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Cassandra Cake Co

105 - 2331 Marpole Ave, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Cassandra Cake Co has been inspected 10 times by Fraser Health Authority since March 2, 2022. The most recent inspection, on March 27, 2026, found no infractions.

7 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on February 20, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 February 16, 2023. 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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chlorine sanitizer supply to the low-temp dishwasher is empty. 0ppm chlorine detected in the machine after rinse cycle.
      • 2) Sanitizing solution (diluted isopropyl alcohol) being used as a general surface sanitizer is not suitable for its' intended purpose.
      • Corrective Action(s): 1) Operator advised that the sanitizer has already been ordered and is due to arrive today. Chlorine bleach was connected to the dishwasher as an emergency backup to allow continuation of operations until the sanitizer supplies arrive.
      • *Ensure to keep backup supplies on-hand to maintain operation of dishwashing machine. Dishwasher must not be used without the chlorine sanitizing chemical, as the water temperature in the unit (50-60 Celsius) is not sufficient to destroy germs & bacteria on the dishware.
      • 2) Discontinue use of the diluted isopropyl alcohol solution as a surface sanitizer. Isopropyl alcohol is only effective as a sanitizer at concentrations of 70%-90%. Diluting the chemical with water renders it ineffective.
      • *Use only food-grade, no-rinse sanitizers to sanitize food-contact surfaces (eg. chlorine, quats, or lactic acid sanitizers)
      • *Unscented chlorine bleach may be used as a food-grade, no-rinse sanitizer when diluted to a concentration between 100-200ppm (1/2 - 1 teaspoon of bleach per Litre of water).
      • Violation Score: 15
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No detectable chlorine residual in the dishwashing machine. Chlorine sanitizer supply bucket is low.
      • Corrective Action(s): Backup chlorine sanitizer supply was connected during inspection. 50 ppm chlorine residual is now being supplied during rinse cycle.
      • *Repeat infraction*
      • *Ensure to confirm the chlorine level in the dishwasher DAILY (using a chlorine test strip), prior to commencing operations.
      • *Obtain a ridgid plastic sleeve for the flexible tubing that feeds into the chlorine bucket from the dishwasher maintenance company to prevent tubing from pulling out of the chlorine supply.
      • *Future infractions for dishwasher maintenance issues will result in enforcement action.
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer pail for the dishwashing maching was empty at time of inspection. Digital display on the dishwasher reads "Add sanitizer".
      • Corrective Action(s): Chlorine bleach bottle was connected to the sanitizer line as an emergency measure. Dishwasher is now providing ≥50ppm chlorine residual during rinse cycle.
      • *Obtain fresh sanitizer supply and chlorine test papers from your dishwasher supplier.
      • *Ensure to always have a backup supply of sanitizer on-site to replace chemical when depleted
      • *Confirm chlorine levels in the dishwasher every day using chlorine test papers.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food residues/debris noted on floors in the kitchen area (underneath sinks, prep tables, and shelving).
      • Corrective Action(s): Thoroughly clean and sanitize the floors in the kitchen. Clean and maintain all surfaces in the premises on a regular basis to maintain sanitation and eliminate attractants for pests.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Various items (baking utensils, packaging materials, old containers/equipment) stored on counters and shelves in a disorganized manner, posing a barrier to effective cleaning of surfaces.
      • Corrective Action(s): 1) Remove all unnecessary items from the premises (broken/unused equipment, unused packaging materials, etc.).
      • 2) Reorganize storage areas to de-clutter the work spaces
      • 3) Thoroughly clean all food storage and prep surfaces
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

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