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Baci

3728 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Baci has been inspected 19 times by Fraser Health Authority since October 10, 2012. The most recent inspection, on September 25, 2026, recorded 1 infraction.

6 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 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 7 times across 7 separate inspections, most recently on March 5, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 25, 2026. For example: 210 - Food not thawed in an acceptable manner [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 3 times across 3 separate inspections, most recently on August 13, 2024. 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 2 times across 2 separate inspections, most recently on March 11, 2026. 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 2 times across 2 separate inspections, most recently on September 25, 2025. 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.

19 inspections

  1. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Two containers of frozen fish fillets were placed at room temperature- still frozen at this time. Chef was advised to put them in cooler at this time.
      • Corrective Action(s): Ensure to have all frozen food thawed by placing them under cold running water or in cooler (in advance). Do not thaw frozen food by leaving them at room temperature.
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two prep coolers had ambient air temperatures measured at 9.6'C and 8.2'C. As per the chef, the temperatures were set higher at the time due to ice build-up inside the units. Temperature knobs were adjusted down and temperatures decreased to 4'C at this time.
      • Corrective Action(s): Ensure to closely monitor temperatures when defrosting these units manually- as these units do not have automatic defrosting cycles. Any cold potentially hazardous food stored above 4'C (40'F) for more than 2 hours must be discarded.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings were observed on bottom shelves of the downstairs storage room. Food stored in pest proof containers. Traps in place. Droppings were not observed in the upstairs kitchen/food prep area.
      • Corrective Action(s): Remove all droppings and sanitize the affected areas on a daily basis.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The thermometer placed in one of the kitchen prep coolers requires a replacement.
      • Corrective Action(s): Replace the thermometer as discussed at this time.
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in kitchen had items placed in the sink. Chef had removed all items from the sink at the beginning of the inspection.
      • Corrective Action(s): Ensure this particular sink is used for handwashing purposes only, as this is the only handwashing sink available in the kitchen. Ensure to have this sink free of obstruction at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require better and more frequent cleaning:
      • - equipment handles (coolers)
      • - floors underneath large kitchen equipment
      • - storage shelves in kitchen
      • Corrective Action(s): Ensure to have the above areas cleaned on a more regular basis as discussed at this time.
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Several plates placed on undercounter shelves had food debris on top. Plates were moved to the dishwashing area by staff at this time.
      • Corrective Action(s): Ensure to have all clean plates stored in a manner to be protected from contamination.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed on floor of the downstairs storage area. Food stored in pest proof containers. Professional pest control company contracted. Traps in place.
      • Corrective Action(s): Ensure to have all droppings removed on a daily basis. Continue to monitor the situation.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods in the Bev Air cooler at the cook line measured above 4C. Probed salmon and insert level ingredients measured to be 7.4C.
      • Corrective Action(s): All potentially hazardous foods are to be moved to the Foster cooler. Do not store any PHFs in this cooler until it has been serviced and can maintain 4C or colder at all times.
      • This cooler may be prone to warmer temperatures due to the stove top across. The temperature should be set lower to compensate for this.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Black mildew observed on the front panel inside the ice machine.
      • Corrective Action(s): Empty the machine for proper cleaning and wipe the surface with sanitizer.
      • Date to be corrected by: August 20
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): See violation 308 - high temperature dishwasher was unable to reach minimum final rinse temperature of 71C. All equipment, dishes and utensils that have been washed today have not been properly sanitized.
