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Boemma Euro Foods And Deli

125 - 5172 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Boemma Euro Foods And Deli has been inspected 20 times by Fraser Health Authority since July 18, 2017. The most recent inspection, on May 20, 2026, recorded 1 infraction.

7 of 20 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 8 times across 8 separate inspections, most recently on May 20, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 4 times across 4 separate inspections, most recently on October 30, 2019. 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 3 times across 3 separate inspections, most recently on May 23, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [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 once on May 23, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 17, 2023. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

20 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open food can observed in the fridge
      • Corrective Action(s): Once a food can is open any leftovers transfer to a washable container as the can may begin to rust
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed open pan cooking of raw meats on an induction cooker in the back.
      • The wall at the back next to the food preparation table is deteriorating and drywall coming apart
      • Corrective Action(s): -You do not have adequate exhaust system for open raw protein pan frying -you will need a commercial exhaust for this
      • No raw protein cooking allowed without a commercial exhaust hood
      • Use only your oven for this purpose as you have done before
      • -place a durable wall material overtop of the drywall such as FRP panelling/Tile/stainless steel
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A number of shelf-stable employee serve pastries/breads are displayed atop the retail 8-door display cooler -the pastries are not covered and open to contamination if customers/workers talk over it
      • Corrective Action(s): Cover the pastries/breads at all times -suggested to use the inoperative hot holder unit as it would fully cover the exposed pastries and breads
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw eggs AGAIN observed stored above ready-to-eat foods (beverages) --> this was cited back in the January 2024 inspection
      • Corrective Action(s): Keep raw eggs/meats/seafoods always below ready-to-eat foods in case of leaking juices.
      • NOTE: repeated citation will require increased enforcement such as ticketing
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw eggs stored above beverages in 2-door display
      • Corrective Action(s): Store raw eggs/meats/seafoods below ready-to-eat foods in case of leakage
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk-in cooler has mold growth on shelving units, old styrofoam containers and walls
      • Corrective Action(s): Clean and disinfect and do so on a regular basis
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Food surface outside of oven in the back is being used and is composed of cardboards and tinfoil -these are single use items not suitable food contact surface
      • Corrective Action(s): Place a cleanable surface for food processing outside of the oven such as a washable cutting board or even multiple baking trays that can be washe
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: toilet paper dispenser broken in employee washroom
      • Corrective Action(s): repair/replace
      • Violation Score: 3
  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): Left side of the 8-door display Deli cooler is ranging between 6 to 9 deg C. Internal temperature of meat 9 deg C
      • Observed the compressor coils on the left side completely frosted over which may be the reason
      • Right side of 8-door fridge ranging between 2-4 deg C
      • No Temperature Logs are being maintained for the fridges
      • Operator called repairman and will becoming later today
      • Corrective Action(s): Transfer the entire contents of the left side to the right side of the fridge unit or your Walk-in cooler immediately.
      • Have the 8-door display fridge serviced
      • NOTE: when serviceman comes you may have to transfer the entire contents of that fridge to the Walk-in cooler if the right side temperatures are effected
      • Do not store foods on the left side of the deli fridge unless foods can be maintained at or below 4 deg C
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: bathroom handwash sink not working -operator indicates the basin is leaking and needs replacing. Operator is using the deli handsink temporarily
      • Corrective Action(s): Repair the handsink basin immediately
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old beef disposable trays (about 10 of them) are being stored in the Walk-in cooler -food remnants still there. Operator indicates as there is grease in the trays they have to be disposed in a special location.
      • Corrective Action(s): Do not store this in food areas they are unsanitary -place in garbage bags cinched up in the washroom until they can be disposed of properly
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 8-door display Deli Cooler left side too warm ranging between 6-9 deg C
      • Handbasin in washroom not functional
      • Corrective Action(s): Repair
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - Operator not present and only staff person present has not completed Foodsafe level 1 (or equivalent)
      • Corrective Action(s): - Ensure that in the Operator's absence, at least one person is present who has completed Foodsafe level 1. Refer to www.foodsafe.ca for course availability.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Dry packaged retail food products (eg. bags of flour) were stored/displayed on the floor in retail area and back storage area.
      • Corrective Action(s): - Store all food products at least 6 inches off of the floor. Additional shelving may be needed to accomodate all food products. To be corrected by: 27-Jul-2022
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Mold/grime noted on portions of shelving and on fan guard in walk-in cooler
      • - Several used disposable aluminum trays with grease drippings were present in walk-in cooler
      • Corrective Action(s): Thoroughly clean/scrub ares noted above. Ensure these are part of your regular cleaning schedule so that they are maintained in a sanitary condition.
      • - Dispose of used aluminum trays.
      • To be corrected by: 27-Jul-2022
