Barcelos Flame Grilled Chicken (Market Crossing)

140 - 7515 Market Crossing, Burnaby · Restaurant

13 inspections

1. Routine InspectionJan 13, 2026

   1 infraction

   • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
     • Observation: Most of the cabinets in the FOH are not closing properly due to the hinges being loose. The tap at the hand sink is loose as well and the base is moving around during use. The faucet also leaks when the taps are in closed position.
     • Corrective Action(s): Afix the base of the tap to the sink and repair the leaky faucet. Repair all the cabinets in the FOH.
     • Violation Score: 1
     • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Pans of rice are being double-stacked in the walk-in cooler without lids in between the pans.
     • Corrective Action(s): Always cover each pan of rice with a lid before you stack the pans on top of each other. Use of foil in between pans is not enough.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Dishwasher racks have a build-up of grime on them which is making them "slimey" to the touch.
     • Corrective Action(s): Scrub and clean the racks. Ensure this is being done on a regular basis.
     • Violation Score: 3
     • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: Equipment noted being stored in the hallway.
     • Corrective Action(s): As discussed, do not store any items inhouse that isn't required for the operation of the business.
     • Violation Score: 1
2. Follow-Up InspectionJul 14, 2025

   1 infraction

   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: The internal safety latch of the walk-in cooler is broken and keeps coming off. This is a safety hazard.
     • Corrective Action(s): Repair the latch.
     • Violation Score: 3
3. Follow-Up InspectionJul 8, 2025

   1 infraction

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Walkin cooler was at 11 degC. A small pan of cooked chicken wings were probed at 12 degC. The wings had been in the cooler for over 4 hours. Two large pans of cooked chicken wings probed to be between 36-45 degC. Two smaller pans of rice probed to be around 24 degC. The large pans of wings and smaller pans of rice were place in the cooler in the last 2 hours for cooling. Most of the other items in the cooler were acidic dressing, raw meats and vegetables.
     • Corrective Action(s): Foods must be cooled to around room temperature (20 degC) prior to being placed in the walk-in cooler for further cooling. Keep hot foods out on the counter to cool to room temperature within 1.5 to 2 hrs then place it in the cooler for further cooling. Discard the small pan of wings. Do not store any PHF's in the walk-in cooler until it can maintain a temperature of 4 degC or below.
     • Violation Score: 15
4. Routine InspectionJul 3, 2025

   1 infraction

   • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
     • Observation: The sauces on the condiment stand are not date stamped. The sauces on the line were not time stamped.
     • Corrective Action(s): As per your FSP, the sauces on the condiment stand are supposed to be date stamped with 2 day expiration from the time of removal from the cooler. The sauces on the line are supposed to have a 4 hr time stamp. Start following your FSP and time/date stamp sauces as required.
     • Violation Score: 1
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Droppings noted on the canned food items on the back storage shelf and also under the shelf. Pest control Services have been contracted out.
     • Corrective Action(s): Clean and sanitize all the cans. Store these in large bins to protect from contamination. Continue with pest control services. Seall all holes as discussed.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Walk-in cooler's at 7 degC. The thermometer inside indicates the same.
     • Corrective Action(s): Monitor the temperature. If it doesn't drop to 4 degC or below within the next hour, get the cooler serviced.
     • Violation Score: 3
5. Routine InspectionFeb 20, 2025

