Skip to content
Loading map…

Munchies N' More

5012 Smith Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Munchies N' More has been inspected 21 times by Fraser Health Authority since February 11, 2019. The most recent inspection, on May 15, 2026, found no infractions.

6 of 21 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 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 9 times across 8 separate inspections, most recently on May 13, 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 7 times across 7 separate inspections, most recently on November 6, 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 2 times across 2 separate inspections, most recently on June 20, 2024. 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 May 13, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 7, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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.

21 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN equipment for the mail service is being stored in the bar sinks.
      • STILL no dispenser for the paper towels just a bare roll -you have been given a week to fix this
      • Corrective Action(s): Do not store anything in the sinks they are for handwashing and food preparation only
      • Install a fixed paper towel dispenser for the paper towel rolls
      • Correction Order issued next enforceable action is ticketing per infraction
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Back kitchen STILL has not been organized and cleaned -no change observed
      • Corrective Action(s): See the last report for details
      • Correction Order issued
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Revised floor plans STILL not received reflecting the present condition of the facility
      • Corrective Action(s): See last report for details
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer sprays are bleaching out as per test strips -too strong.
      • Corrective Action(s): Maintain sanitizer concentrations between 100-200ppm as per test strips: 1/2 teaspoon bleach + 1 liter water
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front bar handsink was blocked off with equipment for the mail service and there were no paper towels or paper towel dispenser
      • Corrective Action(s): Keep the sinks clear for handwashing only
      • Place a paper towel dispenser (fixed to the wall)
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Back kitchen is cluttered with equipment not related to restaurant such as windshield wiper fluids, windex, towels under the sinks, signs being repaired
      • Corrective Action(s): Organize the back kitchen!
      • Remove any and all equipment not related to the restaurant in the back kitchen -place in your storage areas non-food related outside
      • Goods under the sinks should be minimal for daily use equipment only so it easy to mop and clean
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Equipment has been moved around in the kitchen and added equipment like the tea brewing machine. Oven has been moved over as well. The corner of the kitchen is now vacant and underutilized
      • Corrective Action(s): Update the floor plans to what it is existing including new equipment.
      • Place additional multi-shelving unit in the corner to better organize goods
      • Violation Score: 5
  4. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: STILL have not received the revised floor plan for the added 3-door undercounter fridge
      • Corrective Action(s): Submit revised floor plans whenever structural changes occur
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): When reviewing Manual Wash method no sanitizing step is being done.
      • Worker was not using a sanitizer when cleaning food contact surfaces
      • Corrective Action(s): You must be following the Manual Wash method as posted at the dishpit!:
      • Step 1: wash with detergent
      • step 2: rinse thoroughly
      • step 3: sanitize with bleach >100ppm chlorine residual as per test strips** NOT BEING DONE
      • step 4: air dry
      • As well you must be cleaning and sanitizing food contact surfaces with your bleach water at >100ppm chorine residual with the single use towels
      • Operator must be training new workers especially if they are left alone
      • Violation Score: 15
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): two spray bottles mis-labelled as water and grease water are actually bleach sanitizer
      • Corrective Action(s): label your cleaning chemicals accurately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator has added a 3-door undercounter fridge and ice machine to accomodate proposed bubble tea menu items
      • Corrective Action(s): Update floor plans showing the new units
      • NOTE: in the future do not make structural changes without Health Approval
      • Operator to submit Food safety plans for the bubble tea before commencing
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the three staff on-site have this certification or equivalent
      • Corrective Action(s): At least one staff must be certified at all times in operator's absence
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A few 2L soda pops stored on the floor in retail area
      • Corrective Action(s): Do not store foods directly on the floor -store at least >15cm off the floor
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Employee washroom has no toilet paper
      • Corrective Action(s): Re-stock the toilet paper dispenser -do not use paper towels this may clog up the toilet
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Operator unable to have preparation cooler repaired -delays in having repairman in
      • In the meantime operator is placing small amounts of potentially hazardous foods and placing them in ice trays in the preparation cooler -temperatures measured at 1 to 3 deg C -->OK
      • Corrective Action(s): Repair the unit -operator to forward work report of repaired fridge within 2 days
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Preparation cooler too warm:
      • -air temperatures 10-13 deg C
      • -internal temperature of chipotle 10.9 deg C
      • foods stored there >2 hours
      • Daily Temperature Logs not being maintained and operator is relying on digital temperature readout on unit
      • Corrective Action(s): Discarded all potentially hazardous foods: cut vegetables: tomatoes, cucumbers, lettuce
      • sauces, cheeses
      • Operator to have unit adjusted/serviced
      • You will need to work out of the Walk-in cooler for prep cooler perishable items
      • Do not place potentially hazardous foods in unit until it is capable of maintaining foods at or below 4 deg C
      • Maintain Daily Temperature Logs and have a bar thermomter at food level for more accurate temperature readings
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Area under chemicals at 3-compartment sink filthy
      • Corrective Action(s): Clean and disinfect
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Fluorescent bulbs in kitchen STILL have no shatter shield -this was cited back in February 2024!
      • Corrective Action(s): Final warning (next enforcement is ticketing) place a shatter shield over the glass bulbs
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Preparation cooler too warm
      • Corrective Action(s): Adjust/repair unit to maintain foods at or below 4 deg C
