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Mon Paris Patisserie

4396 Beresford St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Mon Paris Patisserie has been inspected 26 times by Fraser Health Authority since February 1, 2018. The most recent inspection, on October 2, 2026, recorded 2 infractions.

12 of 26 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 11 times across 10 separate inspections, most recently on October 2, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 6 times across 6 separate inspections, most recently on August 21, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on October 2, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 September 20, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on November 9, 2018. For example: 310 - Single use containers & utensils are used more than once [s. 20]

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.

26 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags stored in 0 ppm Quaternary Ammonia container at coffee station.
      • Wiping rags used to line counters at coffee station and drying area of dishwasher.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 2 door upright cooler - item stored in garbage bag.
      • Corrective Action(s): Do not use garbage bags to package food or food related items as the material is not intended to be food grade.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust build-up on ceiling vents and portions of upper walls in kitchen.
      • Debris build-up on decorating spray booth and decorating room cooler interior.
      • 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
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: 3 door undercounter cooler - thermometer inside was not observed.
      • Corrective Action(s): Locate or provide a thermometer for 3 door undercounter cooler interior.
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - Ice machine observed with stains & black spots inside (corners / ice panel).
      • - Matcha bamboo whisk is old and debris build-up is observed.
      • Corrective Action(s):
      • - Clean the ice machine thoroughly.
      • - Equip a new matcha whisk.
      • Date to be corrected by: March 5, 2025
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - REPEAT VIOLATION: New savory items observed in the display case (ambient temperature): Spinakipita brioche (spinach, feta cheese, cream cheese) and pesto tomato tarte.
      • Corrective Action(s):
      • - Above menus are non-approved items to be held in room temperature. Unapproved savory items have to be cold held OR has to have laboratory analysis done to ensure they are non PHFs. Items removed from the shelf.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - Ice machine observed with mould growth.
      • Corrective Action(s):
      • - Clean & sanitize.
      • Date to be corrected by: Immediately
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - QUAT sanitizer measured 400ppm; this is too strong.
      • Corrective Action(s):
      • - Ensure to adjust the QUAT dispensing ratio at the dispenser. The final product should be measuring 200ppm QUAT. The solutions inside the spray bottles were diluted with more water at the time of inspection. Operator stated the technician is coming in tomorrow to check.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Notable amount of fruit flies observed in the back storage area (on silicon molds, on recycling box, on used towel bag).
      • Corrective Action(s):
      • - Operator stated they are mostly from the used towel bag. Contain the towels (in a basket with a tight lid) and empty them more frequently. Consider installing a fly trap in the area.
      • Date to be corrected by: Today
      • Violation Score: 9
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen 3 door undercounter cooler 8 C
      • Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
      • Violation Score: 9
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Ham and cheese pastries displayed at room temperature.
      • This product is to be stored at 4 deg. C or colder unless product is tested and verified not to be a potentially hazardous by having a pH less than 4.6 or water activity lower than 0.85.
      • Date To Be Corrected By: Feb 9
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Coffee cooler 7 deg. C
      • Storage room cooler 5-8 deg. C
      • -repair/adjust colers to maintain at 4 deg. C or colder.
      • Date To Be Corrected By: Feb 9
      • Storage room cooler door handle damaged and repaired with tape
      • -repair door handle such that it is smooth and easily cleaned
      • Date To Be Corrected By: Feb 23
      • Corrective Action(s):
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: Pastries with cut fruits, vegetables and cheese stored and displayed at room temperature. Internal temperature 19 - 21 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: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 3 sanitizer spray bottles less than 50 ppm Quaternary Ammonia.
      • 5 soiled rags left on work surfaces without any sanitizer residual or sanitizer reservoir.
      • Sanitizer container in front service area 50 ppm Quaternary Ammonia.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • All spray bottles are to be filled and maintained with 200 ppm Quaternary Ammonia.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Front handsink papertowel dispenser is empty.
      • Washroom handsink liquid soap dispenser is empty.
      • Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Hand-washing stations are to kept fully provisioned at all times to allow staff to conveniently and frequently wash their hands as needed.
      • - Soap dispenser refilled during inspection.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff observed wiping their hands with reusable towels.
      • Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris collecting around corner back wall adjacent to ovens.
      • Corrective Action(s): Area is to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Soiled, single use icing piping bags stored among sanitized dishware.
      • Corrective Action(s): Discard piping bags after use.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door upright cooler 6 C
      • Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: New chest freezer located in customer seating area.
      • Corrective Action(s): Remove chest freezer from customer seating area.
      • Violation Score: 5
  17. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pastries with fresh raspberry, peach and apple displayed at room temperature.
      • Corrective Action(s): Product discarded.
      • Until product recipes have been verified by lab analysis to be a non-potentially hazardous food, these food products must be stored under refrigeration at 4 C or colder.
      • Violation Score: 5
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Contents of 1 door undercounter cooler 10 C
      • Tarts in front showcase topped with fresh fruit (strawberry, raspberry) and mushroom mix.
      • Corrective Action(s): Cooler food products discarded.
      • Tarts with potentially hazardous toppings or fillings must be stored at 4 C within a cooler. Such products cannot be stored at room temperature unless lab analysis confirms finished product does not qualify as a potentially hazardous food.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1 door undercounter cooler (boh) 10 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 9
  19. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: front mini creamer cooler 6.5 C
      • Corrective Action(s): Repair / adjust cooler to maintain temperature of 4 C or colder.
      • Operator adjusted thermostat at time of inspection. Monitor temperature of cooler to verify temperature has lowered below 4 C
      • Violation Score: 3
  20. Routine Inspection