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Some food pans noted inside the prep cooler that weren't covered.
     • Corrective Action(s): After lunch/dinner rush, cover all foods.
     • Violation Score: 3
     • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: The soap dispensers in the women's and men's washrooms are broken.
     • Corrective Action(s): Repair/Replace the dispensers as required
     • Violation Score: 1
     • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: Old hot water tank and fryer is still being stored onsite.
     • Corrective Action(s): Remove these from the premises to prevent them from becoming potential harborage sites for mice.
     • Violation Score: 1
6. Routine InspectionJul 22, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): 1) The dishwasher concentration was tested and it resulted in 0 ppm because it is not dispensing any sanitizer during the sanitizing cycle.
     • 2) The Quat sanitizer spray bottle in the front of the restaurant was tested to be 100 ppm Quats.
     • Corrective Action(s): 1) Get a technician to fix the dishwasher so it is dispending minimum 50 ppm of Chlorine sanitizer.
     • 2) The concentration of Quats sanitizer must be between 200 to 400 ppm. Replace the sanitizer in the spray bottle to ensure the proper concentration level so that you can adequatrely sanitize food contact surfaces.
     • Violation Score: 5
   • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
     • Observation: 1) The under counter freezer was observed to have a faulty door seal and, as a result, there is a large build up of ice inside the freezer, making it hard to clean and store items.
     • 2) The protective cover for the ceiling lights above the prep sink is missing.
     • 3) The screws for the grease trap covers are missing on 2 of the grease traps.
     • Corrective Action(s): 1) Replace the door seal.
     • 2) Replace the missing cover for the lights or provide sleeves around the bulbs.
     • 3) Replace the missing screws on the grease trap covers.
     • Violation Score: 1
     • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: The tongs used for cooking are stored in luke warm water.
     • Corrective Action(s): Tongs must be stored in a clean container or in an ice bath to prevent cross contamination of food.
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: 1) There is an entrance point by the exposed pipe in the staff room that was not adequately blocked off by the pest management company because they only partially covered the hole and used mesh that was too big.
     • 2) There is raw rice that was prepped and left in containers in the dry storage area.
     • 3) The entire perimeter of the premise has food and mice droppings, especially near the walls and hard to reach areas.
     • Corrective Action(s): 1) Have the pest management company properly seal the ENTIRE hole and also to scan the entire perimeter for any other entrance points and seal them.
     • 2) Store the raw rice in the walk in cooler because it is a direct food source for the mice.
     • 3) Do a deep clean of the entire restaurant and make sure that there is no water or food sources for the mice. Also, make sure that the premise is deeply cleaned at the end of the day to prevent the pest issue from gettnig worse, and so that the pest management plan can actually be effective. This is a team effort, the pest managament company can only do so much if the employees are not adequately cleaning and removing food/water sources.
     • Violation Score: 9
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation (CORRECTED DURING INSPECTION): The piping under the hand sink in the cooking area is leaking.
     • Corrective Action(s): Repair the leak because this is the main hand sink being used by the staff throughout the day.
     • Violation Score: 3
7. Follow-Up InspectionFeb 20, 2024

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1) Another plastic container noted on the shelf with breaks along the edges; a plastic lid used for covering the flavored rice noted to have cracks along it.
     • 2) Pans of flavored rice were being double stacked without any cover in between.
     • Corrective Action(s): 1) Discard all cracked, broken food containers, and lids.
     • 2) Do not double stack containers without lids in between to protect the food from contamination.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Several mice droppings noted behind the stainless table/lid stored on the dry storage shelf behind the rice and crouton containers.
     • Corrective Action(s): Clean behind and under this shelf as well.
     • Violation Score: 3
     • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: Stainless steel lid/table is being stored behind the rice bins on the dry storage shelf. This was left behind by the previous owner.
     • Corrective Action(s): Remove this from the premises. Any equipment not used in the operation of the business must not be stored onsite.
     • Violation Score: 1
8. Routine InspectionFeb 13, 2024

   2 infractions

   • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
     • Observation: Rice in the warmer was at 46 degC! The rice had been reheated in the microwave for 6 minutes then placed in the warmer, but the temperature had not been checked. The water level in the warmer was too low.
     • Corrective Action(s): Ensure proper instructions are being followed for using the warmer. Add more water and preheat the warmer. Reheat the rice in the microwave until it reaches 74 degC BEFORE storing it in the warmer. Mix the rice and take a temperature reading to ensure the proper reheating temperature has been met. The rice must maintain a temperature of at least 60 degC in the warmer.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): 1) Dirty pan noted on the clean shelf. After staff rewashed the pan, it still had grime on it.
     • 2) The sanitizer bottle at the BOH was broken and not in use.
     • Corrective Action(s): 1) Ensure pans are scrubbed as needed prior to being washed in the dishwasher. Staff should be doing a visual check to ensure dishes coming out of the dishwasher is clean.
     • 2) Purchase a new sanitizer bottle.
     • Violation Score: 5
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Several mice droppings observed, under the kitchen counter, on and around takeout containers and on sleeves used for serving fries. Chew marks noted on the plastic covers. Paper takeout containers were being stored uncovered in the same area.
     • Corrective Action(s): All the takeout containers with droppings on them were discarded. All the fry sleeves were discarded. Clean droppings when you see them and discard any contaminated takeout containers and/or food as discussed. Purchase large bins with tight-fitting lids to store takeout containers. Increase pest control service to once a week for at least 2 months. The technician should be looking for holes/gaps and sealing them as well, not just laying traps and leaving!
     • Violation Score: 15
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: 1) Cooked rice observed being stored in plastic containers that were cracked, and breaking apart. On inspection, other plastic containers with breaks noted on the shelves.
     • 2) The side panel of the oven has fallen off. Electrical wires are exposed.
     • Corrective Action(s): 1) Discard all cracked/broken containers. Purchase new ones. Ensure you have enough spare containers on hand.
     • 2) Repair the panel.
     • Violation Score: 9
     • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: Altosham, and broken plastic containers noted in the dishpit that are not being used in the operation of the business.
     • Corrective Action(s): Remove all items from the premises that are not being used for the operation of the business.
     • Violation Score: 3
9. Follow-Up InspectionJul 14, 2023

