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Yianni's Greek Taverna

543 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Yianni's Greek Taverna has been inspected 14 times by Fraser Health Authority since August 29, 2018. The most recent inspection, on September 28, 2026, recorded 1 infraction.

2 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 6 times across 5 separate inspections, most recently on March 4, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 5 times across 5 separate inspections, most recently on August 14, 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 3 times across 3 separate inspections, most recently on September 28, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 February 20, 2019. 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.

14 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and droppings under the dishpit, between the chemical buckets under the clean side of the dishwasher.
      • Corrective Action(s): Pull all buckets out from under the dishpit and remove debris and droppings. Sanitize this area with bleach after.
      • Date to be corrected by: tonight
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Roasted potato halves are stored in a bin on top of the oven to warm up before placing into hot holding.
      • Corrective Action(s): This is not an acceptable practice. All potentially hazardous foods must be kept either hot (60C or above) or cold (4C or below) - do not keep foods at a "warm" temperature. This is the middle of the danger zone where pathogens are most likely to grow.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pink mildew observed in the ice machine on the flap directly below where the ice falls from.
      • Corrective Action(s): Clean and sanitize this part of the ice machine as well.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 packs of beef were thawing in ambient temperature. Surface temperature of the top pack measured to be 11C, the temperature between the 2 packs was 0C.
      • Corrective Action(s): Staff moved the packs under cold running water to finish thawing.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for food debris and grease accumulation is required under the prep line across from the cook line: in the corner under the hot holding table, and around the legs of the prep table/cooler.
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Ensure all hard to reach areas are addressed.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for general debris is required under the dishwashing area.
      • Corrective Action(s): Pull all stored items under the dishwashing area away from the walls to facilitate a proper clean of the floor. Do not allow food debris or moisture to accumulate overnight. This will help to prevent the presence of pests such as rodents, flies or cockroaches.
      • Date to be corrected by: 1 week - January 22, 2025
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Kitchen utensils observed to be stored directly under the hand washing sink soap dispenser
      • 2) Box of bread placed directly ontop of food beside garbage bin.
      • 3) Raw beef stored on top shelf in walk in cooler above ready-to-eat vegetables
      • 4) A cup observed to be fully immersed in raw squid being used as a scoop
      • Corrective Action(s): 1) Operator relocated kitchen utensils at the time of inspection
      • 2) Ensure food is stored in a clean and sanitary manner at least 6 inches from floor level
      • 3) Ensure to keep raw proteins on bottom shelf to prevent potential cross contamination
      • 4) Ensure kitchen utensils are kept in a clean and sanitary manner.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cardboard liners observed in multiple locations in the restaurant with grease and food scarps dried onto the cardboard.
      • Corrective Action(s): Ensure to remove all cardboard liners to facilitate in proper cleaning practices.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Personal items observed on top of food prep area
      • 2) Kitchen utensils observed to be stored directly under the hand washing sink soap dispenser
      • 3) Container of food placed directly ontop of food inside inserts
      • 4) Food items (onions and potato) stored directly on floor
      • 5) Raw chicken stored on top shelf in walk in cooler
      • Corrective Action(s): 1) Operator relocated personal items at the time of inspection
      • 2) Operator relocated kitchen utensils at the time of inspection
      • 3) Operator removed all non-food items from food inserts at the time of inspection
      • 4) Ensure food is kept at least 6 inches from floor level to facilitate in proper cleaning and pest monitoring
      • 5) Operator relocated raw chicken items to raw meat shelf at the time of inspection
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debrise and grease build up observed between the fryer and grill area.
      • Corrective Action(s): Ensure to maintain kitchen in a clean and sanitary manner.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted raw meats stored above ready to eat foods.
      • Corrective Action(s): Store raw meats below / seperately from other food items in the walk-in cooler.
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 4 large containers of rice measured 11C internal. operator had been cooling it since noon.
      • Corrective Action(s): split large containers of rice in half to allow for faster cooling.
      • Ensure that the rice is combined ONLY AFTER it has cooled to 4C