    0 infractions

  21. Follow-Up Inspection

    1 infraction

    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Single use containers run through dishwasher for reuse.
      • Corrective Action(s): Single use items are to be discarded after use.
      • Correction date: Nov 9
      • Violation Score:
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Install thermometer for storage room 2 door cooler.
      • Correction date: Nov 9
      • Corrective Action(s):
  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: A) Wiping rags in use not stored in sanitizer reservoirs. All wiping rags must be stored in 200 ppm Quat sanitizer.
      • B) Low temp dishwasher 0 ppm chlorine, dishwasher must provide 50 ppm or greater chlorine residual during sanitizing cycle, operator refilled sanitizer reservoir.
      • Corrected during inspection.
      • Corrective Action(s):
      • Violation Score:
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: single use containers run through dishwasher for reuse, discontinue reusing single use cups in kitchen.
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Since previous flood event, moisture has been remediated. Wall remains cut open, awaiting repair. Wall is to be restored, shelves re-installed as soon as possible. Until then cavity to be covered.
      • Corrective Action(s):
      • Violation Score:
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Replace broken thermometer for storage 2 door upright cooler.
      • Corrective Action(s):
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: cream cheese croissansts stored at room temperature 21 C
      • eggs stored at room temperature 21 C
      • Corrective Action(s): Products 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: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher 0 ppm chlorine.
      • Sanitizer feeder system 0 ppm Quaternary ammonia
      • sanitizer spray bottles 0 ppm Quaternary ammonia
      • Corrective Action(s): Dishwasher to be repaired to provide a minimum of 50 ppm chlorine during sanitizing cycle.
      • Sanitizer feeder system to be repaired to provide 200 ppm Quaternary Ammonia
      • Sanitizer spray bottles to be emptied and refilled with 200 ppm Quaternary Ammonia.
      • Until dishwasher is repaired, all dishware and food utensils must be sanitized manually using 200 ppm Quaternary Ammonia. Dishware to be submerged in a sink filled with 200 ppm Quaternary Ammonia for 2 minutes then allowed to air dry.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: cooler #3 9 C
      • Corrective Action(s): Remove food product from cooler unit.
      • Repair / replace cooler to provide 4 C or colder.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Used tinfoil single use tart cups stored for later use.
      • Corrective Action(s): Discard tinfoil cups, product is intended for single use.
      • Violation Score: 3
  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles 0 - 100 ppm Quat
      • Wiping rags in use without sanitizer.
      • Corrective Action(s): Replace sanitizer solution in spray bottles - ensure they are maintained at 200 ppm Quat.
      • All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 door under counter cooler 7 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain 4 C or colder.
      • Violation Score: 3

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