Basha Metrotown

2250 - 4700 Kingsway, Burnaby · Restaurant

17 inspections

Follow-Up InspectionNov 10, 2025
0 infractions
Routine InspectionNov 3, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Front service: left open top cooler - left top inserts (mixed salads) 7 / 8 C
  - Corrective Action(s): Repair / adjust cooler to maintain all top food inserts at 4 C or colder.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Food preparation counter - pens, personal snack items, phone stored together in direct contact with food / food contact surfaces.
  - Front service area - mixing bowl / spoon for potato seasoning.
  - Staff observed dragging food containers across the floor in back kitchen.
  - Recycled plastic bags used to package food items in freezer.
  - Corrective Action(s): Maintain all personal and non-food related items away from food preparation areas and surfaces.
  - Do not reuse mixing bowl for potatoes throughout the day. Dishware and food utensils are to be cleaned and sanitized after use.
  - Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
  - Do not reuse plastic bags for food packaging. Plastic bags and wraps must new and single use.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Front service area - food debris collecting on floor in corners under cooler units.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Violation Score: 3
Follow-Up InspectionJun 17, 2025
0 infractions
Routine InspectionJun 10, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Front 3 door prep cooler - top salads in middle and left side found 6 - 8 C.
  - Lower shelves inside cooler filled with pop inventory restricting air flow.
  - Salad display on right 4 C, where shelves below were not overstocked.
  - Corrective Action(s): Manager removed drink inventory filling upper shelf in cooler to promote air circulation and lowered thermostat.
  - Cooler interior 1 C
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: Front corner handsink - papertowel dispenser is missing.
  - Corrective Action(s): Provide new dispenser for papertowel supply at this location.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Walk-in cooler compressor fan covers have dust build-up.
  - Corrective Action(s): Clean fan covers to remove debris.
  - Violation Score: 3
Routine InspectionJan 8, 2025
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Bucket of vegetables rinsed in 3 compartment sink adjacent to soiled dishware.
  - Corrective Action(s): Staff removed food product from dishwashing sinks at time of inspection.
  - Ensure food preparation is conducted within the food preparation sink as needed to avoid cross contamination.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation (CORRECTED DURING INSPECTION): White counter top panel above blast chiller unit is damaged and not easily cleaned.
  - Corrective Action(s): Staff removed panel from kitchen during inspection.
  - Counter top panel underneath is in good condition and suitable for food preparation.
  - Violation Score: 3
Follow-Up InspectionJul 10, 2024
0 infractions
Follow-Up InspectionJun 26, 2024
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Front food warmer: potatoes 37 C, mix vegetables 44 C, ( adjacent empty insert 54)
  - Corrective Action(s): Product discarded.
  - To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
  - Food inventory is to be temperature verified using a probe thermometer.
  - Violation Score: 15
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): 2 wiping rags on back kitchen counter 0 ppm chlorine.
  - Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Mouse droppings / dried urine in right corner behind electrical box.
  - Corrective Action(s): Area described is to be thoroughly cleaned to remove all debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 3
Routine InspectionJun 19, 2024
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation: chick peas 66 C in deep metal trays 2 hours after cooking step. left to cool on counter in ambient temperature room of 28 C
  - 2 trays of cooked potatoes placed in walk-in cooler, internal temp 43 C.
  - No temperature monitoring records in place for cooling food items.
  - Ice supply and large food prep sinks are not available to promote rapid cooling of cooked foods.
  - Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
  - Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
  - Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
  - Operator has agreed to suspend cooling of all food items and source pre-cooked items from approved suppliers.
  - Operator indicated they will look into obtaining a blast chiller for rapid cooling of food items.
  - Violation Score: 15
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Front service hot holding unit: rice 53 C, potatoes 44 C, gravy 37 C, soup 54 C
  - Corrective Action(s): Product discarded.
  - To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
  - Violation Score: 25
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Both front of house handsinks are missing stocked liquid soap dispensers.
  - Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
  - Manager obtained stocked soap dispensers and provided one at each handsink in front service area.
  - Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Debris in corners (potentially dried mouse urine) behind electrical box.
  - Corrective Action(s): Area described is to be thoroughly cleaned to remove all build-up of debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Food items in food warmer below 60 C
  - Water bath of warmer 55 C
  - Corrective Action(s): Repair / adjust food warmer unit to maintain food at 60 C or hotter.
  - Violation Score: 3
Follow-Up InspectionDec 5, 2023
0 infractions
Routine InspectionDec 4, 2023
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Wiping rags in use without detectable sanitizer residual.
  - Knives returned to magnetic knife strip without effective cleaning and sanitizing procedures followed.
  - 3 compartment sink - 2 compartments filled with soiled dishware, preventing staff from cleaning and sanitizing dishware / food utensils as needed.
  - Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
  - All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
  - Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
  - 1)clean surface of debris using warm water and detergent,
  - 2)rinse surface with warm water,
  - 3)immerse for 2 minutes in 100 ppm chlorine sanitizer,
  - 4)allow surface of item to air dry before next use.
  - Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Utensils in use stored in container of stagnant water (spoon, falafel scoop)
  - Staff personal items stored on food preparation surfaces and food storage areas.
  - Spice container is open top holding variety of dry foods in packages easily accessible by pests.
  - Tray of baclava stored on open tray at front service counter allowing direct customer access to food.
  - Corrective Action(s): Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
  - Ensure staff personal items are stored separately, apart from food and food equipment storage.
