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L&R Pizza & Curry

7571 6th St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

L&R Pizza & Curry has been inspected 17 times by Fraser Health Authority since September 11, 2019. The most recent inspection, on April 24, 2026, recorded 2 infractions.

6 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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 6 times across 6 separate inspections, most recently on October 29, 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 4 times across 4 separate inspections, most recently on April 24, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on April 24, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on April 24, 2026. For example: 304 - Premises not free of pests [s. 26(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 2 times across 2 separate inspections, most recently on September 27, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

17 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff did not sanitizer the cutting board after washing at the time of inspection. Staff stated the dishes are sanitized only at the end of the day.
      • Corrective action: Operator sanitized the cutting board during inspection. Ensure the dishes are sanitized with 100 ppm bleach solution after washing and air dry.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observation: Handsink by Prep cooler was blocked with a can and knife stored inside, no soap nad paper towel available at station.
      • 1) Handsink by doung station had no paper towel.
      • Corrective action: Operator replenish one handsink with paper towel (by dough station) during inspection. Ensure all handsinks are equipped with hot & cold running water, liquid soap and paper towel.
      • Corrective Action(s):
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observation: Rodent droppings observed in the following area:
      • ---> around the dough mixer
      • ---> under the equipment on cook line.
      • ---> under and beside handwashing sink by dough station.
      • ---> bottom shelf of cabinet freezer.
      • ---> by the kitchen door.
      • Corrective action: Clean and sanitize the above noted area with bleach solution.
      • Date to be Corrected By: 1 month
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation:
      • 1) Oil, food debris and grime buildup under and on all the cooking equipment.
      • 2) Door handles of all the coolers in premises were greasy.
      • 3) Food debris was observed inside the pizza cooler.
      • 4) Top shelves of the prep coolers, dishwashing sink were greasy.
      • 5) Pizza rack had grime and oil buildup on it.
      • 6) Rodents droppings observed at various locations throughout premises (violation 305)
      • Corrective action: Operator to clean and sanitize the above mentioned areas to stop and prevent rodent infestation.
      • Corrective Action(s):
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observation: broken cutting board is used on prep line.
      • Corrective action: Operator to discard the broken cutting board and get a new one to avoid any physical contamination of food.
      • Corrective Action(s):
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods not covered in storage
      • Corrective Action(s): Cover foods in storage
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted along walls and underneath equpiment. Pest reports reviewed, noted activity.
      • Corrective Action(s):
      • 1) Clean and sanitize kitchen
      • 2) Increase pest control visits
      • 3) Ensure that pest control shows you where entry points are and seal them. Pest control should not just be changing out sticky traps.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cutting board broken
      • Corrective Action(s): Replace with new cutting board
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of sauces in prep cooler next to cook line was 7°C
      • Corrective action(s): All sauces and food in prep cooler were transferred to functional cooler that is able to maintain foods at 4°C or less. Operator stated that cooler will be serviced today.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer was not prepared for warewashing. During the inspection staff was washing dishes.
      • Corrective action(s): Ensure that sanitizer solution (100 ppm chlorine) is available in sink to adequately sanitize dishware. Sanitizer solution was prepared during the inspection and measured 100 ppm chlorine.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food in walk-in cooler was not covered.
      • Corrective action(s): Ensure that food that is not in use in walk-in cooler is covered at all times to protect from contamination.
      • Corrective Action(s):
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed at front service area along walls, and under refrigerator; inthe kitchen along the walls, behind chest freezer; and in washroom area. Twodead mice were observed in sticky trap at front service area and in washroom. Pest control company provides services. Reports were reviewed on-site.
      • Corrective action(s): Remove droppings. Clean and sanitize areas listed above with bleach solution. Continue monitoring for pest activity.
      • Date to be Corrected By: May 01, 2025.
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris was observed under the cookline.
      • Corrective action(s): clean underneath the cookline. Ensure that regular cleaning is done to prevent the attraction of pests.
      • Date to be Corrected by: May 1st, 2025.
      • Corrective Action(s):
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed throughout the facility including on the dry ingredient container lids, on the pizza dough maker, on the floors and shelvings
      • Corrective Action(s): Remove droppings by thoroughly cleaning and sanitizing using bleach solution on affected areas (1 tsp bleach per 1 L of water). This is a REPEATED VIOLATION.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Missing paper towels at all handwashing stations, except at the 3-compartment sink
      • Corrective Action(s): Restock the paper towel dispensers at all hand washing stations. Ensure all handwashing stations are always stocked with liquid soap, paper towels, and hot/cold running water.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed throughout the facility including on food contact surfaces and equipment (see 301 violation)
      • - One live cockroach and few nymphs observed on the sticky traps in the staff washroom
      • Corrective Action(s): - Remove rodent dropings (see 301 violation for cleaning details) and cockroach & nymphs
      • - Contact pest control company
      • - Continue to monitor for further pest activity
