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Oliver Twist Pub & Grill

7557 Edmonds St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Oliver Twist Pub & Grill has been inspected 15 times by Fraser Health Authority since July 28, 2021. The most recent inspection, on August 12, 2026, recorded 1 infraction.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 7 times across 7 separate inspections, most recently on August 13, 2025. 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 6 times across 6 separate inspections, most recently on August 13, 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 2 times across 2 separate inspections, most recently on August 12, 2026. For example: 304 - Premises not free of pests [s. 26(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 February 4, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 March 13, 2024. 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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings observed :
      • -Bar area underneath shelf by the upright cooler area
      • -Beside the glasswasher
      • -In the kitchen on the floor beside the upright cooler
      • Corrective Action(s): 1) Remove droppings and clean/sanitize areas
      • 2) Obtain pest control visit this month
      • Correct by: Today
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Domestic fridge measured 7C. Attached freezer unit is -9C
      • Corrective Action(s): Staff turned down unit. Back of shelf able to reach 1-3C. Move large jugs of sauce to ensure air flow reaches all shelves
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest report states mice are present
      • Corrective Action(s): Clean and sanitize kitchen. Ensure all foods are protected. Do not leave doors open.
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door not closed after receiving deliveries
      • Corrective Action(s): Back door must be closed as this facility to prevent pest entry
      • Violation Score:
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) No sanitizer in sanibucket
      • 2) Wiping cloths stored directly on ounter
      • Corrective Action(s):
      • 1) Sanitizer must be at least 100ppm chlorine
      • 2) Wiping cloths to be stored inside sanitizer when not in use
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bowl of food placed directly on ground in the walk-in cooler
      • Corrective Action(s): Do not put foods directly on the floor.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Area underneath bar sink has debris
      • 2) Dust build up between equipment on cookline
      • Corrective Action(s):
      • 1+2) Clean and sanitize kitchen
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Water pitchers used to scoop ice directly out of ice machine
      • Corrective Action(s): Do not water pitchers to scoop ice directly out of the ice machine - this is clear plastic and if it chips, can contaminate the ice.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Curtain at exit of bar glasswasher (made by staff from plastic and tape) is mouldy.
      • Corrective Action(s): Replace curtain with proper re-washable curtain.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauce fridge on upstairs landing meausred 8C
      • Corrective Action(s): Move sauces to working cooler. Repair or replace cooler.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Loose rodent bait noted in dry storage area
      • Corrective Action(s):
      • Remove rodent bait.
      • This is the third time loose rodent bait has been observed within the facility. Further non compliance will result in further enforcement action such as a Violation Ticket
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar glasswasher still does not dispense iodone sanitizing solution.
      • Corrective Action(s): Repair or replace bar glasswasher. Until then, all glassware must be washed in back kitchen dishwasher.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar glasswasher did not dispense any detectable sanitizer. Facility has historically used a chlorine sanitizer for the bar glasswasher but current bucket attached to machine is labelled iodine. No test kit available for iodine.
      • Corrective Action(s):
      • 1) Check with maintenance company to ensure that chemical change was not an error.
      • 2) Regardless of which sanitizer you choose going forward, the machine must dispense either 50ppm chlorine OR 12.5ppm iodine
      • 3) Obtain appropriate test kit and test daily.
      • 4) Until the machine has been repaired, use the main kitchen dishwasher to wash and sanitize glasses.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit posted in back kitchen.
      • Corrective Action(s): Post permit where customers can easily see it.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some bait still noted underneath bar.
      • Corrective Action(s): Remove all bait.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Duct tape and painters tape still in use in kitchen.
      • Corrective Action(s): Remove all tape as it is not easily washable.
      • Violation Score: 3
  10. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths again are not in sanitizer solution.
      • Corrective Action(s): Store all wiping cloths in sanitizer solution.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Sanitizer solution measured >200ppm chlorine again.
      • Corrective Action(s): Remake sanitizer soluton.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): WIping cloths stored directly on the counter.
      • Corrective Action(s): Store wiping cloths in sanitizer solution when not in use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Raw chicken stored on top of broccoli in walk-in cooler
      • 2) Raw chicken stored next to salad ingredients in prep cooler
      • 3) Sanitizer over 200ppm bleach (appeared to be straight bleach, no dilution)
      • 4) Styrofoam "shelves" noted in walk-in freezer still.
