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Microchip Technology Unit #63651

105 - 8555 Baxter Pl, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Microchip Technology Unit #63651 has been inspected 5 times by Fraser Health Authority since June 2, 2025. The most recent inspection, on September 10, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on September 10, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 February 13, 2026. 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 February 13, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on September 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 once on June 2, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

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.

5 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some foods (ie. pooled eggs, chopped onions, peppers, etc.) are stored in containers with ice across from cooking line. Food internal temperature of pooled eggs is measured to be 8oC.
      • Corrective Action(s): Keeping food in ice is not a long term option. A 1-door prep cooler should be added.
      • In the meantime, ensure ice is surrounding all surfaces of the containers.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Soap dispenser at handsink in side kitchen is out of battery.
      • Corrective Action(s): Replace battery so that liquid handosap is present at handwashing station at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are noticeably less than last inspection, but are still observed in the following areas:
      • -->floor in dry storage room in kitchen
      • -->floor under shelving rack (for clean equipment) across from walk-in cooler
      • -->floor in big storage room (first shelving rack in the hallway)
      • Corrective Action(s): Remove droppings and sanitize areas.
      • Continue to monitor and seal any gaps and holes identified.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease observed on floor under deep fryer.
      • Corrective Action(s): Clean the above mentioned area.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Condiments and sauces at back kitchen observed storing at room temperature. Condiments are stored in a bus bin with water at time of visit, with water measured at 6.1oC. Food internal temperature measured at 4.9oC for mayo and sliced tomatoes at 9.8oC. Sauces in squeeze bottles are stored in container with no water/ice (bottom of container is dry). Ranch is measured at 18.5oC.
      • Corrective Action(s): Potentially hazardous foods must be kept cold at 4oC at all times. Using ice is a short term solution. An undercounter commercial cooler should be used.
      • All potentially hazardous foods discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of dry goods observed in kitchen storage rooms (ie. navy beans, salt, rice).
      • Corrective Action(s): Store all open bags of dry goods in pest proof and food grade containers.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • -->corner under clean dish table at dishwashing area
      • -->behind undercounter 1-door cooler at front/under panini table
      • -->under 2-door prep table at front
      • -->next to wheeld dry bins at side kitchen (x 2)
      • Building has their own pest control team.
      • Corrective Action(s): 1. Remove droppings and sanitize areas.
      • 2. Continue to monitor.
      • 3. Seal any holes/cracks identified.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer bucket had 0 ppm Quats detected. Staff has changed sanitizer and at least 200 ppm is detected. Ensure sanitizer in buckets are available in each food preparation area.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A container of equipment (ie. knives, spatula, etc.) observed inside one handsink in main kitchen. Handwashing stations must be accessible & clear of items at all times.
      • Corrective Action(s):
      • Violation Score: 5

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