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Cafe Ricotta

6 - 4563 North Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Cafe Ricotta has been inspected 6 times by Fraser Health Authority since May 29, 2024. The most recent inspection, on July 29, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 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 2 times across 2 separate inspections, most recently on July 29, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on February 6, 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 once on September 25, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 29, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 29, 2026. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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.

6 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not kept in sanitizer when not in use
      • Corrective Action(s): Wiping cloths must be kept in sanitizer when not in use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink blocked by tray of cooling spaghetti
      • Corrective Action(s): Do not block handsink
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee for April 2026 - March 2027 ($150) outstanding.
      • Corrective Action(s): Pay within 10 business days or facility will be closed.
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor amounts of food debris between and behind equipment
      • Corrective Action(s): Clean and sanitize kitchen
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Oven stand is raw wood
      • Corrective Action(s): Paint or seal wood.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket in both front and back areas did noth ave detectable chlorine
      • Corrective Action(s): Sanitizer must be at 100ppm chlorine and wiping cloths stored within. Remake solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handsink obstructed by cheesecake
      • Corrective Action(s): Do not place food items in front of the handsink or balance them over the basin. Handsinks must be easily accessible at all times.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee for April 2025 - March 2026 still outstanding.
      • Corrective Action(s): Pay within 10 business days or a closure order will be issued. Instructions are on hand delievered letter.
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich sauce at room temperature.
      • Corrective Action(s): Keep this sauce at 4C or colder, OR provide lab testing that it is shelf stable (pH <4.6 or Aw <0.85)
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in bucket and spray bottle did not have detectable chlorine residue. Some wiping cloths left on counter.
      • Corrective Action(s): Bleach sanitizer solution should be at 100ppm chlorine. Ensure wiping cloths are returned to sanitizer solution when not in use.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bag of sugar stored directly on ground
      • Corrective Action(s): Once opened, transfer bag of sugar into coverable container. Do not leave directly on the ground.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Food debris noted behind equipment
      • 2) Hood vent baffles require cleaning
      • Corrective Action(s):
      • 1) Clean up all food debris
      • 2) Clean vent hood baffles in between professional cleaning sessions
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Slow leak beneath sink in back kitchen.
      • Corrective Action(s): Fix leak
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Raw chicken noted in prep cooler
      • Corrective Action(s): Facility has not been approved to cook raw meats. Staff stated it was for their other location. Remove from this location.
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Blender in handsink in back kitchen area
      • Corrective Action(s): Handsinks must be used for handwashing ONLY. Remove blender.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have FOODSAFE Level 1 or equivalent
      • Corrective Action(s): At least one staff member on-site must have FOODSAFE Level 1 or equivalent during food prep
      • Violation Score: 1

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