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Carter GM Cafe

4550 Lougheed Hwy, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Carter GM Cafe has been inspected 17 times by Fraser Health Authority since December 6, 2012. The most recent inspection, on September 22, 2026, found no infractions.

5 of 17 inspections on record found no infractions at all. In the past 12 months there were 3 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 9 times across 8 separate inspections, most recently on October 23, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 February 19, 2026. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 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 August 30, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on March 20, 2019. 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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: 1-door stand up freezer is measured at -6.8oC.
      • Corrective Action(s): Freezer should be at least -18oC.
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2-door prep cooler is too warm, at 8.8oC (air temperature). Food internal temperatures ranged from 5.9oC to 8.2oC (top compartment). Digital thermometer of cooler indicated 4oC; however thermometers that are placed in bottom compartment for checking purposes are measured at 8.8oC. No temperature log is maintained.
      • Corrective Action(s): All foods discarded.
      • Foods must be maintained at 4oC or less. No exception.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed chef unloading clean dishes in dishwasher without prior handwashing.
      • 2. When asked about the prep cooler being warm, chef touched a container with lettuce without prior handwashing, wanting to show the food is cold.
      • Corrective Action(s): Handwashing must happen before touching food, or clean dishes.
      • Container of lettuce discarded.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-door prep cooler is too warm, at 8.8oC (air temperature) at beginning of inspection. No temperature log is maintained. Temperature of cooler was able to return to under 4oC at the end of inspection, at 3.9oC, with cooler empty.
      • Corrective Action(s): 1. Temperature log should be maintained.
      • 2. A thermometer should be placed in cooler for monitoring.
      • 3. Cooler must be able to maintain foods at 4oC at all times, even during rush hours. Operator can lower the temperature of the cooler to help maintain foods under 4oC.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket at front has 10ppm chlorine, while no sanitizer is made for the kitchen.
      • Corrective Action(s): Operator has made a sanitizer bottle during inspection, and at least 100ppm chorine is detected. Extra bleach is also added to sanitizer bucket at the front and at least 100ppm is now detected.
      • Ensure sanitizer is available at all times, especially in food prepation area.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler is not working. A technician visited yesterday and indicated a new cooler has to be purchased.
      • Corrective Action(s): New prep cooler must be purchased and installed by next Friday, March 07, 2025, as this is an important piece of equipment for the facility.
      • Violation Score: 9
  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): 2-door stand up cooler is measured at 6.3oC air temperature. Food internal temperature ranged from 5.5oC to 8.8oC (cooked beef patty at 5.5oC; tuna mix at 6.8oC; raw beef at 8.8oC). No temperature log is maintained.
      • Corrective Action(s): Potentially hazardous foods must be stored under 4oC at all times. Do not use cooler until cooler is reparied. All potentially hazardous foods in cooler discarded.
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Mildew observed in ice machine.
      • Corrective Action(s): Clean ice machine properly.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cartons of eggs are places on top of celery.
      • Corrective Action(s): Ensure raw proteins is always stored below ready-to-eat foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are noted on floor next to dishwasher, extending to under dishwashing sinks. Pest control company is hired by company and visits monthly.
      • Corrective Action(s): Remove droppings and sanitize areas.
      • Notify pest control.
      • Seal all potential cracks and holes.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-door stand up cooler is warm, at 6.3oC.
      • Corrective Action(s): Repair cooler so that temperature is maintained at 4oC or less at all times.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator indicated bleach sanitizer in spray bottle is used to sanitize food contact surfaces. 0ppm chlorine is detected in spray bottle. Operator indicated solution is changed once a week.
      • Corrective Action(s): Change bleach sanitizer every 2 days. Operator changed sanitizer at time of visit. At least 100ppm chlorine is detected.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs are stored in mid shelf in 2-door stand up cooler.
      • Corrective Action(s): Ensure raw proteins are stored below ready to eat foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed on floor next to dishwasher and 2-compartment sink. Pest control company visits monthly. Operator indicated these are old droppings as pest control reports did not note any pest activity recently.
      • Corrective Action(s): Clean and sanitize areas.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling vents require cleaning as visible dust and grease observed on vents.
      • Corrective Action(s): Clean the above mentioned areas.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Portable butane gas stove with a frying pan observed next to deep fryers, with no commercial ventilation underneath.