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw shelled eggs stored above ready-to-eat foods in 2-door display fridge next to Walk-in cooler
      • Corrective Action(s): Store raw shelled eggs below ready-to-eat foods in case the eggs are cracked and are leaking
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Condenser grill covered with dust/mildew in Walk-in cooler
      • Corrective Action(s): Clean and disinfect regularly to prevent buildup
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Burek meat and cheese pies are being stored at room temperature. No time sheets are available for when to discard
      • Operator indicates the pies are placed there after cooking then discarded if not purchased within 4 hours
      • Corrective Action(s): These foods are perishable foods and must be stored either hot (>60deg C) or cold (<4 deg C)
      • The pies have been there in excess of >2 hours as per operator -discarded the pies
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-door display fridge next to cash register is showing air temperatures at 10 deg C
      • Note only dry shelf-stable pastries were stored in this unit
      • Corrective Action(s): Fridge must be kept at or below 4 deg C as per your thermometer at food level.
      • If you want to only store shelf-stable foods there this unit must be CLEARLY LABELED "Shelf-stable foods only"
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one on-site again has FOODSAFE Level 1 certification -this was also cited back in the June 5, 2019 routine inspection.
      • Corrective Action(s): Final Warning until increase of enforcement occurs (i.e. ticket)
      • At least one worker must be certified at all times
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Washroom light burnt
      • Corrective Action(s): Replace
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Neither of the two workers on duty have FOODSAFE Level 1 certification
      • Corrective Action(s): In the owner's absence at least one worker must have this valid certification -information card provided
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Wafer samples must be dispensed so the customers are not touching it directly
      • Corrective Action(s): Use sampling cups, toothpicks, napkins for example (disposable)
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Water and bleach sanitizer spray bottles not labelled and in use in similar bottles
      • Corrective Action(s): Label all cleaner bottles to avoid mis-use and contamination of foods
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 8-door large case display cooler -the right side of fridge is showing temperatures of 11-15 deg C -internal temperature for cheeses and sausages.
      • The left side of the fridge is showing 5 to 9.5 deg C
      • Corrective Action(s): Operator is to discard all the perishables on the right side of the fridge immediately: approximately 75-100 packages of sausages, cheeses
      • Left side of the fridge operator is to transfer all perishables to the Walk-in cooler immediately
      • Do not use the display fridge until it is able to maintain foods at or below 4 deg C
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Foods being stored directly on the ground -some in the back under shelves and in the retail area.
      • Corrective Action(s): Foods must be stored off the ground at least 15cm/6inches on your shelves/risers
      • Another multi-level shelving rack is recommended in the retail area
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Large 8-door case display cooler is too warm especially the right side of the fridge -improper cool-air circulation and/or compressors are not working on the right side
      • Corrective Action(s): Have unit serviced repaired
      • Do not store perishable foods in this unit until it is able to maintain at or below 4 deg C for all foods
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): When reviewing the Manual Dishwashing operator is not sanitizing with bleach
      • Corrective Action(s): You MUST be following your posted Manual Dishwash sign as posted at your 2-compartment sink!: wash --> rinse --> sanitize with bleach at >100ppm concentration as per your chlorine test strips
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Washroom hansink has no single-use drying method available. Operator indicates they were planning to re-paint washroom and took down dispenser and forgot to re-install
      • 2. When reviewing Manual Washing method operator is utilizing handwash sink for washing
      • Corrective Action(s): 1.Re-install paper towel dispenser for drying hands
      • 2. Designated handwash sinks for that purpose ONLY -keep the handsink clear for use at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Foods stored under 2-compartment sink and next to cleaning chemicals
      • Corrective Action(s): Do not store foods under sinks (they have a tendency to leak) nor next to cleaning chemicals
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: at time of inspection 2-compartment sink: 1 compartment completely blocked off with clean dishes -drain board was full of personal dishes
      • Corrective Action(s): You should be keeping your sinks clear for their intended use -operator to install a drain rack above the 2-compartment sink to facilitate drying and storage of clean dishes
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Some cleaning chemicals under sink have been transferred to juice/pop plastic containers and are mislabelled
      • Corrective Action(s): All cleaning chemicals must be labeled properly to prevent contamination of foods/public
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Some goods stored directly on the ground in back kitchen area and walk-in cooler
      • Corrective Action(s): Keep goods off the floor stored on your shelves or risers >15cm off the ground to facilitate cleaning and monitoring of pests
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Reviewed Sanitation Plan -there is no inclusion of how operator is to properly Manually Wash dishware
      • Corrective Action(s): Revise Sanitation Plan to include steps in Manually Washing and email to me for review: [email protected]
      • Violation Score: 1
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Operator has fingernail polish and artificial fingernails when working with foods
      • Corrective Action(s): foodworkers must not be using these polishes and nails when working with foods
      • Violation Score: 3

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