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George Derby Centre Food Service

7550 Cumberland St, Burnaby · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

George Derby Centre Food Service has been inspected 18 times by Fraser Health Authority since January 10, 2013. The most recent inspection, on October 1, 2026, recorded 1 infraction.

6 of 18 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, Food temperature control 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 6 times across 6 separate inspections, most recently on October 1, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 4 times across 3 separate inspections, most recently on October 6, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 September 5, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 22, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 March 27, 2023. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

18 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler in BSTN East/West Servery ambient temperature is 8-10C; foods inside 4-5C
      • Corrective Action(s): Suspect gas may be low. Monitor closely and ensure that cooler can achieve and maintain 4C/40F or lower at all times.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Milk for coffee/tea at Lower North servery left out at room temperature, measured 23C
      • Corrective Action(s): Discard. Milk should be at 4C or colder. Use an insulated carafe to maintain temperature OR put a smaller portion on ice and discard after coffee time.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen pork noteed on racks in unused thaw cabinet at 18C. Pork itself measured -2C
      • Corrective Action(s): Frozen foods must be thawed under cold running water, or in the cooler overnight. Pork moved to walk-in cooler.
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer buckets in Main North and Lower South serveries had less than 200ppm quats in buckets
      • Corrective Action(s): Sanitizer solution must have at least 200ppm quats. Replace solution.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • 1) Rodent droppings observed in the following areas:
      • - behind the ovens
      • - in the dry storage room
      • - in double door cooler unit (off at time of inspection)
      • - back hallway by shelving for nutrition drinks
      • 2) Silverfish observed in facility:
      • - in kitchen (outside walk-in cooler and inside single door upright cooler (off))
      • - in the Lower North servery underneath handsink
      • 3) Flies observed through the facility, not limited to kitchen and serveries.
      • - pictures taken at time of inspection
      • Corrective Action(s):
      • 1) - pest report reviewed, dated July 17, 2024
      • - technician noted 4 mice caught in the interior of facility and has refreshed traps
      • - ensure droppings are cleaned up when they are found, using a 1000ppm bleach solution (do not vacuum)
      • - follow pest technician recommendations
      • - ensure foods are stored in pest proof bins, and check for contamination prior to use
      • - staff states visits have increased to twice a month
      • 2+3) Ensure thorough cleaning of entire facility. Ensure there is no pooling water or food left out. Consult pest technician for further control measures.
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings noted in two of the unused upright fridges in the main kitchen
      • Corrective Action(s): Clean and sanitize areas where droppings are found with a 1000ppm bleach solution.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The temperature log in the lower north servery isn't being maintained consistently.
      • Corrective Action(s): Start recording temperature daily.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation (CORRECTED DURING INSPECTION): Some of the food containers in the hotholding stations are not being immersed in the water. The water level in these units are also too low.
      • Corrective Action(s): Talk to staff about proper preheating and hotholding procedures for the hotholding units.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some of the ceiling lights inside the "Curtis" brand walk-in cooler are burnt out.
      • Corrective Action(s): Replace all burnt out bulbs.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One of the employees was using floor cleaner in her sanitizer bucket thinking it was the food contact sanitizer. At the point of source, it was noted that staff have to switch the dial from "floor cleaner" to "sanitizer" before dispensing the sanitizer.
      • Corrective Action(s): Educate staff on the proper sanitizer to be used for food contact surfaces. Switch the sanitizer and degreaser lines so that sanitizer dispensing is a stand alone as discussed.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) The ceiling tiles next to the dishpit area (main entryway) are missing.
      • 2) Paper towel dispenser at the Lower North Coffee station is not working.
      • Corrective Action(s): 1) Replace the ceiling tiles.
