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OEB Breakfast Co Brentwood

2306 - 4525 Lougheed Hwy, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

OEB Breakfast Co Brentwood has been inspected 15 times by Fraser Health Authority since July 29, 2021. The most recent inspection, on June 11, 2026, recorded 2 infractions.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 June 11, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 3 separate inspections, most recently on June 11, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 4 times across 4 separate inspections, most recently on April 24, 2024. For example: 209 - Food not protected from contamination [s. 12(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 2 times across 2 separate inspections, most recently on November 30, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 February 4, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

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.

15 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sausages and hollandaise sauce were stored below 60 C. The internal temperature was 50 C.
      • Corrective Action(s): Discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes and cutlery that were run through the dishwasher at the time of the inspection were not properly sanitized.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): The dishwasher was not working properly at the start of the inspection.
      • Corrective Action(s): Fixed during the inspection.
      • Violation Score: 9
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation:
      • - Four containers of pooled eggs were observed in the upright stainless cooler. The onsite supervisor indicated that pooled eggs may be used for up to 3 days. A review of the facility's HACCP plan conducted on site and confirmed that this practice is not documented.
      • Corrective Action(s):
      • - Four containers of pooled eggs (dated it was pooled on Feb 4th) were placed on hold until the information can be verified.
      • - Do not use the mentioned eggs until further notice from the EHO.
      • - According to the BCCDC Pooling Eggs Guideline, all batches of pooled eggs must be used as soon as they are pooled and storing pooled eggs are not permitted.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Internal temperature of the following food items at the ice bath measured at above 4C:
      • - tomato sauce (15C)
      • - pooled eggs (17C)
      • 2. Internal temperature of the following food items at the GM station cooler measured at above 4C:
      • - baked beans (7C)
      • - smoked salmon (6.9C)
      • - pickles (8.4C)
      • - mayonnaise (9C)
      • - spicy mayonnaise (7C)
      • Corrective Action(s):
      • 1. Staff replaced the melted ice with fresh ice and filled the ice containers to the fill line for the tomato sauce and pooled eggs.
      • - Ensure the level of ice is always maintained at the fill line of the food containers to store food at 4C or below.
      • 2. All mentioned food items were moved to the drawer cooler underneath, which maintains temperatures below 4C.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Internal temperature of the hollandaise sauce stored at the hot-holding unit measured at 43C.
      • Corrective Action(s):
      • - Staff discarded the sauce at the time of inspection.
      • - Ensure all hot potentially hazardous food are stored at 60C or above at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • 1. Slime buildup observed inside the ice machine at water contact points.
      • 2. Observed wiping cloths stored on tables.
      • Corrective Action(s):
      • 1. Staff turned off the ice machine at the time of inspection.
      • - Remove the slime buildup and deep clean the ice machine today.
      • 2. Wiping cloths must be stored in the surface sanitizer at appropriate concentration at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Fruit flies observed by the 3-door upright stainless freezer.
      • Corrective Action(s):
      • - Contact pest control company.
      • - Store whole vegetables (e.g. tomatoes) inside the cooler to prevent from attracting fruit flies in the area.
      • - If space is limited, reducing the menu may be considered.
      • ***Date to be corrected by: as soon as possible***
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - The middle section of the GM station prep cooler cannot maintain stored foods at below 4C.
      • Corrective Action(s):
      • - Repair/replace the cooler. All areas of the cooler must be at 4C or below, at all times.
      • - Until the cooler is repaired, do not store any foods in this section of the cooler. Store foods in the drawer cooler underneath.
      • ***Date to be corrected by: immediately***
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Following foods were stored in melted ice bath and measured at above 4C:
      • >> poached eggs probed at 15.8C
      • >> liquid egg probed at 17.2C
      • Corrective Action(s):
      • - A staff noted above-mentioned food items were in ice bath for less than 2 hours.
      • - The food items have been relocated into a cooler maintained at 4C or below.
      • - Ensure foods in ice baths is fully surrounded by ice above its level to maintain temperature of 4C or below.
      • - Monitor the food temperature and add ice as needed if it melts.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - No surface sanitizers were in place inside the kitchen at the time of inspection.
      • Corrective Action(s):
      • - Staff replenished surface sanitizers in 2x spray bottles and in a bucket. It measured at 700 DDBSA/1875 Lactic Acid
      • - Ensure there are surface sanitizers in the kitchen at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - No liquid hand soap at a handwashing station beside the grill
      • Corrective Action(s):
      • - A staff replenished the soap at the time of inspection.
      • - Ensure all handwashing stations are fully stocked with liquid soap (as well as hot/cold running water, and single use paper towels)
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Two fans were in use inside the kitchen at the time of inspection. The fans had visible dust accumulation and were blowing air toward the food preparation area.
