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Bastion Cafe

3713 Kensington Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Bastion Cafe has been inspected 10 times by Fraser Health Authority since June 29, 2021. The most recent inspection, on September 29, 2026, recorded 1 infraction.

3 of 10 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on September 29, 2026. For example: 210 - Food not thawed in an acceptable manner [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 2 times across 2 separate inspections, most recently on August 23, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 November 21, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 3 separate inspections, most recently on April 23, 2025. 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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of strawberries (processed) is observed on prep table, thawing slightly for portioning.
      • Corrective Action(s): Thaw foods in cooler or in cold water. Manager has placed container in cooler.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter 2-door freezer in back kitchen is warm, at -3.5oC.
      • Corrective Action(s): Ensure freezer is operational and can maintain temperature at -18oC.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed staff wearing gloves before handling a slice of loaf, without handwashing.
      • 2. Observed another staff dumping blender water (in between use) in handwashing station.
      • Corrective Action(s): 1. Wearing gloves does not substitute handwashing. Handwashing must be conducted after each contamination (ie. manning cashier and preparing food).
      • 2. Handwashing station is for handwashing ONLY. Do not use this sink for anything else.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two spinach & feta pastry observed storing at room temperature. It is indicated pastries are prepared in kitchen upstairs in the morning, transported to downstairs to facility and placed at display counter until sold. All unsold pastries will be discarded end of day.
      • Corrective Action(s): Spinach and feta are potentially hazardous foods, and must be stored cold under 4oC or hot over 60oC after cooking. Since there is no hot holding capability in this facility, foods must be kept cold in cooler under 4oC or less.
      • Spinach & feta pastries (x2) discarded.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris observed on floor under back undercounter 2-door cooler.
      • Corrective Action(s): Clean the above mentioned area.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris observed caked onto inside surfaces of microwave.
      • Corrective Action(s): Clean microwave.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • -Wet cloth left on counter top.
      • Date to Be Corrected By: Immediately.
      • Corrective action
      • - Ensure to fully soak wet cloath in sanitizer bucket when not in use. This is to prevent from microbial growth on wet cloth and potential cross-contamination.
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Not a single time of washing hands noted during the inspection and staff also touching personal items in between preparing / serving food.
      • Date to Be Corrected By: Immediately.
      • Corrective action
      • - Ensure to wash hands properly AND at adequate frequency. This is to prevent from potential cross-contamination.
      • Corrective Action(s):
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Breakfast egg wraps were being thawed at room temperature and measured 17 degrees C. Staff claimed that thawing had been done since one hour ago.
      • Date to Be Corrected By: Immediately.
      • Corrective action:
      • - food was put back in a cooler immediately. Ensure to thaw food in cooler the day before to prevent potential microbial growth while thawing at room temperature.
      • Corrective Action(s):
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - High temperature dishwasher not in a working condition. Staff claimed it had been working for a week and technician is to come to fix it.
      • Date to Be Corrected By: 30-Aug-2023.
      • Corrective action
      • - Repair equipment and stop using until it is fixed.
      • - Start using manual dishwashing steps.
      • ---> staff able to demonstrate properly.
      • ---> 200 ppm QUATS at dispenser available.
      • ---> sink drain plugs available.
      • Corrective Action(s):
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 spray bottle of bleach solution on site measured >200ppm chlorine.
      • Corrective Action(s): Bleach solution must be diluted to 100-200ppm chlorine for sanitizing food contact surfaces.
      • Recommend to use only ONE type of sanitizer on site.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Some food debris noted under prep sink by sandwich oven.
      • Corrective action: remove food debris, ensure all hard to reach areas are not forgotten during clean up. This will help to ensure pests are not present.
      • Date To Be Corrected By: 07/02
      • Corrective Action(s):
      • Violation Score: 3

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