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Gabi & Jules Handmade Pies and Baked Goodness (Burnaby)

4568 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Gabi & Jules Handmade Pies and Baked Goodness (Burnaby) has been inspected 10 times by Fraser Health Authority since June 10, 2022. The most recent inspection, on July 22, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 August 14, 2024. 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 September 3, 2025. 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 once on January 22, 2025. 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 June 10, 2022. 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 once on February 13, 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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - A mild accumulation of dust was observed on the face of the fan. The air was blowing directly toward the displayed pastries.
      • Corrective Action(s):
      • - Staff turned off the fan during the inspection.
      • - Clean the fan prior to use.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Surface sanitizer in a spray bottle and at a dispensing unit measured at 400 ppm QUATs.
      • Corrective Action(s):
      • - Ensure the surface sanitizer measured 200 ppm QUATS. Higher concentrations may leave residues on food contact surfaces and pose potential risk of food contamination.
      • ***Date to be corrected by: IMMEDIATELY***
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The back hand washing sink did not have paper towels.
      • Corrective Action(s): Corrected during the inspection. Ensure that it's supplied with paper towels at all times.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quats sanitizer solution coming from the dispenser was tested at 400 ppm using both the EHO's test strips and the operator's test strip.
      • Corrective Action(s): Adjust the sanitizer concentration so that it dispenses Quats at 200ppm within one week.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket in the back had Pot and Pan wash inside of it, instead of sanitizer
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Time tracking is not being properly recorded for savory foods such as crostatas. Records for these items were checked going back to October, 2023 and the majority of these records did not include a time check or the number of each item that was discarded. This is a minimum requirement.
      • If records cannot be properly maintained, the options are to:
      • -Discontinue the savory menu items that require room temperature holding.
      • -Purchase a refrigerator or hot holding unit for these foods to keep them over 60 C or below 4 C.
      • -Test these foods in a food lab and send the results to Fraser Health indicating that it meets the parameters for room temperature holding. However, there is a chance it will still require time tracking or temperature control.
      • Corrective Action(s): Correct today.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap noted underneath the back door. This could allow for the entry of rodents into the premises.
      • Corrective Action(s): Install a door sweep on this door within one month.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispenser was connected to a Pot and Pan wash solution at the 2-compartment sink.
      • Corrective Action(s): Connect to a sanitizer solution as soon as possible and double check the concentration with test strips prior to using it.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The ice machine had mildew buildup inside. Ensure that it is cleaned regularly.
      • Corrective Action(s): Cleaned during the inspection.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Four types of Crostatas (Spinach artichoke, pesto Gruyere tomato, loaded potato and everything onion) and one type of breakfast muffin observed to be stored at room temperature without time recording occurring. All food products are potentially hazardous food items as all have cooked proteins or vegetables. Potentially hazardous food items must be stored at temperatures less than or equal to 4 degrees Celsius or greater than or equal to 60 degrees Celsius.
      • .
      • Corrective Action(s): Unless these products have had product testing to determine shelf stability etc. the products must not be stored at room temperature for longer than 2-4 hours outside of cooler or hot holding units (Must not be stored in temperatures exceeding 4 degrees Celsius and less than 60 degrees Celsius.)
      • Please update Food Safety plan for this location with processes occurring at other Gabi & Jules location. EHO for this location unaware of any product testing that would exempt these food items from either proper cold or hot storage or use of time as a method of hazard control.
      • .
      • Violation Score: 5
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