      • 2. Visible grime observed along the line underneath an opening where the ice comes out inside the ice machine. They were not touching the ice at the time of inspection.
      • Corrective Action(s):
      • 1. Fans were repositioned to prevent potential contamination of foods during the inspection. CLEAN the fans.
      • 2. Educated the staff on deep cleaning the ice machine on a regular basis. REMOVE the ice inside the ice machine and DEEP CLEAN the machine.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sausages and bacon were stored between 45-55 C, verified with a probe thermometer. The cook stated that they were just cooked 30 minutes ago.
      • Corrective Action(s): The hot holding unit was adjusted during the inspection. Ensure that hot foods are always kept above 60 C.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee is overdue. The overdue permit fee letter was provided to the operator again.
      • Corrective Action(s): Pay as soon as possible.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food preparation was taking place on a tray on top of a garbage can.
      • Corrective Action(s): Discontinue this practice.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Do not store trays of food on top of garbage bins.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Glasswasher had 0 ppm Iodine when tested. The Iodine sanitizer container was empty at the time of the inspection.
      • Corrective Action(s): Corrected during the inspection. Check every day at least once and before opening.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: See code 301- Glasswasher not working properly. Repair so that it can maintain 12.5-25ppm of Iodine and call for a re-inspection. Use the kitchen dishwasher in the meantime.
      • Corrective Action(s): Friday, January 19th.
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ensure that utensils on the cook line are kept in ice, not stagnant water.
      • Corrective Action(s): Corrected during inspection.
      • Violation Score: 5
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of liquid soap and lack of liquid soap dispensing unit at hand sink in dishwasher area.
      • CORRECTED DURING INSPECTION - Temporary squeeze bottle of liquid hand soap filled and set up at station.
      • .
      • Corrective Action(s): Ensure wall mount liquid soap dispensing unit is replaced.
      • .
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff in dishwashing area observed to handle dirty dishes and then continue to handle clean dishes without hand washing.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Ensure proper hand washing occurs in this area. The sink located in the dishwashing area is to assist with hand washing for the staff washing dishes.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Common use items not stored in ice water and not washed at high enough frequency throughout the day.
      • Personal beverages observed throughout food preparation areas on food preparation surfaces.
      • .
      • Corrective Action(s): Fill common use items (specifically crepe area) with ice water and change out ice water once melting
      • Personal beverages should be stored low, have designated area and not on food preparation surfaces.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Two exterior doors appear to have door gaps.
      • .
      • Corrective Action(s): Consult with Pest technician regarding exterior doors. Ensure these are inspected by Pest Technician and doors are tight fitting to prevent entry of pests into facility.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean containers storing utensils, knives, equipment, etc. require cleaning.
      • Ice machine has mould on interior.
      • .
      • Corrective Action(s): Clean containers storing equipment and inside of ice unit.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispensing unit is dispensing "ECOLAB Sink & Surface Sanitizer" at too high of a concentration. Unit is malfunctioning. Concentration of sanitizer solution dispensed is greater than required amount. This could render the product no longer safe for food contact surfaces.
      • .
      • Corrective Action(s): Contact ECOLAB technician and have unit serviced. Technician needs to reduce amount of concentrated product being drawn into unit or increase water such that dilution is appropriate.
      • Unit is to dispense product at the required amount: 272-700 ppm DDBSA, 704-1875 ppm Lactic Acid
      • Ensure unit is checked daily with test strips. If in the future, unit is dispensing product at levels outside of required range contact ECOLAB technician immediately to have unit serviced.
      • .
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hollandaise sauce observed on lower rack of trolley at temperatures exceeding 4 degrees Celsius. Internal temperature of 30-35 degrees Celsius. CORRECTED DURING INSPECTION - Cook explained item was forgotten due to busy environment of kitchen. Item was placed in cooler unit with other hollandaise previously made.
      • Cooked potatoes observed on counter in large container at temperatures exceeding 4 degrees Celsius. Temperatures of 35 degrees Celsius. Observed. CORRECTED DURING INSPECTION - Chef explained item was cooling and was put back into cooler unit.
      • .
      • Corrective Action(s): The facility is extremely limited in storage space and food preparation space. Not much room for items to be cooled. This is an issue with the construction of the restaurant. Ensure food safety is not compromised due to limitations of physical structure. Cooling should occur in such a way that the surface area of the food item is increased either in shallow pans in the cooler/freezer or ice wands used with ice baths.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff member observed to place container of food on top of garbage can while repositioning other food items. The container was then placed back on surface.
      • Ice scoop buried in ice machine ice.
      • Tray of lardon placed on drying rack in dishwashing area.
      • .
