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Maison Mori

111G - 4501 North Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Maison Mori has been inspected 16 times by Fraser Health Authority since November 22, 2019. The most recent inspection, on September 9, 2026, found no infractions.

7 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 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 last 2 inspections in a row found no infractions. 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 4 times across 4 separate inspections, most recently on October 11, 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 3 times across 3 separate inspections, most recently on March 25, 2026. 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 2 times across 2 separate inspections, most recently on June 30, 2022. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 once on March 20, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 once on March 3, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in back kitchen area has broken. Staff state that operator left 15 minutes prior to inspection starting to a hardware store to buy parts for repair
      • Corrective Action(s): For TODAY only, you may wash your hands in the warewashing sink (empty one compartment). If this is not repaired by tomorrow, a CLOSURE ORDER will be issued.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Front spray bottle had no bleach sanitizer
      • Corrective Action(s): Ensure sanitizer solution is at 100ppm chlorine
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Knife in back hand sink
      • 2) Espresso cup in front handsink
      • Corrective Action(s): Handwashing stations are for handwashing ONLY. This is a repeat violation.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Cleaning mop hanging from baking rack near dishwasher
      • 2) Ice scoop directly in ice
      • Corrective Action(s):
      • 1) Hang mop elsewhere in case of contamination,
      • 2) Store scoop up and out of ice to avoid cross-contamination.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Back handwashing station had chopping board and knife in basin.
      • 2) Front handwashing sink had coffee equipment in basin.
      • Corrective Action(s):
      • 1+2) Handwashing stations are for handwashing ONLY.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop stored directly in ice
      • Corrective Action(s): Do not store scoops directly in ice in case of a contaminated handle.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wall by work table in back (near handsink) has become worn.
      • Corrective Action(s): Repaint wall.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach jug stored next to food items in storage room.
      • Corrective Action(s): Store chemicals below and away from food items.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door screen was broken.
      • Corrective Action(s): Repair or replace within 2 weeks.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed 1 pizza bread and 2 sausage breads displayed at the front counter not time tracked properly.
      • Corrective Action(s): Do not exceed 2 hours at room temperature for any perishable food items. Time track when breads are out from the oven and 2 hours after. After 2 hours, move perishable products to cooler.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water at spray bottles had 0 ppm Cl detected.
      • Corrective Action(s): Ongoing infraction. Repeating of the same infraction will result further enforcement actions taken by the Health Department.
      • Refill the bleach water bottle at least every 2 days.
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Buns with sausages being displayed at room temperature. No time stamp observed.
      • Corrective Action(s): Ensure to store any potentially hazardous food at 4C or below to prevent growth of harmful microorganisms OR time stamp and discard after 2 hours in room temperature. Operator stated the sausage buns were made less than 2 hours ago. They were moved to the display cooler at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Knife holder units of stainless steel counter units are soiled. Stored knives had some food residues observed.
      • Corrective Action(s): Ensure all food equipments and utensils are properly cleaned/sanitized. Knife holder units are screwed onto counter. If thorough cleaning of the built-in knife holder is not practical, buy a separate compartment or equipment to store knives in sanitary manner.
      • Date to be corrected: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Employee rushed to make sanitizer solution in a bucket when inspector walked in. The sanitizer solution measured at 50ppm chlorine with test strip. No detectable chlorine in sanitizer solution in spray bottle. Operator stated the solution in the bottle was made this morning.
      • Corrective Action(s): Educate staff to use sanitizer when wiping food contact surfaces. Add one cap full of bleach into 4L of water to make 200ppm bleach sanitizer. Store all wiping cloths in sanitizer bucket and replenish with fresh sanitizer whenever the solution becomes dirty/cloudy. Sanitizer solutions were made again to concentration of 200ppm at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Raw eggs in cartons stored above ready-to-eat products in cooler.
      • - Scoopers in dry food item bins are buried.
      • Corrective Action(s): Ensure raw eggs are stored below ready-to eat products. Scoopers should be stored upright in the bin with handles not touching food items. These items were corrected at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Dust accumulation under display cooler unit and on the filter cover of ice machine.
      • - Food debris observed underneath oven units.
      • Corrective Action(s): Ensure above areas are cleaned on regular basis.
      • Date to be corrected: immediately
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer bottle and Lysol spray bottle not labeled.
      • Corrective Action(s): Label all chemical agents.
      • Date to be corrected: immediately
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed worker washing gloved hands with water and soap.
      • - Hands must be properly washed with warm, soapy water without gloves on to remove bacteria.
      • Corrective Action(s): - Instructed worker to remove gloves first, then wash hands before putting on a new pair of gloves.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Stand up beverage cooler in front of food premises contains beverages customers can purchase and dairy products that are being used for workers to make customers coffee/drinks.
      • - These dairy products (ex. milk) is exposed to public to potentially contaminate.
      • Date To Be Corrected By: Today
      • 2) Dry storage bins (ex. flour, sugar) contained scoops with handles submerged in food product. One bin of flour contained a metal bowl submerged in the flour.
      • - Contaminated hands touching handles and rims of bowls can then contaminate food.
      • Date To Be Corrected By: Immediately.
      • Corrective Action(s): 1) Move and store dairy products in a location inside food premises.
      • 2) Ensure scoops are stored in dry food with handles standing up or store scoops outside container. Replace metal bowl with a scoop that has a handle.
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Off site dry storage room contained several items that are not required for operation of food premises.
      • - Observed a bookshelf of magazines, a large food processing equipment that is not in use, and sewing supplies.
      • Corrective Action(s): - Remove items that are not needed to operate food premises.
      • Date To Be Corrected By: 1 week
      • Violation Score:
  16. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: -Provide caulking along edge of 2-Compartment sink as discussed
      • Recommend: Provide a splash guard against the wall as well.
      • Corrective Action(s):

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