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Agra Sweets & Restaurant

7585 6th St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Agra Sweets & Restaurant has been inspected 19 times by Fraser Health Authority since January 15, 2018. The most recent inspection, on July 13, 2026, recorded 2 infractions.

6 of 19 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: 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 6 times across 6 separate inspections, most recently on July 13, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 5 times across 5 separate inspections, most recently on June 3, 2025. 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 4 times across 4 separate inspections, most recently on July 13, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 3, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 15, 2019. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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.

19 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher dispensed 0ppm chlorine
      • Corrective Action(s): Operator primed machine, dispensed 50ppm chlorine. Recommend changing out old bottle of chlorine for new one; test dishwasher every use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dough for samosa placed directly on wire rack shelving in cooler
      • Corrective Action(s): Store in container when not needed
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables left on counter
      • Corrective Action(s): Potentially hazardous foods must be stored at 4C or colder
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small amount of droppings behind dishwasher and three compartment sink
      • Corrective Action(s): Clean and sanitize areas noted. Seal off all pest entry
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bags of milk stored at room temperature. Staff stated they were about to use it to make a dessert, but temperature was 17C.
      • Corrective Action(s): Do not store potentially hazardous foods at room temperature; store in cooler until needed.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer bucket available for wiping cloths
      • Corrective Action(s): Wiping cloths must always be stored in sanitizer when not in use.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Newspapers noted in facility.
      • Corrective Action(s): Do not use newspapers - this is not a food safe material.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grease noted under hard to reach areas.
      • Date to be Corrected By: 7-Aug-2023
      • Corrective action
      • - Make sure to pull out equipments and clean greased areas as it can attract pest.
      • Corrective Action(s):
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Dishwasher does not dispense any measurable chlorine at final rinse cycle. Staff noted to just wash and rinse in sink and not do sanitize step.
      • 2) Pots and other equipment are too large to fit in the dishwasher or the compartment sinks.
      • Corrective Action(s):
      • 1) Operator repaired machine - bubble in tubing. This is the second inspection in a row with the dishwasher broken. If this occurs again, further enforcement action will be taken..
      • 2) CORRECTION ORDER ISSUED - Remove all equipment from site that cannot fit in dishwasher or compartment sink.
      • Violation Score: 25
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauce in hot-holding unit measured between 51-54C. Water bath measured under 60C.
      • -Staff adjusted hot-holding unit at time of inspection. Verified temperature of water bath increased to above 60C.
      • -Ensure hot foods are maintained at or above 60C at all times. Use thermometer to check temperature.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Low-temperature dishwasher is not dispensing chlorine. Measured 0ppm chlorine at plate surface using test strip. Per operator, take-out only is being offered at this time.
      • 2) Lemon-scented bleach is being used for sanitizing food contact surfaces.
      • Corrective Action(s): 1) Repair dishwasher so it is dispensing a minimum of 50ppm chlorine. In the meantime, use 2-compartment manual dishwashing to sanitize equipment. Operator demonstrated knowledge in manual dishwashing. Sanitizer container for soaking items for sanitizing step measured at 100ppm chlorine.
      • -Date to be corrected by: immediately
      • 2) Do not use lemon-scented bleach as this can leave a chemical residual. A rinse step is needed after sanitizing. Obtain regular, non-scented bleach for sanitizing food contact surfaces.
      • -Date to be corrected by: today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several bags of potatoes stored directly on the ground in the back area.
      • Corrective Action(s): Store food items off the floor to protect food from contamination.
      • -Date to be corrected by: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dried mice droppings and food debris build-up noted under the shelving units beside the cooking area.
      • -Staff cleaned and sanitized area at the time of inspection.
      • -Ensure floors are routinely cleaned as part of your Sanitation Plan.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low-temperature dishwasher is not dispensing chlorine.
      • Corrective Action(s): See Code 302.
      • -Date to be corrected by: today
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): White Onion (sliced), Cilantro (sliced), carrot pickle and green sauce all in small bowls, stand at room temperature from 11:00am - 8:00pm every day says kitchen staff.
      • Corrective Action(s): Operator discarded all food items listed above. Items must be stored at room temperature for only 2hours and replaced afterwards with fresh ones from cooler.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach Spray bottle Sanitizer Solution noted at 0ppm during inspection. Test strip expired.
      • Corrective Action(s): Ensure bleach solution for sanitizing food contact surfaces is at 100ppm residual Concentration (one teaspoon of bleach in 1 litre of water). Verify Concentration using test strip within expiry date.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Single use plastic containers used as scoop in flour container and other food Condiments Containers stored in walkin cooler.
      • Corrective Action(s): Ensure proper scoops with handles are used in food storage containers mentioned above.
      • Date To Be Corrected By: 2 months
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Disposable canned food Containers used to store dry food Condiments in Cooking line.
      • Corrective Action(s): Ensure above mentioned Containers are replaced with food grade containers that can be easily washed an sanitized often.
      • Date To Be Corrected By: 2 months
  13. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Box previously used for holding receipt paper used for food storage.
      • Corrective Action(s): Use only food grade material for food storage.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One display cooler measuring 9-10C and fluctuates temperatures 9-13C. Operator stated it will be replaced with a new one. No potentially hazardous food are stored in cooler.
      • Corrective Action(s): Replace new display cooler and do not store potentially hazardous foods in here for more than 2 hours. Date to be corrected: today
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front display case with refrigerated items measured 10C. These foods must be discarded. rasmali(cheese), and rasgulla(milk and cheese). Products are made with either cream, milk and cheese, and all are perishable foods that require refrigeration. Rasmali package in walk in cooler states "keep refrigerated"
      • Corrective Action(s): Discard the rasmali, and rasgulla food products. Date to be corrected: today
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Spray bottle for bleach measured 0 ppm
      • 2) Knife stored in wooden knife block
      • Corrective Action(s): 1) Remake spray bottle to 100 ppm bleach
      • 2) Remove knives, reclean and sanitize knives and store them in a cleanable holder.
      • Date to be corrected: today
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden knife block is in use for knives. This is not a cleanable material as the slots in the knife block are not accessible.
      • Corrective Action(s): Remove knives from knife block and clean the knives again. Purchase a proper knife holder that is cleanable. Date to be corrected: today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front display cooler maintains 8-10C. Perishable foods in this cooler must maintain 4C or less.
      • Corrective Action(s): Fix cooler to maintain 4C or less. Do not use display cooler until re-inspection by district Environmental Health Officer. Date to be corrected: today
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Employee on site does not have a valid food safe level 1 certificate. At least 1 employee must have food safe level 1 on site at all times.
      • Corrective Action(s): Obtain food safe level 1 and provide course registration to district Environmental Health Officer. Date to be corrected: today
      • Violation Score: 1
  17. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer noted in "Windex" bottle.
      • Corrective Action(s): Ensure all sanitizer / chemical bottles/containers are labelled with its contents.
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected at low temp dishwasher during inspection
      • Corrective Action(s): Ensure 50 ppm-100 ppm chlorine is detected during the sanitizing cycle. Corrected during inspection - bubbles found in the line. Line was primed and air bled out.
      • Violation Score: 5
  19. Routine Inspection

    0 infractions

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