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Joey Burnaby Grill Lounge

109 - 1899 Rosser Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Joey Burnaby Grill Lounge has been inspected 21 times by Fraser Health Authority since September 6, 2012. The most recent inspection, on September 28, 2026, found no infractions.

9 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 7 times across 6 separate inspections, most recently on May 12, 2025. 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 5 times across 5 separate inspections, most recently on May 12, 2025. For example: 210 - Food not thawed in an acceptable manner [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 2 times across 2 separate inspections, most recently on November 15, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on February 24, 2020. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 24, 2020. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

21 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATs solution in sanitizer buckets, spray bottle, and at dispenser measured 100 ppm.
      • Corrective Action(s): QUATs solution in buckets and spray was replaced with manually diluted QUATs solution. During the inspection, the manually diluted QUATs buckets measured 200 ppm. Ensure that QUATs dispenser is calibrated to achieve 200 ppm. Ensure that QUATs dispenser is calibrated to achieve 200ppm to allow for effective elimination if pathogens. Manually mix QUATs solution until dispenser is calibrated.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen shrimp was observed to be thawing at room temperature. Shrimp measured 0C.
      • Corrective Action(s): Shrimp was transferred to cooler immediately. Ensure that food is thawed in one of the following manners to minimize the risk of pathogen growth:
      • 1. In the cooler at or below 4C
      • 2. In cold water, that is replaced every 30 minutes
      • 3. During cooking
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Minor amounts of food debris was observed at front handsink.
      • Corrective Action(s): Clean under front handsink area, and ensure that the area is regularly cleaned to prevent the attraction of pests.
      • Violation Score: 3
  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 contained QUATS solution that measured 0-50ppm.
      • Corrective Action(s): Staff refilled all solutions at time of inspection. Ensure to let the solution at the dishwashing sink run for approx. 5 seconds before collecting the solution to make sure it is properly mixed.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Cleaning for debris was required behind the large ice machine.
      • 2) Minor spillage of dry product in a hotel pan on the prep line.
      • Corrective Action(s): Staff cleaned the debris behind the ice machine and removed spillage at time of inspection.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Sushi line cooler had interior temperature of 9.9C and some potentially hazardous foods stored in unit were above 4C.
      • Cheesecake 8.8C. Sushi rolls 10C (note: recently prepared, labelled with time)
      • Corrective Action(s): - Discard potentially hazardous foods which has been above 4C for 2 hours or longer (or if period of time is unknown)
      • - Transfer potentially hazardous foods which are 4C or colder or have been stored in unit for less than 2 hours.
      • Completed at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Handle of scoop used for mashed potatoes was in contact with food product
      • Corrective Action(s): - Store in use scoops in a sanitary manner. Handle is not to come into contact with the food product. Sous Chef reported scoop is to be stored in hot water (>60C).
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Sushi line cooler had interior air temperature of 9.9C. Temperature on external display was 10C.
      • Note: Staff reported temperature of the cooler was checked at 9am and at that time the unit was at required temperature.
      • Corrective Action(s): - Repair or replace line cooler so that it is capable of maintaining a temperature of 4C or colder. Do not store any potentially hazardous foods in this cooler until it is operating at the required temperature. Submit copy of service report confirming repair to EHO. To be corrected by: 16-Nov-2023
      • Note: Technician was contacted and is scheduled to arrive today to repair unit.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): - Bags of portioned cooked coconut rice were placed in warming unit without being reheated sufficiently. Temperature of bag of rice was <60C. Regional Manager reported product was intended to be reheated fully in the microwave prior to transfer to hot holding unit.
      • Note: Portioned bags of rice in other warming unit were >60C
      • Corrective Action(s): - Ensure foods are reheated properly to 74C prior to transfer to hot holding unit to maintain the temperature at 60C or above.
