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BCIT Stand Central

3700 Willingdon Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

BCIT Stand Central has been inspected 12 times by Fraser Health Authority since November 17, 2017. The most recent inspection, on August 24, 2026, recorded 2 infractions.

3 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: Cleaning and sanitizing 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 9 times across 8 separate inspections, most recently on August 24, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 May 1, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on August 13, 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.

12 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution at blender unit at concentrations of 0ppm.
      • CORRECTED AT TIME OF INSPECTION
      • .
      • Corrective Action(s): Ensure this is changed frequently throughout the day.
      • .
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Facility has food debris and splatter throughout including: floors, equipment, inside coolers, inside drawers and cupboards, etc.
      • .
      • Corrective Action(s): Ensure facility receives deep cleaning prior to school commencing.
      • .
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution throughout and out of dispensing unit is at concentrations that are extremely high. Concentrations are well above 400ppm QUAT. EHO dispensed sanitizer into sink to approximately 1/4 filled and then had to fill remainder with water to achieve 200ppm QUAT. Dispensing unit is dispensing WELL above 200ppm. CORRECTED DURING INSPECTION - water was added to sanitizer solution that had already been dispensed throughout facility.
      • .
      • Upon arrival of EHO lack of sanitizer solution in back three compartment sink. Sanitizer solution is to be available for use at all times in back as no dishwasher exists. Staff need to be able to wash dishes throughout the day. If facility does not have sink filled with sanitizer solution staff can not easily wash dishes every 2-4 hours as required. CORRECTED DURING INSPECTION - EHO filled third compartment sink
      • .
      • Corrective Action(s): Staff are not testing Sanitizer solution daily. Ensure sanitizer solution is checked with test strips and confirmed to be at 200ppm QUAT.
      • .
      • Ensure third compartment sink is filled with sanitizer for use at all times.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility has food debris and splatter throughout including: floors, equipment, inside coolers, inside drawers and cupboards, etc.
      • .
      • Corrective Action(s): Ensure facility receives deep cleaning prior to school commencing.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispensing unit is malfunctioning.
      • Unit is dispensing at very high concentration greater than 400ppm QUAT
      • .
      • Corrective Action(s): Have Technician service dispensing unit.
      • Until such time as unit can be repaired add water and test using test strips.
      • .
      • 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): QUAT based sanitizer solution found diluted in multiple spray bottles at concentrations of greater than 400ppm.
      • This is no longer food safe.
      • CORRECTED DURING INSPECTION - items diluted
      • .
      • Corrective Action(s): Ensure staff are using test strips when diluting spray bottles and not gauging colour "by eye".
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires cleaning prior to opening for the Fall season.
      • Clean inside cupboards, behind coolers/freezers.
      • .
      • Corrective Action(s): Ensure final clean before students come back to class.
      • .
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Tongs are washed at the end of the night, with enough supplies to go through throughout the day. However, there is no extra equipment such as spoons or bubble tea shakers to go through throughout the whole day.
      • Corrective Action(s): Ensure equipment for beverages is washed, rinsed, and sanitized every 4 hours.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted staff spraying sanitizer on in-use utensil such as blender lid. Other in-use utensils are noted on drying rack such as blender, knife, and coffee accessories. Full dishwashing procedures do not appear to occur every 4 hours.
      • Corrective Action(s): While spraying sanitizer is a good practice, in-use utensils must go through proper dishwashing procedures (wash, rinse, sanitize, air dry) every 4 hours.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Equipment used for coffee and bubble tea (ie. stir spoons; milk jugs, etc) are sanitized at the end of the day.
      • Corrective Action(s): All equipment must be washed, rinsed, and sanitized eveyr 4 hours.
      • Violation Score: 5
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of instant noodles were stored on display floor on the ground.
      • Corrective Action(s): Always store food at least 15 cm off the ground on dedicated shelving. Correction required today.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice activity and feces were observed in the follow areas:
      • 1. In the middle dry storage room under the shelving of Stack Tea inventory.
      • 2. Behind the chest freezer and stand up cooler in the back storage room.
      • Corrective Action(s): Clean, wash, and sanitize these areas. Notify pest control company and monitor for activity. Email EHO next pest control inspection report. Cleaning required this week.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Went through manual dishwashing procedures with staff. Staff explained procedures without the sanitizing step. Went through same discussion with manager and manager indicated sanitizer is used after washing and rinsing.
      • Corrective Action(s): Ensure all staff follow proper dishwashing procedures: washing, rinsing, soak in sanitizer for 2 minutes, and air dry.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff rinsing equipment in handwashing station.
      • Corrective Action(s): Handwashing stations are meant for handwashing only, do not use sink for other purposes.
      • Violation Score: 5
  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Discussed manual dishwashing procedures while staff was washing dishes. No sanitizing step mentioned for procedures.
      • Corrective Action(s): Follow proper dishwashing procedures: a) wash in soapy water; b) rinse in hot clean water; c) soak in sanitizer (pink solution) for 2 minutes; d) air dry
      • Sanitizer MUST be used
      • Violation Score: 15

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