Skip to content
Loading map…

Bastion Kitchen

3713 Kensington Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Bastion Kitchen has been inspected 13 times by Fraser Health Authority since September 15, 2022. The most recent inspection, on October 2, 2026, recorded 1 infraction.

4 of 13 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: Cleaning and sanitizing, Pests 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 5 separate inspections, most recently on June 26, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on October 2, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 once on June 26, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 December 15, 2023. For example: 210 - Food not thawed in an acceptable manner [s. 14(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 4 times across 4 separate inspections, most recently on November 14, 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Hole under dishwasher observed on wall.
      • Corrective Action(s): Patch hole to prevent pests from entering the facility, or harbouring in facility.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed on floor under long prep table.
      • Corrective Action(s): Clean the above mentioned area.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor under 1-door stand up cooler requires cleaning.
      • Corrective Action(s): Clean the above mentioned area.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer spray bottle observed 50ppm Quats only. During visit, it took about 10 seconds at dispensing system to reach 200ppm Quats.
      • Corrective Action(s): Do not fill santiizer spray bottle immediately after pressing the button at the dispensing system, wait about 10 seconds before filling bottle. Use test strips to test sanitizer concentration.
      • Staff disposes solution in spray bottle.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: One open bag of flour observed on shelf.
      • Corrective Action(s): Once opened, transfer open bags of dry goods to food grade containers.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0ppm chlorine is noted after 3 dishwashing cycles. A full jug of chlorine is observed, and test strip indicated concentration way over 200ppm. No dishwasher log is maintained.
      • Corrective Action(s): 1. Manually sanitize dishes until dishwasher is repaired: a) wash and rinse in dishwasher; b) soak in Quats sanitizer for 2 minutes; c) air dry.
      • 2. Keep a dishwasher log.
      • This is the second consecutive time for this violation. Failure to comply may result in further enforcement action.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 0ppm chlorine is noted after 3 dishwashing cycles.
      • Corrective Action(s): Repair dishwasher so that at least 50ppm chlorine is noted on plate after cycle.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0ppm chlorine is detected after dishwasher cycle. In the beginning, it was thought to be the feeder not being completely inserted into the container. However, after several cycles and priming, 0ppm chlorine is still detected.
      • Corrective Action(s): Manual sanitizing of dishware is required until dishwasher is fixed.
      • In the meantime:
      • 1. Wash and rinse in dishwasher;
      • 2. Soak in sanitizer (in sink) for 2 mintues;
      • 3. Air dry.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris observed under 1-door stand up cooler and under prep tables (below milk crates).
      • Corrective Action(s): Clean the above mentioned areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 0ppm chlorine detected after dishwasher cycle.
      • Corrective Action(s): Fix dishwasher so that at least 50ppm chlorine is detected after cycle.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0ppm chlorine is detected on plate after dishwasher run. Sanitizer jug is empty.
      • Corrective Action(s): A new jug of chlorine is replaced. Final rinse reaches at least 50ppm chlorine on plate. Ensure jug is checked regularly.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: A bag of peas is thawing in a container with water at room temeprature.
      • Corrective Action(s): Follow proper thawing procedures:
      • 1. in cold running water
      • 2. in cooler
      • 3. in microwave
      • Violation Score: 1
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Wall vent cover above walk-in freezer (facing 2-compartment sinks) is missing.
      • Corrective Action(s): - Replace wall vent cover.
      • [Correction Date: 28-April-2023]
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Wall vent cover above walk-in freezer (facing 2-compartment sinks) is missing.
      • Corrective Action(s): - Replace wall vent cover. [Correction Date: 15-Mar-2023]
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: - Construction/ electrical materials/ supplies stored under Alto-Sham Combi Oven.
      • Corrective Action(s): - Remove construction/ electrical materials and supplies from the kitchen and food preparation area. [Correction Date: 01-Mar-2023]
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer spray bottle by prep sink measured 0ppm QUATS.
      • Corrective Action(s): Bottle was refilled at time of inspection from the 2 compartment sink.
      • > When dispense was first turned on, sanitizer had not yet mixed in with the water. When refilling spray bottles, let the solution run for a few seconds until it appears cloudy which indicates that the sanitizer has been mixed in, then fill the spray bottles.
      • **Obtain QUATS test strips to verify the concentration.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dishwasher was unable to dispense chlorine sanitizer. 0ppm chlorine detected after priming and several runs.
      • Corrective Action(s): EcoLab technician was called on site, service will take place the following morning. Until then, premises is to manually sanitize all equpiment and utensils in the 2 comparment dishwashing sink using 200ppm QUATS sanitizer.
      • > All items must be fully submerged in the sanitizer solution for at least 2 minutes before air drying.
      • > Follow up inspection must take place once the dishwasher has been serviced. It must be capable of dispensing 50-100ppm chlorine.
      • Date to be corrected by: September 16, 2022.
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website