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Maywood Community School - North Wing Kitchen

4567 Imperial St, Burnaby · Other

Official record from Fraser Health →

Inspection summary

Maywood Community School - North Wing Kitchen has been inspected 12 times by Fraser Health Authority since June 27, 2018. The most recent inspection, on May 28, 2026, found no infractions.

5 of 12 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: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 5 times across 4 separate inspections, most recently on May 15, 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 and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on May 22, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded once on June 27, 2018. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • Building, plumbing and upkeepLower risk

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

    Recorded once on September 22, 2021. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

12 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Potted plants located on window sill above dishwashing sinks.
      • Corrective Action(s): Relocate plants away from foodhandling and dishwashing locations.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature sanitizing dishwasher max temp 62 C
      • Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C.
      • Until functioning dishwasher is provided, premise is to be operated using single use cutlery and dishware when serving food.
      • Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
      • 1)clean surface of debris using warm water and detergent,
      • 2)rinse surface with warm water,
      • 3)immerse for 2 minutes in sanitizer or apply surface sanitizer solution (100 ppm chlorine = 1 tsp bleach / 1 litre water),
      • 4)allow surface of item to air dry before next use.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Left fridge (strong start) 8 C (cooler section) / 0 C (freezer section)
      • Corrective Action(s): Repair / adjust fridge to maintain food at 4 C or colder and freezer section to maintain food in a frozen state (-18 C)
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: New middle fridge (silver finish) does not have a thermometer for temperature monitoring.
      • Corrective Action(s): Provide a thermometer for fridge to verify temperature of 4 C or colder is maintained.
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher is inoperable.
      • Corrective Action(s): Dishwasher is to be replaced, to adequately clean and sanitize food equipment and utensils.
      • Until functioning dishwasher is provided, premise is to be operated using single use cutlery and dishware when serving food.
      • Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
      • 1)clean surface of debris using warm water and detergent,
      • 2)rinse surface with warm water,
      • 3)immerse for 2 minutes in sanitizer or apply surface sanitizer solution (100 ppm chlorine = 1 tsp bleach / 1 litre water),
      • 4)allow surface of item to air dry before next use.
      • Violation Score: 25
  7. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher is currently inoperable.
      • Corrective Action(s): Repair / replace dishwasher, to provide a sanitizing cycle that meets or exceeds 71 C.
      • Until repaired,
      • Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
      • 1)clean surface of debris using warm water and detergent,
      • 2)rinse surface with warm water,
      • 3)immerse for 2 minutes in 100 ppm chlorine sanitizer solution, (1 tsp bleach / 1 litre water)
      • 4)allow surface of item to air dry before next use.
      • Violation Score: 25
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher maximum 62 C
      • Sanitizer solution or labelled containers for sanitizer not observed.
      • Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C. Correction date: June 14, 2023
      • Until repaired, food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
      • 1)clean surface of debris using warm water and detergent,
      • 2)rinse surface with warm water,
      • 3)immerse for 2 minutes in sanitizer or apply surface sanitizer solution,
      • 4)allow surface of item to air dry before next use.
      • Sanitizer solution 100 ppm chlorine (1 tsp bleach / 1 liter water) is to be used for sanitizing food contact surfaces and food equipment / utensils after use.
      • Wiping cloth rags when in use are to be stored in a container of sanitizer solution 100 ppm chlorine.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Papertowel dispenser is empty.
      • Papertowel roll is not compatible with dispenser available.
      • Corrective Action(s): Stock papertowel dispenser with correct papertowel product to allow for convenient handwashing by foodhandlers.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Kitchen countertop - area behind 2 compartment sink the surface has broken and lost structural integrity.
      • Corrective Action(s): Repair / replace damaged area - counter surface to be smooth, nonporous and easily cleaned.
      • Violation Score: 5
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Right fridge does not have a thermometer.
      • Corrective Action(s): Provide right fridge with a thermometer to allow for daily temperature monitoring.
      • Violation Score: 1
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: 2 rodent bait stations deployed behind chest freezer.
      • Corrective Action(s): Remove bait stations from kitchen facilities. Pest control is to be conducted using mechanical devices only within kithen facilities.
      • Violation Score: 3

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