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The Buffet

350 Gifford St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

The Buffet has been inspected 21 times by Fraser Health Authority since November 23, 2017. The most recent inspection, on June 4, 2026, recorded 2 infractions.

8 of 21 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 9 times across 7 separate inspections, most recently on March 5, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 June 4, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 4 times across 4 separate inspections, most recently on June 4, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on January 7, 2025. For example: 209 - Food not protected from contamination [s. 12(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 once on November 23, 2017. 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.

21 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 containers of sauce (gravy and tomato sauce) stored "on ice" however the containers were not touching the ice as they were jammed against each other in the ice tub.
      • Corrective Action(s): Replaced the ice tub with a larger one. Ensure that all cold potentially hazardous foods are kept <4C at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in 2 locations in the basement:
      • -on the shelving storing buffet plates and bowls
      • -on the Chinese ingredient dry stroage shelf (left side)
      • Corrective Action(s): Ensure that these shelves are fully cleaned and sanitized. This must be done on a more frequent basis.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): OUTSTANDING: Stage side bar area glasswasher measured 0 ppm iodine at the glass surface at the time of inspection. Staff had not tested the sanitizer concentration today.
      • Sanitizer concentration records were not available for the machine
      • Corrective Action(s): Use the games side glasswasher as a temporary measure until the unit is repaired.
      • Review with all bar staff that the bar area glasswasher must be tested daily to have the appropriate level of sanitizer, and this must be logged in a record book.
      • Staff must be retrained on actions to take if the sanitizer level is inadequate.
      • Violation ticket issued
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: OUTSTANDING: bar area glasswasher, stage side, did not have any measurable iodine sanitizer on the glass surface
      • Corrective Action(s): Do not use these machines until they have been repaired and verified to be working properly
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler contents >4C (eggs 14C, cream cheese 17C, aioli 14C, waffles 15C)
      • Corrective Action(s): Contents of the cooler were discarded. EC stated that unit was not able to keep temp this morning so it was emptied and repaired, assumed the machine was working properly and restocked the unit.
      • Do not use this unit until it has been repaired and verified that it is capable of maintaining contents <4C at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Stage side bar area glasswasher measured 0 ppm iodine at the glass surface at the time of inspection. Staff had tested the iodine concentration earlier in the morning as 0 ppm iodine but continued use of the machine.
      • Corrective Action(s): Review with all staff that bar area glasswasher must be tested daily to have the appropriate level of sanitizer, and this must be logged in a record book. Staff must also be retrained on actions to take if the sanitizer level is inadequate.
      • Use games side glasswasher as a temporary measure until the unit is repaired.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Shredded insulation found underneath shelving holding soda syrups in the basement
      • Corrective Action(s): Clean under the shelving unit and fill holes along the wall
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 issues:
      • -bar area glasswasher, stage side, did not have any measurable iodine sanitizer on the glass surface
      • -kitchen prep cooler unable to maintain contents <4C
      • Corrective Action(s): Do not use these machines until they have been repaired and verified to be working properly.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Prep cooler did not have a working fridge thermometer inside
      • Corrective Action(s): Ensure that the unit is stocked with a working thermometer at all times for staff to check temperature.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 4X (all) bar area soda wands found to have debris build up in spray nozzles and on the dispenser
      • Corrective Action(s): Clean and sanitize the wands. Ensure that this is done daily.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Stage side bar area glasswasher measured 0 ppm iodine at the glass surface at the time of inspection. Iodine concentrate bottle was completely empty
      • Corrective Action(s): replaced and ran for several minutes, measured >25 ppm iodine at the end of inspection.
      • Operator must start testing AND logging daily sanitizer concentration checks at the bar and have it on site for inspection
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was not sanitizing dishware at proper final rinse temperatures at the start of inspection
      • Corrective Action(s): Re-wash all dishware
      • 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:
      • -Kitchen's high temperature dishwasher measured 54.1C at the dish surface after several cycles. Records indicate that machine was not checked this morning, but had a final rinse temperature of 192 yesterday.
      • -Surface sanitizer dispenser measured 0 ppm lactic acid sanitizer solution.
      • Corrective Action(s): Directed operator to switch to single use disposable dishware for all customer orders.
      • After machine was stopped and maintenance tech attended the machine and reset the booster, final rinse temperature measured 72.6C at the dish surface.
      • Ensure that dishware is washed at the appropriate temperature and final rinse temperature is logged daily
      • Technician called for sanitizer dispenser. As a temporary measure, refill all surface sanitizer bottles with 100 ppm chlorine bleach solution
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: BAR: bottle of wine found to be stored directly in customer ice.
      • Corrective Action(s): Removed. Do not use the customer ice for storage of bottles or other items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Oil/grease build up noted in the following areas:
      • -under the western food hot line
      • -on garbage cans in the western food hot line
      • -behind the rationale ovens
      • -mechanical slicer's sharpener housing
      • Corrective Action(s): Clean the above noted areas. Sanitize accordingly
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Glasswasher (in use) measured 0 ppm iodine at the glass surface and glasses were being run through the machine.
      • Corrective Action(s): Operator must wash all glassware in the working secondary glasswasher until the unit closest to the stage is repaired and capable of sanitizing glassware at 12.5 - 25ppm iodine
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar glasswasher (in use) measured 0 ppm iodine sanitizer at the glass surface after several cycles run through. Staff indicated that the unit had been checked this morning and when the unit was turned on after stopping, sanitizer did measure 25ppm iodine but was undetectable after a couple minutes of running the machine.
      • Corrective Action(s): Secondary glasswasher was turned on and tested to be measuring >25ppm iodine. Operator was directed to switch to this glasswasher and to call a technician to repair the glasswasher. Do not use the unit closest to the stage until it has been repaired and is capable of sanitizing dishware at 12.5 - 25 ppm iodine
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff FOODSAFE level 1 certification could not be verified at the time of inspection
      • Corrective Action(s): Ensure that minimum 1 staff member with FOODSAFE level 1 certification is on site at all times of operation. Certification must be available for verification.
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): half tray of cooked rice noodles left out at room temperature,
      • product measured 21C, staff was unable to determine how long it had been left out for
      • Corrective Action(s): Discarded. Ensure that all cold potentially hazardous foods are kept <4C at all times
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues :
      • -glasswasher (in use) measured 0 ppm iodine at the glass surface and glasses were being run through the machine
      • -bar soda wands were not being properly disassembled, cleaned, and sanitized on a daily basis. Build up of mildew noted in multiple soda wands
      • Corrective Action(s): Operator must wash all glassware in the working secondary glasswasher.
      • Ensure that the soda wands are disassembled, cleaned, and sanitized on a more frequent basis
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar glasswasher (in use) measured 0 ppm iodine sanitizer at the glass surface. Operator was unable to locate sanitizer check records
      • Corrective Action(s): Secondary glasswasher was turned on and tested >25ppm iodine. Operator was directed to switch to this glasswasher and call a technician to repair the glasswasher.
      • Ensure that the glasswasher is tested for sanitizer concentration daily. Records must be kept up to date.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One live mouse was observed in the corner of the customer seating area. It ran underneath the door and outside during the inspection.
      • No droppings or evidence of mice were observed in the kitchen or storage areas. Several tin cat mouse traps were checked and they were empty. Pest control had been onsite on July 4, 2022 and the report was reviewed during the inspection. The facility has an ongoing contract with pest control.
      • Corrective Action(s): Continue the contract with the pest control company and continue cleaning every day. Structural improvements are required, as noted in code 305.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The following structural improvements are required to prevent the entry/harbourage of rodents in the facility:
      • -Repair the door sweeps underneath the fire exit doors in the buffet and ensure that they are fitted properly.
      • -Ensure that proper fitted door sweeps are installed on other doors to the exterior.
      • -Ensure that the gap between the doors leading to the outdoor smoking area is sealed.
      • -Seal the hole underneath the heat lamps on the buffet counter as it is a potential harbourage area.
      • -Check for and seal any other potential harbourage areas nearby.
      • Corrective Action(s): 2 weeks.
      • Violation Score: 9
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The glasswasher that was in use at the back of the bar had 0 ppm Iodine.
      • Corrective Action(s): Repair as soon as possible and use the other glasswasher until it has been fixed.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Noticeable gap observed underneath the doors to the exterior in the buffet dining area. This could potentially allow pests to enter the premises
      • Corrective Action(s): Install door sweeps under all exterior doors within 2 weeks.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: a) Bar glasswasher had 0ppm Iodine (see code 301)
      • b) The 2-compartment sink in the dish pit was "out of order" due to a leak.
      • Corrective Action(s): a) Fix within one week. Call for a re-inspection.
      • b) Fix within one week.
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Beef roast prepared yesterday morning had an internal temperature of 12 C.
      • Corrective Action(s): Discarded. Since they are used for sandwiches, discussed slicing and portioning the roast after cooling has taken place.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The front hand washing sink did not have cold water.
      • Corrective Action(s): Fix within one week.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The bar prep refrigerator in the back of the kitchen had an ambient temperature of 12 C.
      • Corrective Action(s): Fix within one week.
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