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): meat sauce for lasagna left out at room temperature from lunch rush. measured 16C internal
      • Corrective Action(s): discarded. ensure that all cold potentially hazardous foods are <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): surface sanitizer solution not available at the time of inspection. staff were preparing raw chicken at this time
      • Corrective Action(s): re-made. surface sanitizer solution must always be available during inspections at 100 ppm chlorine with wiping cloths stored inside.
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required underneath the steam tables and in the condenser area of the grill area drawer cooler
      • Corrective Action(s): Ensure that these areas are cleaned on a more frequent basis.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 2 black handled vegetable peelers found on site found to have food debris build up AND repaired with duct tape.
      • Corrective Action(s): discarded. Do not use duct tape to "repair" tools as it is not a surface that is easily cleanable.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk-in cooler contents measured 6-7C internal. Operator stated cooler unit measured 1C this morning during check.
      • Corrective Action(s): Repair the walk-in cooler immediately. failure to do so will result in a closure order.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Chefs knife in the hot station stored between prep cooler and hot holding unit. this is not a sanitary location
      • Corrective Action(s): do not store knives in this area.
      • Operator washed and sanitized knife
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 3 issues;
      • -Lids and covers missing on various food containers in the walk
      • -box of green peppers stored underneath a container of raw chicken skewers in the walk-in cooler
      • -bar area ice scoop stored in ice
      • Corrective Action(s): Ensure all food products in the walk-in cooler are wrapped and covered
      • Keep all raw meats below ready to eat foods such as peppers and other vegetables
      • Keep ice scoop in a designated container
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: REPEAT OBSERVATION: 5 packs of frozen squid defrosting at room temperature. product was still partially frozen.
      • Corrective Action(s): Thawing frozen foods only permitted in the following ways;
      • -in a microwave
      • -in a refrigerator
      • -in cold water
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler unable to maintain contents <4C. ambient temperature measured 6C
      • Corrective Action(s): Repair the walk-in cooler immediately. must be able to maintain contents <4C
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's wife's FOODSAFE certificate on site however he is not working at the time of inspection.
      • Corrective Action(s): Minimum 1 staff member with FOODSAFE level 1 completion required on site during operations
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Sanitizer solution measured 0 ppm chlorine at the time of inspection
      • Corrective Action(s): operator re-made solution. ensure that sanitizer solution is maintained at 100 ppm chlorine. Remake fresh daily
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: 4 packages of frozen squid thawing at room temperature. products still partially frozen
      • Corrective Action(s): operator moved product to walk-in cooler. ensure that potentially hazardous foods are thawed in cold water, microwave, or cooler unit only
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: countertops for food prep in the kitchen found to be oily. no food handling or prep going on at the time of inspection on countertop
      • Corrective Action(s): Ensure that countertops are cleaned and maintained in a sanitary manner.
      • Staff must clean counters after use.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: REPEAT OBSERVATION: duct tape used to "repair" countertop above chest freezer, herb container, and box for plastic wrap.
      • Corrective Action(s): Remove duct tape. Duct tape is not permitted for use to repair equipment in the kitchen as this cannot be easily cleaned and sanitized.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two large clear plastic tubs full of cooked rice from the previous evening. Product measured 10C internal temperature
      • Corrective Action(s): Discarded.
      • Ensure that all potentially hazardous foods are cooled quickly. 60 C to 20 C in 2 hours, 20 C to 4 C in 4 hours.
      • Discussed with operator to fill containers maximum 2 inches deep for rapid cooling
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Small pot found in the kitchen area handsink
      • Corrective Action(s): Do not store equipment in the handsink. Sink must be available for handwashing at all times.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen prawns defrosting in running warm water. Products were still semi frozen
      • Corrective Action(s): Switched to cold water.
      • Thawing food is only permitted in cold water, microwave, or in a cooler unit.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: duct tape used to "repair" countertop above chest freezer, herb container, and plastic wrap box.
      • Corrective Action(s): Remove duct tape. Duct tape is not permitted for use to "repair" equipment in the kitchen as this cannot be easily cleaned and sanitized.
      • Violation Score: 3

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