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L'otus Cake Boutique

4352 Beresford St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

L'otus Cake Boutique has been inspected 18 times by Fraser Health Authority since December 2, 2019. The most recent inspection, on September 3, 2026, found no infractions.

9 of 18 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 6 times across 5 separate inspections, most recently on May 21, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 December 30, 2024. 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 2 times across 2 separate inspections, most recently on August 18, 2026. For example: 209 - Food not protected from contamination [s. 12(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 once on August 18, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on May 10, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Buns with weiner and asparagus displayed at room temperature 22 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Repeat violation: Back kitchen handsink access blocked by location of garbage bin and plastic bag placed over faucet to prevent use.
      • Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food and dry inventory stored on the floor in back kitchen.
      • Corrective Action(s): Re-organize storage. Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Additional inventory to be stored off the floor to allow for cleaning.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Low temperature dishwasher initially had less than 50ppm chlorine (around 10 - 25ppm) from the final rinse water. After drain & refill, there was no chlorine detected.
      • Corrective Action(s):
      • - Instruction given to use manual dishwashing method. Staff may continue to use the dishwasher but the finished wares should be submerged under 100ppm chlorine solution for final step. 2nd sink was filled up with 100ppm chlorine solution at the time of inspection.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Low temperature dishwahser not able to dispense chlorine at adequate concentration.
      • Corrective Action(s):
      • - At the observed max. temperature (which was 42C), chlorine level should be at 50ppm minimum. Repair / adjust the dishwasher to have the final rinse water dispensing more than 50ppm chlorine minimum.
      • Date to be corrected by: May 27, 2025
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation:
      • REPEAT VIOLATION:
      • - Observed dish detergent and scrubber inside the kitchen handsink.
      • - Kitchen handsink has no liquid soap in the dispenser.
      • Corrective Action(s):
      • - Ensure this handsink is readily available for use. Do not store any items inside the sink. Staff stated that extra soap cartridges are arriving tomorrow. Ensure order is placed ahead to prevent shortage in the future.
      • Violation Score: 15
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Handsink in the kitchen obstructed with garbages and a scrubber.
      • Corrective Action(s):
      • - Ensure handsink basin is always empty to allow easier & frequent handwashing at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Food debris observed on the edges of cake cooler door frame.
      • - Debris and garbages observed underneath equipments: sandwich prep cooler at the front, underneath stand up coolers inside the kitchen (far corners), underneath gelato machine.
      • Corrective Action(s):
      • - Clean the areas noted above.
      • Date to be corrected by: Today
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back kitchen handsink blocked with sanitizer bucket and pot scrubbers.
      • Corrective Action(s): Manager removed items from handsink.
      • Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Corrugated plastic sheets used for placing cakes during transport to location.
      • Corrective Action(s): Discontinue use of corrugated plastic pieces as they cannot be suitably cleaned and sanitized as a food contact surface.
      • Sheets discarded during inspection.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Use of Quaternary Ammonia sanitizer feeder system has discontinued. Chemical provider no longer in business.
      • Corrective Action(s): Update Sanitation Plan procedures to reflect the use of chlorine 100 - 200 ppm as food equipment and contact surface sanitizing.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Manager and staff on duty - Foodsafe certificates have expired.
      • Corrective Action(s): Additional staff are to obtain new certificates in Foodsafe or equivalent.
      • One Foodsafe certified staff to be onsite during all periods of operation.
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty with Foodsafe certificate.
      • Corrective Action(s): A minimum of one staff is to have a certificate in Foodsafe on shift during premise operation.
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Blender lid - clear plastic part has fractured with pieces of plastic missing and other fragment that are loose.
      • Corrective Action(s): Discard and replace damaged blender lid component.
      • Do not use damaged food equipment as fragments can easily break off and contaminate food.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): 4 pairs of used disposable gloves left on counter tops.
      • Corrective Action(s): Used gloves discarded.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer container in back kitchen 0 ppm Quaternary Ammonia.
      • Sanitizer container in front kitchen 1000 ppm chlorine.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Ensure that when using wiping rags with spray sanitizer product, the same chemical sanitizer is used for both to avoid adverse chemical reactions.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back kitchen handsink - papertowel dispenser is empty
      • Front kitchen handsink - soap dispenser is empty and papertowels not provided in dispenser
      • Staff washroom handsink - papertowel dispenser is empty
      • Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Hand-washing stations are to kept stocked with provisions and accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine interior is discolored from residue build-up.
      • Floor around ice machine has debris build-up.
      • Corrective Action(s): Ice machine is to be emptied and all surfaces cleaned and sanitized before use.
      • Clean floor around and under ice machine to remove all debris.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Supply of bamboo cups - cups are roughly finished and porous
      • Corrective Action(s): Discontinue use and remove supply of bamboo cups as they are not of suitable design to allow for proper cleaning and sanitizing.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door upright freezer 4 C
      • Corrective Action(s): Repair / adjust freezer to maintain frozen food at -18 C
      • Violation Score: 9
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temp. dishwasher 0 ppm chlorine.
      • Soiled wiping rags left on food preparation surfaces with no detectable sanitizer residual.
      • Staff on duty unaware the difference between sanitizer to be used on food contact surfaces and disinfectant to spray to be used on high touch surfaces.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
      • Staff to be trained on correct use of food contact sanitizer and disinfectant spray for high touch surfaces.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back of house handsink filled with dishware.
      • Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop stored inside ice machine.
      • Corrective Action(s): Ice scoop to be stored in a sanitary location outside ice machine to prevent handle ice contact.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine interior is soiled with deposit formation.
      • Corrective Action(s): Interior of ice machine is to be cleaned and sanitized.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Staff observed not changing gloves after completing a sale transaction and proceeded to process food orders.
      • Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

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