      • Corrective Action(s):
      • 1+2) Do not store raw chicken on top of vegetables and ready to eat items.
      • 3) Use a 1tbsp bleach to 4L of water ratio for 100-200ppm chlorine sanitizer.
      • 4) Do not use styrofoam as it cannot easily be cleaned.
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dead mouse noted in trap by back door. Rodent droppings throughout the facility.
      • Corrective Action(s): Clean and sanitize areas where dead mice and rodent droppings are found. Use a 1000ppm bleach solution.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door wide open at time of inspection AGAIN.
      • Corrective Action(s): This is a repeat violation. Do not leave this door open until a proper screen door is in place.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Loose rodent bait noted throughout facility.
      • Corrective Action(s): Do not use poisons within facility. Clean up all bait.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Mildew build-up noted inside the ice machine in the top section.
      • Corrective Action(s): Clean and sanitize ice machine.
      • -Ensure ice machine is cleaned on a regular basis as part of your Sanitation Plan.
      • -Date to be corrected by: today
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in front area was blocked with a metal strainer bowl.
      • -Item was removed from handsink.
      • -Ensure handsinks are fully accessible to staff at all times for proper and frequent handwashing.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stored in washroom near kitchen area. Noted beverages and a large container of mayonnaise stored in washroom.
      • Corrective Action(s): Remove food items and move to dry storage area. Do not store foods in washroom as this is not a sanitary area.
      • -There should be clear separation between food storage and the washroom.
      • -Date to be corrected by: today
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door leading outside was open at time of inspection. A screen curtain is in place. Gaps noted around screen which may allow entry of pests into the kitchen.
      • Corrective Action(s): Secure screen to frame so that there are no gaps. This is to prevent potential entry of pests.
      • -Date to be corrected by: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Some foods are being stored on top of styrofoam blocks - noted in prep cooler and walk-in cooler. Styrofoam cannot be easily cleaned.
      • 2) Several empty food cans are being used to store single-use utensils. Noted in cupboards in serving area.
      • Corrective Action(s): 1) Remove styrofoam blocks. Do not use styrofoam to store foods off the ground.
      • 2) Store single-use utensils in a clean container. Do not reuse empty food cans.
      • -Date to be corrected by: today
      • *Ensure surfaces on the premises are smooth, easily cleanable, and non-absorbent.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • Dishware and equipment not properly washed and sanitized as neither kitchen nor bar dishwashers dispense sanitizer.
      • Corrective Action(s): Repair or replace dishwasher, then wash and sanitize all equipment and dishware used. Obtain test kit for the bar glass washer.
      • CORRECTED DURING INSPECTION - technician arrived and fixed back kitchen dishwasher. Bar glass washer still needs repair.
      • Until bar glasswasher is repaired, you must wash all glasses in the kitchen dishwasher.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Bacon draining in dishwashing area
      • 2) Bowl of marinating raw chicken wings stored directly on the floor of the walk-in cooler.
      • 3) Raw eggs stored above already cooked noodles and deli meats.
      • Corrective Action(s):
      • 1) Food prep must not occur in the dishwashing area
      • 2) Foods must be stored at least 15cm off the floor.
      • 3) Raw foods must be stored below and away from cooked foods.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door to kitchen open at the time of inspection, screen curtains tied to one side.
      • Corrective Action(s): Screen must be securely in place to prevent entrance of pests.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces covered in tape/painter's tape.
      • Corrective Action(s): All surfaces must be smooth, easy to clean and impervious to water. Remove all tape.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1) Kitchen dishwasher does not dispense sanitizer at final rinse cycle.
      • 2) Bar glass washer does not dispense sanitizer.
      • Corrective Action(s):
      • 1+2) Repair or replace dishwashers so that they dispense a minimum of 50ppm chlorine and 12.5ppm iodine respectively.
      • CORRECTED DURING INSPECTION - kitchen dishwasher has been repaired during inspection.
      • Until bar glasswasher is repaired, you must wash all glasses in the kitchen dishwasher.
      • Violation Score: 15

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