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Alfa Tea Burnaby

6 - 4429 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Alfa Tea Burnaby has been inspected 11 times by Fraser Health Authority since September 16, 2024. The most recent inspection, on September 17, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 5 times across 5 separate inspections, most recently on September 16, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 15, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on September 14, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 September 4, 2025. For example: 209 - Food not protected from contamination [s. 12(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 20, 2026. 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.

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO cooler unit was not fully repaired and at temperatures of 10 degrees Celsius.
      • Staff using cooler unit for storage of cut fruit even though they had been instructed not to use this cooler for potentially hazardous food items and emailed EHO in morning restating that this would not occur.
      • .
      • Corrective Action(s): If facility uses broken cooler to store potentially hazardous food items again it will be demonstrating to FHA that it can not be operated in a safe manner and the facility will be closed until such time as coolers can be repaired and maintain cooler temperatures of at or below 4 degrees Celsius.
      • .
      • Violation Score: 5
  3. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cream cheese had been left in the cooler since delivery (either Monday or Sunday delivery date) and cooler has increased in temperature since yesterday. Today internal temperature in afternoon was 14-17 degrees Celsius.
      • CORRECTED AT TIME OF INSPECTION - 86 containers of cream cheese discarded by instruction of EHO
      • .
      • Cut fruit has been prepared today at 12:30 in preparation for this afternoon.
      • .
      • Corrective Action(s): Cease large fruit preparation. Do not batch large containers as two door stand up can not be used.
      • Batch only enough fruit to be stored in small under counter coolers.
      • Any fruit that has been batched at 12:30 and not used by 4:30 is to be discarded.
      • .
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two door stand up cooler is now at internal ambient air temperature of 19 degrees Celsius. Food internal temperatures greater than 4 degrees (14-17 degrees Celsius) indicating cooler has been malfunctioning for an extended time period.
      • Staff observed cooler temperatures to be greater than 4 degrees Celsius upon arrival this morning.
      • .
      • Front display cooler now unplugged as staff have unplugged broken cooler unit.
      • .
      • Corrective Action(s): Do not use two door stand up cooler to store any food item which is potentially hazardous. This includes:
      • - any food items labeled from manufacturer as "keep refrigerated" - grapefruit from del monte
      • - any milk or cream cheese product
      • - any cut or processed raw fruit
      • .
      • Only uncut, unprocessed whole fruit or other non-potentially hazardous food items are to be stored in this cooler unit.
      • Have cooler unit repaired immediately. Technician to arrive today to make repairs.
      • Discussed with Manager - long term storage of potentially hazardous food items at other locations and transported daily to this location until such time as repairs are made. Ensure any food storage does not impact the storage practices at other locations.
      • .
      • Violation Score: 15
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cream cheese milk mixture found to be stored at temperatures of 10 degrees Celsius. Lid does not fully close. Ice was added to bottom. Temperature of mixture reduced to 9 degrees Celsius.
      • .
      • Corrective Action(s): Staff will have to figure out a solution to the issue of the cooler unit. The lid must close. The food items inside the cooler unit must maintain temperatures of less than or equal to 4 degrees Celsius.
      • The solution is to store the cream cheese milk mixture in a shorter container and ensure the lid closes. The scoop must be stored in such a way as it does not fall into food items and stays cold between uses.
      • Discussion between Manager and EHO. EHO proposed many solutions however none were deemed suitable by staff.
      • Staff must ensure the lid closes fully - EHO to return to ensure a solution has been found. .
      • .
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door slightly open upon arrival of EHO.
      • CORRECTED AT TIME OF INSPECTION.
      • .
      • Corrective Action(s): Ensure staff are closing door fully as there are many rodents in back alley
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Front cooler unit door does not close. The temperatures inside the cooler unit at 10-12 degrees Celsius.
      • Only unprocessed fruit stored in this cooler unit.
      • 2) Two door stand up cooler ambient temperature fluctuating between 8 and 10 degrees Celsius. Staff currently using item and EHO unable to accurately determine if cooler unit is malfunctioning.
      • .
      • Corrective Action(s): 1) Have cooler unit serviced.
      • 2) Have staff check temperature of unit throughout the day and tomorrow morning 8am. Have unit serviced if unit is malfunctioning. Any potentially hazardous items will have to be discarded if unit does not decrease temperature down to 4 degrees Celsius.
      • .
      • Violation Score: 3
  5. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Upon arrival of EHO staff had discharge tube for new equipment draining into hand sink and blocking the hot water handle.
      • This was discussed at previous inspection..
      • Staff explained that hose had been moved temporarily out of drink sink so that cleaning of cups could occur.
      • As demonstrated today the solution of relocating the hose to the beverage sink is not a suitable solution.
      • .
      • Corrective Action(s): Relocate new piece of equipment to other area as this area is unsuitable as discharge waste hose blocks the use of the sinks it is discharging into
      • Staff can not be expected to relocate hose at each use of the sink.
      • Relocate immediately.
      • .
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility lacked sanitizer solution. Staff had yet to prepare sanitizer solution for the day. Facility was in full operation prior to EHO arrival.
      • CORRECTED DURING INSPECTION : EHO directed staff to make sanitizer solution
      • .
      • Corrective Action(s): Ensure sanitizer solution is made prior to the commencement of food production .
