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Le Miel Bakery TheVenti Coffee

222 - 4501 North Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Le Miel Bakery TheVenti Coffee has been inspected 12 times by Fraser Health Authority since March 21, 2022. The most recent inspection, on July 2, 2026, recorded 2 infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on July 2, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 4 times across 4 separate inspections, most recently on July 2, 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 3 times across 2 separate inspections, most recently on February 29, 2024. 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 February 6, 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.

12 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff moved to return sausage buns to cooler upon inspector entry. Time stamping log has not been kept for 2 days. Staff state that buns are made at around the same time every day, and go into the cooler at approximately 1-2pm. The time of inspection is 3pm.
      • Corrective Action(s): Discard these buns. Time must be tracked or the hot dog buns must be kept in the cooler. This is your final warning.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer in back sanitizer bottle
      • Corrective Action(s): Ensure sanitizer is at least 100ppm chlorine. Test strips available. New solution made at time of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One mouse caught, as per pest control report from today.
      • Corrective Action(s): Clean and sanitize the entier kitchen. Ensure that any entryways are sealed and that food is protected from contamination.
      • Violation Score: 3
  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): One door undercounter cooler in drinks area measured 12C
      • Corrective Action(s): Do not use this cooler for potentially hazardous foods until it is repaired and can maintain and achieve 4C. Temperature records state that the temperature was tested at 15:00. The time is 14:00. Do not falsify records.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) In-use blenders, steaming mugs are not properly washed and sanitized. Staff state that it is washed once a day in the dishwasher and manually washed during the day. Dishwasher was turned off at time of inspection.
      • 2) Wiping cloths stored directly on counter, no sanitizer detected
      • Corrective Action(s):
      • 1) In-use blenders and steaming mugs can be rinsed between drinks. Every four hours, the items must be run through the dishwasher (final rinse cycle at 71C).
      • 2) Wiping cloths must be stored in sanitizer solution of 100ppm chlorine between wipes.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in storage closet by door
      • Corrective Action(s): Clean and sanitize facility.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few rodent droppings observed in the dry storage area at the front corner by the door and under the work bench.
      • Corrective Action(s): Ensure to clean and disinfect the areas mentioned above using a sanitizer solution.
      • Staff is aware. Continue to monitor for any rodent activities. If worsens, increase the frequency of pest control service,
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of dust and dried up food pieces under the counters nearby the cashier and inside the baking room.
      • Corrective Action(s): Ensure to deep clean the areas mentioned above.
      • 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): Staff moved to return sausage buns to cooler upon inspector entry. Time stamping log states the items were brought out at 11:50am, and put into the cooler at 12:50pm. However, the time is now 2:30pm and the buns were still out at room temperature.
      • Corrective Action(s): Discard the buns. Follow your food safety plan, or these must be kept in the cooler at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer bottle had no detectable chlorine residual.
      • Corrective Action(s): Ensure that bleach sanitizer measures at least 100ppm chlorine
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Bread slicing machine is being used in the hallway.
      • 2) Garbage bags labelled as not for food storage used to cover foods in freezers.
      • Corrective Action(s):
      • 1) All food prep must occur inside the kitchen. Move machine.
      • 2) This is a repeat violation. Use food safe materials.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted along back wall in kitchen, behind long stainless steel work bench
      • Corrective Action(s): Ensure this area is thoroughly cleaned and sanitized.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: White garbage bags used to line trays and cover foods. Box of garbage bag is labelled "not for food storage"
      • Corrective Action(s): Discard all garbage bags and find a suitable food safe material
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor amount of pest droppings along wall. Pest report reviewed - some mice caught.
      • Corrective Action(s): Maintain sanitation and follow all pest technician recommendations.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A small number of droppings was found near the back door and in the dry storage room. Pest control report reviewed during the inspection.
      • Corrective Action(s): Continue having a professional pest control company onsite and keep the reports. Clean all droppings with a bleach solution today.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: a) Pest proof containers needed for food kept in the dry storage room (Flour, sugar, chocolate etc.).
      • b) Seal the pest entry point found in the dry storage room in the corner on the right hand side.
      • Corrective Action(s): a & b) 1 week.
      • Violation Score: 9
  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The dough portioning press machine was not in clean condition. Observed dried dough crumbs covered on the machine surface.
      • Corrective Action(s): Clean the machine everyday after each use.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed an employee washing hands with gloves on. This is not an appropriate handwashing practice.
      • Corrective Action(s): Wash hands thoroughly using handsoap and paper towel when changing gloves. Never wash hands with gloves on as this will not remove bacteria off your hands.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Light bulbs need to be replaced:
      • 1. Walk in cooler
      • 2. Dry storage room
      • Corrective Action(s): Correct today
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: No time tracking record was available for perishable foods including bread and donuts with proteins or creams.
      • Corrective Action(s): The products were moved to cooler during inspection as the products were left out at room temperature less than 2 hours.
      • Ensure to time track all perishable baked items (time out/good until).
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 2 cutting knives were inserted in the edge of a prep table/wall.
      • Corrective Action(s): This is not a proper knives stoage practice. Wash and sanitize the knives and place on the wall magnet.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Lukewarm water supply noted at all sinks.
      • Corrective Action(s): Monitor hot water supply during operation hours. Use hot water sporadically to ensure hot water supply is always available.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Handsink access in the main food prep area was blocked with dry good storage containers.
      • 2. Handsink in the main food prep area was not functioning properly. Cold water tap was not working.
      • Corrective Action(s): Do not block the access to the handwashing sink at all time.
      • Repair the handsink immediately. Given 2 days to repair. Use the front handsink meanwhile.
      • Violation Score: 15

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