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Nuvola Gelato & Dolci

4712 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Nuvola Gelato & Dolci has been inspected 13 times by Fraser Health Authority since August 10, 2017. The most recent inspection, on February 12, 2026, recorded 1 infraction.

5 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing 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.

  • 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 2 times across 2 separate inspections, most recently on February 15, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on August 29, 2019. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on August 29, 2019. 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 February 12, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 5 separate inspections, most recently on January 31, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Feta cheese and cheese baked goods were observed being displayed at room temperature.
      • Corrective Action(s):
      • - During the inspection, the owner prepared and applied time labels to the mentioned baked goods. The labels indicate the time the products were placed out for display and the required discard time (maximum of 4 hours).
      • - Ensure small amounts of baked goods are prepared at a time to minimize waste.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Organization required in the back to declutter the kitchen.
      • Corrective Action(s): 2 weeks.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of hand soap at cake making hand sink.
      • .
      • Corrective Action(s): Ensure all hand sinks are adequately supplied
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean and organizing of facility required. Better organizing needed.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning and organizing required at facility. Remove any items unnecessary for use.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available for milk frother at espresso machine.
      • Corrective Action(s): Operator went to grab a new container to fill 200ppm Quats immediately. Wet cloth must be used to wipe down the steaming wand and soaked in 200ppm Quats sanitizer between uses.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) An espresso cup and saucer, as well as a yellow cloth was observed to be left in handwashing station in the front. 2) No paper towel in the handwashing sink in decorating room.
      • Corrective Action(s): 1) Do not store anything in this handwashing sink, it must be accessible at all times. 2) Operator refilled at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed cartons of shelf stable almond milk stored on the floor.
      • Corrective Action(s): Please ensure all food are stored 6 inches off the ground.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted on the floor, some shelves of coolers (e.g. soda, milk cooler) and even dining area flooring. Dust noted on some prep table/shelving units both gelato production area and decorating room.
      • Corrective Action(s): Please conduct a DEEP CLEAN. Categorize items so that staffs can easily see what they are retrieving, also to practice FIFO. Complete by follow up.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Some chemical agents were observed to be stored with food products in the dry storage area.
      • Corrective Action(s): Please ensure all chemicals are stored in designated chemical storage area only. Add shelving unit under the dishwasher to store chemicals.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Operator's personal belongings are found throughout the facility. Some equipment are unused for the business.
      • Corrective Action(s): Please go through all products and remove all items not required for store operation. Place all personal belongings in washroom locker.
      • Violation Score: 1
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Towel used to wipe steaming wand uses hot water from espresso machine, then kept stored on the top of the espresso machine.
      • Corrective Action(s): Owner informed that he usually places the wiping towel in a container of Quats sanitizer and made the change at time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Prep table above blast freezer has been relocated to in front of the handwash station in the back, blocking access.
      • Corrective Action(s): Owner adjusted the prep table so that staffs are able to access the handsink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some floor cleaning in the back required, remove unused materials and declutter. Wipe the inside of the bar fridge.
      • Corrective Action(s): Please complete the above.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Food equipment stored in the kitchen handwash station at time of inspection.
      • Corrective Action(s): Owner removed food equipment immediately. Please ensure not to store anything in the handwash station as it needs to be unobstructed at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris on the bottom shelf of small white cooler under espresso machine. Some chocolate debris and paper products fell on the floor of decor room. Kitchen floors in the back also requires cleaning. Reorganizing around shelving units is required so that the space is not so cluttered.
      • Corrective Action(s): Please clean and declutter noted areas above.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A couple of boxes of food (e.g. coconut juice) stored on the floor.
      • Corrective Action(s): Ensure to declutter the boxes in this area and relcoate the food items on the shelving units so food are stored 6 inches off the ground.
      • Violation Score: 3

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