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Echo Clubhouse - Edmonds Resource Centre

109 - 7355 Canada Way, Burnaby · Other

Official record from Fraser Health →

Inspection summary

Echo Clubhouse - Edmonds Resource Centre has been inspected 8 times by Fraser Health Authority since September 25, 2017. The most recent inspection, on September 25, 2026, found no infractions.

6 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 2 times on December 13, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on October 17, 2024. 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.

8 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooler portion of cooler/freezer combo measured 7C.
      • Corrective Action(s): Move all potentially hazardous foods to woroking coolers. Staff stated it may be a filter issue; regardless, repair or replace cooler unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer used is a lysol disinfectant.
      • Corrective Action(s): This solution is not adequate. Use either 100ppm bleach (1tbsp in 4L of water) or 200ppm quaternary ammonia (ensure this is for food facilties). Food not being cooked at time of inspection. Use bleach solution until quaternary ammonia solution is purchased.
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vinegar, "deep green" and Accel wipes used on food contact surfaces.
      • Corrective Action(s):
      • - vinegar does not adequately clean
      • - "deep green" did not have any measurable chlorine or quat residual
      • - Accel wipes are not for food contact surfaces
      • Use 100ppm bleach solution.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher stopped working this morning as per staff. Technician has already been called.
      • Corrective Action(s): Repair or replace dishwasher so it is able to achieve 71C at final rinse cycle.
      • Until then, you must:
      • - use disposable utensils and equipment where possible
      • - for any cooking equipment that can be FULLY submerged in the sink, complete the two compartment warewashing method:
      • 1) in one compartment, wash with soap
      • 2) rinse soap into first compartment with clean water
      • 3) fill second compartment with bleach sanitizer (1tbsp per 4L of water) and fully submerge for at least 2 minutes
      • 4) air dry
      • Infographic provided. This is only a temporary solution and can only be done for the rest of the week.
      • Violation Score: 9
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

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