      • Corrective Action(s): Discussed with staff - implement temporary manual warewashing until dishwasher is serviced. Dishwasher may be used for wash and rinse only. 2 compartment sink must be used for sanitizing using a bleach solution and submerging for 2 minutes.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed stored food in coolers left uncovered.
      • Corrective Action(s): All stored food must be covered to protect from contamation. For foods that are cooling, loosely cover to protect and still allow air flow for cooling.
      • Date to be corrected by: August 20
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted around the handsink and 2 compartment sink in the kitchen.
      • Corrective Action(s): Obtain traps for fruit flies.
      • Date to be corrected by: August 20
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the cooler/freezer in the basement, and behind this cooler/freezer there are a few rodent droppings around the snap trap.
      • Corrective Action(s): Clean as per your sanitation plan. Make sure the insides of coolers and freezers are regularly addressed.
      • Remove rodent droppings, clean and sanitize the floors in these areas with a bleach solution.
      • Date to be corrected by: August 20
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Standup freezer in the basement that is furthest from the stairs is in poor condition. The inside cover of the door is breaking, and the lower section of the main compartment has broken so that it is no longer a smooth surface - hard to keep clean.
      • There is an unfinished wooden plank that is wedged under the rinse sink next to the dishwasher. It is not a required piece but is used to support the rinse table when stacked with dishes.
      • Corrective Action(s): Remove this freezer - there is enough space in the other 2 freezers to accomodate.
      • Remove the wooden plank. If extra support in this area is required, use a FINISHED plank or a different material that is smooth and non-porous.
      • Date to be corrected by: August 20
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher had a maximum final rinse temperature of only 69.8C after 5 runs. Minimum is 71C for sanitizing.
      • Bev Air cooler had air temperature of 7.4C.
      • Corrective Action(s): Service dishwasher ASAP. Operator has already called technician to arrive on site today before dinner service begins.
      • Service Bev Air cooler ASAP. Air temperature must be maintianed at 4C or colder at all times.
      • Date to be corrected by: August 14
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: - High temperature dishwasher final rinse temperature was not adequate to sanitize dishes. Temperature at dish surface was 65.9C. Required to be 71C.
      • Note: Restaurant had concluded lunch service and was not in operation as per regular operating hours.
      • Corrective Action(s): - Per code 308, repair dishwasher so that it is able to effectively sanitize dishes.
      • - In the interim, wash dishes in dishwasher and manually sanitize dishes used for food preparation in 2 compartment sink.
      • - Dishwasher to be repair prior to opening for dinner service.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Debris/grime present on floor under prep table (where dishes are stored) on north wall of kitchen.
      • - Minor amount of dust or mold present on ceiling of walk-in cooler.
      • Corrective Action(s): - Clean the above noted areas. To be corrected by: 06-Sept-2023
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - High temperature dishwasher rinse cycle did not meet required temperature to sanitize dishes. Temperature at dish surface was 65.9C
      • Corrective Action(s): - Repair dishwasher so that it is in good working order and capable of sanitizing dishes. To be corrected by: 31-Aug-2023
      • Note: Technician was called by Operator at the time of the inspection and is scheduled to arrive on-site prior to dinner service.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: - Thermometer in line cooler across from cook line was not working
      • Corrective Action(s): - Replace thermometer in line cooler so that temperature can be monitored. To be corrected by: 06-Sept-2023
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Chlorine sanitizer bleached out the test strip - indicating the concentration is too strong.
      • Corrective Action(s):
      • - Ensure correct ratio is used for chlorine sanitizer. Half cap (2-3ml) of bleach to full spray bottle of water is good. Sanitizers were diluted with more water at the time of inspection and were measured at 200ppm.
      • Violation Score: 5
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer read 0ppm chlorine with test strips. Only one bottle was available for both the front bar and the back kitchen.
      • Corrective Action(s): Ensure to prepare bleach sanitizer solution with 1/2tsp bleach to 1 L of water. Do not mix in soap or detergent. A new bleach solution was made by the chef at the time of inspection. Ensure an extra bottle that is labelled as sanitizer is available at the front bar area.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs and raw meats stored above ready-to-eat produce items (lettuce, lemons etc.) in walk-in cooler.
