 5, 2026, recorded 1 infraction.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 5 times across 4 separate inspections, most recently on March 19, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 September 23, 2024. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 September 23, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on May 16, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 3 separate inspections, most recently on March 19, 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.

11 inspections

  1. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: REPEAT OBSERVATION: 1 staff member in the kitchen at the time of inspection, staff member has not completed FOODSAFE level 1
      • Corrective Action(s): Ensure that minimum 1 staff member in the kitchen during operations has a valid FOODSAFE level 1 certification or equivalent.
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Deli slicer blade and sharpener housing found to have food debris build up.
      • Corrective Action(s): Ensure that the slicer is fully disassembled, cleaned, and sanitized after use
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 2 issues:
      • Grease build up observed under and behind the deep fryers.
      • Mold build up observed on some insulated lines in the bar walk-in cooler (above the door to the back storage room)
      • Corrective Action(s): Ensure that the above noted areas are cleaned and sanitized on a more frequent basis.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 1 staff member in the kitchen at the time of inspection, had not completed FOODSAFE level 1
      • Corrective Action(s): Ensure that minimum 1 staff member in the kitchen during operations has a valid FOODSAFE level 1 or equivalent certification
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Hot water supply was off-line at the time of inspection. Operator reset the on demand water heater. After 10 minutes water supply was restored to bar and kitchen.
      • Corrective Action(s): Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mold and mildew build up noted on the fire suppression unit and black ceiling cable in the bar walk-in cooler
      • Corrective Action(s): Ensure that the bar walk-in cooler is maintained in a sanitary manner
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 4 issues:
      • -hot water supply takes >5 minutes to get hot in the kitchen (2X) handsinks
      • -server area kitchen handsink leaks water from the drain onto the floor and into the cook line
      • -grey water leaks from under the dishwasher significantly when run
      • -walk-in cooler's condenser drain was frozen and not allowing for condenser melt to evacuate the walk-in cooler, leading to condensation on the ceiling and under the condenser unit.
      • Corrective Action(s): Repair the above noted leaks and have the plumber investigate the hot water supply issue. Hot water on demand must be in quick supply for convenient handwashing.
      • Defrost the walk-in cooler on a more frequent basis.
      • Violation Score: 9
  5. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mold growth noted on walls and various surfaces in the bar walk-in cooler
      • Corrective Action(s): Operator has cleaners coming in to attend to the whole walk-in cooler on Sunday Sept 29.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Ice machine's ice well found to have mildew growth, contaminating ice inside
      • Corrective Action(s): Do not serve this ice, discard all.
      • Clean and sanitize the ice machine and ice machine's ice well.
      • Operator must purchase ice until this is rectified
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: mechanical slicer found to have food debris on the blade and blade guards
      • Also observed soda wand to have mildew build up in cone
      • Corrective Action(s): Ensure that the mechanical slicer is disassembled, cleaned, and sanitized immediately after use. Staff sanitized the slicer at the time of inspection
      • Ensure that the soda wand is taken apart and cleaned/sanitized daily
      • 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 at the dish surface
      • Corrective Action(s): Do not use this dishwasher to sanitize dishware until it has been repaired and capable of sanitizing dishware at 50-100 ppm chlorine.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer in spray bottles measured 0 ppm QUATS at the time of inspection in spray bottles. Sanitizer measured 200 ppm QUATS out of dispensers
      • Corrective Action(s): Refilled. Ensure that sanitizer bottles are refilled daily.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 4 issues:
      • -rat droppings noted under the bar counter, under the L shaped coffee counter in the kitchen, and under the dry storage racks in the kitchen
      • -chewed plastic lid for flour noted in the kitchen
      • -1 dead rat noted underneath the bar ice well
      • -1 dead mouse and mice droppings noted under the wine storage area in the back storage room. Also noted mice droppings on plastic bags for ice sales
      • Corrective Action(s): Discard the ice bags and chewed plastic lid. Remove the dead rat and mouse. Clean and sanitize areas noted above.
      • Consider increasing pest control service to biweekly as current service schedule is monthly.
      • Follow all pest control technician's recommendations.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Large hole noted underneath the soda syrup storage area near the corner of the wall
      • Corrective Action(s): Close off hole, follow pest control professional's recommendations.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mold growth noted on walls and various surfaces in the bar walk-in cooler
      • Corrective Action(s): Clean and sanitize the bar walk-in cooler. Repair leaks and pooling water
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher measured 0 ppm chlorine at the dish surface. Noted that sanitizer concentrate was not being drawn into the machine and that the bucket of sanitizer concentration was discolored, clear
      • Corrective Action(s): Technician called at the time of inspection. Do not use this unit until it has been repaired and is capable of sanitizing dishware at 50-100 ppm chlorine.
      • Operator must start testing and writing down sanitizer concentrations for both the glasswasher and dishwasher on a daily basis. Develop a sanitizer log for staff use.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: REPEAT OBSERVATION: 2 kitchen staff members working, both had not completed FOODSAFE level 1 certification
      • Corrective Action(s): Minimum 1 staff member with FOODSAFE level 1 certification must be on site during operations
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: mechanical slicer and push slicer (vegetable) found to have food debris on the blade and blade guards
      • Corrective Action(s): Ensure that the mechanical slicer is disassembled, cleaned, and sanitized after use. Push slicer must be thoroughly cleaned and sanitized after use.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 1 kitchen staff member working, they had not completed FOODSAFE level 1 certification.
      • Corrective Action(s): Minimum 1 staff member with FOODSAFE Level 1 certification must be on site during operation.
      • Violation Score: 1
  8. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: deli slicer found to have debris noted in the blade guard as well as on the blade. Blade guard was too close to the blade to allow for adequate cleaning
      • Corrective Action(s): Discussed with operator to have tools to adjust the blade guard. ensure that the machine is FULLY disassembled, cleaned, and sanitized after every use.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Deli slicer found to have food debris build up on the blade and on the blade housing.
      • Corrective Action(s): Ensure that the deli slicer is always fully disassembled, cleaned, and sanitized after every use.
      • 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): Glasswasher at the bar measured 0 ppm chlorine, bottle of concentrated sanitizer was not empty
      • Corrective Action(s): Technician called. All glassware must be washed in the dishwasher until the glasswasher has been repaired.
      • Ensure that the glasswasher is tested twice daily for sanitizer concentration.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen's central handsink did not have liquid soap at the time of inspection
      • Corrective Action(s): restocked. ensure that all handsinks are kept stocked with liquid soap, paper towels, and hot/cold running water.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 issues:
      • -glasswasher at the bar did not dispense sanitizer at proper concentration
      • -handsink at the kitchen coffee station was leaking water onto the floor
      • Corrective Action(s): Repair the above noted issues as soon as possible.
      • Violation Score: 9
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation : Handsinks in bar area missing paper towel
      • Corrective Action(s): Corrections : Handsink was restocked with paper towel
      • Ensure all handwashing stations are fully supplied with
      • warm water, liquid soap and paper towel at all time
      • Violation Score: 5

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