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Cazba Persian Grill

904A - 9855 Austin Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Cazba Persian Grill has been inspected 15 times by Fraser Health Authority since December 3, 2019. The most recent inspection, on July 21, 2026, found no infractions.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 5 times across 5 separate inspections, most recently on September 5, 2024. 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 4 times across 4 separate inspections, most recently on January 28, 2026. 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 2 times across 2 separate inspections, most recently on September 5, 2024. 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 February 5, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on December 4, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Whole lemons, cucumbers, and onions are stored beside trays of raw meat skewers.
      • Corrective Action(s): - Reorganize storage to protect lemons, cucumbers and onions from potential cross contamination. Store produce and/ or foods that will be minimally processed further above and away from raw meat, regardless if meat is covered or not.
      • [Correction Date: Immediately]
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Hot water was turned off at front service handsink.
      • - Papertowels not available at front service handsink.
      • Corrective Action(s): - Handsinks must be accessible at all times and supplied with hot and cold water, liquid soap and papertowels to facilitate proper handwashing practices.
      • - Hot water turned back on at time of inspection.
      • - Papertowel dispenser refilled at time of inspection.
      • [Correction Date: Immediately]
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Hot water is leaking at front service area handsink faucet, food handlers were turning off hot water supply due to leak.
      • Corrective Action(s): - Repair plumbing. Hot and cold water supply must be available and turned on at all times.
      • -->CORRECTION ORDER ISSUED
      • [Correction Date: 11-Sept-2024]
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Wiping cloths stored in "sanitizer" - 0 ppm (no) chlorine residual detected.
      • Corrective Action(s): - Wiping cloths must be stored in 100-200 ppm chlorine bleach sanitizing solution between uses.
      • - 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water.
      • **Change/ replace sanitizing solution regularly and often throughout the day.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings noted along floor/ wall edges around grease tap and behind prep sink.
      • Corrective Action(s): - Remove rodent droppings and thoroughly clean above noted areas.
      • - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • - Continue to monitor pest activity. Report new and/ or increased activity to your pest control service technician.
      • - Ensure all areas of the premises are accessible for pest control service.
      • [Correction Date: 12-Feb-2024]
      • Note: Premises has regular pest control services provided by a pest control company.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Heavy grease accumulation on exhaust ventilation hood and filters.
      • - Grime/ grease/ food debris accumulation on floors under all equipment in front service area (coolers, shelving, prep tables).
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 12-Feb-2024]
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings noted under and behind grill, and along wall beside dishwasher and grease trap.
      • Corrective Action(s): - Remove droppings and thoroughly clean the above noted areas. [Correction Date: 06-July-2023]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - The following areas require thorough cleaning:
      • - Grease and food debris accumulation under, between, and behind cooking equipment and cooler drawers.
      • - Area between dishwasher and wall.
      • - Area between grease trap and wall.
      • - Under and behind all coolers, steam table, and counters.
      • - Floors under all equipment.
      • - Grease accumulation on exhaust ventilation hood and filters.
      • - All other surfaces and hard to reach areas.
      • Corrective Action(s): - Thoroughly clean the above noted areas. [Correction Date: 06-July-2023]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Dishwasher temperature gauge is not working. Food handlers are unable to monitoring temperatures.
      • Corrective Action(s): - Repair and/ or replace dishwasher temperature gauge. [Correction Date: 13-July-2023]
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available during the inspection.
      • Corrective Action(s): A 100 ppm (1 tsp per liter) bleach solution was prepared.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Neither handwashing sink had paper towels.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both front and back handwashing sink paper towel dispensers were not functioning properly.
      • Corrective Action(s): Repair the units as soon as possible. Given 1 week to repair. Paper towels were available during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed boxes raw tomatoes and potatoes placed dirctely on the ground.
      • 2. Observed kitchen utensils in the food prep sink.
      • Corrective Action(s): 1. Provide a pallet to store any food items off the floor. This is to enhance cleaning.
      • 2. Do not use the food prep sink for dishwashing. Dishwash at 2 compartment dishwashing sink only.
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available at front service/prep area
      • Corrective Action(s): Ensure sanitizer is available in all service and prep areas. 100 ppm chlorine solution prepared during inspection with clean wiping cloth at the front service area. Ensure this is prepared daily and changed every 4 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat skewers noted in 2 door back cooler above box of tomatoes.
