Skip to content
Loading map…

EggBomb Plus

560 - 3778 Grande Promenade, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

EggBomb Plus has been inspected 7 times by Fraser Health Authority since October 18, 2024. The most recent inspection, on October 16, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on October 1, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on October 24, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on October 17, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 once on March 9, 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.

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Boxes and packages of dry food ingredients are stored directly on the ground in the dry storage room.
      • Corrective Action(s): - All food items must be stored at least 6" (15 cm) off the ground to protect from contamination.
      • - Reorganize storage methods.
      • [Correction Date: 01-Oct-2026]
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: - Sous vide unit observed in kitchen. Kitchen employee state it is used for chicken breasts for the following menu items: Grilled Chicken Salad, Chicken Run Salad, Chicken Crodise
      • - Kitchen employee states that chicken breasts undergo sous vide method (settings: 74C for 1 hour 20 min) and then partially cooked chicken breasts are frozen. Chicken breasts are defrosted and cooked (on grill) when the above noted menu items are ordered.
      • Corrective Action(s): - Provide a Food Safety Plan for chicken breasts. Include sous vide method. Sous vide process must align with BCCDC's "Guidelines for restaurant sous vide cooking safety in British Columbia " document. Document provided to Operator for reference.
      • [Correction date: 30-Oct-2026]
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grime and food debris accumulation observed under coolers, freezers, and shelving units inside kitchen.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 08-Oct-2026]
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Portable washer/ dryer unit installed in front service area adjacent to dump sink. Unit drains into dump sink.
      • Corrective Action(s): - Remove portable washer/ dryer unit from front service area. Unit is not be installed at any food preparation, storage, or food service areas.
      • - Contact Fraser Health and obtain approval if there is another proposed area for unit to be installed. Unit cannot be installed in any food preparation, storage, or food service areas.
      • [Correction Date: 01-Oct-2026]
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris and grime accumulation observed under shelves in kitchen and dry storage areas.
      • - Grease and food debris accumulation observed under and behind all kitchen cooking equipment under exhaust ventilation hood.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 16-March-2026]
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Bowl of cooling eggs stored in handsink located across from dishwasher.
      • Corrective Action(s): - Handsinks must be accessible and provided with hot and cold water, liquid soap and papertowels at ALL times.
      • - Remove food from handsink basin.
      • [Correction Date: Immediately]
      • Violation Score: 15
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Sanitizer for food contact surfaces not used or available in kitchen.
      • - Wiping cloths not stored in sanitizer between uses.
      • - Foodhandlers in the kitchen unsure how to mix sanitizing solution.
      • Corrective Action(s): - 100-200 ppm chlorine bleach sanitizing solution must be available for sanitizing food contact surfaces.
      • - 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water.
      • - Store wiping cloths in sanitizing solution between uses. Change sanitizing solution regularly throughout the day.
      • [Correction Date: Immediately]
      • **Obtain buckets and spray bottles that will be used exclusively for sanitizer. Ensure that buckets and spray bottles are clearly labelled.**
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Observed foodhandler fail to remove dispoable gloves between different tasks and instead washed gloved hands and was about to proceed with another task.
      • Corrective Action(s): - Disposable gloves do not replace handwashing.
      • - Disposable gloves must be discarded after they have been contaminated or between different tasks, hands must be properly washed before putting on a new pair of disposable gloves.
      • - Proper handwashing practices reviewed with operator at time of inspection.
      • **Review proper handwashing practices and correct glove use with all employees.**
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Raw meat stored above and beside packages of cheese and ready-to-eat deli meats in coolers and freezers.
      • - Raw meat stored above and beside pickled radish and rice cakes in coolers.
      • - Eggs stored below raw meat in coolers.
      • Corrective Action(s): - Store raw meats separately and under ready-to-eat foods and/ or foods that will be minimally processed further.
      • - Protect shelled raw eggs from contamination as many menu items required for eggs to be served partially cooked/ undercooked.
      • [Correction Date: Immediately]
      • Note: Cheese and ready-to-eat deli meats were fully packaged at time of inspection. Pickled radish and rice cakes were stored in containers covered with plastic food wrap.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - The following areas require thorough cleaning:
      • - Food debris and grime accumulation on floors between kitchen prep coolers and prep tables.
      • - Grease accumulation under cook line equipment.
      • Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 24-Oct-2025]
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - No papertowels available at kitchen handsink (located closest to dishwasher).
      • Corrective Action(s): - Refill papertowels dispenser.
      • - Handsinks must be accessible and provided with hot and cold water, liquid soap and papertowels at all times.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Bulk bags of dry ingredients packaged in paper-like packaging (flour and tempura batter) stored directly on the ground in the dry storage room.
      • 2. Opened bags of dry ingredients stored in open containers in kitchen.
      • 3. Storage bins for dry ingredients and food equipment (pans, prep containers and bowls, inserts) are stored directly on the ground in the kitchen (behind pizza oven).
      • Corrective Action(s): 1. Do not stored food directly on the ground. Reorganize storage and store flour and tempura batter on shelves.
      • 2. All opened bags of dry ingredients must be stored in tight-lid rodent proof containers that are constructed of food grade materials. Ensure that container lids are closed tightly when ingredients are not in use.
      • 3. Reorganize storage in kitchen. All storage bins for food and food equipment must be stored in a manner that is protected from contamination.
      • *Food must be protected from contamination at all times.
      • *All items must be stored at least 6" (15 cm) off the ground to protect food and food equipment from contamination, and to facilitate cleaning and pest monitoring in the premises.
      • [Correction Date: 18-March-2025]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Cleaning is required in the following areas:
      • - Grime, dirt, and moisture accumulation under dishwasher.
      • - Food debris and grime accumulation under all kitchen equipment (coolers, cooking equipment, prep tables, etc).
      • - Food debris and dirt accumulation between equipment in front service area.
      • - Spilled food debris in dry storage room and back storage area.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • **Do not store any items directly on the ground. All items must be stored at least 6" (15 cm) off the ground to facilitate cleaning and pest monitoring.
      • **Remove plastic crates under dishwasher area.
      • [Correction Date: 01-April-2025]
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - No staff on duty has valid FOODSAFE Level 1 or equivalent at time of inspection. Operator is not present.
      • Corrective Action(s): - At least one staff on duty must have valid FOODSAFE Level 1 or equivalent in operator's absence.
      • - Train and schedule staff accordingly.
      • [Correction Date: 18-Mar-2025]
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

Own this business? Add a badge to your website