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Cantaritos Grill Restaurant

3823 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Cantaritos Grill Restaurant has been inspected 12 times by Fraser Health Authority since May 16, 2024. The most recent inspection, on June 5, 2026, recorded 1 infraction.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions 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 6 times across 6 separate inspections, most recently on June 5, 2026. 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 4 times across 4 separate inspections, most recently on June 3, 2026. 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 2 times across 2 separate inspections, most recently on January 27, 2026. 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 once on August 19, 2025. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • 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 March 18, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

12 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION:
      • Observed a basket of tomatillos vegetables under the sinks in the kitchen
      • Corrective Action(s): Do not store foods on the floor nor under sinks as they have a tendency to leak non-potable water
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a large container of fried rice cooling on the counter -internal temperature at 40 deg C and operator indicates it was cooked less than an hour ago
      • NOTE: your premise had a similar cooling infraction in the routine inspection January 2025. Continued infractions will require increased enforcement such as ticketing
      • Corrective Action(s): You must cool foods FAST:
      • Step 1: 60 deg C to 20 deg C using wide shallow pans with food thickness of 1 to 3 inches -use your speed rack for this purpose
      • Step 2: 20 deg C to 4 deg C transfer foods to the fridge
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Preparation cooler in kitchen internal temperature of burritos at 13 deg C, air temperatures showing 12-16 deg C
      • NOTE: observed the compressor at the back of the unit completely frozen over
      • No daily temperature logs are being maintained nor thermometer could be found at food level to accurately assess temperatures
      • Corrective Action(s): Discard all potentially hazardous foods from unit: all preparation inserts, sauces, eggs, burritos have been there since 11am of over 4 hours
      • Have the unit serviced immediately -operator called serviceman coming later today
      • Maintain Daily Temperature/Chemical Logs for all fridges/hot holding equipment/dishwasher
      • Use your Walk-in cooler and dessert cooler in the meantime for preparing these foods
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A bucket of corn vegetables observed stored under raw meats in the basement Walk-in cooler
      • Corrective Action(s): Do not store ready-to-eat foods below raw meats/eggs/seafoods in case of leakage
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Preparation cooler too warm temperatures are ranging betwen 12-16 deg C
      • Corrective Action(s): Repair cooler to maintain foods at or below 4 deg C
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Could not find thermometers at food level in many of the fridges
      • NOTE: do not rely on the temperature digital readout as this may not be reflective of actual food temperatures such as the preparation cooler today as the compressor was completely frozen over
      • Corrective Action(s): Place bar thermometers in each of the fridges
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dining area upstairs -the primary cleaner was a soap spray solution.
      • Corrective Action(s): You must use your bleach sanitizer spray as your primary cleaner. Keep the concentration between 100-200ppm will keep odours down as your concentrations of bleach spray were too strong
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A basket of tomatillos vegetables stored on the floor under the 2-compartment sink
      • Corrective Action(s): Do not store foods on the floor especially under sinks as the pipes may leak
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The audio/visual room in the basement is being used for food storage now -foods are being stored on the floor
      • Corrective Action(s): Do not store on the floor -use multi-level shelves for organization and ease of monitoring for pests
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A number of the sanitizer spray bottles are not labelled
      • Corrective Action(s): Label ALL cleaning chemicals
      • 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): Horchata drink stored at room temperature at upstairs bar -temperature at 9 deg C -this is a potentially hazardous food -operator indicates it has been there for less than an hour
      • Corrective Action(s): move the drink to the fridge immediately -do not store your potentially hazardous foods at room temperature
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit stored behind the audio speakers
      • Corrective Action(s): Store your Health Permit visible to the public
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen door has come apart and the bottom is not secure (magnetic drape)
      • Corrective Action(s): Use a fixed screen door that is tight fitting all around the door frame -keep the main door closed in the mean time
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the plastic cutting boards in the meat cutting area is too pitted/creviced -unable to clean and sanitize adequately
      • The cold water faucet handsink in kitchen is not catching properly
      • Corrective Action(s): Obtain a new cutting board when it becomes too pitted where food debris will accumulate
      • Repair the cod water faucet knob
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Cabbage heads stored directly on Walk-in cooler (basement) shelf below raw meats
      • Corrective Action(s): Do not store foods direcly on the shelves.
      • Do not store ready-to-eat foods below raw meats/eggs
      • Discard the outer layer of the cabbage
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed multiple inserts of cooked meats in a hot holder at room temperature -hot holder was not on and prepped/ready
      • Worker indicates the cooked meats were taken out less than hour ago and were about to be re-cooked and the hot holder prepped
      • Corrective Action(s): Have your hot holders prepped and ready >60 deg C before placing foods there.
      • Cooked foods from the fridge must be recooked >74 deg C at the stove THEN placed in the prepped hot holder
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): A few knives were AGAIN observe stored in unsanitary locations. Stored between appliances in the main kitchen between the hot holder and preparation cooler appliances -a similar infraction was cited back in the January inspection
      • Correction Order issued -next enforceable step is ticketing
      • Corrective Action(s): Dishwash your knives
      • Store your knives and utensils in a sanitary location such as magnetic wall strips, clean washable containers
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed inadequate sanitizers available for the main kitchen and upstairs bar area:
      • No bleach sanitizer available in the main kitchen
      • The bleach spray bottles upstairs bar are too strong (>200ppm) or too weak (~0ppm)
      • NOTE: this critical infraction was cited in the last routine spot-check in January -Correction Order issued -final warning, next step is ticketing
      • Corrective Action(s): Have your bleach reservoirs and spray bottles ready for use first thing before opening maintained at >100ppm chlorine residual
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor area under the meat processing cutting area in the basement littered with food debris
      • Corrective Action(s): Clean and disinfect and do so regularly
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Portable deep fryer observed next to the back door.
      • Corrective Action(s): Either place the portable deep fryer under the exhaust hood or remove from the premises
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine is inoperative. Operator is instead buying multiple bags of ice and storing in the basement Walk-in freezer
      • Noted numerous bags of ice (floor to ceiling) in the Walk-in freezer taking up significant space in the unit -foods stored in the walkway there.
      • Corrective Action(s): For the size and scope of your premise you will need to either fix the ice machine or find a replacement. Too much space in your freezer is being allocated for bagged ice
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A tray of cooked beef improperly cooled in a large container -temperature of beef at 30 deg C
      • Corrective Action(s): Cool foods quickly -use your speed rack and the shallow containers -spread the beef evenly in no more than 3 inch layer to speed cooling
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Multiple knives stored between the wall and preparation table downstairs -this is not an easily accessible area to clean and sanitize
      • Corrective Action(s): Store your knives in a sanitary location such as clean washable containers, knife holders, magnetic wall strips... etc.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution available in the main floor kitchen
      • Corrective Action(s): You must have your bleach sanitizer solution ready first thing before food preparation maintained >100ppm chlorine residual as per test strips
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Improper storage of foods in downstairs Walk-in cooler -raw meats observed above vegetables
      • Corrective Action(s): Completely segregate your raw meats/seafoods/eggs from ready-to-eat foods or minimally keep ready-to-eat foods above raw meats
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: AGAIN observed the low level cooking range with a portable propane tank inside the kitchen. This was observed in the last routine inspection as well.
      • Correction Order issued -final warning next enforceable step is ticketing/closure
      • Corrective Action(s): Do not use portable propane tanks indoors
      • Violation Score: 5
  10. Follow-Up Inspection