  19. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A beef roast from the night before was being held in the walk in cooler. It had an internal temperature of 19 C.
      • Corrective Action(s): Discarded. Cut large pieces of meat into smaller pieces in shallow pans to cool quickly.
      • Violation Score: 15
  20. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large piece of meat noted in the walk in cooler. Internal temperature at 16 Degrees Celsius. Chef informed us that it was cooked this morning.
      • Correction: Meat discarded. Large pieces of meats must be cut into smaller pieces to cool down faster.
      • Corrective Action(s):
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In use utensils in Asian food kitchen noted in stale water.
      • Correction: In-use utensils must be stored in ice water (< 4 Degrees Celsius), hot water (> 60 Degrees Celsius) or clean dry container.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple temperature readings of dishwasher noted at 65 Degrees Celsius - 70 Degrees Celsius. Manager manually adjusted the temperature setting. Temperature noted at 71.7 Degrees Celsius.
      • Correction: Do not adjust a temperature setting. Dishwasher must reach a minimum temperature of 71 Degrees Celsius.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Many food items in walk-in coolers and walk-in freezers were not protected from contamination.
      • Date To Be Corrected By July 31 2018
      • 2) A scoop buried in food in a dry storage bin.
      • Date To Be Corrected By July 31 2018
      • Correction: 1) Provide a lid of plastic wrap so nothing can fall into opened food items.
      • 2) Always keep handles sticking out of the food items to prevent food to hand contact.
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted in the following areas:
      • - Hope sink room
      • - Dry storage area
      • - Bar
      • - Dishwasher pit
      • Date To Be Corrected By July 31 2018
      • Correction: Install fruit fly traps at above noted areas. Sanitation improvement is required to aid with pest problem.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation improvement is required at the following areas, but not limited to:
      • - Beside soda machine and soda machine itself
      • - Hard to reach areas such as under the equipment, stove, warmer etc.
      • Date To Be Corrected By July 31 2018
      • Correction: clean and sanitize hard to reach areas and places where filth accumulates
      • Corrective Action(s):
  21. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed underneath the cooking line to remove grease and food debris buildup.
      • Corrective Action(s): 1 week.
      • Violation Score: 3

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