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Mediterranean Bakery

101 - 4713 Byrne Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Mediterranean Bakery has been inspected 14 times by Fraser Health Authority since September 6, 2017. The most recent inspection, on June 23, 2026, recorded 1 infraction.

1 of 14 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: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 5 times across 5 separate inspections, most recently on June 23, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 3 times across 3 separate inspections, most recently on July 9, 2024. 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 July 9, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 once on August 22, 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 August 22, 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.

14 inspections

  1. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shatter shield missing for Walk-in cooler
      • Corrective Action(s): Replace in case of accidental breakage
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer had food debris visible on the blade after cleaning
      • Corrective Action(s): Thoroughly clean and sanitize the meat slicer -there should be no visible food debris on the blad
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris (flour) under the kneading tables in the back
      • Corrective Action(s): Clean, disinfect and mop regularly
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A few open bulk food bags in the back
      • Corrective Action(s): Place open bulk food bags in rodent proof containers -do not leave overnight
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Caked on flour debris under the preparation tables at the back
      • Corrective Action(s): Scour, clean and disinfect regularly
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken pot pies in hot holder at 26 deg C. Operator indicates the Hot Holder unit was just turned on and the pot pies were moved there less than an hour at opening (9am)
      • Corrective Action(s): Place back the pot pies in the fridge.
      • You must be pre-heating the hot holder to >60 deg C // >140 deg F BEFORE placing foods in the unit.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw shelled egg stored above ready-to-eat foods in Walk-in cooler
      • Corrective Action(s): Keep shelled egg on the bottom shelf in case of leakage
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris under the work tables in the back
      • Corrective Action(s): Clean and disinfect
  6. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Glass bulb in Walk-in cooler is missing the shatter shield
      • Operator is double stacking inserts at the Preparation Cooler
      • Corrective Action(s): Replace the shatter shield to protect open foods below
      • Do not double stack inserts -some foods will be above the fill-line. Keep foods below the second indented line in the inserts
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: An open countertop deep fryer onsite at the bar
      • Corrective Action(s): Remove the open deep fryer from the premise, open deep fryers require an exhaust hood.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Deli handsink had equipment in the compartment
      • Corrective Action(s): Keep the handsink clear of equipment it is ONLY for handwashing
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door wide open at time of inspection for ventilation
      • Corrective Action(s): Keep the back door closed at all times except for actively shipping goods.
      • If extra ventilation is needed place a screen door there to exclude flying insects and rodents
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some counter surfaces are noticeably grimy/sticky with food residue
      • Back bakery floor areas are flour laiden
      • Corrective Action(s): Clean and sanitize food contact surfaces regularly
      • Mop the back floors thoroughly on a daily basis
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 2-compartment warewash sinks do not have plugs available
      • Corrective Action(s): Obtain plugs for both compartments to facilitate warewashing -operator to confirm within week (email)
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Accumulation of flour noted present along edges of floor, particularly along wall by dough sheeter
      • - Build up of flour present on shelving above dough sheeter
      • - Cafe seating area (not in use) cluttered with excess items
      • Corrective Action(s): - Thoroughly clean floor and shelving to remove flour build up
      • - Organize items in cafe seating area and per code 312, remove any items not required for the food premises operation.
      • To be completed by: 15-Apr-2023
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Coving/baseboard along wall where 2 compartment sink is located has come loose and flour is noted in gap.
      • Corrective Action(s): - Clean area to remove flour and re-affix coving baseboard.
      • To be completed by: 15-Apr-2023
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: - Personal items noted to be stored within cafe area
      • Corrective Action(s): - Remove any items not required for the food premises operation. To be completed: 15-Apr-2023
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Knives used for cutting sandwiches stored between counter and sandwich prep cooler. This is not a sanitary location. [Repeat violation]
      • Corrective Action(s): - Re-wash and sanitize knives and store knives in a sanitary location. Staff reported knives will be stored in a clean insert.
      • - Ensure knives are cleaned and sanitized (or replaced with clean, sanitized knives) every 4 hours.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Flour noted on shelving and caked on to the exterior of dry goods bins and mixers.
      • - Unsealed wood present in walk-in cooler and slight mould growth noted on unsealed wood. Unsealed wood is not a suitable surface in a food premises as it is absorbent and not easily cleanable.
      • Corrective Action(s): - Thoroughly clean areas noted above to remove food debris. Ensure areas are cleaned frequently enough to prevent build up.
      • - Seal wood or remove from walk-in cooler.
      • [Correction date: 1 week]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Plastic lids on dry goods bins are cracked/damaged. This can present a risk of foreign materials (plastic) entering the food. Additionally, due to the openings/gaps, the food is not fully protected from contamination.
      • Corrective Action(s): - Replace all lids that are damaged/cracked. Ensure lids are tight fitting.
      • [Correction date: 1 week]
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Knives stored in crack between equipment by prep cooler.
      • Corrective Action(s): Do not store utensils between equipment as these cracks cannot be properly washed and sanitized.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Bread in walk-in cooler has slid off stack of flour, leaning against the wall.
      • 2) Box of raw shrimp stored next to pre-packaged ready to eat foods.
      • Corrective Action(s):
      • 1) Place bread on baking racks.
      • 2) Store raw foods underneath ready-to-eat foods.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Missing daily temperature logs.
      • Corrective Action(s): Immediately begin daily temperature logs and keep on site. This will be verified during the next routine inspection.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease and food debris on door handle of the walk in cooler.
      • Corrective Action(s): Clean the area noted above.
      • Correct by: Immediately.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Protective coating over wooden wall panels by back door peeling - exposed wood
      • Corrective Action(s): Ensure all surfaces (walls, flooring, ceiling) are smooth durable and easy to clean. Raw wood is not a suitable material. Repair/replace/ seal raw wood and material not meeting the above standards.
      • Correction date: 2 weeks
      • Violation Score: 1

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