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Nyama Cafe & Catering

112 - 4940 Canada Way, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Nyama Cafe & Catering has been inspected 7 times by Fraser Health Authority since March 15, 2024. The most recent inspection, on April 8, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on April 8, 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 3 times across 3 separate inspections, most recently on January 28, 2026. 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 2 times across 2 separate inspections, most recently on October 7, 2025. 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 January 28, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 4, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

7 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse range from 64.5oC to 69.8oC.
      • Corrective Action(s): Dishware must be properly washed and sanitized at all times.
      • In the meantime:
      • 1. Wash and rinse dishware in dishwasher.
      • 2. After cycle, soak dishware in sanitizer for 30 seconds.
      • 3. Air dry.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher final rinse range from 64.5oC to 69.8oC. In addition, digital gauge for rinsing cycle is only reaching 100F max.
      • Corrective Action(s): 1. Repair dishwasher so that final rinse must reach at least 71oC after cycle.
      • 2. Check gauge and see if it is operational.
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Domestic cooler by coffee machine is measured at 6.2oC (air temperature). Only a few items are stored in this cooler at time of visit (ie. one jug of milk, other milk alternatives).
      • Corrective Action(s): Do not store potentially hazardous foods until cooler can be maintained at 4oC or less.
      • Foods discarded.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on floor around ice machine, and on floor behind stand up freezer by handsink. Operator indicated there was an issue previously.
      • Corrective Action(s): 1. Remove droppings and sanitize areas.
      • 2. Monitor.
      • 3. Contact pest control company when new droppings observed.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Domestic cooler is too warm, at 6.2oC.
      • Corrective Action(s): Cooler must be maintained at 4oC or less.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container with chicken breasts observed at room temperature, next to stove. Staff indicated chicken breasts were cooked earlier today - most went into the hot holding pot, some left at room temperature.
      • Corrective Action(s): Chicken breasts, after cooling, must be kept cold, at 4oC or less in a cooler. Chicken breasts discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of non-food products at the back observed storing on ground.
      • Corrective Action(s): Products, food or non-food, must be stored 6 inches above ground to facilitate cleaning and for pest monitoring.
      • Do not use inverted pop/milk crates as shelves.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Staff was preparing an omlette on frying pan on stove at time of visit.
      • Corrective Action(s): There is a condition on the operating health permit on "No generation of grease laden vapour". Facility cannot prepare foods that generate grease. Remove frying pan from facility.
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A loaf of bread is placed in front of back hansink, blocking access.
      • Corrective Action(s): Handwashing stations must be clear of items at all times.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of dry goods observed storing on shelving rack.
      • Corrective Action(s): Transfer open bags of dry goods to pest proof and food grade containers; or place all open bags in one big bin with lid.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle is in use for sanitizer; however, same type of spray bottle with water is used for pastries.
      • Corrective Action(s): Label sanitizer bottle so that the correct one is used for sanitizing, and vice versa.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two bleach sanitizer spray bottles measured
      • 0 ppm chlorine
      • Replenish the sanitizer bottle with bleach solution
      • measuring 100-200 ppm chlorine. Ensure to
      • have test strips to test the sanitizer strength.
      • Rationale: Inadequate concentration of sanitizer can not
      • effectively reduce infectious level of pathogens
      • Corrective Action(s):
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Bags of frozen fruits were completely thawed and
      • buckets of ice cream were still intact inside the
      • coldtech freezer. The operator stated the freezer door
      • was left open overnight. Freezer measured 0 degrees C during
      • inspection.
      • Transfer the bags of thawed fruits into a cooler
      • achieving 4 degrees C or below and ensure to use up all the
      • thawed fruits by today. Any leftovers are to be
      • discarded.
      • Transfer ice cream buckets into the upright freezer.
      • Date To Be Corrected By : 2024/04/24
      • Corrective Action(s):
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

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