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El Comal Mexican Mexican Restaurant

7650 Winston St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

El Comal Mexican Mexican Restaurant has been inspected 5 times by Fraser Health Authority since May 27, 2024. The most recent inspection, on June 30, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on July 23, 2025. 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 once on June 30, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on January 12, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on July 9, 2025. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 12, 2026. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

5 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): While bleach sanitizer in spray bottles are present throughout the facility, it is way too strong (bleaching out the test strips). No test strips available to test sanitizer concentration.
      • Corrective Action(s): 1. Follow proper ratio - 1/4 teaspoon bleach/ 500mL water. Concentration should be at least 100ppm but no more than 200ppm.
      • 2. Purchase chlorine test strips to test sanitizer concentration.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid handsoap and paper towel in dispenser at men's washroom.
      • Corrective Action(s): Handwashing stations must be stocked with liquid handsoap and paper towel at all times for proper handwashing to occur.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit is not posted.
      • Corrective Action(s): Ensure health permit is posted in a conspicuous location.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed at left corner of cook line, and significant amount in men's washroom (behind toilet). Pest control company visits every 2 weeks, per staff.
      • Corrective Action(s): 1. Remove and sanitize areas.
      • 2. Monitor and seal all gaps.
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are still observed in facility:
      • -->floor under cook line (left end)
      • -->floor under cook line (right end)
      • -->floor behind and around dishwashing area
      • Corrective Action(s): Continue to work with pest control company.
      • Seal all gaps/holes.
      • Remove droppings, otherwise activity cannot be monitored properly.
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): A bowl of ground meat is observed in hot holding unit. Temperature is measured at 51.9oC. It is indicated ground meat was frozen and reheated in the microwave.
      • Corrective Action(s): Reheating must achieve at least 74oC before placing in hot holding unit. Staff placed ground meat in microwave to reheat more.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are observed in facility:
      • -->ledge by window next to cook line
      • -->on floor left side of cook line to shelving rack at the corner
      • -->under dishwashing sink
      • -->behind dishwasher (one dead mouse observed on glue board)
      • -->floor along shelves in dishwashing room
      • -->ledge at retail/dining space by window
      • Pest control company vists twice a month.
      • Corrective Action(s): 1. Remove droppings and sanitize areas.
      • 2. Have pest control technican visit the whole facility and identify any gaps observed.
      • 3. Seal all gaps identified.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Commerical ventilation system is due for professional cleaning in September 2024.
      • Corrective Action(s): Schedule professional cleaning for ventilation exhaust system.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water is leaking from under sink at back handwashing station. Staff indicated a plumber has been called.
      • Corrective Action(s): Repair leak so that handwashing station can be used properly.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

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