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Olivo Cafe

17 - 3871 N Fraser Way, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Olivo Cafe has been inspected 13 times by Fraser Health Authority since August 4, 2021. The most recent inspection, on June 8, 2026, recorded 1 infraction.

4 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 June 8, 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 3 times across 3 separate inspections, most recently on November 7, 2024. For example: 203 - Food not cooled in an acceptable manner [s. 12(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 2 times across 2 separate inspections, most recently on September 23, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 April 25, 2022. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 August 24, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Better food coverage needed in the fridge: 3-door upright stainless
      • Corrective Action(s): Keep foods covered protect from contamination
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: One of the upright Hisense domestic freezers showing only -1 deg C
      • Freezer is being overly packed with foods preventing air flow
      • Corrective Action(s): Leave at least 1-2" gap between fridge walls and stacked foods to enable air flow
      • Properly working freezers maintain foods at or below -18 deg C
      • quality effects occur when temperatures are warmer than this for food colour/texture/taste
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the light panels above the freezers and near the back exit is burnt
      • Corrective Action(s): Replace the lighting there
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: new display fridge at the front missing an accurate thermometer
      • Corrective Action(s): Place a bar thermometer at food level -all fridges require this
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 2 light panels and 1 light panel in the bar area missing the standard covers
      • Corrective Action(s): Replace the standard covers or place tube covers on each individual fluorescent bulb
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed pooled raw shelled egg stored in the fridge -this is not allowed.
      • Corrective Action(s): Discarded the eggs
      • Once shelled raw eggs are cracked open they must be cooked right away.
      • Provided link for pamphlet on pooling of eggs from BCCDC for review -print a copy and attach with your Food Safety Plan
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked beef chunks cooling -the containers are still being layered to thick -containers full at about 6 inches layers
      • Corrective Action(s): You must cool foods fast -do not exceed layer thickness of 3 inches when cooling solid foods
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Containers of raw eggs AGAIN stored above the drinks and desserts at front retail
      • NOTE: this was cited in the last routine inspection back on April 17, 2024 -increased enforcement will be required in future inspections
      • -"mail/office carrier" type containers are being used for foods directly for the meat -there are crevices and metal parts (will rust) that cannot be cleaned in a practical manner
      • Corrective Action(s): Like raw meats/seafoods store raw eggs below ready-to-eat foods
      • -Discontinue use of the "mail/office carrier" containers for direct contact with foods -use food grade containers (smooth, impermeable, non-absorbent, non-toxic) -review Food Grade Container handout provided
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A box of bleach bottles stored amongst foods in dry storage area
      • Corrective Action(s): Keep cleaning chemicals down and away from foods
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw shell eggs stored above beverages in kitchen upright stainless fridges
      • Corrective Action(s): Store raw eggs/meats/seafoods below ready-to-eat foods in case of leakage
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: some food items not covered in fridge and freezers
      • Corrective Action(s): All foods must be protected from contamination
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Large bag of frozen grated cheese thawing at room temperature -surface temperature at 0 deg C
      • Corrective Action(s): Defrost health safely:
      • -overnight in the fridge
      • -under cold running water in original plastic packaging
      • -as part of the cooking process
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor food debris observed under dry storage shelving in the back.
      • Equipment not organized in the back hallway
      • Corrective Action(s): Clean and sanitize
      • Keep good organized: stored on shelves, aisles clear
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the three staff on duty have certification.
      • Corrective Action(s): At least one worker must be certified at ALL times
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Beef/chicken being cooled improperly -operator was planning to put a large thick bin of cooked beef in an ice bath.
      • Corrective Action(s): For cooling solid foods such as beef/chicken chunks they need to be:
      • Step 1: 60 deg C to 20 deg C within 2 hours
