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Edmonds Centre Coffee Shop

7433 Edmonds St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Edmonds Centre Coffee Shop has been inspected 11 times by Fraser Health Authority since November 29, 2017. The most recent inspection, on June 9, 2026, recorded 1 infraction.

6 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on June 9, 2026. 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 once on November 29, 2017. 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 once on May 29, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 29, 2017. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

11 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is leaking water onto floor after every cycle.
      • Corrective Action(s): Repair dishwasher leak.
      • Correct by: this week
      • Violation Score: 9
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt and debris observed under the middle 2 door cooler in the back kitchen.
      • Corrective Action(s): Ensure to clean the hard to reach places.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Rodent droppings noted in under counter cooler (food) on bottom shelves.
      • Corrective Action(s): Clean and sanitize this cooler using a 1:10 bleach solution.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher still not reaching temperature on the inside, gauge reads 180F but water temperature at plate was 60 C, must be 71C minimum.
      • Corrective Action(s): Do not use dishwasher until repaired so final rinse reaches 71 C at plate. Manually sanitize all equipment and dishes.
      • CORRECT: today.
      • Violation Score: 15
  11. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher shows a P1 error and 182 F on gauge for final rinse but only reaches 58 C at plate after 3 runs.
      • Corrective Action(s): Dishwasher must be able to reach 71 C at plate and 180 F at gauge, have dishwasher repaired. Manually warewash all utensils/equipment until dishwasher repaired.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Found an insert with chlorine bleach sitting in the hand sink.
      • Corrective Action(s): Must keep the hand sinks clear and easily accessible.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found items in the 2 door freezer uncovered (sausage rolls).
      • Corrective Action(s): Ensure all items that are not in use are properly covered to protect from contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: dishwasher was not reaching 71 C at plate to sanitize utensils
      • Corrective Action(s): Have dishwasher repaired so final rinse reaches 180 F at gauge and 71 C at plate.
      • Violation Score: 3

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