      • Corrective Action(s): Commercial ventilation must be present to prepare food that generate grease laden vapour.
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1._ Garlic chopper was not completely airdried after sanitized. There were still garlic pieces left inside the chopping part.
      • 2._ Grilled cheese equipment was lined with foils. Foils noted dirty. Staff said new foils are used everyday. Equipment is not washed or sanitized before and after lining foils.
      • Date to be Corrected By: Immediately.
      • Corrective action
      • 1._ Take apart all pieces so all surfaces of the equipment is properly washed and sanitized. Then FULLY air-dry after sanitizing to prevent from microbial growth.
      • 2._ Discard dirty foils. Equipment must be properly washed and sanitized before and after using foils.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Raw meat was stored on top of ready-to-eat food in chest freezer.
      • Date to be Corrected By: Immediately.
      • Corrective action
      • - Raw meat must always be stored below ready-to-eat foods to prevent potential cross contamination.
      • Corrective Action(s):
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Unlabelled purple coloured "sanitizer" stored in spray bottle and used an a food contact surface sanitizer. Operator advised that product is a QUATS solution. QUATS test strip indicated solution is 400 ppm. No manufacturer information available to verify product.
      • Corrective Action(s): - Stop using product and remove from premises immediately.
      • - Make 100-200 ppm chlorine bleach sanitizing solution to use for sanitizing food contact surfaces.
      • (1 tsp chlorine bleach + 1 L water)
      • [Correction Date: Immediately]
      • Note: Operator has chlorine bleach available to make 100-200 ppm chlorine bleach sanitizing solution. Operator able to demonstrate how to make 100-200 chlorine bleach sanitizing solution as wiping cloths are stored in 100-200 ppm chlorine bleach sanitizing solution.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Container of raw meat stored above raw tomatoes in double door cooler.
      • Corrective Action(s): - Store raw meat away and below produce and ready-to-eat foods to prevent potential cross contamination.
      • [Correction Date: Immediately]
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Slicer had some dried food debris build-up behind the blades.
      • -Staff dismantled, cleaned, and sanitized at the time of inspection.
      • -Ensure slicer is cleaned and sanitized after each use to minimize bacterial growth.
      • 2) Set of keys were being stored in utensils tray containing spoons, forks, etc. for dine-in customers.
      • -Staff removed keys at time of inspection.
      • -Ensure utensils are stored in a clean and sanitary manner. Do not store other items in utensils tray.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink was blocked by an empty white bucket. This is a repeat violation.
      • -Bucket was removed from handsink at time of inspection.
      • -Ensure that the handsink is available at all times for staff to properly and frequently wash their hands.
      • Corrective Action(s):
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): White bucket was stored in handsink at the start of inspection. Bucket had to be removed to wash hands upon entry.
      • > Please ensure handsinks are not obstructed and available for hand washing at all times. Any cleaning or rinsing should be done in other dedicated sinks.
      • Corrective Action(s):
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Creamer in thermos measured above 20C. Creamer is a cold potentially hazardous food and must be kept 4C or less. Thermos cannot maintain this temperature for the whole day.
      • Corrective Action(s): Discard creamer. Date to be corrected: immediately
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cutting board stored on the floor next to dishwasher. Operator moved cutting board to sink (for rewash and sanitize). Discussed with operator not to store cutting board on the floor.
      • Corrective Action(s):
      • Violation Score: 3
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas appeared uncleaned:
      • -utensil drawer next to sink (bottom of drawer, front, sides of stainless steel unit)
      • -stainless steel walls surround the areas around the sink and food prep areas
      • -cooler at the front (bottome, front, sides)
      • -microwave
      • -floor areas surround the dishwasher
      • -dishwasher (sides, front)
      • -oven (sides, front, handle)
      • -floor around the cooler
      • -fridge (double door)- clean bottom, front, sides
      • -ice machine (front, lid, sides)
      • Remove cardboard found in:
      • -the utensil drawer next to the sink
      • -the rack near the cashier area
      • Corrective Action(s): Clean the noted areas.
      • Correction date: March 25, 2019.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): -Muffin baking tray, pots and pans noted stored on the floor.
      • Corrective Action(s): -Do not store food equipment on the floor. Re-wash and sanitize items. Store clean equipment/dishware in a clean location (ie. on shelving) to protect items from contamination.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Dirt, grease noted on floor particulary in dishwashing area where items were stored on the floor.
      • -Dust accumulation noted on grate above dishwashing area.
      • Corrective Action(s): -Remove all moveable items from the floor and thoroughly clean the entire floor to remove dirt and grease. Keep floor area clear to facilitate cleaning. (Corrected)
      • -Clean grate above dishwashing area to remove dust accumulation
      • [Correction date: 15-Aug-2017]
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

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