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Zaaki Cuisine

589 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Zaaki Cuisine has been inspected 9 times by Fraser Health Authority since March 25, 2022. The most recent inspection, on September 28, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 3 inspections in a row found no infractions. 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 September 24, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on February 15, 2023. 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 September 24, 2025. 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 once on March 3, 2025. 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 February 15, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Containers of marinated raw chicken prepared the previous day had internal temperatures ranging from 7C to 9C.
      • Corrective Action(s): Staff moved all containers to the beverage cooler to maintain below 4C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Reach in cooler has an air temperature of 8C.
      • Corrective Action(s): Air temperature of the cooler must be 4C or colder at all times. Service this cooler. Refer to the thermometer that is inside of the cooler for the most accurate reading.
      • Date to be corrected by: September 26, 2025
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the back room around the hot water tank.
      • Corrective Action(s): Remove droppings. Clean and sanitize with bleach water. Keep the back door closed when you are not receiving any deliveries. There is direct access to the loading bay.
      • Date to be corrected by: end of the week
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION: Stool observed to be obstructing access to hand washing station.
      • Corrective Action(s): Staff removed stool at the time of inspection. Ensure hand washing station is accessible at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: THIS IS A REPEAT VIOLATION: Utensils observed to be kept in warm water bath to the right of the gas ranger
      • Corrective Action(s): Ensure kitchen utensils are kept in ice water bath or dry conditions.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff members unable to provide evidence of FoodSafe level 1 certification.
      • Corrective Action(s): Ensure at least one staff member on duty has FoodSafe level 1 certification in the operator's absence.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle has 0 ppm chlorine.
      • Corrective Action(s): Operator restocked sanitizer spray bottle to have 100 ppm chlorine. Ensure to add 2/3 cap full of bleach to every bottle of sanitizer spray bottle.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Stool observed to be obstructing access to hand washing station.
      • Corrective Action(s): Operator removed stool at the time of inspection. Ensure hand washing station is accessible at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Utensils observed to be kept in warm water bath
      • 2) Sticky fly trap observed above food prep area
      • Corrective Action(s): 1) Operator removed all utensils to dishwashing area
      • 2) Sticky fly trap removed and discarded by operator.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator FoodSafe level 1 expired in 2021.
      • Corrective Action(s): Ensure to acquire FoodSafe level 1 as soon as possible.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach was mixed with soap and water for sanitizing food contact surfaces.
      • Corrective Action(s): Do not mix soap with bleach. Always use just bleach and water for sanitizing food contact surfaces (1 teaspoon bleach per 1L of water).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of tomatoes were being stored in the hallway outside of the unit.
      • Corrective Action(s): All food must be stored inside the premises.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Cooler and hotholding temperatures are not being recorded.
      • Corrective Action(s): Start recording cooler and hot holding temperatures DAILY.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed under and behind equipment.
      • Corrective Action(s): Clean as discussed and lay more glue traps. Provide weatherproofing under the back door to prevent pest entry.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FS level 1 certificate has expired.
      • Corrective Action(s): Obtain certification before May 31, 2022.
      • Violation Score: 1

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