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Gosmart Market

7600 Royal Oak Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Gosmart Market has been inspected 6 times by Fraser Health Authority since June 16, 2025. The most recent inspection, on September 21, 2026, found no infractions.

3 of 6 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: Food temperature control, 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.

  • 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 2 times across 2 separate inspections, most recently on August 17, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on August 17, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 June 16, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Waffle mix and Bubble mix pitchers observed stored at room temperature -temperature at 12 deg C operator indicates it has been there for 30 minutes
      • Corrective Action(s): These are potentially hazardous foods -do not store at room temperature!
      • Place back in the fridge.
      • Only take out small amounts (such as enough for 1-2 orders) that will be used up within 2 hours then discard -othewise leave in the fridge
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Food disposable wrap is lining the counters under the waffle makers
      • Corrective Action(s): Remove the disposable wrap
      • You must be cleaning and sanitizing your stainless steel food contact surfaces as necessary throughout the day
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Neither of the two staff have this certification or equivalent
      • Corrective Action(s): At least 1 staff must have this certification at all times
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping towels for food contact surfaces are only being rinsed with water inbetween uses -the bleach reservoir sanitizer is only being used to clean the towels at the beginning/ends of the day
      • Corrective Action(s): Leave the rinsed towels in the bleach sanitizer maintained at >100ppm as per your test strips. You must have a chlorine residual when sanitizing food contact surfaces!
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed worker wash hands with the disposable gloves
      • Corrective Action(s): Once the hands become contaminated discard the disposable gloves, wash hands and put new gloves on.
      • These disposable gloves will degrade through repeated washing and are single-use only.
      • If workers cannot follow this do not use disposable gloves at all so they can just wash hands solely
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A bowl of cooked fishballs sitting atop the hot holder -internal temperature at 41 deg C.
      • Operator indicates it was cooked about an hour ago
      • Corrective Action(s): Do not leave potentially hazardous foods at room temperature keep these foods hot or cold.
      • Recook the fishballs then place in the hot holder right away
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Reviewed Manual Wash method with worker and no sanitizing step is being done
      • The Manual Wash sign provided was not posted
      • -Bleach sanitizer reservoir at the Bar concentration too weak: ~10ppm chlorine residual
      • Corrective Action(s): -You must follow the Manual Wash steps a per your Sanitation Plan:
      • Step 1: wash with detergent with hot water
      • Step 2: rinse
      • Step 3: sanitize with bleach >100ppm for 30 seconds, then air dry
      • Post your Manual Wash sign at the wash sinks as a reminder
      • -Maintain sanitizers >100ppm chlorine residual monitored regularly with your test strips
      • Chinese translated signs emailed to operator
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open food cans stored in the fridge observed -evaporated milk, hoisin sauce
      • Raw shell eggs stored above ready-to-eat foods in the fridge (peanut butter)
      • Corrective Action(s): Do not store open canned foods -empty out the contents right away (into a washable container for any leftovers)
      • Store raw shell eggs below ready-to-eat foods in case of leaks from cracks
      • Violation Score: 3
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