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Maxim's Bakery (Burnaby)

161 - 4800 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Maxim's Bakery (Burnaby) has been inspected 27 times by Fraser Health Authority since July 18, 2017. The most recent inspection, on April 14, 2026, found no infractions.

12 of 27 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 7 times across 7 separate inspections, most recently on October 4, 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 6 times across 5 separate inspections, most recently on September 25, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 5 times across 5 separate inspections, most recently on April 20, 2020. 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 November 10, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 October 4, 2022. 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.

27 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Multiple staff with expired Foodsafe certificates.
      • Corrective Action(s): One staff member with a valid Foodsafe certificate is to be on site during all periods of operation.
      • Renew staff training and schedule staff accordingly.
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen wiping rag sanitizer container 0 ppm chlorine.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Staff replaced sanitizer at time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Right retail display cooler: top shelf 4, bottom shelf 9 C
      • Walk-in cooler - interior door handle missing, replaced with plastic bag
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder. Manager adjusted thermostat during inspection, lowered temperature to 4 C or lower throughout cooler unit.
      • Repair / replace walk-in cooler door handle.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Baking pans - brown paper liners reused, soiled with food debris and turned over.
      • Corrective Action(s): Pan paper liners are single use and are to be discarded after use.
      • 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: Papertowel dispenser is missing from front service area handsink.
      • Corrective Action(s): Relocate papertowel dispenser back to handsink location to allow staff to wash their hands.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Left cake display cooler 4 - 9 C
      • Right cake display 4 - 8 C
      • Warmer temperatures noted on lower shelves of both units, temperature ranges by 5 C between top and bottom shelving.
      • Corrective Action(s): Repair / adjust coolers to maintain food at 4 C or colder.
      • Locate thermometers to bottom shelves to make representative temperature checks of cooler units.
      • Violation Score: 9
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tray of weiner buns stored at room temperature in back kitchen, 28 C
      • Corrective Action(s): Product discarded.
      • All potentially hazardous buns are to be stored in food warmer at 60 C after baking until room temperature storage time begins at front retail displays.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple wiping rags in use in back kitchen without any sanitizer reservoirs prepared for their use.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Kitchen entrance doorway does not exclude pest entry into back kitchen area.
      • Corrective Action(s): Pest proof kitchen entrance:
      • - install door sweeps along door such that when in a closed position no gaps larger than 1 cm exist between door and floor and both sides of door jam.
      • OR
      • - install a removable barrier that can be put in position along base of door during nonbusiness hours
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed on floor in corners by washroom, under staff lockers, under dry storage shelves, under dishwashing sinks, under shelf by handsink, under and around front dessert display cooler and under front pastry display shelves.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Premise cleaning is to be conducted daily.
      • - floors are to be mopped with warm water and detergent to clean surfaces
      • - after cleaning, floors are to be mopped with warm water and bleach to sanitize areas impacted by pest activity
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Multiple single use cake trays in dishwashing sinks with soiled dishware to be washed.
      • Corrective Action(s): Cake trays are single use. After use cake trays are to be discarded.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Freshly baked egg tarts removed from oven, then placed in upright warmer unit within compartment that is turned off.
      • Egg tart temperature 67 C, compartment temperature 38 C
      • Corrective Action(s): Do not place hazardous pastries in dry / off portion of food warmer before storing in retail display.
      • Keep pastries that cannot be place in wet warmer compartment, in oven until time to package product for display.
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 trays of weiner pastries stored at room temperature, product internal temperature 16 C and 17 C.
      • Corrective Action(s): Product discarded.
      • Ensure pastries with potentially hazardous ingredients are not removed from walk-in cooler until ready for baking in ovens.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Trace mouse droppings observed under sliced cake display cooler.
      • Corrective Action(s): Clean area thoroughly to remove debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Large white plastic bin - corners and rim broken and cracked with fragments easily breaking away that could contaminate food.
      • Corrective Action(s): Discard and replace broken plastic bin.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: New steamer unit installed. Equipment standards labelling not observed.
      • Corrective Action(s): Provide equipment accreditations such as NSF or CSA approval. If approvals are unavailable replace unit with equivalent equipment that does.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Retail area upright freezer offline, not functional.
      • Corrective Action(s): Replace freezer with unit capable of maintaining food at -18 C.
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tray of portuguese tarts stored at room temperature on rack in back of house. product 22 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple soiled wiping rags in use without detectable sanitizer residual.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items stored in opened metal cans in walk-in cooler.
      • Corrective Action(s): Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler 6 C
