Skip to content
Loading map…

COBS Bread #9038

160 - 7515 Market Crossing, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

COBS Bread #9038 has been inspected 13 times by Fraser Health Authority since August 2, 2022. The most recent inspection, on October 6, 2026, recorded 1 infraction.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 3 times across 3 separate inspections, most recently on June 16, 2026. For example: 304 - Premises not free of pests [s. 26(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 2 times across 2 separate inspections, most recently on June 16, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 November 27, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 once on July 15, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on October 6, 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Delivery items need to be organized. General cleaning required.
      • Corrective Action(s): Address cleaning issues.
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Container stored on the storage rack above the 2-compartment sink noted to have debris on it even after being washed.
      • Corrective Action(s): Ensure staff is doing a better job of cleaning the containers.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies noted in the back area.
      • Corrective Action(s): Ensure pest control company includes fly treatment as part of their servicing.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required.
      • Corrective Action(s): Bins, equipment have flour on them. Ensure staff are doing a better job cleaning around and under equipment.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Single door upright cooler is at 6.6 degC
      • Corrective Action(s): Get the cooler serviced. It must be at 4 degC or below
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: DMS logsheets are not being completed by baking staff. The timings mentioned for all the temperature controlled food items in the DMS logsheet do not match what's indicated on the label out front. Either the staff are changing the times on the food items instead of discarding them or the bakers aren't recording the times properly on the logsheets.
      • Corrective Action(s): You must follow your food safety plan for all temperature controlled food items. The times listed on the food labels out front MUST match what the DMS sheets have.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Two-compartment sink has not been replaced even though operator had asked for an extension till the end of January. Correction Order issued.
      • Corrective Action(s): Replace the current sink with one that has deeper and larger compartments. You have until April 9th to get this completed. Correction Order issued.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright cooler by the washroom was at 8 degC.
      • Corrective Action(s): Cooler might be in defrost mode. Monitor temperature after an hour. If it still hasn't dropped to 4 degC or below, move all the items to the other cooler and get it serviced.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the staff on duty had Foodsafe level 1 or equivalent training. This is a recurring issue as it was mentioned on the previous inspection report as well.
      • Corrective Action(s): At least one staff on duty must be certified.
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few mice droppings noted behind and around the base of the shelf that's located across from the 2-compartment sink.
      • Corrective Action(s): Clean the areas. Scrape off the built-up flour on the bottom shelf as discussed.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The tap at the 2-compartment sink is leaking. There's mold build up on the caulking for the left sink compartment. Water noted under the sink as well.
      • Corrective Action(s): Address these issues.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the staff on duty could verify that they had FS level 1 or equivalent certification. There were some newly hired staff as well.
      • Corrective Action(s): At least one staff on duty must be certified. Keep copies of certificates onsite as proof.
      • Violation Score: 1
  5. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Savories were not time stamped. This is a repeat offence.
      • Corrective Action(s): If you get coded for this infraction again, you will be required to refrigerate the savoury items.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The 2-compartment sink in use currently is not deep enough to completely immerse dishes for washing/sanitizing.
      • Corrective Action(s): Replace the sink with a larger/deeper 2-compartment sink by Sept. 30, 2025.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Discussed dishwashing procedures. Spraying sanitizer on CIP equipment or large baking pans is fine. However utensils should be soaked in a sanitizing solution in the 2nd compartment for at least 30 seconds after being washed with soap in the 1st compartment of the sink. There is no sink plug for the 2nd compartment of the sink.
      • Corrective Action(s): Purchase a sink plug that works in the 2nd compartment.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A large amount of mice droppings noted behind the dry storage shelves and under the Babak and True brand refrigeration units. Flour noted on the floor. Pest control is on contract.
      • Corrective Action(s): Clean these areas thoroughly. During quiet periods, clean the equipment and floor. Seal any gaps/holes and keep doors closed at all times. Continue monitoring for mice. Keep on top of cleaning.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Both brooms are worn out.
      • Corrective Action(s): Replace the brooms. Purchase brooms that can be used to sweep under the refrigeration units that are harder to move.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The caulking along the edges of the 2-compartment sink and front hand sink is moldy.
      • Corrective Action(s): Remove the caulking, clean the areas and re-caulk.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bamboo pans used to bake German bread noted on the shelf with splinters. These pans cannot be adequately cleaned/washed either.
      • Corrective Action(s): You cannot use these pans for baking since splinters can get into the dough and the pans are not being washed after use. Discard all wooden pans. You may replace them with pans that are easy to clean and non-absorbent.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required.
      • Corrective Action(s): Kitchen floor and hard to reach areas require cleaning as discussed.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff are not following the DMS conditions. The savories were time stamped in the front display area, but the DMS tracking sheets have not been completed since Nov. 21st. There are other weeks previous to this that the logsheet hadn't been completed (Nov. 6-17). When asked about the holding times, all 3 employees on duty said they could be left out till 6pm regardless of when the foods came out of the oven. Staff have not been trained adequately. The pullaparts came out of the oven at 8:20am according to the sign, but at 2:30pm (at time of inspection), they had not been discarded. They should have been discarded at 2:20pm. The first run croissants (ham and cheese) were still listed on the display sign even though those had finished.
      • Corrective Action(s): The pullarparts were discarded during the inspection. The requirements for keeping savouries at ambient temperature are NOT being followed by staff. Management is not checking this either. This was coded in the last inspection report as well. If this is coded again, you will not be permitted to store foods at room temperature at all. You WILL be required to store these PHF's under refrigeration at all times. Keep in mind, that a hazard score of moderate or above will prevent ambient temperature storage of savories as discussed.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Discussed dishwashing procedure with staff on duty. Staff is spraying washed dishes with Quats rather than soaking the dishes in the Quats solution. This is not the proper method for dishwashing.
      • Corrective Action(s): As discussed, dishes must be washed and rinsed then soaked in the 2nd sink in Quats solution for at least 2minutes prior to air drying.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There's flour dust around equipment that requires cleaning.
      • Corrective Action(s): Clean all hard to reach areas.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Savoury products were being held at room temperature without time stamps. Products came out of the oven around 10am as per staff on duty. Operator is not following their Food Safety Procedures.
      • Corrective Action(s): Discard all the savoury products identified. As per your approval letter for ambient temperature holding of PHF's from VCH, the savoury products identified in the letter must have a time stamp. Products without written time documentation are subject to section 14 (2) of the BC Food Premises Regulation, which indicates that PHF's must be stored below 4 degC or above 60 degC at all times. Please be aware that the 6 hour ambient temperature holding applies only to the above specified products in bakeries that are categorized as low risk. If a bakery receives a moderate or high risk rating, the ambient temperature holding of the above products will only be 2 hours.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The bamboo pans used for proofing German bread had a build up of flour debris. Staff indicated that the pans are not washed.
      • Corrective Action(s): These pans must be washed. Your sanitation procedures must include cleaning procedures for them. If they can't be washed, replace them with ones that can be.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: 1) Caulking along the washroom sink and 2-compartment sink is moldy.
      • 2) Staff washroom door does not have a self closer on it.
      • Corrective Action(s): 1) Remove, clean and re-chaulk the areas.
      • 2) Install a self closer on the washroom door.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): Floor in the back requires cleaning; floor under the 2-compartment sink and flour storage carts requires cleaning.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website