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Hot water faucet at 3-compartment sink was observed to be broken at the time of inspection. Operator noted it was broken since yesterday. They have been adjusting the hot water from underneath the manual sink.
      • 2. Ambient surface temperature of the 2-door prep cooler measured 9.2C. Butter chicken in the insert measured 11C using a calibrated probe thermometer
      • Corrective Action(s): 1. Operator contacted the plumber to fix the hot water faucet at the time of inspection
      • 2. Repair the prep-cooler to achieve and maintain 4C or colder temperature
      • Violation Score:
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwashing sink did not have paper towel.
      • Corrective Action(s): Ensure handsinks are always fully stocked
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation (CORRECTED DURING INSPECTION): Permit fee for fiscal year of April 2023 - March 2024 has not been paid.
      • Corrective Action(s): Cheque 1124 for the total of $150.00 provided at time of inspection.
      • Violation Score: 1
  8. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink by prep cooler blocked by sauce pan in basin.
      • Corrective Action(s): Handsink basins must be clear at all times.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Main prep cooler measured 8-9C.
      • Corrective Action(s): Remove all potentially hazardous foods from this cooler and place it into a working cooler. Technician called at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pots of food stored directly on the floor in walk-in cooler.
      • Corrective Action(s): Do not store food directly on the floor.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small amount of rodent droppings noted underneath three comp sink.
      • Corrective Action(s): Clean and sanitize all areas with rodent droppings.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dough mixer and dough roller equipment had large amount of dried flour debris. Meat slicer had dried food debris noted around blade. Per staff, equipment is cleaned and sanitized after use. Equipment is cleaned in place and is not dismantled.
      • Corrective Action(s): Dismantle dough mixer, dough roller, and meat slicer to clean and sanitize hard to reach areas.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle measured at 0ppm chlorine.
      • -Staff remade sanitizer solution at time of inspection. Measured at 200ppm chlorine.
      • *Ensure fresh sanitizer solution (100-200ppm chlorine) is available at all times to clean and sanitize food contact surfaces.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several containers of foods were uncovered in prep cooler and walk-in cooler.
      • Corrective Action(s): Ensure stored foods are covered to protect from potential contamination.
      • Date to be corrected by: today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dried mice droppings noted underneath 3-compartment sink in dishwashing area.
      • Corrective Action(s): Clean and sanitize noted area.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up and large amount of food debris noted underneath cooking units.
      • Corrective Action(s): Clean and sanitize noted areas. Ensure this area is cleaned regularly as part of your Sanitation Plan.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Utensils and small equipment stored in empty canned food container.
      • -Staff transferred items to a clean plastic container at time of inspection.
      • *Canned food containers are not easily cleanable. Do not reuse canned food containers to store utensils.
      • Corrective Action(s):
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Meat slicer and dough mixer had caked on meat and flour residue respectively.
      • Corrective Action(s): Wash and sanitize both units.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink by cookline had knives and food residue inside basin.
      • Corrective Action(s): Hand sinks are for handwashing only. Remove equipment.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Uncovered foods in multiple coolers.
      • 2) Canned foods not transferred out of open cans
      • 3) Aluminum foil pans stored in boxes in the bathroom
      • Corrective Action(s):
      • 1) Foods must be covered in storage
      • 2) Foods must be transferred to food grade storage after opening
      • 3) Do not store food containers in the bathroom - this is a repeat violation
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food residue caked on surfaces throughout the kitchen, especially behind, between and beneath equipment.
      • Corrective Action(s): Clean and sanitize kitchen.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Pots that are too large to fit in three compartment sink are still in the facility.
      • Corrective Action(s): Remove these pots. You must not use them as they cannot be adequately cleaned.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces on stove were below 60C.
      • Corrective Action(s):
      • Either:
      • a) keep sauces at a simmer at 60C or above
      • OR
      • b) keep sauces in cooler and re-heat as ordered
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food debris noted on meat slicer and on dough mixer.
      • Corrective Action(s): Clean and sanitize meat slicer and dough mixer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Foods stored directly on floor in walk-in cooler
      • 2) Some foods not covered in walk-in cooler
      • 3) Unfolded pizza boxes kept in bathroom
      • Corrective Action(s):
      • 1) Foods must be stored a minimum of 6 inches or 15cm above floor
      • 2) Cover all foods in storage
      • 3) Remove pizza boxes from bathroom to prevent cross-contamination
      • Violation Score: 9
  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease hood still requires cleaning
      • Corrective action: Schedule a cleaning service for grease hood.
      • Date To Be Corrected By: today
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) wooden boards with plastic wrap are used as lid covers for pizza pan. This is not a smooth, impervious, easily cleanable surface.
      • Remove these boards unless documentation is provided to show they are re-usable.
      • Corrective action: do not use wooden boards as pizza covers.
      • Date To Be Corrected By: today
      • 2) Large metal pot still found on site. This is a repeat violation.
      • Corrective action: remove large metal pot as it cannot fit in 3 compartment sink.
      • Date to Be corrected By: today.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Standup cooler beside tandoor measures 10 deg. C
      • No potentially hazardous foods are to be stored in here.
      • Corrective action: fix cooler to maintain 4 deg. C or less
      • this is a repeated violation.
      • Date To Be Corrected By: today
      • Corrective Action(s):

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