      • Corrective Action(s): Repair / adjust cooler to maintain 4 C or colder.
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Baking tray in walk-in cooler covered with garbage bag.
      • Corrective Action(s): Do not use garbage bags to package foods, they are treated with chemicals that are not food grade.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings on lower level of sliced cake display cooler, around compressor.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 tray weiner buns not hot held prior to 2 hour shelf life on display, 35 C and 43 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods such as meat filled buns and egg tarts must be hot held at 60 C before 2 hour system is used for room temperature display of product.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Soiled wiping cloths on prep counters and hung on shelving.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Single use paper backing sheet liners and tinfoil baking cups not discarded after use.
      • Corrective Action(s): All single use items must be discarded after use.
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Soiled knives stored together with food and staff personal items.
      • Corrective Action(s): Food utensils are to be cleaned and sanitized after use and stored in a clean location.
      • Correction date: Oct 22
      • Violation Score:
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff washing and wiping off their hands with reusable towels while wearing gloves.
      • Corrective Action(s): Gloves are removed and discarded when soiled. Staff must wash hands with warm water, soap and dry with single use towels.
      • Correction date: Oct 22
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Employees reusing soiled baking pan liners.
      • Corrective Action(s): Discard all used liners they are to be used in a single use manner.
      • Correction date: Oct 22
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed throughout kitchen under shelves, in corners, under sinks.
      • Corrective Action(s): Premise sanitation is to be maintained on a daily basis. Areas affected by rodent activity are to be sanitized with dilute bleach.
      • Correction date: Oct 22.
      • Violation Score:
  23. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff cleaning food preparation table with soiled rag, not using wiping cloths in sanitizer that are available.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Contents of food warmer unit 45 C
      • Egg tart trays within kitchen area 26 C, 31 C
      • 2 hour monitoring system for room temperature storage of potentially hazardous foods not accurately documented.
      • Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Egg tarts discarded.
      • When time is used as a safety control, maximum 2 hour standard must be accurately tracked and documented by staff. Amount of waste product discarded upon reaching the 2 hour limit is to be recorded.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Soiled wiping rags without sanitizer residual in use.
      • Wiping rags left to dry stored on rungs of step ladder.
      • Sanitizer spray bottle filled with pure undiluted bleach.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Clean cloths shall be stored in a sanitary location when not in use.
      • Chlorine sanitizer is to be prepared at 100 ppm and residual confirmed by using test strips provided.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Baking racks stored uncovered in walkin cooler / freezer.
      • Buns stored in open packaging in retail area.
      • Food utensils observed stored in food containers with handles contacting food.
      • Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Ensure all food product in retail area is displayed in a closed package or inside a covered case.
      • Food utensils are to be removed from food containers when not in use.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Staff washroom - walls, shelves soiled with debris.
      • Walkin cooler - walls and compressor fan cover soiled with debris and dust.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot holding case not functioning. Steamer added, temp 45 C
      • Corrective Action(s): Repair / replace warmer unit to ensure food can be maintained at 60 C or hotter.
      • Violation Score: 9
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Mousse cake internal temp @ 11 deg. C stored in front cake cooler. Initial of inspection cakes @ 5 - 6 deg. C.
      • Corrective Action(s): Mousse cake was moved to the walk in freezer. Ensure cold perishables (e.g. Mousse cakes) are <=4 deg. C.
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink in front contains dirty tongs
      • Corrective Action(s): handwash sinks must be free from obstructions and solely be used for the purpose of hand washing.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cakes in walk in cooler uncovered. Dough & bread stored on trays uncovered.
      • Corrective Action(s): Ensure food in the walk in cooler are covered.
      • Correction date: today
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: mouse droppings noted in back shelving area.
      • Noted food spillage & urine contamination.
      • Corrective Action(s): clean & sanitize the above noted area. Monitor the area for pest activity. Ensure all food stored is in pest proof containers.
      • Correction date: today
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) walk in cooler floor is sticky, food debris on floor.
      • 2) dry storage containers are dirty/oily
      • 3) Cardboard that are greasy used to store dry storage goods
      • Corrective Action(s): 1) clean the noted area.
      • Correction date: today
      • 2) clean the containers before placing dry food items
      • Correction date: today
      • 3) remove cardboard from premises and store items in a plastic container
      • Correction date: today
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: cake display cooler @ 9 deg. C
      • Corrective Action(s): move all perishables from the cooler to the walk in freezer or walk in cooler. Adjust/repair cooler to <=4 deg. C. Do not store any perishables until cooler is <=4 deg. C.
      • Correction date: 2017/07/19
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): staff bathroom storage of bleach next to degreaser that says "not to mix with bleach"
      • Corrective Action(s): store the bleach separately from the degreaser.
      • Violation Score:

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