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Cupcakes By Heather & Lori

1136A - 4700 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Cupcakes By Heather & Lori has been inspected 18 times by Fraser Health Authority since September 19, 2017. The most recent inspection, on May 27, 2026, found no infractions.

7 of 18 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: Protecting food from contamination, 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.

  • 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 7 times across 7 separate inspections, most recently on July 7, 2025. For example: 209 - Food not protected from contamination [s. 12(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 6 times across 6 separate inspections, most recently on May 20, 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 3 times across 3 separate inspections, most recently on August 3, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 20, 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.

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple wiping rags left on preparation counters without sanitizer residual.
      • 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).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both handsink papertowel dispensers are not functioning due to battery failures.
      • Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Staff restored function to dispensers during inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen ceiling is soiled with dust debris build-up around vent covers, light covers and ceiling panels.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up from surfaces.
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 wiping rags stored on counter tops without any detectable sanitizer residual.
      • 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).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handsink obstructed with placement of cake tiers.
      • Corrective Action(s): Tiers relocated during inspection.
      • Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed on floor in corner below work counter, right of grease trap and along wall behind dough mixer and bulk food bins.
      • Kitchen ceiling has build-up of dust debris on ceiling panels, light covers and vent covers.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of debris from surfaces.
      • Ceiling panels that cannot be cleaned are to be replaced with new washable ceiling panels.
      • 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: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: MIxing bowl counter - top surface is damaged exposing fragmented wood creating a surface that is not easily cleaned and poses a potential food contamination risk.
      • Corrective Action(s): Repair / replace mixing bowl counter top.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Used disposable glove stored inside icing container.
      • Corrective Action(s): Discard used glove.
      • Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination of food.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Trace mouse droppings on floor in corner below electrical panel of back kitchen.
      • Corrective Action(s): Area described is to be thoroughly cleaned to remove all 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
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bowls of icing stored on wall shelving - containers are uncovered
      • Corrective Action(s): Ensure bowls of icing are stored with a cover using a lid or plastic wrap to protect food from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Trace mouse droppings observed around pipe floor penetration behind waste bins and around grease trap.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all 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
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Box of butter units stored at room temperature, temp 24 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Do not remove product from refrigeration unless needed for preparation.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice cream scoops stored in container of water in warmer unit, temp 49 C
      • Corrective Action(s): To store scoops safely in warm water, temperature must be 60 C or hotter.
      • Metal insert placed in warmer is smaller than warmer unit, air gaps prevent heat transfer to metal insert. Warmer unit 65 C. To achieve hot holding for scoops at 60 C, place water directly in warmer unit and place scoops in water after heated to 60 C.
      • OR
      • Place scoops in cold water dipper well. Dipper well turned on during inspection.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice cream scoops stored in a container of stagnant water, which can allow for bacteria to grow quickly.
      • Corrective Action(s): Ensure ice cream scoops are stored within the dipper well with continous, cold flowing water.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed on floor under counter with mixer and behind large dough mixer.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all 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
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Kitchen area - several light fixtures have burnt out light tubes.
      • Corrective Action(s): Replace all burnt out lights to allow for proper illumination in the kitchen.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler 8 - 11 C
      • Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder. Correction date: July 30, 2021
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cupcakes decorated with fresh fruit toppings.
      • Corrective Action(s): When placing sliced fresh fruits on cupcakes, they are required to be stored under refrigeration at 4 C or colder for food safety.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright display cooler 8 C
      • Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Multiple wiping rags on work counters with no detectable sanitizer residual.
      • 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).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Icing bowls stored on shelving without protective covers.
      • Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings on floor behind mixer and in far corner behind curtain.
      • 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
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Clear plastic tubs in sink for dishwashing.
      • Corrective Action(s): These containers are single use by design. Discard after use.
      • Provide suitable reusable food containers.
      • Violation Score: 3
  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): 2 boxes of butter squares stored at room temperature, 24 C and 26 C.
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder. Remove product from cooler only when needed to prepare for a recipe.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 3 wiping cloths in use left on counter tops with no detectable sanitizer residual.
      • 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).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Kitchen handsink papertowel dispenser is empty and not functioning.
      • Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Icecream scoop stored in container of stagnant water.
      • Corrective Action(s): Do not store food utensils in stagnant water as bacteria will quickly multiply in these conditions.
      • Icecream scoop is to be stored in dipper well, dipper well to be turned on with constant flowing water.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed along walls of back kitchen area - on floor around both grease traps and along wall behind oven and mixer.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 compartment sink - no sanitizer residual detected in sanitizing compartment.
      • wiping rag sanitizer bucket - chlorine level 25 ppm
      • Corrective Action(s): To sanitize dishware manually dishware to be submerged in 100 ppm chlorine for 2 minutes before allowing food equipment to air dry.
      • 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).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Both papertowel dispensers are empty. Rolls provided beside dispensers.
      • Corrective Action(s): Ensure correct papertowel inventory to stock dispensers is maintained.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Take-out containers removed from packaging stored right side up.
      • Icing spreader / glove left in icing buckets.
      • Corrective Action(s): Ensure single use, take-out containers when removed from protective packaging are to stored upside down to protect from contamination.
      • Do not store food utensils or gloves inside food containers when not in use.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris and mouse droppings observed behind oven and doughmixer.
      • 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) after cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 door cooler 7-9 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain 4 C or colder.
      • Cooler temperature is to be verified daily to confirm cooler is functioning safely for food storage.
      • Violation Score: 9
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

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