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Chez Christophe Chocolaterie Patisserie

4717 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Chez Christophe Chocolaterie Patisserie has been inspected 16 times by Fraser Health Authority since September 27, 2017. The most recent inspection, on August 20, 2026, found no infractions.

3 of 16 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 Food temperature control.

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 7 times across 7 separate inspections, most recently on December 4, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 5 times across 5 separate inspections, most recently on November 16, 2022. For example: 209 - Food not protected from contamination [s. 12(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 June 18, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on September 24, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on June 26, 2024. For example: 102 - Operation of an unapproved food premises [s. 6(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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - One of the surface sanitizers at the cashier area measured at 50 ppm QUATS.
      • Corrective Action(s):
      • - It's be replenished and measured at 200 ppm QUATS.
      • - Ensure QUATS test strips are used to monitor the concentration of the sanitizer.
      • - Have the sanitizer solution run for few seconds at the dispensing unit before filling up the spray bottle.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Two sanitizer bottles were tested and they had 0 ppm Quats. Since the Quats dispenser had the correct sanitizer level ( 200 ppm), they were both refilled during the inspection.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 102 - Operation of an unapproved food premises [s. 6(1)]
      • Observation: The upstairs production area does not have health approval.
      • Corrective Action(s): Health approval is required for this production area. See the steps listed in the report for more details.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ham and cheese croissants held at room temperature in the front display area.
      • Corrective Action(s): Remove from sale, unless they are refrigerated, time tracked or have been tested at a food lab and shown to be shelf stable. An updated Food Safety Plan is needed if they will be sold on an ongoing basis.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Leaf blower observed to be stored in dry storage area
      • 2) Personal, open beverages observed to be on food preparation during food preparation
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): 1) Relocate leaf blower to more suitable area such as with other power tools or garbage/chemical storage area.
      • 2) Ensure staff are storing beverages in designated staff areas. The consumption of beverages should not occur over food preparation areas during active food preparation. Open mugs are not ideal.
      • .
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal staff lunches stored in amongst food intended for customer consumption.
      • .
      • Corrective Action(s): Ensure staff lunches are stored in such a manner that they are separated from food intended for public consumption. Discussed with Management.
      • .
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were placed inside dry storage bins
      • Staff Personal lunches observed to be stored in amongst food items in walk in cooler unit
      • Corrective Action(s): Ensure Scoops placed external to dry storage bins
      • Ensure Staff Personal items kept separate from kitchen equipment. Have separate designated area for staff lunches. Lower shelves are best so as to prevent spilling into food items below.
      • .
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cell Phones observed to be placed upon food contact surfaces.
      • Chocolate on rolling rack right next to hand sink. EHO observed that when handwashing at this sink it was difficult to prevent spray onto chocolate on rolling rack.
      • .
      • Corrective Action(s): Cell phones are very dirty items that are not routinely cleaned and sanitized. Avoid placement upon food preparation surfaces.
      • No food items or food equipment should be placed so closely to hand sinks.
      • .
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel missing in the back end of kitchen. Staff informed that order should be shipped today or tomorrow.
      • Corrective Action(s): Ensure to keep all handwashing stations stocked with soap, paper towel, hot & cold running water.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Crack in floor tile at bar area beneath espresso machine area.
      • Corrective Action(s): Please repair or replace the floor tile so the material is smooth, durable and easily cleanable by next routine inspection.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth left on the counter after use.
      • Corrective Action(s): Please remind staff to return wiping cloth back to the Quats sanitizer (black buckets) between uses. Fill the buckets with adequate sanitizer to soak the clothes.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Small amounts of sesame spilt under dry storage shelves.
      • Corrective Action(s): Identified area to staff onsite, please have this area cleaned up.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle in the front service area measured 100ppm Quats.
      • Corrective Action(s): Staff refilled with fresh Quats immediately. Dispenser was measured at 200ppm. Reminder to use test strips to verify if there is adequate strength of Quats daily.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation (CORRECTED DURING INSPECTION): Health permit was not displayed and was eventually found inside a cabinet in the bar.
      • Corrective Action(s): Please ensure to display Health Permit in a conspicuous location.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sesame and small food debris spill underneath storage shelves in the back. Some chocolate/coffee power has fallen into ice machine as indicated to operator.
      • Corrective Action(s): Please remove the food debris and clean the indicated areas.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: One ceiling light is burnt in the decorating room.
      • Corrective Action(s): Please replace the ceiling light.
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) No sanitizer available in the front retail area. Staff onsite informed that the cleaner she was holding was a sanitizer. 2) Wiping cloth used for sanitizing steam wand is stored on a plate on top of espresso machine.
      • Corrective Action(s): 1) Please ensure spray bottles of 200ppm Quats sanitizer are available in both kitchen and front retail area. Dispenser measured >200ppm Quats. 2) Please store the wiping clothes in sanitizer between uses and change the solution every couple of hours.
      • Violation Score: 5
  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Inside of ice machine had some chocolate like food debris on the side. Directed staff to clean immeidately.
      • Corrective Action(s): Ensure ice machine is maintained on a regular basis.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar handsink had a small measuring cup and milk frother inside, no paper towel either. When staff was directed to refill paper towel, she hung a hand towel on the rack.
      • Corrective Action(s): Never store anything inside handsink as handsink is for handwashing only. Owner refilled paper towels. Equipment removed, hand towel removed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed garbage bag being used to cover dough in the walk-in cooler.
      • Corrective Action(s): Use food grade plastics to cover food as there is chemicals in garbage bags that may leach into food.
      • Violation Score: 3

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