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Willowbrae Academy

211 - 800 McBride Blvd, New Westminster · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Willowbrae Academy has been inspected 17 times by Fraser Health Authority since August 18, 2017. The most recent inspection, on July 2, 2026, recorded 1 infraction.

7 of 17 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on January 19, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 February 18, 2020. 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 once on February 20, 2019. 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 once on August 18, 2017. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on July 2, 2026. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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.

17 inspections

  1. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee is still outstanding in the amount of $150.00.
      • Corrective Action(s): Pay the fee and post the decal when you receive it.
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Dishes are being double stacked in the dishwasher. Cutlery is placed inside the machine loose i.e. there are no baskets to place the cutlery in for washing. When opened, it was noted that most of the cutlery had fallen to the bottom of the machine in the dirty wash/rinse water.
      • 2) This machine can be operated when the proper rinse temperature hasn't been reached i.e. thermometer symbol isn't lit up. Waiting period for the symbol to light up can be quite long i.e. over 30 minutes at times. This is not acceptable for a daycare that requires multiple loads of dishes to be washed and sanitized within a short period of time. THIS IS A RECURRING ISSUE.
      • 3) There was no sanitizer in the red bucket at the time of the inspection.
      • Corrective Action(s): 1) Dishes must not be double stacked during a wash. Purchase baskets for placing cutlery in during the wash.
      • 2) Replace the dishwasher with one that doesn't have such a long lag between washes. Rinse temperature only reached 66 degC at place level, even after the cycle was started once the thermometer light came on. This is too low. Get the dishwasher serviced. REPLACE DISHWASHER WITH A DIFFERENT TYPE AS DISCUSSED BY JANUARY 26, 2026.
      • 3) Always prepare and have a sanitizer solution ready for use; ensure it's being used for cleaning food contact surfaces.
      • Violation Score: 15
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Parts of the three cupboard doors beneath the 2-compartment sink are no longer smooth, non-absorbent and easy to clean.
      • Corrective Action(s): Replace the doors by Dec.31, 2022. This is a recurring issue as it was mentioned on the previous inspection report 6 months ago. If this issue is not addressed, a Correction Order will be issued.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: - Ensure that cooler temperatures are recorded Daily.
      • Corrective Action(s):
      • Violation Score: 1
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Repair the damage on the cupboard door that's beside the dw.
      • Corrective Action(s):
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Chicken breasts were stored directly ontop of bagged carrots and potatoes on the bottom shelf of the fridge.
      • Corrective Action(s): Store vegetables above raw meats in the fridge.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Kitchen utensils and equipment left in cupboards covered in flour and oil (measuring cup, equipment blade). Small strainer in utensils cup had food debris on it. Panake maker had food debris and grease on the inside.
      • Correction: Clean and sanitize all kitchen equipment and utensils prior to storage.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Cloths found in a bin used without sanitizer.
      • Correction: Food contact surfaces must be cleaned and sanitized with 100 ppm chlorine (1 tsp bleach to 1 L water).
      • Cloths must be submerged in sanitizer solution at all times.
      • Corrective Action(s):
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Observation: Temperature logs for cooler/freezer units not maintained.
      • Date To Be Corrected By: Today
      • Correction: Logs are to be maintained (temperatures taken and recorded) daily for each unit.
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Observation: Mouse droppings found around grease trap under the wash sink. 1-2 droppings noted in cupboard left of grease trap.
      • Date To Be Corrected By: Today
      • Correction: Remove droppings. Clean and sanitize noted areas with a dilute bleach solution (100ppm chlorine). Ensure frequent monitoring.
      • 2) Observation: flour/grain worms noted in cupbaord where flour, rice, and pancake mixes are stored.
      • Date To Be Corrected By: Today
      • Correction: Remove worms. Clean and sanitize noted are with 100 ppm chlorine. Ensure all foods are sealed adequately or tranferred into pest-proof containers.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation: cupboard storing baking supplies noted with flour and oil.
      • Date To Be Corrected By: Today
      • Correction: Clean and sanitize noted area. Ensure all cupboads are maintained in a sanitary condition.
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observation: Utensils stored in a cardboard box.
      • Date To Be Corrected By: Today
      • Correction: Utensils are to be stored in a washable container.
      • Corrective Action(s):
      • Violation Score:
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The fridge temperature was 6 degC. The temperature log had temperatures ranging from 7-10 degC this week. Chef did not know what the proper temperature of the fridge should be.
      • Corrective Action(s): This is unacceptable. Thermostat was adjusted during the inspection. The fridge temperature should be monitored and adjusted if above 4 degC.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The sanitizer solution in the bucket did not have any sanitizer in it. Cook didn't change the solution in the morning.
      • Corrective Action(s): Sanitizer buckets should be emptied and cleaned at the end of the day. Make a fresh solution every morning and change the solution every 2-3 hours as needed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat was stored above apples in the fridge.
      • Corrective Action(s): Store raw meats below cooked foods or ready to eat foods.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Free up the counter space in the kitchen.
      • Corrective Action(s): Do not store purses, plants, etc on top of the counters.
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The chemical cupboard under the hand sink is disorganized. The sponge used for dishwashing is worn out.
      • Corrective Action(s): Organize this cupboard. Replace the dishwashing sponge with one that's intact.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The dishwasher is not maintaining a temperature of 71 degC at plate level. After the 4 tries, the max. temperature reached was 57 degC.
      • Corrective Action(s): Call a repairman and get the dishwasher fixed. In the meantime, soak all dishes from the dishwasher, in a 200ppm bleach and water solution for 2 minutes and then air dry them.
      • Violation Score: 15
  17. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There's no hand soap at the 2-compartment sink that is currently being used for hand washing.
      • Corrective Action(s): Provide liquid soap in a "pump" style bottle at this hand sink until the hand sink is replaced.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The facility is being expanded. There's construction going on along the hallway where the kitchen is. The kitchen size has been reduced without Health Approval. The hand sink has been removed as well.
      • Corrective Action(s): ANY changes to the kitchen MUST be approved by our department prior to construction taking place. As discussed, replace the hand sink in the kitchen. Refinish the far wall.
      • Violation Score: 5
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: A new menu has been implemented.
      • Corrective Action(s): Revise your existing Food Safety Procedures as needed.
      • Violation Score: 1

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