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Burnaby Neighbourhood House

100 - 4460 Beresford St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Burnaby Neighbourhood House has been inspected 19 times by Fraser Health Authority since August 31, 2017. The most recent inspection, on October 1, 2026, found no infractions.

10 of 19 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction 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 4 times across 4 separate inspections, most recently on November 6, 2024. 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 2 times across 2 separate inspections, most recently on June 13, 2024. For example: 203 - Food not cooled in an acceptable manner [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 once on May 22, 2018. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on July 31, 2026. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 13, 2024. For example: 310 - Single use containers & utensils are used more than once [s. 20]

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.

19 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Cooling of leftover food product and advance prepared product for food services is not currently verified and documented to ensure food has rapidly cooled in a safe manner.
      • Corrective Action(s): Cooked food items cooled for later use are to be monitored to ensure the food safety standard for cooling has been met.
      • Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Provide copies of cooling process verification documentation. Correction date: September 1, 2026
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Pieces of cardboard used to line equipment storage in some locations.
      • Corrective Action(s): Do not use cardboard to cover food or food equipment surfaces as it is absorbant and not cleanable.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Cooling of multiple batches of food product are not currently verified to be rapidly cooled to ensure food safetyl
      • Corrective Action(s): Food batches are to be monitored in terms of time and temperature to verify rapid cooling.
      • Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Cooling record template provided.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal items bags / coats stored in kitchen among food equipment.
      • Corrective Action(s): Ensure personal items are stored at entrance with jacket hooks.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked vegetables stored in covered container stored in upright cooler, internal temperature 39 C.
      • Corrective Action(s): Staff removed hot food from the cooler to place food in a water bath.
      • Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags in use without sanitizer reservoirs prepared.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Previously used take-out containers on-site.
      • Corrective Action(s): Take-out containers are single use and must be discarded after use.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Left over soup 30 C in 2 door upright cooler
      • Left over rice 30 C in 2 door upright cooler
      • Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Food items repackaged in shallow containers and moved to freezer unit during inspection.
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 6 cartons of shell eggs retained past labelled best before dates.
      • Corrective Action(s): Product discarded.
      • Ensure food product shelf life is regularly monitored to identify and remove items that may no longer be safe to use.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bread inventory on the floor.
      • Container of raw chicken stored next to fresh vegetables on bottom shelf of 2 door cooler.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food preparation conduction at soiled dishware drain board. Discontinue using this area for food handling, food is to be kept away from where soiled dishware are sorted and prerinsed.
      • Corrective Action(s): Sanitized dishware drain board lined with cloth towels, discontinue lining these surfaces with towels - sanitized dishware are to be placed on a sanitary surface to allow them to air dry before storage.
  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): sanitizer spray bottle 0 ppm chlorine.
      • Corrective Action(s): Replace sanitizer solution, chlorine to be available at 100 ppm concentration. 1 tsp bleach per 1 liter water.
      • Violation Score: 5
  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

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