      • Corrective Action(s): Ensure raw items as such are stored below RTE food products to prevent contamination.
      • Date to be corrected by: Immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Built-in mixer observed with dried up dough.
      • - Plastic containers containing pizza dough flours etc. observed with flour on top.
      • - Sticky residue build-up observed underneath the rack storing pop syrups.
      • - Ice machine with grime build-up observed.
      • Corrective Action(s):
      • - Ensure to clean areas noted above. Staff stated ice machine was cleaned recently. Ensure that all surfaces are cleaned & sanitized including the interior panels after empyting out the ice machine.
      • Date to be corrected by: April 29, 2022
      • Violation Score: 9
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted 3 prep cooler unit insert door/lids open at time of inspection. Insert temperatures range from 6C to 9C. Undercompartment was at 4C for all three coolers.
      • Corrective Action(s): Keep prep cooler unit insert door/lids closed when not in use to ensure foods in inserts are maintained at 4C or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A) Ice machine had mildew build up in it.
      • B) Only one bottle of sanitizer solution available and was being shared between the bar and back kitchen. Wiping cloths observed on counters at time of inspection.
      • Corrective Action(s): A) Empty ice machine and clean/sanitize the unit. Ensure ice machine is cleaned/sanitized regularly - suggested minimum once a month. Operator had staff empty ice machine at time of inspection.
      • B) Ensure food grade sanitizer solution is readily available in each food handling area (ie. bar and the back kitchen). If reusable wiping cloths are used, ensure they are stored in a container of sanitizer solution to prevent microbial growth on the cloths. Otherwise, use single use paper towel to wipe.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Large garbage can was obstructing hand sink in the back kitchen. Also noted cleaning sponges/pads stored in the hand sink.
      • Corrective Action(s): Do not block hand sinks and do not store anything in the hand sinks. Ensure hand wash stations are unobstructed and clear for use at all time.
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted meat slicer with dried food debris on it. Staff member on duty took meat slicer apart and put the parts through the dishwasher.
      • Corrective Action(s): Ensure meat slicer is taken apart and thoroughly washed and sanitized after each use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted damp towel being used to cover the lettuce salad in the prep cooler unit insert.
      • Corrective Action(s): Do not use damp towel to cover foods as the damp towel is not sanitary and can contaminate foods with bacteria.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station beside food preparation sink was blocked with garbage can. Paper towel dispenser was empty but rolls of paper towel where stored on a holder on the shelf across the hand sink. Staff member replaced paper towel in dispenser at time of inspection.
      • Corrective Action(s): Do not block hand wash station and ensure paper towel in dispenser is replaced as soon as it runs out.
      • Violation Score: 5
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A) Noted ice machine had some stains and mildew build up inside. Showed operator at time of inspection. Operator said the ice machine is cleaned and sanitized once a month.
      • B) Sanitizer in spray bottle was too strong (ie. bleaching out the test strip).
      • Corrective Action(s): A) Discard ice. Thoroughly clean and sanitize inside of the ice machine. Ensure stains and mildew are removed.
      • B) Ensure sanitizer is maintained at 100ppm. Staff member diluted sanitizer at time of inspection.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted bags of vacuum packed frozen steak in container in the downstairs storage area at room temperature.
      • Corrective Action(s): Ensure foods are thawed in cooler unit at 4C or less or under cold running water. Do not thaw foods at room temperature.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Noted stack of paper towel for bar hand wash station stored on the counter. Operator does not wish to install a dispenser. No concerns with hand washing at time of inspection.
      • Corrective Action(s): Place paper towel in a holder behind the bar.
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A) Noted handle on undercounter across cookline had duct tape on the handle
      • B) Some foods in prep cooler units were being covered with cloth towels
      • Corrective Action(s): A) Remove duct tape and repair/replace cooler unit handle if necessary. All surfaces are to be of smooth, non absorbent and washable material.
      • B) Do not use cloth towels to cover foods are they are absorbent. Use proper food grade materials (ie. lids, saran wrap..etc)
      • Violation Score: 3
  19. Routine Inspection

    0 infractions

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