    0 infractions

  11. 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:
      • -cut meats, sliced cheese
      • Preparation cooler is too warm
      • -air temperatures showing 12 -15 degC
      • -internal temperature of grated cheese at 14 deg C at insert level, internal temperature of sauce lower level at 12 deg C
      • Noted daily temperature log for this morning at <4 deg C
      • Corrective Action(s): Discarded all potentially hazardous foods
      • Have the preparation cooler serviced
      • Do not store potentially hazardous foods in the danger zone -store either hot holding temperature or in a properly working fridge < 4 deg C
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature chlorine sanitizing dishwasher is showing no sanitizer reading ~0ppm as per test strips -tested multiple cycles and even priming the chlorine
      • NOTE: daily log sheets not being maintained
      • No bleach sanitizer spray upstairs
      • Filthy wiping towels stored on kitchen counters
      • Corrective Action(s): Have the dishwasher repaired immediately, minimum sanitizer chlorine level is >50ppm residual -operator indicated serviceman coming later today
      • Operator to manual wash dishware in the meantime by setting up a sanitizer solution sink
      • NOTE: checked again after an hour of use and tested at >50ppm chlorine residual
      • Have bleach sanitizer available in all food preparation areas
      • Hamper your single use towels after use otherwise keep them rinsed and maintain in a sanitizer solution bucket reservoir
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A number of handwash stations are deficient:
      • Basement handsink has no pumped soap coming out
      • Main floor bar has no pumped soap (sanitizer is not a substitute) and no paper towels dispensed
      • Upper floor bar has not paper towels dispensed (napkins is not a substitute)
      • Corrective Action(s): All handsinks must be adequately stocked -paper towels dispensed, pumped soap and clear for use
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Many foods in dry storage basement are stored on the floor
      • Observed open bags of bulk food bags (flour, sugar) not in rodent proof containers
      • Corrective Action(s): Store foods off the floor >15cm
      • Any open bulk food bags must be stored in rodent proof containers
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Kitchen back door -the screen door has fallen apart
      • Corrective Action(s): Repair the screen door -must be tight fitting to better exclude flying insects/rodents
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Preparation cooler is not in good working order
      • Dishwasher is not in good working order
      • Corrective Action(s): Repair units
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator has added in the main kitchen a low level cooking grill for larger pots attached with portable propane tank for a fuel source.
      • Corrective Action(s): This setup has not been approved -discontinue use immediately
      • Propane tanks should not be used indoors. You should be connecting your gas fed equipment to the main gas line at your cooking grill and any added equipment must be approved prior to use (submit floor plans)
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Baseboards in dishpit area are raw wood
      • Corrective Action(s): This is a highly wettable area, the raw wood needs to be sealed either with a oil-based paint or wood stained.
      • Violation Score: 3

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