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Living Room Cafe

116 - 3787 Canada Way, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Living Room Cafe has been inspected 13 times by Fraser Health Authority since July 17, 2019. The most recent inspection, on July 3, 2026, recorded 2 infractions.

7 of 13 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: Handwashing and staff hygiene, Protecting food from contamination 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.

  • 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 3 times across 3 separate inspections, most recently on July 3, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 3 separate inspections, most recently on September 25, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 30, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on July 3, 2026. For example: 304 - Premises not free of pests [s. 26(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.

13 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO washroom handsink lacked soap in dispensing unit.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in bar area
      • Some debris observed in nozzle holster
      • Some bottles uncapped. (alcohol)
      • Corrective Action(s): Ensure all beverage guns/nozzles & holster are cleaned each night
      • to remove all sticky substances
      • obtain traps
      • cap all alcohol bottles at night
      • cover hookah products (sweet sicky falvours) as much as possible.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Hookah cleaning is occurring in two compartment sink reserved for dishwashing. As a result frying pan was moved to mop sink.
      • CORRECTED AT TIME OF INSPECTION - item relocated to dishwasher for washing and sanitizing.
      • .
      • Corrective Action(s): Ensure staff keep hookah production and cleaning to hookah side and food related preparation away from hookah cleaning or production.
      • .
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of paper towels at bar hand sink at arrival of EHO
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure all hand sinks are adequately supplied at all times.
      • .
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some drawer and cupboard fronts are showing signs of wear.
      • .
      • Corrective Action(s): Repaint/resurface/repair cupboard and drawer fronts as needed.
      • .
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop in front beverage area submerged in ice used for consumption. CORRECTED DURING INSPECTION
      • Ice scoop relocated to bin.
      • .
      • Corrective Action(s): Ensure scoops are placed inside bins to prevent handles from contaminating ice. Discuss with staff.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required in cupboards and drawers. Food debris has accumulated.
      • .
      • Corrective Action(s): .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some drawer and cupboard fronts are showing signs of wear.
      • Bar cooler at temperatures of 13 degrees Celsius. Currently only bar beverages and other non-potentially hazardous food items
      • .
      • Corrective Action(s): Repaint/resurface/repair cupboard and drawer fronts as needed.
      • Monitor cooler unit. Do not store potentially hazardous food items
      • .
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Lone handwashing station in kitchen is blocked with hookah equipment. No handsoap and paper towel are present at handwashing station.
      • 2. Handwashing station at bar has no handsoap and paper towel.
      • Corrective Action(s): Handwashing stations must be clear of items at ALL times. Liquid handsoap and paper towel, in dispensers, must be present at ALL times.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: An opened canned product is noted inside cooler.
      • Corrective Action(s): Once opened, ensure canned goods are transferred to a food grade containers.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. One of the microwaves has a hole inside.
      • 2. Rust is noted inside the top ice machine.
      • Corrective Action(s): Replace with new equipment as all equipment must be in good working order.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) High temperature dishwasher is not working, Temperature measured at 25.7C at plate surface.
      • 2) Adequate bleach solution not available on site. Spray bottles did not have any detectable chlorine. Staff was using containers of bleach used for laundry. Per label, it is not to be used for sanitizing or disinfection. No adequate sanitizer concentration was detected in this solution.
      • Corrective Action(s): 1) Repair high-temperature dishwasher and ensure it reaches a minimum of 71C at the plate surface. In the meantime, use single-use disposable items for serving customers and sanitize equipment via 2-compartment manual dishwashing. Staff demonstrated large amount of disposable plates, utensils, and cups on-site. Staff demonstrated proper 2-compartment manual dishwashing on-site. Sink plug available. Wash and rinse in first compartment, then sanitize in second compartment - soak items in 100-200ppm bleach solution for 2 minutes. Then air dry. Date to Be Corrected By: 3 days
      • 2) Immediately purchase valid bleach solution. Staff went out to purchase several bottles of bleach used for disinfection. Staff prepared spray bottle containing chlorine solution measured at 200ppm at time of inspection. Ensure food contact surfaces are regularly being cleaned and sanitized.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink in the back area did not have liquid soap available.
      • Corrective Action(s): Ensure all handwashing sinks have hot/cold running water, liquid soap, and paper towels. Staff brought pump bottle of soap to handsink at time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High-temperature dishwasher is not reaching proper sanitizing temperature.
      • Corrective Action(s): Repair dishwasher and ensure it reaches minimum 71C at plate surface. Operator called technician at time of inspection. Date to Be Corrected By: 3 days
      • Violation Score: 9
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

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