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Hooray Cafe & Coffee Lab

100 - 6450 Roberts St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Hooray Cafe & Coffee Lab has been inspected 4 times by Fraser Health Authority since February 4, 2025. The most recent inspection, on June 19, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 once on June 19, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 April 28, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 February 4, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 February 4, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on June 19, 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.

4 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation:
      • 1) Sanitizer solutionat back sushi rice holding station measured at 10 ppm chlorine.
      • Inadequate sanitizer concentration may not effectively kill or reduce the pathogens to safe levels.
      • 2) Cutting board at sandwich prep cooler was observed cleaning with cloth without sanitizer after used for cutting avocado. Operator stated that the cutting board only gets wiped with water and cleaning cloth in between prep task.
      • food prep areas must be sanitized to prevent pathogen growth and reduce risk of cross contamination.
      • Corrective action:
      • 1) Operator sanitized the cutting board during inspection. Ensure the cutting board is cleaned and sanitized with 100 ppm chlorine solution in between prep tasks or as required.
      • Date to be Corrected By: Immediately
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation:
      • 1) door handles of sandwich prep cooler and undercounter cooler beside had grime build up on it.
      • Unsanitary high touch areas may increase the risk of cross contamination.
      • 2) food debris observed on floor by the deep fryer and behind stand up display cooler.
      • Unsanitary conditions of premises may attract pests.
      • Corrective action:
      • 1) Operator to clean and sanitize the door handles of sandwich prep cooler.
      • 2) Operator to clean and remove the food debris from the above mentioned areas.
      • Date to be Corrected By: 2026/05/22
      • Corrective Action(s):
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease observed at bottom compartment of deep fryer.
      • 2. Walls behind prep table in kitchen and behind garbage bin require extra attention.
      • Corrective Action(s): Clean the above mentioend areas.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken cutlets observed in the kitchen measured 55°C. Operator stated that the chicken cutlets were cooked 15-30 minutes prior to the inspection and that the chicken was left out at room temperature to accomodate for the lunch rush.
      • Corrective action(s): Potentially hazardous foods should not be held at room temperature because it provides conditions favourable for pathogen growth. Cooked chicken cutlets should be hot held at 60°C or higher, or properly cooled from 60°C to 20°C in 2 hours and 20°Cto 4°C in the next 4 hours and kept cold at 4°C or less. Operator stated that chicken will be cooled to 4°C and reheated prior to service.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The accumulation of grease was observed along the back of the cookline.
      • Corrective action(s): Clean the areas mentioned above and ensure that back of cookline is regularly cleaned to prevent the attraction of pests.
      • Date to be Corrected By: April 28, 2025.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water faucet in staff washroom is not in good working order. Operator stated that building manager has been contacted.
      • Corrective action(s): Repair the hot water faucer in staff washroom to ensure that proper hand hygiene practices are followed.
      • Date to be Corrected by: May 12, 2025
      • Corrective Action(s):
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A hose is connected to handsink by dishwasher. Operator indicated it is used to clean deep fryer.
      • Corrective Action(s): Handwashing station must be clear of items and accessible at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of dry goods placed on shelf.
      • Corrective Action(s): Transfer open bags of dry goods in pest proof and food grade containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease obserevd on floor next to deep fryer.
      • Corrective Action(s): Clean the above mentioned area.
      • Violation Score: 3

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