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Argo Greek Cuisine

108 - 3790 Canada Way, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Argo Greek Cuisine has been inspected 15 times by Fraser Health Authority since November 17, 2017. The most recent inspection, on August 4, 2026, recorded 1 infraction.

2 of 15 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: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 6 times across 6 separate inspections, most recently on August 4, 2026. 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 4 times across 4 separate inspections, most recently on September 12, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 May 10, 2021. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 once on April 15, 2019. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on February 11, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stored on floor in walk in cooler unit.
      • Food observed being stored on foot stool
      • .
      • Corrective Action(s): As much as possible try to reduce the amount of food items stored on floor in walk in cooler unit. Containers of meat are stored on floor then placed onto work tops.
      • Ensure staff are not using foot stool for food storage when owner is not present. Same rules apply if owner is at restaurant or not present. Owner's rules are in place for a reason!
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Meat slicer was not cleaned after use. Some food debris observed.
      • .
      • Corrective Action(s): Ensure proper cleaning occurs.
      • All cleaning is to occur as if owner was present.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler seals of three door under counter cooler unit are repaired with duct tape.
      • Duct tape is not suitable as it can not be easily cleaned and sanitized.
      • .
      • Corrective Action(s): Replace cooler seals
      • .
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required:
      • - Mould observed on ceiling and fan of walk in cooler unit
      • - Inside containers storing utensils and cooking tools requires cleaning as food debris has accumulated.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Duct tape used inside cooler and freezer unit. Duct tape is unsuitable as material inside kitchen as it can not be adequately cleaned and sanitized.
      • .
      • Corrective Action(s): Replace cooler seals.
      • .
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops stored directly inside dry goods containers.
      • .
      • Corrective Action(s): Not best practice. Ensure scoops are not stored directly in food items as scoops can fall over and handles can contaminate dry food items
      • .
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops stored directly inside dry goods containers.
      • .
      • Corrective Action(s): Not best practice. Ensure scoops are not stored directly in food items as scoops can fall over and handles can contaminate dry food items
      • .
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand station at dishwasher had broken liquid soap dispensing unit. .
      • CORRECTED DURING INSPECTION - Owner repaired at time of inspection.
      • .
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops stored directly inside dry goods containers.
      • .
      • Corrective Action(s): Not best practice.
      • Ensure scoops are not stored directly in food items as scoops can fall over and handles can contaminate dry food items
      • .
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher Handsink blocked upon arrival of EHO
      • CORRECTED DURING INSPECTION - items relocated.
      • .
      • Corrective Action(s): Ensure staff are able to access hand sinks at all times. Do not block hand sinks
      • .
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food items stacked on top of garbage can. Garbage can used as table top.
      • Discussed with owner.
      • .
      • Corrective Action(s): Not to occur again.
      • .
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Plastic separators for pizza are corrugated. This allows for food to penetrate into hard to clean corrugated area.
      • These corrugated plastic materials are not suitable for food production as these items are not easily cleaned and sanitized between uses and food debris can accumulate.
      • .
      • Corrective Action(s): Owner is to source more suitable solution.
      • Item is to be food grade, smooth, non-absorbant, easily cleanable.
      • .
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some food products are observed storing on ground.
      • Corrective Action(s): Ensure all food products (even in trays or boxes) are stored at least 6 inches above ground.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen meat is noted in tray thawing on floor at room tempreature.
      • Corrective Action(s): Thaw foods using proper methods:
      • -->in cooler
      • -->in cold running water
      • -->in microwave
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • Cooked foods (rice, meat stew) were being prepared to store in cooler but were probed to be 35 deg.C. Staff noted that only time is tracked for cooling items.
      • Corrective action: ensure proper cooling methos is followed
      • 1) Cooked food must cool from 60 deg.C - 20 deg.C in 2 hours.
      • 2) 20 deg.C to 4 deg.C in 4 in cold storage
      • Corrective Action(s):
      • Violation Score:
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Marinated beef stored in walk-in cooler probed to be 7.8 deg.C
      • Corrective action: ensure cold stored foods maintin an internal temperature of 4 deg.C or colder. Move foods into another cooler if necessary or adjust walk-in cooler temperature.
      • *Note: beef probed at end of inspection to be 6.5 deg.C. Temperature is coming down.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • Handsink by dishwashing area was obstructed by stacked buckets.
      • Corrective action: ensure all handsinks are accessible at all times. Move buckets elsewhere.
      • Corrective Action(s):
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Grease and oil buildup observed between cooking equipment
      • - Food debris noted under prep table and cooking line area.
      • Corrective action: ensure the above mentioned areas are clean and free of debris to avoid pests. Make sure all hard to reach areas are not forgotten.
      • Date To Be Corrected By: 05/12
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION):
      • Walk-in cooler air temperature measured 6.3 deg.C as per probe thermometer.
      • Corrective action: ensure walk-in cooler is able to reach and maintain an air temperature of 4 deg.C or less. Temperature was adjusted during inspection to reach 4 deg.C
      • Corrective Action(s):
      • Violation Score:
  11. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One empty glass noted inside handsink at front
      • Corrective Action(s): Ensure handwashing station is for handwashing only and do not keep/store any item in sink
      • Violation Score: 5
  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse chlorine levels below 50 ppm chlorine at the plate. At least 50 ppm chlorine is required.
      • Corrective Action(s): Ensure dishwasher chlorine final rinse at 50 ppm or above at the plate. Repair this unit.
      • Violation Score: 15
  13. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): An empty glass and an empty water bottle noted in the handsink by dishwasher.
      • Corrective Action(s): Ensure handwashing station is free of items at all times
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operator is not present and no one on duty has FOODSAFE. Operator's son will be taking FOODSAFE class next Tuesday.
      • Corrective Action(s): Ensure at least one staff on duty has FOODSAFE all the time
      • Violation Score: 1
  15. Routine Inspection

    0 infractions

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