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Lima Cafe Dessert & Coffee Shop

4329 Dawson St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Lima Cafe Dessert & Coffee Shop has been inspected 5 times by Fraser Health Authority since June 9, 2025. The most recent inspection, on July 3, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 July 3, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [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 July 3, 2026. 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 3, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on February 12, 2026. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

5 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Carrot cake with cream cheese frosting observed storing at room tempeature. Food internal temeprature is measured to be 13.6oC.
      • 2. A jug of milk observed sitting on top of cooler, with visible condensation going on. Internal temperature of milk is measured at be 13.9oC. Cooler is measured at 3.0oC.
      • Corrective Action(s): Potentially hazardous foods must be maintained at 4oC or less at all times. Foods discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer made in spray bottles at time of visit. Staff appears unaware what goes in spray bottles.
      • Corrective Action(s): Bleach sanitizer must be available at all times when facility is in operation. Staff prepared fresh sanitizer and at least 100ppm chlorine is detected.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel in dispenser at back kitchen handsink.
      • Corrective Action(s): Paper towel must be available at all times to ensure proper handwashing can occur.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Flats of eggs observed in cooler on top shelf.
      • 2. Scoop handle is noted in dry goods container with handle touching the flour.
      • Corrective Action(s): 1. Eggs, a potentially hazardous item, should be stored at the bottom shelf to prevent contamination.
      • 2. Ensure scoop handle stays up to avoid hands touching the flour when grabbing the scoop.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit is not posted. This was mentioned in last routine inspection.
      • Corrective Action(s): Health permit must be posted in a conspiuous locatoin.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of dry goods observed in storage room.
      • Corrective Action(s): Transfer open bags of dry goods to food grade/pest proof containers.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One set of tongs and spatula observed inside front handsink.
      • Corrective Action(s): Handwashing station must be clear of items and accessible at all times.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit is not posted.
      • Corrective Action(s): Ensure health permits is posted where the public can see.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Flats of eggs are stored on top shelf in cooler.
      • 2. Open bags of dry goods observed on shelf in storage room.
      • Corrective Action(s): 1. Raw items must be stored at the very bottom to prevent contamaination to ready-to-eat foods.
      • 2. Store open bags of dry goods in food grade containers.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods such as raw eggs, baked pastries, chocolate cake (with cream), and bread pudding observed storing at room temperature. Temperatures are measured to be 20.5oC (raw eggs); 20.5oC (baked pastries); 18.9oC (chocolate cake with cream), and 16.9oC (bread pudding). For raw eggs, it is indicated eggs are warming up to room temperature before using them for baking. For other food items, the foods are stored at room temperature so that foods can be reheated properly.
      • Corrective Action(s): Do not store potentially hazardous foods at room temperature. For raw eggs, time track must be implemented while warming up. For other potentially hazardous cooked foods, keep cold under 4oC or hot over 60oC.
      • All foods discarded.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lysol spray is used to sanitize food contact surfaces.
      • Corrective Action(s): Use proper approved sanitizer. Quats is in use to sanitize dishware - use the same sanitizer to santizer counters and other food contact surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of dry goods observed on shelving rack in back storage room.
      • Corrective Action(s): Store open bags of dry goods in food grade containers.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Rice puddings are being thawed on tray in room temperature.
      • Corrective Action(s): Thaw in proper manner:
      • -->in cold running water
      • -->in cooler
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

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