      • -placed on wide shallow pans with a layer thickness of 1 to 3 inches -an electrical fan can be used to speed up the process
      • -operator will need to obtain a "speed rack" to facilitate this process so as not to use up all your counter space
      • Step 2: 20 deg C to 4 deg C within 4 hours
      • -transfer back to the large thick bin and into the refrigerator
      • Operator to amend the current Food Safety Plans for Birria (beef) and Chicken menu items that require advanced food preparation cooling to incorporate the above cooling methods -submit for review
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink next to dishwasher has no paper towels in the dispenser
      • Corrective Action(s): All handwash sinks must be adequately stocked:
      • -paper towels dispensed, pumped soap, hot/cold water and clear for use
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health Permit is missing
      • Corrective Action(s): Post your Health Permit conspicuously for public -if you cannot locate it call 604-918-7507 for replacement
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: See Code 206 for details regarding proper cooling for Birria (beef) and Chicken chunk cooling
      • Corrective Action(s):
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard to reach areas in the back kitchen need more cleaning:
      • -under the shelves, in the corners
      • Corrective Action(s): Clean and disinfect hard-to-reach areas regularly such as at least on a monthly basis or as needed
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A number of lights in the back kitchen are either missing the light standard shatter shield or the bulbs are burnt --> inadequate kitchen lighting
      • The caulking at the dish sinks and wall is moldy over
      • Corrective Action(s): Replace the burnt bulbs and place back the shatter shields
      • Remove the old moldy caulking at dishpit and replace
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - In use stirring spoons at barista station stored in water (without ice). Water appeared cloudy.
      • - In use wiping cloths stored on counter. No sanitizer residual present on cloths.
      • Corrective Action(s): - Keep in use stirring spoons in ice water and ensure they are washed and sanitized at least every 4 hours.
      • - Keep in use wiping cloths in sanitizer solution.
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored in line cooler were above 4C. Line cooler was operating at 9-10C. Internal temperature of cooked potatoes was 8.9C
      • Corrective Action(s): - Food items were discarded by Operator at time of the inspection. Potentially hazardous foods must be stored at 4C or colder or 60C or higher.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Ice scoop was stored on soiled wiping cloth on top of ice machine. This is not a sanitary location.
      • Corrective Action(s): - Store ice scoop in a sanitary location such as on a clean, sanitized surface or in a clean sanitized container.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: - Premises does not have hot water. Hot water at handwashing tap measured 21C. Hot water at dishwashing sink tap was 20C
      • Corrective Action(s): - Repair or replace hot water tank so that it is able to supply hot water at sufficient temperature and capacity to meet the hot water needs for sanitary maintainenance of the food service establishment.
      • - Closure Order issued.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted in the following areas:
      • - on the floor near dishwasher
      • - on the floor and lowest shelf of shelving unit in back corner of dry storage area (where no food is stored)
      • Corrective Action(s): - Clean up all droppings and disinfect areas. Continue to monitor for any further activity and ensure any additional droppings are cleaned up immediately. Notify Pest Control Technician of areas where activity has been noted so that additional traps can be placed in these areas.
      • To be corrected by: 26-Apr-2022
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - Back corner of storage area, where mouse droppings were noted, is cluttered with shelving from coolers and miscellaneous items leaning up against the wall.
      • Corrective Action(s): - Remove any items not required for the operation of the food business. Ensure any other items are stored off of the floor so as not to create runways or harbourage areas for rodents. Additionally, keeping the floor area clear facilitates cleaning and monitoring for pest activity. To be corrected by: 26-Apr-2022
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Line cooler was not maintaining a temperature of 4C or colder. Unit was operating at 9-10C. Internal temperature of foods stored in the unit ranged from 8.9C to 10.7C
      • - Tap on pipe located near dishwasher is dripping water.
      • Corrective Action(s): - Repair or replace cooler so that it is capable of maintaining a temperature of 4C or colder. Do not store any potentially hazardous foods in unit until it is operating at required temperature.
      • - Repair tap/pipe so that it is no longer leaking.
      • To be corrected by: 02-May-2022
      • Violation Score: 9
  13. Routine Inspection

    0 infractions

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