Skip to content
Loading map…

La Forchetta

5601 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

La Forchetta has been inspected 14 times by Fraser Health Authority since October 11, 2019. The most recent inspection, on June 9, 2026, found no infractions.

9 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 November 10, 2025. 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 November 10, 2025. 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 2 times across 2 separate inspections, most recently on February 26, 2020. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 24, 2023. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up 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):
      • - Internal temperatures of small portions of foods (shredded cheese, artichoke in oil, salami, and sausages) stored in the pizza topping cooler measured at above 4C (7C-11C).
      • Corrective Action(s):
      • - Operator discarded the foods at the time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Pizza toppings cooler measured at above 4C.
      • Corrective Action(s):
      • - Repair the cooler.
      • - Do not use/store foods in this cooler until it can achieve and maintain at 4C or below.
      • ***Date to be corrected by: 1 week***
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. 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 at the bar had mildew buildup inside.
      • Corrective Action(s): Cleaning started at the time of the inspection.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: OBSERVATION
      • No staff on duty has FOODSAFE level or equivalent at the time of inspection. Operators FOODSAFE expired on September 2020.
      • Date to be Corrected By: in 3 months
      • Corrective Action(s): CORRECTIVE ACTION
      • Ensure at least one staff that is FOODSAFE certified or equivalent is on site at all times. Renew FOOD Safety training.
      • ** FOODSAFE equivalent courses list was provided to the operator.
      • Violation Score: 1
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Two mouldy limes found in the walk-in cooler.
      • Corrective Action(s): Mouldy limes discarded.
      • Violation Score: 5
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Milk in the espresso machine was measured at 12C.
      • Corrective Action(s): Milk discarded. Milk must be kept at 4C or colder. If this unit is unable to keep milk at 4C or colder, repair or replace the unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer used earlier was cleaned and sanitized but bits of meat debris were still present.
      • Corrective Action(s): Requested operator to reclean the unit and inform all staff proper way to clean and sanitize the meat slicer. Always take it apart to clean and sanitize properly.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels were out in the staff washroom.
      • Corrective Action(s): Operator refilled paper towels at time of inspection. Remember that all handwashing station must have soap, paper towel, hot & cold running water available.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Multiple food inserts were left uncovered or double stacked in the cooler. 2) Damp cloth used to cover lasgna in the walk-in cooler. 3) Mutliple food products (salt, tomato cans etc.) were stored on the kitchen floor and walk-in cooler floor (meat sauces).
      • Corrective Action(s): 1) Ensure that food inserts are covered after meal rush. Do not double stack food inserts without cover as the bottom of the containers are in contact with food. 2) Use a damp new paper towel to cover food, not damp cloth. Operator changed cloth to syran warp. 3) Food products need to be stored 6 inches off the floor. Complete by follow up inspection.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A large pot of squid was being thawed under the sink, with water inside. Temperature was 7C.
      • Corrective Action(s): Directed operator to thaw food under cold running water, if not in walk-in cooler only.
      • Violation Score: 1
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Counter top double fryer added but only half of the unit is located under the exhaust hood. 2) Sous vide has been added for cod fish but no Food Safety Plan submitted to date for this new procedure.
      • Corrective Action(s): 1) Check with the City of Burnaby if there is an issue with this new fryer. 2) Submit FSP for sous vide items. Do not use sous vide machine until Health Approval granted.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website