      • - Follow established food safety procedures. Ensure staff are trained and following food safety procedures.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Low temperature dishwasher was not primed at start of inspection; 0ppm chlorine residual was detected after changing to a new vat of sanitizer at the start of the day. Equipment and utensils that were washed prior to time of inspection have not been adeuqately sanitized.
      • 2) All sanitizer buckets and spray bottles throughout the facility measured 0ppm QUATS upon testing with test strip. Concentration of the solution dispensed directly from the warewashing sink measured 200ppm QUATS after running for a few seconds until the solution was hot and soapy.
      • Corrective Action(s): 1) Dishwasher was primed at time of inspection to dispense 100ppm chlorine upon final rinse. All previously washed equipment and utensils must be sanitized again.
      • 2) All buckets and spray bottles were refilled at time of inspection as per above steps (waiting for the solution temperature to get hot first). Head chef is to consult with EcoLab to identify the accurate way for testing the concentration.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handsink closest to dishwashing area did not have hot water at start of inspection.
      • Corrective Action(s): Hot water valve was adjusted at time of inspection so that the handsink dispensed mixed hot+cold water.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in, but not limited to the following areas:
      • > Liquor storage room: food debris underneath the shelving units. Unused equipment underneath the shelving unit furthest from the door.
      • > Bag n' Box station: rodent droppings noted behind the equipment under the cables and wires.
      • > Storage cabinets next to the compressed air cabinet: rodent droppings and old, miscellaneous items under the cabinet.
      • Corrective Action(s): Remove all food debris, miscellaneous items and rodent droppings. Clean and sanitize these areas as per your sanitation plan.
      • > Removing food debris will help to prevent attracting pests such as rodents and flies.
      • > Removing miscellaenous items and unused equpiment minimizes potential harbourage spots for rodents.
      • Date to be corrected by: 1 week.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One carton of half and half and one carton of 3.25% milk were stored on ice, measured 8C.
      • Corrective Action(s): Ice must be surrounding the cartons (not just underneath) so that the contents inside can reach 4C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glassware has not been properly sanitized.
      • Corrective Action(s): All glassware to be adequately sanitized using main dishwasher.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: > In bar cooler: miscellaneous items fallen/sweeped under shelving unit farthest from door.
      • > In upper bar area: few broken pieces of glass noted under counters.
      • Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitation plan.
      • Date to be corrected by: immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 glasswashers (lower and upper bar) unable to dispense sanitizer. 0ppm iodine measured.
      • Corrective Action(s): EcoLab was called immediately for service. Glasswashers must be able to dispense 12.5ppm iodine for sanitizing.
      • > Clean and sanitize all glassware in main dishwasher until glass washers can be serviced.
      • Date to be corrected by: immediately.
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One of the hand sinks at the downstairs bar area did not have paper towel. Soap, paper, hot and cold running water available.
      • Corrective Action(s): Ensure hand wash stations are fully stocked at all times.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Noted hand soap at the bar area was in a food squeeze bottle labelled 'hand soap'.
      • Corrective Action(s): Do not use food container to store chemicals. Obtain proper soap dispenser in a pump style container.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Noted missing light cover over lights in dry storage area.
      • Corrective Action(s): Replace light cover or install sleeves.
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Observation: Cloths were found on food contact surfaces (in the kitchen and in both bars).
      • Correction: Ensure reusable cloths are submerged in at least 200 ppm Quats to prevent the growth of pathogenic bacteria. Otherwise, single-use paper towels and discarded after use.
      • 2) Observation: 3 sanitizer buckets in kitchen noted at 50 ppm Quats. No Quat detected in 1 spray bottle.
      • Correction: Ensure all sanitizer buckets and spray bottles contain at least 200 ppm Quats.
      • 3) Observation: Chicken shears found in drawer in kitchen unwashed and covered in food debris.
      • Correction: Operator is to ensure all utensils are properly cleaned and sanitized after use.
      • Corrective Action(s):
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: soap unavailable at handsink near dishwasher.
      • Correction: Operator must ensure all handsinks are equipped with hot/cold running water, soap, and paper towels.
