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Better Meals

5742 Beresford St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Better Meals has been inspected 17 times by Fraser Health Authority since August 17, 2017. The most recent inspection, on August 13, 2026, found no infractions.

6 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 7 separate inspections, most recently on August 13, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on January 15, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on August 12, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 February 6, 2018. For example: 304 - Premises not free of pests [s. 26(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 once on July 17, 2023. 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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a few large buckets of mushroom sauce in the Walk-in cooler -internal temperature at 36-40 deg C. Operator indicates the ice bath step was missed
      • Corrective Action(s): Potentially hazardous foods must be cooled fast:
      • Step 1: 60 deg C to 20 deg C within 2 hours -in ice baths/ice wands/wide shallow pans and thin layers/small containers etc.
      • Step 2: 20 deg C to 4 deg C within 4 hours -transferred to fridge
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the handsinks has a slight leak -operator is turning on/off at the start and end of day
      • Corrective Action(s): Repair handsink
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A number of spray sanitizers were filled with the General Cleaner from the dispenser (orange solution) -this is not suitable for food contact surfaces.
      • Corrective Action(s): Use only your QUAT type sanitizer from the dispenser with a concentration of at least >200ppm
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor amount of mouse droppings observed in Dry Storage Room alongside shelf walls -could be old droppings. Did not observe any altered/contaminated food products. No activity in recent Pest Control reports.
      • Corrective Action(s): Clean and disinfect -check each morning for any new activity will indicate active rodent presence
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature chemical sanitizing washer final rinse ~0ppm detected chlorine residual
      • NOTE: observed the sanitizer vat completely empty
      • Corrective Action(s): Operator replaced the vat and remeasured at >50ppm chlorine residual
      • NOTE: do not wait until the vat goes empty -once the vat is low top up the new vat to better ensure all wash cycles properly sanitize ware
      • Ensure you are Daily Testing and logging sanitizer concentrations of the washer
      • Violation Score: 25
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A few crates of frozen meal kits stored above the fill-line in the top open air freezers at the packing area. Temperatures were at 7 to 8 deg C
      • Corrective Action(s): Do not store the meal kits above the top open air fill-lines of the freezers (below the vents)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scooper stored in ice machine
      • Corrective Action(s): Store the scooper outside to better prevent handling of the ice -it may get buried inside the machine
      • Violation Score: 3
  10. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One bucket of sanitizer showing ~0ppm detectable QUAT sanitizer
      • Corrective Action(s): Must be >200ppm
      • NOTE: tested at QUAT dispenser and spray bottles >200ppm
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A few foods not covered in the main Walk-in cooler -cooling foods in trays, onions and carrots
      • Corrective Action(s): Leave a small gap for the steam to release when covering cooling foods
      • Keep other foods covered protected from contamination
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: QUAT test strips in use for the Main Washer which uses chlorine as a sanitizer
      • Corrective Action(s): Obtain Chlorine Test Strips (range between 0 to 200ppm) for daily monitoring
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The low temperature dishwasher dispensed <10ppm chlorine sanitizer at the time of the inspection. After priming, the dishwasher dispensed 100ppm chlorine sanitizer at 50C at the plate's level.
      • Corrective Action(s): Ensure to monitor the sanitizer concentration using appropriate test strips. This must be done prior to using the dishwasher to ensure that sanitizer concentration is at min 50ppm chlorine at min 24C at the plate's level. Test strips available on site.
      • Violation Score: 5
  16. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1.Some mouse droppings noted in dry storage area - on lower shelf beside "brilliant" potato boxes.
      • 2. Gap under double door from dry storage to processing room.
      • Corrective Action(s): Ensure all droppings are cleaned up and areas monitored. Seal all possible pest entry points. Lower door sweeps need to be lowered to close off gap under the doors.
      • Correction date: 1 week
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 large white cutting boards put away clean noted with many cut marks and black or dark great color.
      • Corrective Action(s): Once equipment can no longer be properly washed and sanitized after use they must be repaired/replaced and no longer used. Equipment in facility must be smooth, durable, non-absorbent and easy to clean. Replace or repair cutting boards.
      • Correction date: 2 weeks
      • Violation Score: 3

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