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Breakfast & Gelato (1003 Brunch & Dessert - Solo Gelato)

120B - 6540 Burlington Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Breakfast & Gelato (1003 Brunch & Dessert - Solo Gelato) has been inspected 14 times by Fraser Health Authority since June 5, 2023. The most recent inspection, on June 22, 2026, found no infractions.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions 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 3 times across 3 separate inspections, most recently on May 25, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 August 21, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 3 times across 3 separate inspections, most recently on June 24, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 26, 2024. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 November 1, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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.

14 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Drain plugs missing for the dishwash sinks
      • Corrective Action(s): Obtain -these are necessary for backup in case the washer is inoperative
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: STILL observing the water pitchers with the very narrow necks (6+ observed). As stated in the last routine inspection in January these pitchers cannot be washed in a practical manner
      • Corrective Action(s): Remove these pitchers from the premise -FINAL WARNING, next enforceable step is ticketing
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Operator is storing equipment not related to the restaurant such as the sandwich cooker, pasta machine
      • Corrective Action(s): Remove equipment not related to the restaurant
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Water pitchers for customers -a few of them have very narrow necks (similar to glass coke bottles). These pitchers are intended for reuse but cannot be dishwashed in a practical manner
      • Corrective Action(s): Discontinue and remove these water pitchers. Use pitchers that can be dishwashed in a practical manner
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard-to-reach areas under the oven near the wall are not being cleaned regularly -build-up of debris there
      • Corrective Action(s): Clean and disinfect hard-to-reach areas at least on a weekly basis/as needed
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Observed a ziplock bag being dishwashed -this a single-use item that is not durable for high temperature washing
      • Corrective Action(s): Ziplock bags are single-use only then discard
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 flats of eggs were on the counter at time of inspection -surface temperature was showing 9 deg C
      • Operator indicates it was just taken out for dish preparation
      • Corrective Action(s): Transfer to fridge immediately
      • Maintain potentially hazardous foods at safe refrigerator temperatures
      • Only take small number of eggs out during rush periods
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine has visible mold growth on the inner walls
      • Corrective Action(s): Empty out the machine, clean and sanitize the ice machine
      • Should be done at least on a monthly basis or as needed
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handsink next to washer completely blocked off with equipment and paper towel dispenser was empty
      • Corrective Action(s): Do not block off handsinks -store excess ware in your utility wash sinks
      • all handsink must be adequately stocked -paper towels, pumped soap
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Goods are stored on the floor in the storage areas
      • Corrective Action(s): Better organization is needed -keep goods off the floor on your shelves to enable cleaning and monitoring underneath for pests
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Operator is missing a drain rack / drain board in the back for drying dishes
      • Corrective Action(s): Operator to install a drain rack above the handsink for drying ware
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A few cut fruit trays double stacked in the Preparation Cooler insert area
      • Corrective Action(s): Do not double stack the inserts -one layer only to better maintain temperatures
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -High temperature dishwasher not achieving rinse temperature. Tested five consecutive cycles at plate temperature:
      • 60 deg C
      • 65 deg C
      • 66 deg C
      • 67 deg C
      • 64 deg C
      • -Bleach sanitizer at the bar had ~0ppm reading
      • Corrective Action(s): -Minimum at plate temperature is >71 deg C. Have the washer repaired immediately -you will need to Manually wash dishes in the meantime as instructed: wash/dry in the washer then chemical sanitize in the dishwash sink as per the signs posted
      • Operator called serviceman while onsite
      • NOTE: no daily temperature logs are being maintained for the washer -template provided to test the washer on a daily basis
      • -Bleach sanitizer solutions must be maintained >100ppm as per test strips
      • Violation Score: 25
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Foods being stored on the floor under the shelves individual bottles, flour
      • Corrective Action(s): Do not store foods on the floor -any goods under the kitchen shelves must be in the large storage bins to facilitate cleaning and monitoring of pests
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher not achieving rinse temperature and the thermostat dials are not accurate
      • Corrective Action(s): Repair washer
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Both sanitizer bleach spray bottles have no labels
      • Corrective Action(s): Label all your chemical bottles/containers
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Domestic combo fridge in storage area has no thermometer at food level
      • Corrective Action(s): All fridges must have a thermometer at food level to facilitate temperature checks
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator is food preparing on the floor in the back next to dishwasher.
      • As well food preparation is occurring in the Side Dining Room (not used for patrons)
      • Corrective Action(s): Do not food prepare on the floor! -remove all the equipment there.
      • Suspend all food preparation in the Side Dining Room -You are to submit revised floor plans for new usage of areas
      • Effective immediately menu items to be reduced to:
      • Soups/Sandwiches and Desserts
      • Operator to block off all the other items
      • Additional food preparation space is needed before consideration of these items are placed back on the menu