      • Corrective Action(s): Ensure all raw bloody meats are stored below or separate from veggies and other ready to eat foods. Relocate box of tomatoes and or re-organize cooler to meet requirements and decrease risk.
      • Ensure all food once stored in cooler are covered to protect from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Commercial vent hood appears oily and greasy.
      • 2. Onion skins scattered on the floor.
      • Corrective Action(s): 1. Ensure vent hood removable panels are cleaned routinely to prevent build up of oil and grease and become a possible fire hazard.
      • Operator mentioned professional service is scheduled next week.
      • Correction date: 1 week
      • 2. Clean up all spilt food debris on the ground to prevent build up or attraction of pests.
      • Correction date: 1 day
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer bottle noted in Windex bottle.
      • Corrective Action(s): Ensure all chemical containers are properly labelled. Label sanitizer bottle as "sanitizer" or "bleach water".
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 4 large covered transport containers of cooked rice noted at room temp in back storage room
      • Corrective Action(s): Ensure all cooked food is maintained at/ below 4 C or at/above 60 C.
      • All food transported from commissary kitchen must be transported at or below 4 C and once arrived stored at or below 4 C on-site.
      • ***Food cannot be stored at room temp
      • Cooked rice will be re-organized into coolers during inspection.
      • Correction date: immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer bucket available in front kitchen with wiping cloths.
      • Unlabelled spray bottle with sanitizer noted at front and back at 100 ppm chlorine.
      • Corrective Action(s): Ensure sanitizer is maintained at 100 - 200 ppm chlorine with clean wiping cloths and changed every 4 hours or sooner if solution becomes dirty.
      • All sanitizer/chemical containers must be labelled "sanitizer" or "bleach water" or whatever the contents are to inform the user of what it is and its purpose.
      • Review with staff how to prepare solution and what surfaces must be sanitized regularly as per sanitation plan.
      • -Spray bottle - half cap bleach per bottle of water
      • -Bucket - 2 caps of bleach per half bucket of water
      • = 100-200 ppm chlorine
      • Correction date: immediately
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vent hood panels are still covered in charred material and grease/oil creating a possible fire hazard
      • Corrective Action(s): Ensure the vent hood removable panels are maintained in sanitary condition and cleaned regularly (weekly or bimonthly).
      • Correction date: 2 days
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1.Downstairs storage room #3 has facility materials, containers, and utensils stored in boxes on the floor.
      • 2. Back storage / prep area has food sitting on top of 2 comp sink and in prep sink
      • Corrective Action(s): 1. Ensure all items stored in the facility and the storage room downstairs are stored at least 6 inch off the ground on a shelf. Install shelving in downstairs storage room.
      • 2. Back storage/prep area requires prep table to store/prep food (transfer rice from transport containers to inserts). Space is limited due to electrical panel on the wall and grease trap on the floor however a solution must be found to accommodate the needs of this facility.
      • Correction date: 1 week
      • Violation Score: 9
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer is available at time of inspection.
      • Bleach jug available
      • Soiled and torn wiping cloths drying on rack above 2 comp sink.
      • Corrective Action(s): Ensure a 100-200 ppm chlorine solution is available in a labelled container with clean wiping cloths to sanitize food contact surfaces during operation.
      • Reviewed how to prepare a sanitizer solution with bleach and how to sanitize surfaces with staff.
      • *Spray bottle - half cap of bleach per bottle of water
      • *Bucket - 2 caps full of bleach per half bucket of water
      • -Wiping cloths must have chlorine detected on them and not be left dry on counter tops.
      • -Sanitizer solution must be changed every 4 hours or when it becomes dirty/ cloudy
      • -Sanitizer must be available at both the front kitchen and back prep/storage area
      • Correction date: immediately
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handsink blocked by cutting board and knife at start of inspection.
      • Corrective Action(s): Ensure handsinks are fully supplied and free of obstructions during operation to allow for proper handwashing by staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice containers stored on floor of back prep room during transfer of rice from large containers to large inserts for rewarming.
      • Corrective Action(s): Ensure all food is protected from contamination - covered and stored off the ground.
      • *Space in back is limited and will need to be re-designed with a prep table to avoid repeating this practice in the future.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Commercial vent hood removable panels above open grill have heavy black deposits and grease dripping down.
      • Corrective Action(s): Ensure the vent hood is cleaned regularly to prevent build up and a possible fire hazard. Develop a routine cleaning schedule for the hood.
      • Correction date: 2 days
      • Violation Score: 3

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