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Cazba Persian Grill

348 - 4820 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Cazba Persian Grill has been inspected 7 times by Fraser Health Authority since May 26, 2025. The most recent inspection, on June 8, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 2 times across 2 separate inspections, most recently on June 1, 2026. 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 once on June 1, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 October 23, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 May 26, 2025. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 4 containers of dill rice 9 - 12 C, 2 containers lamb shank 10 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Items are pre-cooked from central kitchen. Ensure food product is received at 4 C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags on counter without sanitizer in front service area. Sanitizer container was already full with a rag.
      • 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 container is suitably sized to hold all wiping rags in use in front service area.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Grill prep cooler drawers 5 - 6 C
      • Corrective Action(s): Repair / adjust cooler to maintain 4 C or colder.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bags of rice on kitchen floor next to mop sink.
      • 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.
      • Inventory is to be managed to ensure there is adequate capacity to store all delivered goods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen - food debris collecting on floor in front service area under hot holding units.
      • Dry storage room - mouse droppings on floor in corners, under shelving.
      • 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
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Dry storage room - inventory stored on milk crates and empty buckets.
      • Corrective Action(s): Remove crates and empty buckets.
      • Provide adequate shelving that provides 6" clearance from the floor to allow for cleaning and pest control measures.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1 door upright cooler (adjacent to cooking station) 5 - 6 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 3
  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): Food inserts in front prep cooler were above 4°C.
      • tomato salad (9°C), salad (11°C)
      • Corrective Action(s): Corrective action(s): Potentially hazardous food (salads)
      • were discarded. Ensure that cooler lids
      • are closed when not in-use to maintain food at 4°C or
      • below.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Wiping cloths were observed on front counter.
      • 2. No sanitizer is being used at front
      • service area.
      • Corrective Action(s): Corrective action(s): Ensure that wiping cloths are submerged
      • in sanitizer (100 ppm chlorine) at all times. Clean + sanitize
      • food contact surfaces with sanitizer solution.
      • Date To Be Corrected By: Immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwash sink was blocked by plastic wrap at the beginning of the inspection.
      • Corrective Action(s): Corrective action(s): Ensure that handwash sinks are
      • clear, and unobstructed at all times.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit is not posted.
      • Corrective Action(s): Corrective action(s): Ensure that the health permit
      • is posted in a conspicuous location.
      • Date To Be Corrected By: Immediately.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door leading to hallway is kept open
      • Corrective Action(s): Corrective action(s): Ensure that doors are kept
      • closed at all times to prevent the entry of pests.
      • Date To Be Corrected By: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Rodent droppings were observed throughout the facility.
      • - under dry storage wire rack next to the dishwasher
      • - next to beverage cooler in front area
      • - underneath front hot holding area
      • - next to cookline, and behind ovens
      • - behind door in back
      • - in the storage room along walls, and shelves
      • 2. Build-up of debris under dishwashing area
      • Corrective Action(s): Corrective action(s):
      • 1. Remove rodent droppings. Clean and sanitize areas listed
      • above with a bleach solution. Ensure that facility is
      • maintained in a sanitary condition to prevent the
      • attraction of pests.
      • Date To Be Corrected By: June 2, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler in storage room is not in good working order.
      • Only non-potentially hazardous foods (vegetables) are
      • stored in this cooler. Cooler ambient temperature is
      • 13°C.
      • Corrective Action(s): Corrective action(s): Repair and/ or adjust cooler to
      • maintain 4°C or less.
      • Date To Be Corrected By: June 2, 2025
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Inventory in storage room is stored directly on the
      • floor.
      • Corrective Action(s): Corrective action(s): All inventory must be stored 6
      • inches off the floor to facilitate cleaning.
      • Date To Be Corrected By: June 2, 2025
      • Violation Score: 1

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