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Adam's Crepes

5217 Rumble St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Adam's Crepes has been inspected 12 times by Fraser Health Authority since November 23, 2017. The most recent inspection, on October 6, 2026, recorded 1 infraction.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 4 times across 4 separate inspections, most recently on October 6, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on November 29, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 once on February 23, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on November 25, 2025. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

12 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1-door display next to front window is at 8-10 deg C (only non-perishables stored there)
      • This fridge is situated at times in direct sunlight right next to store window -display fridges in direct sunlight will not maintain cool enough temperatures < at or below 4 deg C
      • Corrective Action(s): Relocate the fridge out of direct sunlight or have the blind down.
      • Do not store potentially hazardous foods in this unit unless it can be maintained at or below 4 deg C
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Dishwash sinks are missing the plugs
      • Plugs are needed to facilitate manual washing in the event the dishwasher breaks down and is need of repair
      • Corrective Action(s): Obtain drain plugs for wash sinks
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Some of the long spatulas for the crepes are wedged in between the back of the counter and wall
      • Corrective Action(s): Dishwash the spatulas
      • The area between the wall and the counter is not sanitary as it cannot be cleaned in a practical manner
      • Store the spatulas in as clean and sanitary location such as the crepe handles, clean container or even magnetic wall strips
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back dishpit area only has a hanging towel for drying hands
      • Corrective Action(s): Hanging towel can spread germs through repeated use -use only single use drying method such as the stacked paper towels in a container as shown
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation (CORRECTED DURING INSPECTION): STILL cannot locate the Health Permit -this was cited last year as well.
      • Corrective Action(s): Operator found permit -and posted on wall
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Could not locate Health Permit. It must be posted for public viewing.
      • Corrective Action(s): If you cannot find it call 604-918-7507 for replacement
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw shelled egg flats stored above the strawberries
      • Corrective Action(s): Keep the raw eggs on the bottom of the fridge in case of breakage
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Dishpit only has a soap dispenser available.
      • Corrective Action(s): Place a paper towel dispenser there as well to enable handwashing in that area
      • Workers should be able to wash hands effectively before putting away the clean dishware
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1-door display at 9 deg C -milk stored there. No thermometer at food level available for monitoring
      • The fridge is overly packed in which may impede cool air circulation
      • Corrective Action(s): Place thermometers in all your fridges at food level for accurate monitoring of temperature
      • Operator moved the milk to the stainless fridge
      • Reduce the items of the fridge and check the temperature in 30minutes
      • Can also adjust the thermostat as well to reduce temperatures
      • May place the milk back only when temperatures are maintained at or below 4 deg C
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display fridge too warm -see Code 205 for details
      • Corrective Action(s):
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Foods items (bag of onions, bag of sugar, bottled drinks) were stored in washroom where janitorial sink is located. Although this washroom is locked and not in use, this is not a suitable location for food storage.
      • Corrective Action(s): - Remove all food products from washroom and store within designated food storage areas within premises (ie. in cabinets in food preparation area). Do not store any food items in washrooms. [Date to be corrected by: 25-Feb-2022]
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in table top cooling unit measured approximately 9C. Unit appears to be working as the bottom (beneath the inserts) reaches 2C or colder.
      • Corrective Action(s): Re-organize the cooling unit so that the foods are able to stay at 4C or colder. Air gap between cooling unit and bottom of inserts may be affecting temperature. Ensure there is no ice build up within the unit. Move potentially hazardous foods into the working cooler.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

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