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Cayenne Bistro & Grill

7677 6th St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Cayenne Bistro & Grill has been inspected 14 times by Fraser Health Authority since September 27, 2018. The most recent inspection, on September 11, 2026, found no infractions.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 September 8, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 4 times across 4 separate inspections, most recently on February 2, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on March 26, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 March 26, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 August 26, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small under counter-glass cooler measures 8C
      • Corrective Action(s): Move all dairy items out of the cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer did not have measurable chlorine in spray bottle
      • Corrective Action(s): New solution made at time of inspection, measured 100ppm chlorine
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some grease and food debris observed behind the cookline
      • Corrective Action(s): Clean and sanitize kitchen
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Prep table blocks access to handsink
      • Corrective Action(s): Ensure that handsinks are easily accessible at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ants noted behind equipment.
      • Corrective Action(s): Staff aware, and facility is undergoing treatment with pest control.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice in glass door cooler measured 32C, staff stated it was made in the morning
      • Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less, and then from 20-4C in 4 hours or less.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer when not in use.
      • Corrective Action(s): Store wiping cloths in sanitizer when not in use to prevent bacterial growth.
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Blender had food debris.
      • Corrective Action(s): Operator states blender is meant to be cleaned after every use; blender cleaned at time of inspection.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door open at time of inspection, no screen door in place.
      • Corrective Action(s): Operators in process of installing screen door. Keep back door closed until it is installed.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried dough observed stored at room temperature.
      • Corrective Action(s): As discussed, store the fried dough inside the cooler and reheat for service when ordered. You may keep 1-2 on display only and must be discarded at the end of the night.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Handsink was blocked by a prep table at the time of the inspection.
      • 2) Staff was wrapping samosas on a table in the dining room area.
      • Corrective Action(s): 1) The hand sink must always be accessible for hand washing. Do not block the hand sink.
      • 2) As discussed, food prep must take place inside the kitchen. There is no hand sink in the front bar/service area.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not being maintained.
      • Corrective Action(s): Start recording your cooler and freezer temperatures daily.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open metal cans of sauces found stored in the cooler. These foods must be transferred into a food grade container as there is a potential for leeching of the can liner into the foods
      • Corrective Action(s): Transfer contents of opened cans into a food grade container. Date to be corrected: today
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: It was confirmed that from previous inspection that while operator was absent, that no one had valid Food Safe Level 1 or equivalent.
      • Corrective Action(s): Provide proof of Foodsafe Level 1 registration for at least one staff who will be there in the absence of operator, to email provided. Follow-up with providing proof of valid Food Safe Level 1 certification.
      • Correction date: 2 weeks (for registration)
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1.Pots and pans stored on the floor under the oven and centre food preparation table.
      • 2.Food debris found above lids to dry goods bins.
      • Corrective Action(s): 1.Rewash and sanitize all pots, pans and plates and store in location that is free from potential contamination.
      • 2.Remove all lids and clean and sanitize them with 100ppm bleach.
      • Correction date: immediately.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher not meeting sanitizing requirement of 50ppm to 100ppm chlorine at the plate. 0ppm of chlorine detected.
      • Corrective Action(s): Do not use dishwasher. When dishwasher is repaired, rewash all the dishes and utensils.
      • Correction immediately.
      • Violation Score: 15
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit was placed near corner of counter at the bar, hidden behind planters and other items on the counter.
      • Corrective Action(s): Must post permit in a place visible to the public.
      • Correction date: 1 day.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Pots of cooked rice and containers of food found on the floor near the dry goods areas.
      • -Cups found in multiple dry food bins with handles touching food.
      • Corrective Action(s): -Move pots of cooked food to counter space.
      • -Remove all cups with handles in multiple dry food bins, wash and sanitize in 100ppm chlorine. Then store them in a clean place.
      • Correction date: by end of today.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of rodent droppings observed in the following areas:
      • -On the floor in the hot water tank room.
      • -Floor under metal rack of dishes at the back.
      • Pest control reports provided from March 14, 2019 indicated that a mouse was caught by operator, April 11, 2019 indicated no activity.
      • Corrective Action(s): -Remove rodent droppings and clean and sanitize the affected areas with 100ppm chlorine.
      • -Increase pest control service from monthly to every two weeks.
      • Correction date: 1 week.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Cluttering items found on the floor in the following areas:
      • -boxes on floor in hot water tank room
      • -pots and pans found underneath the oven and centre counter table
      • -containers of food at the back storage area (near dry goods)
      • Corrective Action(s): Move all items noted to shelf storage at least 6 inches off the floor.
      • Correction date: 1 week
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas appeared uncleaned:
      • -fume hood/exhaust canopy had a lot of grease build up.
      • -shelf underneath dough mixer
      • -stainless steel shelving unit with take-out containers had food debris observed
      • -trays with inverted take-out containers had food debris
      • -the stove and cooking areas (the walls surrounding, floor underneath cooking areas) required degreasing, cleaning and sanitizing.
      • Corrective Action(s): Clean the areas noted above.
      • Correction date: 2 weeks.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher was not able to meet sanitizing requirement of 50ppm to 100ppm chlorine at the plate.
      • Corrective Action(s): Repair the dishwasher to meet sanitizing requirement as noted.
      • Correction date: immediately.
      • Violation Score: 9
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut veggies in prep cooler noted at 8 C
      • Corrective Action(s): Ensure potentially hazardous foods are maintained at or below 4 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temp dishwasher noted with 0 ppm chlorine after the final rinse.
      • Corrective Action(s): Ensure low temp dishwasher is capable of reaching at least 50 ppm chlorine during the final rinse cycle to sanitize the dishes. Repair unit. Until repairs are done a manual sanitizing step will be required after the wash and rinse cycle in the unit.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Low temp dishwasher noted with 0 ppm chlorine at the final cycle. Sanitizer jug full. Air bubbles appears to be in the line.
      • 2. Prep cooler noted at 8 C.
      • Corrective Action(s): Ensure all equipment is operating properly.
      • 1. Low temp dishwasher must reach at least 50 ppm chlorine after the final rinse. Repair unit.
      • 2. Coolers must be maintained at or below 4 C. Monitor unit, repair if needed.
      • Correction date: 2 days
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Broken thermometer noted in prep cooler.
      • Corrective Action(s): Ensure each cooler has an accurate thermometer.
      • Correction date: 1 week
      • Violation Score: 1

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