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BCIT - Pavilion - Unit #67435

3700 Willingdon Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

BCIT - Pavilion - Unit #67435 has been inspected 12 times by Fraser Health Authority since January 24, 2024. The most recent inspection, on February 20, 2026, recorded 2 infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 6 separate inspections, most recently on February 20, 2026. 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 5 times across 5 separate inspections, most recently on February 20, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [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 once on August 11, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in 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.

12 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked potentially hazardous food items such as fried pork, cooked chicken and cooked vegetables found to be at internal temperatures of 45-54 degrees Celsius.
      • CORRECTED DURING INSPECTION - items discarded
      • Cooked breaded chicken found in basket above hot holding unit
      • CORRECTED DURING INSPECTION - item placed into hot holding unit.
      • .
      • Corrective Action(s): Front hot holding unit is a pizza hot holding unit. The unit is not capable of maintaining temperatures of greater than or equal to 60 degrees Celsius. This unit was to be used for pizza. Facility has added to menu however items can not be maintained at temperatures greater than or equal to 60 degrees Celsius.
      • Do not add to menu without FHA approval. Do not use this unit for hot holding storage for anything other than pizza. Obtain hot water bath hot holding units or increase temperature of hot holding unit significantly to ensure potentially hazardous food items at 60 degrees or greater.
      • Ensure staff are placing cooked chicken inside hot holding units and not storing food items in baskets above deep frying unit.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw beef patties stored in top insert next to cheese slices and other ready to eat food items. This unit is for toppings only.
      • CORRECTED DURING INSPECTION - item placed on grill for cooking.
      • This was observed as an issue during previous inspection and item was flagged as being a potential source of contamination. Today items were right next to each other.
      • .
      • Corrective Action(s): As raw blood from the patties have the potential to contaminate the other cooked items in the insert unit do not continue to store raw beef patties in this area. Use cooler unit.
      • .
      • Violation Score: 9
  2. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: ensure pastries are stored below sneeze guard. These items are to be fully under sneeze guard to protect against contamination.
      • Corrective Action(s):
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution at coffee station and coffee milk frothing wand at 0ppm.
      • CORRECTED DURING INSPECTION - sanitizer solution changed during inspection.
      • .
      • Sanitizer solution at dispensing unit dispensing sanitizer solution at 400ppm. This concentration is much higher than it should be.
      • .
      • Corrective Action(s): Ensure staff are changing sanitizer solution at a higher frequency.
      • Discuss sanitizer dispensing unit with technician and have unit adjusted such that sanitizer solution is dispensed at appropriate concentrations.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink next to pizza preparation area does not function properly. Water does not turn off. Sensor unit is malfunctioning and as a result staff have turned off unit.
      • .
      • Corrective Action(s): Have unit repaired IMMEDIATELY. Area is to have fully operational hand sink prior to the return of full restaurant operation in September. Facility is currently not offering full menu due to lack of students. In 3 weeks students return.
      • Hand sink is to be repaired IMMEDIATELY.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw hamburger patties in insert right next to sliced cheese for hamburger sandwiches. Raw blood observed on hamburger patty container and counter. Too close to cheese which is not cooked prior to consumption.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Items repositioned such that raw hamburger patties are stored not directly next to cheese.
      • Watch this when school resumes and insert is full. Raw hamburger patties may need to relocate.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Four door undercounter cooler unit in coffee island at 7.4 degrees Celsius. Unit is not maintaining temperatures less than or equal to 4 degrees Celsius. Cooler not currently in use and awaiting service.
      • .
      • Corrective Action(s): Have unit repaired such that temperatures of less than or equal to 4 degrees Celsius are maintained.
      • .
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff were observed to store cold potentially hazardous food items (cooked caramelized onions and uncooked bean patties) at room temperature during "lunch rush" on counter. Staff explained these items were out only during lunch.
      • CORRECTED DURING INSPECTION - items returned to cooler unit or placed on grill.
      • .
      • Corrective Action(s): This is not best practice. Potentially hazardous food items are not to be stored on counters during lunch rush. Items are to return to coolers when not in use.
      • Facility lacks good storage options for cold storage. No cold storage exists directly under grill or in large quantities behind. Facility will have to look at additional storage options including cold storage or advance cooking and keeping items in warming unit. Discuss with Management.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked Chili at coffee central island at temperatures of 52 degrees Celsius.
      • CORRECTED DURING INSPECTION - Item returned to grill for reheating.
      • .
      • Corrective Action(s): Ensure water baths are hot and in large enough volume of water prior to placing hot food items within hot holding unit.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pastries and baked goods stored outside of sneeze guard.
      • CORRECTED DURING INSPECTION - Items moved to underneath sneeze guard.
      • .
      • Tongs and items for grill stored in water and sanitizer solution.
      • CORRECTED DURING INSPECTION - Items stored in hot water bath on grill.
      • .
      • Corrective Action(s): Ensure all food items are stored directly underneath sneeze guard.
      • .
      • Not best practice. Tongs and grill items should be stored in hot water bath on grill. No sanitizer storage of tools.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed under back counters.
      • .
      • Corrective Action(s): Discuss with Janitorial staff. This area is to be cleaned as frequently as the floors in the remainder of the facility. Cleaning floors in hard to reach areas is just as important as main areas.
      • .
      • Violation Score: 3
  5. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken nuggets and Chicken Burger Patties found to be stored at room temperature on counter. Staff explained only during lunch rush.
      • CORRECTED DURING INSPECTION - items returned to cooler unit.
      • .