      • Corrective Action(s): Discuss with staff. Garbage surfaces should never be used as a work surface
      • The facility is extremely limited in storage space and food preparation space. Not many surfaces to place food containers. This is an issue with the construction of the restaurant. Ensure food safety is not compromised due to limitations of physical structure.
      • Remind new staff ice scoop should be placed into designated bucket and routinely cleaned each night (including bucket)
      • Again due to space constraints staff are finding it difficult to find counters or work surfaces for cooling purposes. Remind staff that this area should not be used for food prep as it is technically the two compartment sink for dishes. The facility lacks adequate counter space or food preparation designated sinks.
      • ..
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some fruit flies observed. The mop was found to be placed in heap in the mop sink.
      • .
      • Corrective Action(s): Ensure pest control technician services facility for fruit flies. Traps can be set and drains can be treated. The nightly cleaning staff should be hanging the mops to dry. If no hanging is possible at the very least mops can be stored upside down to ensure air circulation to mop heads.
      • .
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Main dishwasher hand sink paper towel dispensing unit broken CORRECTED DURING INSPECTION - Item repaired by head chef.
      • Crepe station paper towel dispensing unit missing - CORRECTED DURING INSPECTION - Item filled and relocated.
      • .
      • Corrective Action(s): Ensure all handsinks are fully supplied and functional at all times.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Drying rack of two compartment commercial sink and cardboard oil containers used for surfaces in food production.
      • .
      • Corrective Action(s): Ensure food preparation occurs on sanitized counters and work surfaces.
      • .
      • Violation Score: 9
  14. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hollandaise sauce out at ambient air temperatures (greater than 4 degrees Celsius and less than 60 degrees Celsius) for "rush". CORRECTED DURING INSPECTION - item relocated to under counter cooler unit.
      • .
      • Corrective Action(s): No hollandaise sauce is to be stored on trolley unit during rush. No potentially hazardous food items are to be stored in trolley unit during "rush". Potentially hazardous food items are to be stored at temperatures less than or equal to 4 degrees Celsius or greater than or equal to 60 degrees Celsius.
      • .
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution at less than required concentrations. CORRECTED DURING INSPECTION - Sanitizer solutions refilled.
      • Ice baths for some utensils required changing -CORRECTED DURING INSPECTION - ice baths refilled
      • .
      • Corrective Action(s): Ensure sanitizer solution is changed frequently throughout the day. This is an extremely busy kitchen and will require frequent changes of sanitizer solution throughout the day.
      • Ensure staff are monitoring ice baths for utensil storage.
      • .
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): observation: Duck eggs and chicken eggs were stored in thr clear cooler below microgreens in the bar area. The cooler was maintained at 6 deg. C and the internal temperature of eggs is at 6.5 deg. C
      • Corrective action: Duck eggs and chicken eggs were transferred in a cooler maintained at or below 4 deg. C
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): observations: 1) Food debris noted on the meat slicer
      • 2) Sanitizer were not being used to clean and sanitize food contact surface during the inspection. Wiping rags were being stored on counter.
      • 3) In-use utensils were stored in water bathes in the middle prep area, along the griller area, and near the crepe station. Water bathes were greater than 4 deg. C and less than 60 deg. C and didn't get changed frequently.
      • 4) Knifes were being stored in between crevices of tables and some knifes touched the edge of a garbage can.
      • Corrective action: 1) Ensure the meat slicer is being properly cleaned and sanitized after each use.
      • 2) Ensure food contact surface is being properly sanitized with sanitizer to prevent potential food contamination. Store wiping rags in buckets filled with sanitizers to prevent potential pathogen growth.
      • 3) Store all in-use utensils in ice water bathes and change the ice water bathes at least every 2 hours. Wash and sanitize all used utensils at least once every 4 hours
      • 4) Never store knifes in between crevices of tables. Wash and sanitized all knifes being stored in crevices. Ensure all utensils were being store on a clean and sanitized surface.
      • observation: 5) Sanitizer spray bottle in the bar area was at 170ppm DDBSA (ideal range: 272 - 700ppm DDBSA). Sanitizer concentration was not sufficient to Sanitize food contact surface properly.
      • Corrective action: 5) Ensure sanitizer in spray bottles are being changed daily. Re-prepare Sanitizer solution in the bar area to ensure food contact surfaces are properly sanitized.
      • Corrective Action(s):
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): observation: Employee was washing hands improperly gloves were not being removed.
      • Corrective action: Ensure employee washing their hands properly by removing gloves, hand wash in warm running water for 20 seconds with liquid hand soap, dry hands with paper towel, and put on new pair of gloves after proper hand washing.
      • Corrective Action(s):
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit was being placed on the wall near the bar area with half of the permit being covered.
      • Corrective action: post permit in a conspicuous location in the premise and clearly visible.
      • Date To Be Corrected By: 2021/08/05
      • Corrective Action(s):
      • Violation Score: 1
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