  - Ensure dry goods are stored in pest proof containers. Provide plastic bin with fitted lid.
  - Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Front door entrance to kitchen - door sweep has been chewed through by mice, allowing for pest entry into premise.
  - Corrective Action(s): Replace door sweep to effectively pest proof doorway.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Mouse droppings observed in the following locations:
  - - on floor behind chemicals, around grease trap, on top of grease trap below 3 compartment sinks
  - - on floor and grease trap below food preparation counter.
  - - on floor under pop crates, around electrical box
  - - under black storage unit, behind upright freezer
  - - under front rice cooker counter
  - - under front coolers and hot holding equipment
  - - on floor under all front cooking equipment and on lower storage shelves
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 15
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Walk-in cooler 6-7 C
  - Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
  - Violation Score: 9
Routine InspectionJun 12, 2023
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Back kitchen: shelf / floor adjacent to food preparation sink - mouse droppings on lower shelf, oil boxes and floor area.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 3
Routine InspectionJan 25, 2023
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Cleaning required in the following locations: floor around electrical box, under front take-out container shelving and under front handsink.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Pop crates used for shelving in dry storage areas - does not allow for clearance for cleaning and pest monitoring
  - Corrective Action(s): Replace pop crates with low tier shelving that provides 6 inch clearance from the floor.
  - Violation Score: 3
Follow-Up InspectionJul 27, 2022
0 infractions
Follow-Up InspectionJul 7, 2022
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Front left prep cooler - top food inserts 9 - 11 C, currently empty not in use.
  - Corrective Action(s): Repair / replace cooler to maintain food at 4 C or colder.
  - Violation Score: 9
Follow-Up InspectionJun 30, 2022
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Food delivery received June 28, 2022 and stored in walk-in cooler on day of premise closure.
  - Documentation indicating time when cooler function was restored is unavailable.
  - Corrective Action(s): Potentially hazardous food items in walk-in cooler are to be discarded.
  - To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Front left prep cooler - top food inserts 6 - 9 C, lower compartment 3 C
  - Corrective Action(s): Repair / adjust cooler to maintain food at 4 C, until serviced and proper operation established, cooler is not to be used.
  - Violation Score: 9
Routine InspectionJun 28, 2022
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Right front prep cooler - food contents internal temperature 20 C
  - Walk-in cooler - food contents internal temperature 9 - 11 C
  - Chopped lettuce in a bucket on the floor 20 C
  - Corrective Action(s): Product discarded.
  - To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
  - Violation Score: 25
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): falafel in front food warmer internal temperature 39 C
  - potatoes in food warmer 49 C
  - Corrective Action(s): Product discarded.
  - To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
  - Violation Score: 15
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: Clean cooking pots and food equipment stacked on top of dry storage food bins in dry storage area.
  - Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: 3 compartment sink - all sink compartments soiled with food debris and strainers in sink drains.
  - Staff on duty unable to demonstrate knowledge how to clean and sanitize dishware correctly.
  - Plugs not availble to allow all three sink compartments to be filled to allow for proper dishwashing process.
  - Multiple wiping rags in use without any sanitizer reservoirs prepared.
  - Single sanitizer spray bottle filled with approximately 1000 ppm chlorine solution.
  - Corrective Action(s): Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
  - 1)clean surface of debris using warm water and detergent,
  - 2)rinse surface with warm water,
  - 3)immerse for 2 minutes in 100 ppm chlorine sanitizer solution,
  - 4)allow surface of item to air dry before next use.
  - Ensure 3 plugs are available to allow all 3 sinks to be filled for dishwashing process.
  - All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
  - Provide chlorine test strips to allow staff to verify sanitizer strength of 100 ppm chlorine.
  - Violation Score: 25
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: Back area handsink - papertowel dispenser is empty.
  - Pots and dry goods located in front of back handsink.
  - Front handsink by door - papertowel dispenser is empty.
  - Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
  - Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
  - Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Raw chicken stored on top shelf in walk-in cooler above ready to eat foods.
  - Food product stored on the floor in dry storage areas, in walk-in cooler and in front service area.
  - Staff personal items stored on top of opened take-out containers.
  - Walk-in cooler - compressor condensation actively dripping on to food items stored below.
  - Food item covered with plastic garbage bag in walk-in cooler.
  - Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
  - Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
  - Ensure single use, take-out containers when removed from protective packaging are to stored upside down to protect from contamination.
  - Divert compressor condensation away from spilling on to food items.
  - Do not use garbage bags to package food. Food items are to be stored in clean, food grade containers.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food debris collecting on floor in hard to reach corners around equipment in front service area and in back of house.
  - Walk-in cooler floor - moisture and food debris on floor.
  - Trace rodent droppings in corners among with food debris.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Walk-in cooler temperature 9 - 11 C
  - Right front counter prep cooler 20 C
  - Top food inserts of left front prep cooler 7 - 11 C (except far right insert 4 C)
  - Rice cooker in front area with broken lid.
  - Front right work counter has collapsed leg.
  - Corrective Action(s): Repair / adjust cooler units to maintain food at 4 C or colder.
  - Remove and replace damaged rice cooker.
  - Repair front work counter table.
  - Violation Score: 15
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation: Chemicals stored in dry storage areas with take-out containers.
  - Corrective Action(s): Ensure chemicals are stored separate and away from food and food related items.
  - Violation Score: 3
Follow-Up InspectionApr 14, 2022
0 infractions