      • Corrective Action(s): Cold potentially hazardous items are to remain in cold storage until such time as they are cooked.
      • If facility is requiring large amounts of pre-cooked meat items it is better to pre-cook and HOT HOLD these items in a hot holding unit until such time as the meal can be prepared.
      • Discuss with Head Chef and determine most appropriate methods for preparation of these items. If facility requires additional hot holding units let Head Chef know.
      • .
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooler insert not maintaining potentially hazardous food items at temperatures of 4 degrees Celsius or less. Raw beef patties and cheese stored at temperatures of 12-14 degrees Celsius.
      • CORRECTED DURING INSPECTION - cooler unit relocated.
      • .
      • Corrective Action(s): The cooler unit may not be functioning properly. When EHO arrived the unit is filled with ice and no insert lids placed on food inserts.
      • Ensure unit is working properly. If unit requires repair or replacement then do so accordingly. Have unit serviced.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lasagne observed to be at internal temperatures of 49 degrees Celsius in middle and 71 degrees Celsius in outer portion. Item was stored in hot holding unit at time of temperature recording.
      • CORRECTED DURING INSPECTION. - item re-cooked such that internal temperature of 86 degrees Celsius was obtained.
      • .
      • Corrective Action(s): Ensure item is cooked to 71 degrees Celsius internal temperature. Use probe/stem thermometer on site. Train staff to use item after each cook of items such as lasagne.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop for ice stored in same area as bag for fire suppression.
      • .
      • Corrective Action(s): Ensure ice scoop is stored in sanitary manner.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed.
      • .
      • Corrective Action(s): Inform Pest Control company
      • Clean and sanitize affected areas
      • Use 200ppm Chlorine or equivalent
      • Do not store items on floor.
      • Remove any item not necessary for business.
      • .
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door screen was open upon arrival of EHO.
      • .
      • Corrective Action(s): Ensure staff are made aware that backdoor is to remain closed to prevent entry of pests into facility.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found on floor and lower shelves:
      • - Under grill area where grill tools are stored
      • - Lower shelves where cutting boards are stored
      • - Lower shelves where air fryer is stored
      • .
      • Corrective Action(s): Remove all items from lower shelves. Clean and sanitize.
      • Do not store items on floor.
      • Ensure lower shelves are frequently cleaned and sanitized as facility has ongoing rodent infestation.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is broken. Unable to use dishwasher to wash and sanitize dishes.
      • Staff did not have three compartment sink available for ware washing upon arrival of EHO. Staff explained that dishwashing occurs at the end of each day. As facility has frequently used items such as tongs and blenders this is not possible.
      • .
      • Corrective Action(s): Dishwasher is to be repaired IMMEDIATELY.
      • Three compartment sink method is to be employed AT ALL TIMES. Ensure staff are adequately trained.
      • Facility has test strips, QUAT based chemical sanitizer solution at sink, Sink plugs and timers for ware washing.
      • In order to keep facility in operation the three compartment sink must be employed AT ALL TIMES. Failure to do so will result in closure of facility.
      • The facility must be able to demonstrate to FHA proper wash, rinse and sanitize of dishes.
      • TRAIN STAFF.
      • .
      • Violation Score: 15
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked onions and mushrooms in cold holding unit found to be at 17 degrees Celsius.
      • Cheese and raw burger patties found to be at temperatures of 13 degrees Celsius.
      • Chef informed EHO and Manager that unit had been found to be turned off. Chef then instructed staff to turn unit on and food remained in cooler unit.
      • CORRECTED DURING INSPECTION - items discarded.
      • .
      • Corrective Action(s): Discuss issue with staff. As staff did not know for how long food items were stored at temperatures greater than 4 degrees, or how long the unit had been turned off, the food items should have been checked with a thermometer prior to resuming food production with these items.
      • Unit could have been turned off hours prior or not even at all today.
      • Discuss protocols for such an event in the future.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Pizza area hand sink not adequately supplied. Area missing hand soap.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Discuss with Management. Ensure there is a back up plan for when janitorial staff are not present for items like hand soap and paper towels supplied by BCIT.
      • .
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Head Chef observed to wash gloves in hand sink.
      • CORRECTED DURING INSPECTION. EHO instructed Chef to remove gloves and properly wash hands then return to work with fresh gloves.
      • .
      • Corrective Action(s): This is a poor habit. Ensure staff are made aware of proper glove use. When gloves are soiled they are to be removed, hands washed and new gloves are to be used.
      • If staff are finding gloves cumbersome, gloves are not required by Health Authority. Proper hand washing is required between contamination of hands.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff cell phones (X2) observed on food preparation surfaces in food preparation areas.
      • CORRECTED DURING INSPECTION.
      • Tongs washed in dishwasher however placed back into containers/holders that were not clean.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Discuss with staff: personal items in designated area only or on your person.
      • When tongs at island prep area are washed (after each 2 - 4 hours or more frequently as necessary) so too should the areas where the tongs are being stored as food debris accumulates in this area. Discussed with Management.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of rodent activity observed. Rodent droppings found in various locations in kitchen area.
      • .
      • Corrective Action(s): Discuss with Management and Pest Control Company.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in the kitchen in the following areas:
      • - On legs of large dough mixer
      • - On counter behind decommissioned microwave
      • - On lower shelves
      • - On top surface of old hot holding unit next to grill and hand sink
      • .
      • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings
      • Remove all dishes and equipment from lower shelves until rodent infestation is eliminated.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • Inspect facility for points of entry for pests. Seal any holes.
      • Have additional Traps set
      • Alert Pest Control Company of findings and follow recommendations advised by Pest Control Company Technician.
      • .
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

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