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Cafe 106

106 - 6588 Royal Oak Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Cafe 106 has been inspected 17 times by Fraser Health Authority since March 29, 2019. The most recent inspection, on June 5, 2026, recorded 1 infraction.

8 of 17 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: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 July 19, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 August 4, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 January 6, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 September 8, 2023. 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 August 4, 2022. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris observed under back chest freezer and shelves there
      • Corrective Action(s): Clean and disinfect the floors there.
      • Hard-to-reach areas such a these should be cleaned at least every month or so
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-door undercounter cooler under cappuccino machine at 9.1 deg C
      • No potentially hazardous foods stored within -operator indicates it is only for shelf-stable foods
      • Corrective Action(s): At minimum place a sign indicating "No Potentially Hazardous Foods"
      • However all fridges should be in good working order in case one breaks down
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There is pest entry point in the corner of the washroom next to the cabinet
      • Corrective Action(s): Plug up the hole with steel wool
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: equipment/cords laden with coffee grounds next to the coffee grinder
      • -back storage area floor area next to freezer has food debris
      • Corrective Action(s): Clean and sanitize
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1-door undercounter barista cooler is too warm -air temperature 7 to 8 deg C. Internal temperature of coffee cold brew at 9 deg C
      • Thermostat of fridge already at the coldest setting ("colder 5")
      • Corrective Action(s): Remove all potentially hazardous foods into one of your other fridges.
      • Have the unit serviced.
      • Do not store potentially hazardous foods in this unit until it is able to maintain foods at or below 4 deg C
      • NOTE: the unit is a commercial fridge. A correctly working commercial fridge will maintain at or below 4 deg C temperatures despite frequent opening/closing the door.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some coffee grind spills in the corner end next to ice machine and cappucino machine
      • Corrective Action(s): Clean these hard-to-reach areas at least on a weekly basis or as needed
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Barista fridge too warm -see Code 205 for further instructions
      • Corrective Action(s):
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: "Raid" pest spray observed onsite
      • Corrective Action(s): Remove the pest spray from premises
      • Do not use pesticide onsite -may contaminate food contact surfaces
      • Use mechanical traps only inside food areas-such as sticky traps, UV light attractant with back sticky board
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Bleach solution in container intended for in use wiping cloths was 50ppm chlorine which is not adequate concentration. Additionally, in use wiping cloth on counter had no chlorine residual detected.
      • Corrective Action(s): - Ensure sanitizer solution is at required level of 100-200ppm chlorine and keep in use wiping cloths in solution to prevent microbial growth. Use test strips to verify concentration of solution. Operator re-mixed solution and immersed in use wiping cloth at time of inspection.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: - Cleaner/disinfectant product stored in spray bottle with label for pre-mix quats product (no-rinse food contact surface sanitizer). Product was being used for customer tables and not for direct food contact surfaces; however, incorrect label for product may lead to misuse
      • Corrective Action(s): - Label product with correct contents or empty bottle, clean and fill bottle with product indicated on label. Do not mix products. To be corrected: today
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Dirt/debris noted on floor under equipment in food preparation area
      • Corrective Action(s): - Pull out moveable equipment and thoroughly clean floor
      • [Date to be corrected by 24-Feb-2022]
      • Violation Score: 9
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Undercounter 1-door freezer at -1 deg C
      • Corrective Action(s): Should be maintaining foods at or below -18 deg C to better maintain taste, texture, colour
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Preparation cooler too warm:
      • -air temperatures are showing 11 to 15 deg C
      • -Internal temperature of lemonade 11.2 deg C
      • Daily log sheets not being maintained
      • Corrective Action(s): Discard all perishables in the fridge
      • Discarded:
      • -2 jugs of milk, soy milk, cheese slices, humus spread, sliced tomatoes and peppers, tuna, chicken breast
      • Repair/adjust fridge -do not store perishables in unit until you can maintain at or below 4 deg C
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed worker repeatedly wip hands on apron instead of washing hands
      • Corrective Action(s): Aprons are only for protecting underlying clothes you are re-contaminating hands by wiping
      • Use the handwash sink for cleaning hands
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Preparation cooler too warm -see Code 205 for details
      • Corrective Action(s): Repair/adjust preparation cooler to maintain foods at or below 4 deg C
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Foods tightly packed inside preparation cooler.
      • Corrective Action(s): Ensure adequate spacing between the walls and food items in coolers to allow for adequate air flow
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer observed in preparation cooler
      • Corrective Action(s): All fridges require an accurate thermometer at food level for daily monitoring
      • Violation Score: 1

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