      • Corrective Action(s):
      • Violation Score:
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Observation: Permit not posted on premises.
      • Date To Be Corrected By: Today
      • Correction: Operator must post permit in a prominent location.
      • Contact the FH Billing Dept @ 604-918-7690 if need to order a new one.
      • Corrective Action(s):
      • Violation Score:
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observation: foods in under cooler inserts in kitchen not covered.
      • Date To Be Corrected By: Today
      • Correction: Ensure all foods are covered to prevent contaimination. (e.g. seafood, raw meats, chopped vegetables)
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observation: Back door opening to mall does not have a door seal. 1-inch gap noted.
      • Date To Be Corrected By: 2 weeks
      • Correction: Operator is to have the gap closed (ie. install a door sweep) to prevent the harborage of pests. Photos are to be sent to district EHO via email once installation is complete.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observation: Several chipped food containers and lids were used in kitchen.
      • Date To Be Corrected By: Today
      • Correction: Operator is to ensure all containers for food service are intact and in good repair.
      • Corrective Action(s):
      • Violation Score:
  15. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Noted shrimp thawing under cold running water at 3 compartment sink where sanitizer is dispensed --> Use food prep sink for food prep. Food can get contaminated at the 3 compartment sink (ie. dirty dishes and chemicals).
      • Corrective Action(s):
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A) Noted minor mildew build up in ice machine at time of inspection
      • B) Noted dipper well with ice cream scoop stored in stagnant water. Dipper well was not turned on but slowly dripping.
      • C) No sanitizer detected in the spray bottle at the bar. Noted reusable wiping cloths being used at the bar.
      • Corrective Action(s): A) Empty ice machine and have the unit thoroughly cleaned and sanitized. Increase ice machine cleaning frequency from once ever two months to every month.
      • B) Ensure dipper well is turned on enough to turn over the water in the well. Do not store icecream scoops in stagnant water - slow drip is not appropriate.
      • C) Ensure sanitizer is available for use in the bar area. Keep all reusable wiping cloths stored in sanitizer solution to prevent the growth of bacteria on the cloths, otherwise, use single use paper towel.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One of the hand sinks at the bar did not have soap. Warm water (mixed tap) and paper towel available. Staff said they do not use that sink for hand washing.
      • Corrective Action(s): Ensure all hand wash stations are fully equipped with soap, paper towel and hot/cold (or warm) running water at all times.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted 3 packages of frozen calamari thawing at room temperature.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are thawed under cold running or in the cooler unit at 4C or less. Do not thaw frozen potentially hazardous foods at room temperature.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected in quat containers on the cookline. No sanitizer detected at source dispenser. Operator called technician to have the dispenser fixed.
      • Corrective Action(s): Ensure quat sanitizer is checked at the start of each day. Quat sanitizer should be at 200ppm concentration. In the interim, manually mix sanitizer solution (as per the instructions on the bottle).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Hand wash station on cookline did not have any soap or paper towel. Operator said it is stocked before service time. Noted staff on the cookline preparing foods.
      • 2. Hand sink located beside the coffee machine at the downstairs bar did not have soap. Bar staff said they only use the other hand sink located on the other side of the bar.
      • Corrective Action(s): Hand wash stations are to be fully equipped at all times during food preparation and operation. Ensure both hand sinks at the downstairs bar are fully stocked as they are designated hand sinks.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Did not detect any quat at source dispenser.
      • Corrective Action(s): Have dispenser repaired so it is capable of dispensing quat sanitizer at the adequate concentration.
      • Violation Score: 3
  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Noted hand soap at hand sink on cooking line in a condiment squeeze bottle.
      • Corrective Action(s): Immediate obtain a proper pump style soap dispenser to avoid possible confusion with food items stored in the same type of condiment squeeze bottle. In the interim, staff labelled the squeeze bottle which contained soap.
      • Violation Score: 3
  21. Routine Inspection

    0 infractions

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