Skip to content
Loading map…

Castella Cheesecake

1139C - 4700 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Castella Cheesecake has been inspected 23 times by Fraser Health Authority since February 22, 2021. The most recent inspection, on October 13, 2026, recorded 1 infraction.

9 of 23 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 5 times across 5 separate inspections, most recently on October 7, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 4 times across 4 separate inspections, most recently on October 7, 2026. For example: 209 - Food not protected from contamination [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 3 times across 3 separate inspections, most recently on April 15, 2026. 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 2 times across 2 separate inspections, most recently on April 8, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 7 times across 7 separate inspections, most recently on April 15, 2026. 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.

23 inspections

  1. Follow-Up Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water supply remains limited at 3 compartment sinks faucet.
      • Corrective Action(s): Restore adequate hot water flow at 3 compartment sink faucet.
      • Violation Score: 15
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 trays of baked tarts stored at room temperature, temp 25 C, 34 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer spray bottle 0 ppm chlorine
      • Corrective Action(s): Sanitizer spray bottles are to be equipped with 100 ppm chlorine sanitizer solution.
      • Spray bottles are to be verified with test strips daily.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water flow at 3 compartment sink faucet is limited.
      • Corrective Action(s): Hot water flow is to be improved at 3 compartment sink to allow staff to effectively set-up sinks for manual dishwashing process.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food inventory stored on the floor.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings on floor under corner storage shelving.
      • Walls around dishwashing sinks, ceiling vents and surrounding surfaces and menu monitors are covered with dust build-up
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Repeat violation:
      • Cardboard sheets lined prep cooler shelving.
      • Corrugated plastic sheets used to line cake display shelving.
      • Corrective Action(s): Discard scrap cardboard and corrugated plastic.
      • Materials are not suitable for food contact surfaces.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer container for wiping rags 0 ppm chlorine
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Ensure sanitizer solution is refreshed throughout the day to maintain 100 ppm chlorine residual.
      • Staff refreshed sanitizer solution and verified concentration using test strips available.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor area under point of sale station and under vertical corner dry storage shelving have dust debris and mouse droppings.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard pieces lining shelving in prep cooler.
      • Used corrugated plastic sheets observed air drying after cleaning.
      • Corrective Action(s): Cardboard sheets removed during inspection. Do not line shelving with cardboard as it will reduce cooler function by obstructing air flow and it cannot be effectively cleaned in an ongoing manner.
      • Used corrugated plastic discarded during inspection. This material can only be used in a single use manner.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Back tart tray - tarts internal temperature 37 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping rag stored on rim of handsink.
      • Sanitizer spray bottle 0 ppm chlorine.
      • Sanitizer container approx 1000 ppm chlorine.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Sanitizer spray bottles are to be equipped with 100 ppm chlorine sanitizer solution.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Hole in wall behind prep cooler allows for pest entry into premise.
      • Corrective Action(s): Pest proof lower wall behind prep cooler.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris collecting on floor under prep cooler and milk crates under point of sale.
      • Floor under front dry storage shelving has build-up of mouse droppings.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard sheets lining shelving in prep cooler.
      • Corrugated plastic reused for pastry display trays.
      • Corrective Action(s): Do not line shelving surfaces with cardboard.
      • If corrugated plastic is to be used as a display tray for food, it must be used in a single use manner as it cannot be suitably cleaned and sanitized.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Microwave - interior has build-up of food debris.
      • Trace mouse droppings observed on floor under 3 compartment sinks and along adjacent back wall.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  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): Wiping rags sanitizer container 0 ppm chlorine.
      • Sanitizer spray bottle greater than 1000 ppm chlorine.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Sanitizer spray bottles to be equipped with 100 ppm chlorine solution.
      • Staff prepared new sanitizer solutions for wiping rag container and spray bottle, 100 ppm chlorine confirmed.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink had no hot water at time of inspection.
      • Corrective Action(s): Warm water supply is needed at the handsink to allow for proper staff handwashing.
      • Hot water valve was opened restoring hot water supply to handsink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inventory boxes stored on the floor.
      • Corrective Action(s): Food and take-out packaging are to be stored off the floor on shelving available within premise or storage unit.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings on floor along wall adjacent to shelves and 2 door upright cooler unit.
      • Corrective Action(s): Area described is to be thoroughly cleaned to remove all debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handsink has a plumbing leak.
      • Corrective Action(s): Repair handsink leak.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tray of cooked tarts 20 C
      • Corrective Action(s): Product discarded.
      • After baking tarts are to be placed in hot holding units to be maintained at 60 C or hotter.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Storage room - mouse droppings on floor.
      • Kitchen
      • - cabinet space next to oven - mouse droppings on floor.
      • - prep cooler fan covers have dust build-up
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler 7 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Storage room door entrance - door sweep is damaged allowing for pest entry.
      • Corrective Action(s): Replace door sweep for storage room door to exclude pest entry.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Storage locker - insulation fragments and mouse droppings on floor.
      • Corrective Action(s): Floor is to be thoroughly cleaned to remove all debris.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Egg tart on front counter warmer 49 C
      • Corrective Action(s): Remaining tart discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Storage room - boxes of inventory stored on the floor.
      • Corrective Action(s): Ensure product inventory is stored off the floor, on the shelving available.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front food hot holding unit max temp measured 49 C.
      • Corrective Action(s): Repair / replace hot holding unit to maintain food at 60 C or hotter.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: New wall finishes applied to back wall of retail space, wall mount shelving removed.
      • According to staff all premise inventory stored within retail space.
      • Corrective Action(s): Discussed with operator, new design wall shelves will be re-installed on back wall.
      • Re-organize dry good inventory. Storage locker provided is to be utilized on a regular basis to manage premise inventory.
      • (correction date: Dec 2, 2021)
      • Violation Score: 5
  19. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: New shelving unit installed adjacent to coolers and existing shelving - access to existing shelving obstructed limiting use and not conducive to maintaining premise sanitation.
      • Corrective Action(s): Relocate new shelf and supply inventory to storage locker as per approved premise floor plan.
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags left in 3 compartment sink without any sanitizer prepared.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dry storage inventory stored on the floor throughout premise.
      • Duster, pot scrubbers, and janitorial gloves stored on wire shelving for cleaned, sanitized dishware to air dry.
      • Corrective Action(s): Relocate all dry inventory to storage locker on shelving units provided.
      • Remove all cleaning supplies and miscellaneous items from sanitized dishware drying shelf to protect sanitized food equipment from contamination.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Active fruit fly infestation around 3 compartment sinks and mop sink.
      • Corrective Action(s): Sanitation is to be maintained on a daily basis. Surfaces in the affected area are to be cleaned and sanitized.
      • Pest control service to apply fly control measures to address activity.
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tray of unbaked tarts stored on counter top 17 C.
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth potentially hazardous foods must be stored at 4 C or colder, unless needed for immediate preparation.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front row of tarts extended beyond food warmer, tart internal temperature 43 C
      • Tray of baked tarts stored on counter top, tart internal temperature 37 C
      • Corrective Action(s): Products discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Temperature of food warmer is to be verified by staff throughout the day.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Rags in use without sanitizer prepared.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Provide chlorine test strips to allow verification of sanitizer concentration.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink soap dispenser not functioning.
      • Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
      • Staff obtained soap dispenser at time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Trace mouse droppings on floor of storage locker behind door.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Food warmer 32 C around sides and 55 C in the center.
      • Corrective Action(s): Food wamer is to be adjusted to maintain food at 60 C or hotter.
      • Violation Score: 9
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff reusing disposable gloves.
      • Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website