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -one fluourscent light panel in the back kitchen is missing the shatter shield
      • -onions/potato bags on the floor in the back -operator indicates it just came in
      • Corrective Action(s): -Replace the shatter shield on the light panel
      • -do not store foods on the ground -place on your shelves
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Too much clutter observed at the front bar next to the 2-comparment sink -you are selling open foods here with the samosas and may need this counter space
      • Corrective Action(s): Keep the bar counters organized, clean and sanitized
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Front hot holder for samosas missing a thermometer at food level
      • NOTE: the built-in thermometer may not be reflective of food level temperature
      • Corrective Action(s): Place an oven thermometer at food level next to the samosas -check daily
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw eggs stored above milk in Walk-in cooler
      • Corrective Action(s): Place raw meats/seafoods/eggs below ready-to-eat foods
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: -Operator is using the the drain racks above dishpit for food storage. The clean dishware are being stored in the sanitizer compartment
      • -No means of checking sanitizer concentrations
      • Corrective Action(s): -Remove the foods from above the drain racks for placement of the clean dishware. This will facilitate washing your dishware in the 3-compartment sinks
      • -Obtain Chlorine Test Strips
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Foods are being stored on the floor -the pops in the retail area.
      • Corrective Action(s): Place foods at least >15cm off the floor
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Hot Holder unit is missing a thermometer at food level
      • Corrective Action(s): Place a thermometer at food level
      • All hot holders/fridges require accurate thermometers
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Lone worker at time of inspection does not have certification
      • Corrective Action(s): At least one worker at ALL times must have this certification
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer in spray bottle is prepared at the front, where staff is dispensing samosas.
      • Corrective Action(s): Ensure bleach sanitizer in spray bottle is available at all times. A new bottle is made at time of visit.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. One carton of eggs observed on top shelf in walk-in cooler, on top of vegetables.
      • 2. Food products are observed storing on ground in walk-in cooler, on kitchen floor, and retail front.
      • 3. One light cover is missing in kitchen.
      • Corrective Action(s): 1. Store eggs below ready to eat products. Separate food facility items from food store items.
      • 2. . All products must be stored at least 6 inches above ground.
      • 3. Replace missing light cover.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Back area is renovated to add a sandwich prep area. Bare wood is noted in kitchen area. Also hole is observed under handsink in kitchen.
      • Corrective Action(s): Refinish all surfaces as surfaces must be smooth, easily cleaned, and impervious to moisture. Seal the hole under handsink.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Still outstanding - Food products (bottled beverages, milk products) are stored on ground
      • Corrective Action(s): Ensure all food products is stored at least 6 inches above ground
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door is open at time of visit
      • Corrective Action(s): Ensure back door is closed at all times to prevent pests entering facility. A screen door is recommended.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. 3-compartment dishwashing sink is used as storage. Staff is washing dishes at the front (a 2-compartment sink - one side is handsink, the other is prep sink).
      • 2. No sanitizer present at time of visit. Facility has been using Quats as a sanitiezr.
      • 3. Dishware is not washed and sanitized properly.
      • Corrective Action(s): 1. Remove all items in dishwashing sinks. Sink compartments should be empty and free of items besides dishware.
      • 2. Facility has bleach as a back up sanitizer in the time being.
      • 3. Dishes MUST be washed and sanitized properly: wash in hot soapy water; rinse in clean water; soak in sanitizer for 2 minutes, air dry.
      • Correction Order is issued for violation.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bottled beverages are stored directly on ground
      • Corrective Action(s): Ensure all food products are stored at least 6 inches above ground
      • Violation Score: 3
  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: 1. Juice/soy milk display coler was measured to be 12.2oC (air temperature). Food temperature (soy milk) was measured to be 8.7oC. It was found that the unit was unplugged.
      • 2. Sandwich display cooler was measured to be 7.1oC (air temperature). Food temperature (sandwich) was measured to be 6.7oC. The digital temperature reader was inaccurate.
      • Temperature log is not available
      • Corrective Action(s): Do not use both coolers until coolers have been adjusted/fixed to 4oC or less.
      • All foods in both coolers must be discarded:
      • -->Tropicana orange juices
      • -->19 sandwiches
      • -->3 pepperoni cheesebreads
      • -->5 x 2.83L Tropicana orange juice
      • -->5 Silk Soy milk
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel present at handsink but not in dispenser
      • Corrective Action(s): Ensure paper towel is in dispenser for proper handwashing to occur
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich display cooler and juice/soy milk display cooler are too warm (6.7oC and 12.2oC)
      • Corrective Action(s): Adjust/fix so that temperatures are maintained at 4oC or less at all times
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Many boxes and equipment at back storage waiting to be removed
      • Corrective Action(s): Ensure items not required are removed from facility soon.
      • Violation Score: 1
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pallets of whole corn and fruit are stored directly on the ground, inside the store and in the outside fruit stand.
      • Corrective Action(s): Do not store food products directly on the floor or ground. Always store food at least 15 cm off the ground. Correction required today.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: There is an excessive amount of boxes and shelving stored in the back storage areas and blocking the rear exit. There is also a set of car tires in the dry storage area top shelf. These items are not needed and need to be removed from the premise.
      • Corrective Action(s): Remove items not needed from premise. Organization and tidiness needs improvement. Corrections required in 4 days.
      • Violation Score: 3
  20. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Used ice cream scoops being stored in room temperature. Running cold water for ice cream scoop container was not on.
      • Corrective Action(s): Wash, rinse and sanitize dirty ice cream scoops. Ensure to have cold running water on in ice cream scoop holder during service. Correction required immediately.
      • Violation Score: 15
  21. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website