   1 infraction

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Chicken in the new altosham was around 50 degC. The temperature of the unit read 120 degF.
     • Corrective Action(s): All the chicken were discarded. Manager increased the temperature dial to 145 degF. Chicken in the Altosham must be hotheld at a minimum of 60 degC (140 degF) or above. Do not store any more chicken in the altosham until it has preheated. Monitor after 2 hours to ensure temperature of the chicken is at 60 degC (140 degF) or above.
     • Violation Score: 5
10. Follow-Up InspectionJun 23, 2023

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The current FSP doesn't have procedures for the basting sauces at the grill.
      • Corrective Action(s): Update your FSP to include procedure for monitoring basting sauces at the grill. Sauces must be discarded after 4 hours. A timer or time stamp must be used to monitor this process.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Both Altoshams are not working as they should. They cannot maintain temperatures above 60 degC even when the temperature dial is turned up to 10 (highest setting).
      • Corrective Action(s): Fix/replace them both.
      • Violation Score: 15
11. Routine InspectionJun 20, 2023

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The probed temperature of the whole chickens and chicken legs in the altoshams ranged between 40-55 degC. The top portion of the right altosham is not working. This may be affecting the temperature in this unit. All the chicken were placed in the warmer at noon today (for 3 hrs at the time of the inspection).
      • Corrective Action(s): As per your Food Safety Plan, chicken must be discarded if held under 60 degC for more than 2 hours. Chicken were discarded. Ensure that altosham can maintain temperatures at or above 60 degC and if not, then purchase new units.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Small section of the baseboard under the dishwasher has come off the wall.
      • Corrective Action(s): Replace the baseboard.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff observed placing a spoon that had fallen to the floor back into the sauce container.
      • Corrective Action(s): Educate staff on good food safety practices. Utensils that fall to the floor or get contaminated must not be placed back into food.
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: 1) Table sauces are not time stamped as required by the FSP.
      • 2)Manager on duty wasn't aware if sauces used for cooking chicken (ones at the grill) can be kept out for longer than 2 hours.
      • Corrective Action(s): 1) Follow your FSP. Time stamp all table sauces.
      • 2) Provide me with information on how long the sauces (ones used for basting chicken) at the grill should be kept out at room temperature as per your FSP.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): Clean the cupboard in the bar area as mentioned; clean the grease build up under the cooking equipement.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: There's an issue with hot water at the kitchen hand sink and in the unisex bathroom. A plumber has been contacted.
      • Corrective Action(s): Get the issue addressed. Both hand sinks must be fully operational.
      • Violation Score: 5
12. Routine InspectionJan 3, 2023

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - <50ppm chlorine detected on dish after dishwasher cycle. Several cycles were run and concentration measured 10ppm chlorine on dishes. Supervisor reported chlorine level was not checked today; records indicate level was adequate the day prior.
      • Corrective Action(s): - Corrective action taken at time of inspection: Bucket of sanitizer which was approx. 1/4 full was replaced with new bucket of sanitizer. >50ppm chlorine detected on dish after sanitizer was changed.
      • - Ensure dishwasher chlorine residual is checked and recorded at least daily to ensure sanitizer level is sufficient to sanitize dishes effectively. Chlorine test strips were present.
      • Violation Score: 15
13. Routine InspectionMay 18, 2022

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Stainless table in dishwashing area is no longer fully affixed to wall + caulking/sealant no longer in place. Hole/opening present in wall in dishwashing area
      • Correction: Re-affix stainless table + re-apply caulking to prevent water/moisture damage to wall and to maintain area in sanitary condition. Repair wall so that hole/opening is no larger present + wall is in good repair.
      • Date To Be Corrected By: June 1, 2022
      • Corrective Action(s):
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation:
      • Line cooler is lacking thermometer
      • Correction: Supply thermometer to line cooler
      • Date To Be Corrected By: May 20, 2022
      • Corrective Action(s):
      • Violation Score: 1