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Normanna Rest Home II Food Service

7725 4th St, Burnaby · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Normanna Rest Home II Food Service has been inspected 19 times by Fraser Health Authority since November 21, 2011. The most recent inspection, on August 19, 2026, recorded 2 infractions.

9 of 19 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: Protecting food from contamination, Food temperature control and Pests.

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.

  • 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 5 times across 5 separate inspections, most recently on August 19, 2026. 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 4 times across 4 separate inspections, most recently on August 19, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 4 times across 4 separate inspections, most recently on March 22, 2024. For example: 304 - Premises not free of pests [s. 26(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 4 times across 4 separate inspections, most recently on December 20, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 10, 2021. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

19 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooler in Ostheim measures 8C. Cooler has been replaced but is still struggling to reach tempreature.
      • Corrective Action(s): Move all potentially hazardous foods. Repair fridge
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Garbage cans with broken foot pedals in some serveries
      • Corrective Action(s): Any garbage cans with broken foot pedal (for lid) should be replaced so that lid isn't touched
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fridge in Ostheim servery measured 11C
      • Corrective Action(s): Remove all potentially hazardous foods from this fridge until it is repaired and can maintained 4C/40F
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop stored directly in ice machine in Sorheim servery
      • Corrective Action(s): Ensure scoop is stored up and out of the ice to prevent cross-contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted behind large oven in main kitchen
      • Corrective Action(s): Clean and sanitize areas where rodent droppings are found. Maintain sanitation and ensure any entrances are blocked.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ostheim servery cooler measured 9-11C
      • Corrective Action(s): Remove all potentially hazardous foods. Repair or replace cooler.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member in Ostheim servery observed to put gloves on the serve food without first washing hands.
      • Corrective Action(s): Hands must be washed prior to putting gloves on.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in main kitchen along cookline.
      • Corrective Action(s): Manager stated deep cleaning is scheduled for tonight; ensure there are no standing water puddles.
      • Violation Score: 3
  8. Follow-Up 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): Haddon quat dispenser does not properly dispense correct conecntration of quat sanitizer.
      • Corrective Action(s): Manually mix sanitizer and water until a 200-400ppm quat sanitizer solution is achieved. Have dispenser repaired.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ostheim Servery had an abundance of fruit flies
      • Corrective Action(s): Ensure there is no left over food or standing water
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution was not readily available for use in the the kitchen or the serveries.
      • Corrective Action(s): Sanitizer solution must be available for use in the main kitchen. Sanitizer should be available for use in the serveries during the day as well.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mice droppings noted under and beside the shelves in the dry storage room. A pest control company is on contract.
      • Corrective Action(s): Clean the area as discussed and continue monitoring for mice activity.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The date stamp on the coffee filters for Ostheim and Nordheim serveries was July 2021.
      • Corrective Action(s): Change the filters and update the date stamps.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Garlic toast was being thawed at room temperature.
      • Corrective Action(s): Foods must be thawed in the cooler, under running water or in a microwave.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted under the shelves in the dry storage room. Glue boards are placed throughout the dry storage room and kitchen.
      • Corrective Action(s): Sweep and mop the area. Continue monitoring for mice activity.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Caulking around the sink in the Sorvest-Vestheim and Nordheim serveries show signs of mold growth.
      • Corrective Action(s): Remove and re-caulk the areas.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Mashed potato temperature inside the the hotholding unit was measured between 56 and 58 degC. Other items in the unit were over 60 degC.
      • Corrective Action(s): Before being placed inside the warmer, all foods MUST be at 60 degC or above. If they're not, reheat the item before placing it in the warmer.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Quats in the sanitizer bucket was at 100ppm. Sanitizer solution was not cloudy and appeared clean. Kitchen manager indicated that the sanitizer is refreshed every 2-3 hours when the solution gets visually cloudy.
      • 2) Sanitizer buckets are brought up to the four serveries after meals and then brought back down. Some of the counters in the serveries were "sticky" to the touch.
      • Corrective Action(s): 1) As discussed, depending on visual cues is not a reliable. Have a better procedure in place to refresh sanitizer buckets i.e. at certain times of the day, before and after a meal, etc.
      • 2) Stock each servery with sanitizer in a spray bottle. Clean counters, etc as needed.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Hot holding temperatures are not being recorded on the logsheet.
      • Corrective Action(s): As discussed, record the temperature of the foods going into the warmer and when they are removed from the unit to ensure that they're held at or above 60 degC the entire time.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Fridge temperature in the Nordheim Servery was 7 degC.
      • Corrective Action(s): Monitor the temperature after an hour to ensure it's dropped to at least 4 degC or below. If not, dicard all the PHF's and get the unit serviced. Do not use the fridge unless it can maintain a temperature of 4 degC or below.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Small bin of beets have mould growth.
      • Corrective Action(s): Ensure foods are checked more frequently. Beets discarded at time of inspection.
      • Violation Score: 5
  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Meat slicer not in use, but stored with encrusted meat debris
      • 2) Quat buckets measured 50ppm
      • Corrective Action(s): 1) All food contact surfaces and equipment such as meat slicers need to be stored in a clean and sanitary manner. Rewash and sanitize meat slicer with 200ppm quats.
      • 2) Manually mix quat buckets to maintain 200ppm quat. 200ppm quat buckets must always be available for sanitizing food contact surfaces at a minimum every 4 hours.
      • Date to be corrected: today
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Standing moisture around kitchen and old bananas at the back for disposal are attracting fruit flies. Removing moisture sources is key to eliminating fruit flies
      • Corrective Action(s): Discard old bananas and keep the floor as dry as possible. Date to be corrected: today
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed large bowls and lids for hot holding units not properly cleaned and sanitized. Required operator to run it through the dishwashing cycle
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed one of the plastic pest-proof containers with broken lid.
      • Corrective Action(s): Required to replace the lid to ensure that food is properly protected from contamination
      • To be corrected by: Nov.16.2017
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

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