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Facility has obtained new piece of equipment in front of house. This unit has hoses which drain into hand sink and impede hand sink use.
      • .
      • Corrective Action(s): Do not block the hand sink. Facility is to remove hoses from hand sink.
      • Equipment is to be properly plumbed to sanitary sewer line. Remove hose from hand sink.
      • .
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door not fully closed at time of inspection. Back door has small gap even when fully closed. This gap is large enough for rodent entry.
      • Area has high rodent activity.
      • .
      • Corrective Action(s): Ensure back door remains closed and tight fitting at all times.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine is leaking all over back kitchen area. Upon arrival of EHO ice machine is dispensing water onto the floor directly and not to the drain.
      • Approximately 1-2 cm of water on back floor.
      • .
      • Corrective Action(s): Correct immediately. Staff should not be splashing through water while preparing food items.
      • .
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut strawberries found to be at temperatures of 12 degrees Celsius in ice bath.
      • Ice bath was discussed at first routine inspection.
      • .
      • Corrective Action(s): If facility can not maintain temperatures of less than or equal to 4 degrees Celsius for cut fruit and other potentially hazardous food items the use of ice baths will cease.
      • Ensure staff are placing ice all around sides of containers and not floating inserts on top of ice as this will not keep food items cold.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Large quantity of mangoes are stored in front area.
      • Large quantity of ice is stored in front area.
      • This area is not designated for food storage.
      • Food storage areas were designated at time of floorplan approval. Facility Ownership and Management are to ensure food storage areas are large enough during plan approval process to accommodate all food and take out containers. This was discussed during floor plan review.
      • .
      • Corrective Action(s): All food and food related items are to be removed from publically accessible areas. Food and Food take out containers are to be stored in designated food storage areas ONLY.
      • Relocate all food and food related areas from front customer area to food storage area.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back hand sink is leaking on to floor when in use.
      • Staff explained this sink is not used.
      • .
      • Corrective Action(s): This sink is a designated hand sink and is to be available for use at all times. Access to this sink was discussed at previous inspections. It is imperative that this sink is available for use as it is the only hand sink in back kitchen. Continue to use sink and place bucket underneath until such time as repairs are made.
      • Repairs are to be made immediately to hand sink.
      • .
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A few areas observed that could potentially lead to pest entry or infestation including:
      • 1) Front door has slight gap along bottom
      • 2) Back door does not close as tightly as previously did. Gap observed that could potentially allow for pests to gain entry into facility
      • 3) Hole observed in small wall next to cupboard under shelving unit
      • 4) Hole observed above floor baseboard under mop sink.
      • .
      • Corrective Action(s): Complex is HEAVILY infested with rodents. Once rodents gain access into facility they are extremely difficult to get rid of. Seal all holes with non-chewable materials. EHO suggested metal pot scrubbers as these are easy to obtain and economical solution. Any time a hole is observed ensure it is sealed immediately.
      • Educate staff to inform Management if rodents or evidence of rodents are observed (such as droppings or chewed materials) so that rodents can be eliminated as quickly as possible. It is far easier to treat for one rodent than a full infestation.
      • .
      • Violation Score: 3
  10. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in front area upon arrival of EHO.
      • CORRECTED DURING INSPECTION - Sanitizer solution made upon direction of EHO.
      • .
      • Corrective Action(s): Ensure sanitizer solution is available for use in each food preparation area.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand sink blocked upon arrival of EHO. Containers and step stool located directly in front of hand sink
      • CORRECTED DURING INSPECTION - Items relocated from in front of hand sink to another location upon direction of EHO.
      • .
      • Corrective Action(s): Ensure hand sink is not blocked at all times.
      • Hand sink must be fully accessible for use at all times.
      • .
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Milk item stored in insert which was not directly inside top portion of insert cooler unit.
      • CORRECTED DURING INSPECTION - item transferred to insert unit
      • .
      • Corrective Action(s): Insert coolers only work properly if items are dispensed directly into the inserts that hang into the unit.
      • There should not be two inserts per food item - with one insert inside another insert.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Front area did not have sanitizer solution upon arrival of EHO
      • Third compartment sink not set up at time of inspection with sanitizer solution.
      • .
      • Corrective Action(s): Ensure front area has access to sanitizer solution at all times
      • As facility does not have a dishwasher to use throughout the day ensure third compartment sink is in use and set up for use.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink blocked upon arrival of EHO.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Back hand sink is to be available for use at all times. Remove items from immediately in front of hand sink and above permanently. New low rack is too close to hand sink and does not allow for ease of movement.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items found to be stored in publically accessible areas.
      • Items stored directly on floor. Not enough appropriate shelving for facility
      • .
      • Corrective Action(s): Not permitted. Food items must be stored in designated food preparation or storage areas.
      • Facility requires shelving for hallway/storage area. Currently facility has no shelving. Facility needs shelving
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in facility.
      • .
      • Corrective Action(s): Discuss with Pest Control Technician.
      • .
      • Violation Score: 3

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