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La Foret Royal Oak Bakery Corp

6958 Palm Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

La Foret Royal Oak Bakery Corp has been inspected 8 times by Fraser Health Authority since March 3, 2023. The most recent inspection, on May 19, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 2 separate inspections, most recently on October 6, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 May 19, 2026. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 January 14, 2025. For example: 203 - Food not cooled in an acceptable manner [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 January 14, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 September 26, 2023. 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.

8 inspections

  1. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Cabbage head directly on Walk-in cooelr shelf
      • Corrective Action(s): Do not store foods directly on the shelves -keep in the original cardboard wax boxes or in clean containers
      • Discard the outer layer of the cabbage head before placing back into a clean container/wrap
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor and equipment area around the flour mixers is caked with flour
      • Corrective Action(s): Clean and disinfect the equipment exterior/floor area
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine at bar has visible signs of mold/mildew
      • Corrective Action(s): Empty out machine -clean and sanitize more frequently -at least on a monthly basis
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has added a few menu items without approval:
      • -classic smash burger (from a raw meat state)
      • -crunch shrimp burger (froma raw shrimp state)
      • NOTE: the smash burger is also offerred at the Jubillee location
      • Corrective Action(s): Submit Food Safety Plans for these menu items (email)
      • New menu received
      • Any changes to your menu must have the Food Safety Plan first submitted for review and approval
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Improper cooling observed -corn soup cooling at room temperature in a large pot -internal temperature of corn soup at 65 deg C
      • Corrective Action(s): Operator transferrred pot to an ice bath
      • You must cool potentially hazardous foods fast:
      • step 1: 60 deg C to 20 deg C within 2 hours -using ice baths/ice wands (recommended)/ shallow-wide pans
      • step 2: 20 deg C to 4 deg C within 4 hours -transfer to fridge
      • See cooling handout provided
      • operator to obtain cooling wand(s) to facilitate this process
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was wedged open to facilitate cooling of the corn soup
      • Corrective Action(s): Do not leave your back door open and unattended -if you require increased ventilation there install a tight fitting screen door to better prevent pest entry
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One of the Cafe display fridges (#18) is off temperature. Air temperatures ranging 10-13 deg C
      • Internal temperature of slice cake at 10.9 deg C. Foods have been there in excess of 2 hours as per operator
      • Corrective Action(s): Discarded 3 whole cakes and 10+ sliced cakes
      • Place a bar thermometer in the unit for daily checks (each fridge requires this)
      • Ensure it is part of your daily temperature checks
      • Adjust thermostat/repair fridge to maintain foods at or below 4 deg C
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Open bag of pizza dough bulk mix on the floor behind mixer
      • Corrective Action(s): Do not keep open bulk food bags out except in rodent proof containers
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Fridge #18 is off temperatures in excess of 4 deg C -see Code 205 for further details
      • Corrective Action(s):
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensils -stirrers for coffees are only rinsed under hot water
      • Corrective Action(s): In-use utensils such as the spoons for coffees must be dishwashed at least every 4 hours -the cup for the stirrers should also be iced as well
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher next to hot water tank is under repair -workers are using the other washer in the meantime
      • Estimated repair time end of the week -ok
      • Corrective Action(s): Repair washer
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Mini-fridge on counter at bar has no thermometer
      • Corrective Action(s): Place a bar thermometer for daily checks
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 3 handwash sinks deficient:
      • handsink at door to processing area was blocked with trays
      • handsink in chocolate room -paper towel roll not in the dispenser (ends will be contaminated when handled)
      • handsink next to water heater dispenser for paper towels empty
      • Corrective Action(s): All handsinks must be clear for use and adequately stocked at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Eggs observed above foods in 2-door fridge
      • -Lettuce stocked too high brushing against upper shelves
      • -Piles of dirty towels observed on food preparation tables
      • -open bulk foods observed on shelf
      • Corrective Action(s): -Keep raw eggs below ready-to-eat foods / bottom shelves in case of breakage
      • -Shelves are not regularly cleaned and sanitized -keep foods protected
      • -Keep dirty towels in the hamper not on food preparation surfaces
      • -keep open bulk foods in rodent proof containers as an added pest deterrent
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

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