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Double stacking preparation cooler inserts -discarded the watermelon slices
      • Poached eggs stored at room temperature -discarded the eggs
      • Corrective Action(s): Properly store potentially hazardous foods in your fridge and/or below the fill-line of the preparation cooler
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both handsinks in bar/kitchen have no paper towels
      • One of the washrooms has no paper towels in the dispenser
      • Corrective Action(s): ALL handsinks must be properly stocked for adequate handwashing:
      • -place a FIXED paper towel dispenser at bar handsink and replenish all dispensers
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pooling of eggs observed in the fridge
      • Corrective Action(s): Do not pool and store shelled eggs. Once cracked open you must be cooking right away
      • NOTE: this was cited previously in the June 2023 inspection -next enforceable step is ticketing/closure
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mop wash tub is not draining -operator is draining mop water in the toilet in the meantime -OK
      • Corrective Action(s): Repair clogged drain
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator is food preparing on the floor in the back kitchen and the dining Side Room
      • Operator is storing too much foods/equipment on the preparation tables at the kitchen/bar leaving very little room to "food prepare"
      • Wall area behind the air fryer and induction cooker is accumulating food debris
      • Corrective Action(s): These are unapproved food preparation areas.
      • Remove all food preparation equipment from the Side Room: tables, oven, blender
      • Remove all unecessary equipment/foods at kitchen/bar preparation tables
      • Operator to immediately suspend the "All Day Brunch" menu -soups/sandwiches and desserts ONLY until additional preparation space is provided -spoke at length with the operator options here.
      • All menus need to have the "All Day Brunch" blocked off for follow-up inspection
      • Place a more durable wall material behind the air fryer/induction cooker such as tile/FRP panels/stainless steel
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Coffeemate stored under the bar sink next to cleaning chemicals
      • Corrective Action(s): Store foods up and away from cleaning chemicals
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There's an open shallow tray under the oven with drain hoses pooling water
      • Corrective Action(s): Either enclose the water tray or drain the hoses into the available sinks
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The dry storage room is disorganized. There are tools and misc equipment, foods (shelf stable) stored there. There are equipments there no longer used for the restaurant.
      • Corrective Action(s): Remove any equipment/goods no longer related to the restaurant from the premises
      • Place the foods on one side of the room on a shelving unit and keep all other goods on the other side
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The air fryer was right up against the wall and causing food stains. The air vents of the air fryer are located at the back of the unit.
      • Corrective Action(s): Clean and sanitize the wall of the food stains
      • Do not place the air fryer right up against the wall. Place a more durable wall material behind the air fryer such as tile or FRP panel.
      • 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): Observed a number of potentially hazardous foods at room temperature in the back kitchen in excess of >2 hours:
      • -a container of cooked potato wedges
      • -raw shelled eggs
      • -cut watermelon slices
      • -cooked sausage in the air fryer unit
      • -Some menu items require assembly of many ingredients such as the sausage, duck slices, fruits. Operator is only using the 2-door display cooler for this action
      • -A package of frozen sausage at room temperature at 6 deg C
      • Corrective Action(s): -Discarded all the foods.
      • -**Operator to obtain a Preparation Cooler (shown to operator) to facilitate assembly of foods and not having to take in/out of the fridge all the time. Submit which Preparation Cooler specifications and updated Floor Plan where to install it.
      • -Defrost foods health safely:
      • -->overnight in the fridge
      • -->as part of the cooking process
      • ---> under cool running water in original plastic packaging
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available at all in front or back. Operator was using a "lemon slice solution" for cleaning??
      • Corrective Action(s): You must be following your approved Sanitation Plan!
      • Bleach sanitizer bucket/spray bottle must be ready to use (at least one in the front and back areas
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Open bulk foods in storage room
      • Corrective Action(s): Keep open bulk food bags in rodent proof containers (lids shut tight)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back kitchen shelves (upper and lower) are disorganized.
      • Front bar shelves disorganized -personal worker items mixed in with public foods/areas
      • Storage room disorganized -many goods on the floor
      • Corrective Action(s): Organize all your goods on the shelves -do not cover the food preparation areas
      • Centralize all personal worker items in one area away from food preparation areas
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Both food workers have hand nail extensions and polish decorations.
      • Corrective Action(s): Food worker hands cannot be handwashed properly (under the nails) with nail extensions and polish + decorations may contaminate the foods -nails must be kept short trimmed with no polish/decorations
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine had a chilling beverage container in there
      • Corrective Action(s): Ice is a food and must be protected -remove the beverage container and discard the ice. Use your fridge/freezer/bucket of ice for beverage chilling.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Pooling of raw eggs observed.
      • -Open canned foods observed in the fridge
      • Corrective Action(s): -Discarded raw pooled egg.
      • Do not pool raw eggs you may be spreading Salmonella to the whole container of egg this way -review the BCCDC handout on pooling of raw eggs
      • -Do not store canned foods once opened they may begin to rust and contaminate the foods
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator has added a domestic Air Fryer unit.
      • Corrective Action(s): Provide confirmation from the City of Burnaby (Fire Deparment) there are no objections to the addition of this cooking equipment
      • Violation Score: 1

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