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The Peri Peri Shack - New Westminster

344 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

The Peri Peri Shack - New Westminster has been inspected 11 times by Fraser Health Authority since June 7, 2024. The most recent inspection, on July 23, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on June 13, 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 July 20, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 July 20, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on June 7, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 January 7, 2025. 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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink next to the dishwasher was obstructed at the time of inspection. Containers were stored inside the basin and access to the sink was blocked by stacked crates and folded boxes.
      • Corrective Action(s): Staff removed obstructions. Do not block the handsink for any reason - it must be accessible at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bins of dry spices were left open and exposed to the surroundings. Staff were not actively using the bins at the time of inspection.
      • Corrective Action(s): Unless actively using, cover up bins of dry goods to protect them from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Under the tray between the grill top and drawer coolers at the cook line - food debris and grime
      • > Chicken cooler in the back corner - spilled marinade inside the cooler and outside on the handles
      • > Under the hot water tank - spilled dry goods
      • > Under the coolers and freezers in the main serving area - food debris
      • Corrective Action(s): Clean and sanitize as per your sanitation plan for each part of the facility.
      • Date to be corrected by: July 23, 2026 OR SOONER
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler against the wall is above 4C. Air temperature at the time measured 8.4C.
      • Corrective Action(s): Staff moved all potentially hazardous foods into other working coolers (sauces, quinoa salad, coleslaw, shredded lettuce, sliced/diced tomatoes, sliced/diced red onions, cooked rice).
      • Service this cooler so that it can maintain 4C or colder at all times. This cooler is used the most during the shift - must be able to account for frequent use and cool back down in an adequate time.
      • Do not store potentially hazardous foods mentioned above in this cooler until it is serviced and a follow-up inspection by FHA has taken place.
      • Date to be corrected by: July 23, 2026 OR SOONER
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored inside the back reach in cooler probed to be 9.8C.
      • Corrective Action(s): All potentially hazardous foods stored in this cooler must be moved to any other working cooler:
      • > Raw marinated chicken breasts
      • > Sour cream
      • > Yogurt
      • > Mash potato and mac and cheese mixes
      • > Coleslaw dressing
      • Other food items that require refrigeration after opening but have not been opened yet: horseradish (x2) and mayo (x2).
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer dispensed from the sink and in spray bottles did not meet the required concentration of 200-400ppm. Wall dispenser and one spray bottle measured over 400ppm, another spray bottle measured under 200ppm.
      • Corrective Action(s): Staff remade a solution at the time and diluted the wall solution to 200-400ppm. Obtain QUATS test strips to verify the concentration at the start of each shift.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several pest proof bins were without lids at the start of inspection.
      • Corrective Action(s): All bins must be covered/closed once finished using to protect them from contamination and pests. Staff put the lids back at time of inspection.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Staff are currently batch cooking various cuts of chicken, some are placed directly into hot holding, some are then cooled down in room temperature and put back into the hot holding unit as needed. Any chicken that is cooled but not put into the hot holding unit by the end of the day are stored in the cooler.
      • Corrective Action(s): This practice has not been reviewed or approved.
      • Discussed with staff - if quality is an issue, cook smaller batches to ensure that MOST of the chicken can go into the hot holding unit and used within a reasonable time. The previously submitted food safety plan will be revisited and further discussed with operator.
      • Date to be corrected by: June 17, 2025
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Dry storage - spilled dry items under the bins, debris around the hot water tank
      • > Prep line - food debris between the far right wall and sink, food debris under the prep counter around the grease interceptor
      • > Cook line - grease accumulation under the cook line, especially between the wall and deep fryer
      • > General - sauce noted on cooler surfaces, cooler handles, and floors
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Significant accumulation can attract pests.
      • Date to be corrected by: June 17, 2025
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back reach in cooler has an air temperature of 12.3C.
      • Corrective Action(s): Service this cooler ASAP so that it can maintain 4C or colder at all times. Do not store any potentially hazardous foods in this cooler until it has been serviced AND follow-up inspection by FHA has taken place.
      • Date to be corrected by: June 17, 2025.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Probed sour cream and marinade that were stored overnight in the back reach in cooler. Both items measured 8.3C.
      • Corrective Action(s): Move all potentially hazardous foods from this cooler into other working coolers.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Under the dry goods bins
      • > Under the prep table around the grease interceptors
      • > Vent hood filters + backsplash
      • > Under storage racks
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan.
      • Date to be corrected by: January 10, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) High temperature dishwasher is currently not in service.
      • 2) Back reach in cooler had an air temperature of 6.1C. Overnight food items were probed to be 8.3C.
      • Corrective Action(s): 1) Dishwasher must be capable of achieving at least 71C at the plate level for sanitizing. Until then, use the 2 compartment sink + prep sink for manual warewashing. Facility is take-out based.
      • 2) Service this cooler so that it can maintain 4C or colder at all times.
      • Call EHO for follow up inspection once both equipment are repaired.
      • Date to be corrected by: January 10, 2025
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation :
      • - Cooked chicken cooling on rack. Temperature
      • of chicken was ~ 30°C. Manager indicated
      • that chicken was cooked in the oven then cooled
      • on the rack before being placed in the Henny
      • Penny to stay warm.
      • Corrective Action(s): Correction :
      • - This practice is unacceptable. Chicken must
      • be cooked and hotheld above 60°C or cooled
      • to 20°C before being moved into a cooler to
      • cool <= 4° C within 6 hrs ( 60°C to 20°C within 2 hrs and
      • 20°C to 4°C within 4 hrs).
      • Violation Score: 5
  10. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation:
      • Corrective Action(s): - Install a soap dispenser at the original hand sink location.
      • - Install a paper towel dispenser by the new hand sink.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Prep cooler must be repaired.
      • Corrective Action(s): Store PHF's on ice. Relocate
      • to working cooler during non-rush hours.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation:
      • Corrective Action(s): - Provide a thermometer inside every cooler.
      • Violation Score: 1
  11. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The current hand sink is too far from the prep cooler in the main service area
      • Corrective Action(s): Relocate the current handsink or install another hand sink on the wall near the grill
      • as discussed.
      • Date To Be Corrected By - June 17
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Prep Cooler temperature was 6°C.
      • Corrective Action(s): Get it serviced
      • So it maintains a temperature at or below 4°C
      • Date To Be Corrected By - June 17
      • Violation Score: 3

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