      • 2) Get the paper towel dispenser in Lower North fixed.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): None of the coffee stations (except for the Main North one) or the BSTN Servery had sanitizer available. Manager indicated that sanitizer buckets are brought to each station when the food's brought up.
      • Corrective Action(s): As discussed, keept sanitizers at each of these stations and the BSTN servery. Replace with fresh sanitizer each time food is brought up.
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottle did not have any detectable quats.
      • Corrective Action(s): Sanitizer measured 200ppm quats at the dispenser. Re-fill bottle. Ensure that there are several bottles of sanitizer or sanibuckets throughout kitchen during food prep.
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1 container of processed oatmeal mixture probed to be 15-18C internal temp. This product was made at 7am. Time of probe at 3:00pm. Proper cooling procedure is 60 to 20C in 2 hours and 20 to 4C in 4 hours.
      • Corrective Action(s): Discard oatmeal mixture. Proper cooling procedures involve reaching 60 to 20C in 2 hours and 20 to 4C in 4 hours. Methods to achieve this process include mixing with ice wands, not covering foods completely, portioning into smaller portions. Date to be corrected: today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Unopened metal cans found in walk in cooler. This is not good practice as there is a risk of leeching.
      • Corrective Action(s): Move metal cans into dry storage area or transfer contents into glass or plastic container as stated on the label. Date to be corrected: today
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Patio doors in servery areas have a gap in the bottom middle of the door that appears to be large enough for rodents to fit through. Have a pest control provider assess these doors to ensure they are pest proof.
      • Corrective Action(s): Contact pest control provider to ensure doors are pest proof. Date to be corrected: today
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Light bulbs exposed in one fixture in special care kitchen.
      • 2. 3 light fixture protective covers damaged - cracked
      • Corrective Action(s): Ensure all lights are enclosed with protective cover to protect food from possible contamination. Install protective cover or sleeve over bulbs or fixture. Replace all damaged covers. Sleeves are acceptable if covers cannot be attained.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some dust accumulation around and on the walk in cooler fan covers and ceiling in all 3 coolers.
      • Corrective Action(s): Ensure these are areas are routinely cleaned to prevent build up.
      • Correction date: 3 days
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Walk in cooler #1 noted at 9.2 deg. C. Food items internal temperature ranged from 7.5 deg. C to 10 deg. C. Manager reported that some foods were prepared in the morning and some were from yesterday.
      • 2) Cooler #7 was noted at 8 deg. C. Trays of frozen foods were being thawed; still in frozen state. A tray of sliced ham was at 10 deg. C internally. All foods in the cooler #7 was prepared by morning staffs.
      • 3) Cooler in the special care unit noted at 8 deg. C. Milk internal temperature at 7.9 deg. C.
      • Corrective Action(s): Foods from yesterday were discarded. Foods prepared this morning is to be transferred to the cooler with 4 deg. C or lower.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food containers stacked on top of each other without proper covers.
      • 2) 2 trays of cake stored on the second shelf of special care unit servery without proper covers.
      • Corrective Action(s): 1) Do not double stack food containers without proper covers.
      • 2) Do not store foods without proper covers.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Cooler in the special care unit servery noted at 8 deg. C. Cooler #7 noted at 8 deg. C. Walk-in cooler #1 noted at 9.2 deg. C.
      • 2) Sanitizer spray bottle in the special care unit servery was not functioning.
      • Corrective Action(s): 1) Service and maintain above noted coolers so that it can maintain at 4 deg. C or lower at all time. Post "Do Not Use" sign on malfunctioning coolers and dot not use it until the coolers are at 4 deg. C or lower.
      • 2) Replace the spray bottle.
      • Correction date: Aug 2, 2018
  16. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a bathroom cleaner being used to clean (before sanitizing) food contact surfaces. Bathroom cleaners are not to be used at food contact surfaces. Was advised that this specific product was recommended by ecolab as a cleaner.
      • Corrective Action(s): Required operator to remove all chemicals that are not suitable for food contact surfaces. Clean and sanitize all food contact surfaces with proper chemicals.
      • Violation Score: 5
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

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