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Ledger Place

4100 Ledger Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Ledger Place has been inspected 7 times by Fraser Health Authority since October 3, 2023. The most recent inspection, on June 26, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 28, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 December 15, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 June 21, 2024. For example: 203 - Food not cooled in an acceptable manner [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.

7 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. No battery at soap dispenser at handsink by dishwasher.
      • 2. No paper towel in dispenser at handsink by dishwasher.
      • Corrective Action(s): Replenish liquid handsoap and paper towel at handsink.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of dry goods observed on shelving racks.
      • Corrective Action(s): Transfer open bags of dry goods in food grade and pest proof containers.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked vegetables observed at room temperautre with temperature of 37oC. Chef indicated food was cooled and was placed in cooler up until 10 minutures before I arrived. When asked, chef indicated food was made at 10am, then placed at room temperature for 1 hour until placed in cooler for 3.5 hours.
      • Corrective Action(s): Cool foods properly:
      • 60oC to 20oC in 2 hours at room temperature; then
      • 20oC to 4oC in 4 hours in cooler.
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Cooked vegetables observed at room temperautre with temperature of 37oC. Chef indicated food was cooled and was placed in cooler up until 10 minutures before I arrived. When asked, chef indicated food was made at 10am, then placed at room temperature for 1 hour until placed in cooler for 3.5 hours. Once chef removed food from cooler, it will be reheatd in hot holding unit.
      • Corrective Action(s): Foods must be reheated to 74oC before placing in hot holding unit that is over 60oC. Chef advised to reheat food before placing in hot holding unit.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods such as cooked chicken, fries, and cooked vegetables observed on top of hot holding unit at time of visit. Temperatures of foods ranged from 33oC to 43oC. Chef indicated foods were just made.
      • Corrective Action(s): Potentially hazardous foods must be kept hot over 60oC or under 4oC at all times.
      • Chef was directed to reheat food then place in hot holding unit.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Garbage bin is placed in front of handsink at time of visit.
      • Corrective Action(s): Handwashing stations must be accessbile at all times. Garbage bin has been relocated.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of dry goods observerd on shelf in storage room.
      • Corrective Action(s): Transfer open bags of dry goods in food grade containers.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

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