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O'Love Greek Kitchen

5931 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

O'Love Greek Kitchen has been inspected 16 times by Fraser Health Authority since July 3, 2018. The most recent inspection, on October 8, 2026, found no infractions.

9 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 November 17, 2022. For example: 209 - Food not protected from contamination [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 4 times across 4 separate inspections, most recently on November 17, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 November 13, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on October 8, 2025. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation:
      • - Missing a ceiling panel above the staff washroom.
      • Corrective Action(s):
      • - Install a ceiling panel to fully enclose the area and prevent potential pest entry.
      • ***Date to be corrected by: Immediately***
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  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: Slicer found in kitchen accumulation of debris around blade and back of machine.
      • Corrective Action(s): Operator explained it is only used for vegetables.
      • Clean and sanitize slicer before use.
      • Correction: end of the day
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Raw meat stored beside ready to eat foods in cooler.
      • 2. Open sugar container, found uncovered and not in use on counter.
      • 3. Open flour container, found uncovered on counter.
      • Corrective Action(s): 1. Raw meat was moved to new cooler, placed on bottom shelf.
      • 2 and 3. When food is not being used, make sure that food is properly covered.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard boxes used to hold pre-portioned food in the cooler and freezers.
      • Corrective Action(s): Ensure all containers holding food are made of a material that is smooth, durable, easy to clean and non-absorbent. Cardboard does not meet these requirements and therefore must be replaced.
      • Correction date: 1 week
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles noted through out back of house with different chemicals.
      • 1. Vinegar
      • 2. Mr Clean
      • 3. Bleach water
      • Corrective Action(s): Ensure all chemical containers are properly labelled with its contents.
      • Correction date: 1 day
      • Violation Score: 3
  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): Observed a container of milk left in the bar handsink. Observed a ladle left in the kitchen handsink.
      • Corrective Action(s): Reminder that handsinks must be accessible at all times. Do not store anything inside the handsink.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff using same pair of white gloves to make chicken soulvaki and then placed dishes away to wash. When directed staff to wash hands, he dipped his hands in soapy pot to wash hands. When directed staff to remove gloves and wash hands properly using running water and soap, he did not use paper towel to dry.
      • Corrective Action(s): Please ensure to train all staffs proper glove use. Discard and wear new pair of gloves when they are contaminated. Always wash hands with soap, dry with paper towel before wearing fresh pair of gloves.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Few inserts of food were left uncovered (fries, coleslaw). 2) Observed staff eating bits of chicken as he was peeling off chicken pieces from cooked chicken thighs.
      • Corrective Action(s): 1) Please remember to cover food when not in use. 2) Do not eat in the kitchen and separate food for staff and food for customers.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A tray of raw roast lamb was left on the shelf to thaw (3C) at room temperature.
      • Corrective Action(s): Reminder to thaw food under cold running water or stored in cooler overnight to properly cool. Use the lamb right away and use proper thawing procedure in the future.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor food debris noted under cooking area and broken glass found under bar coolers. Light dust starting to build above exhaust hood and on kitchen ceiling.
      • Corrective Action(s): Please clean these areas in 1 week.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Staff mixed detergent and bleach with water to use. 2) Wet wiping cloth for steaming wand is left on the counter.
      • Corrective Action(s): 1) Demonstrated to staff that bleach should be mixed with water only, making 100ppm. Use test strips onsite to verify strength. Do not add detergent in this solution. 2) Wet wiping cloth should be stored in 100ppm sanitizer. A separate insert used to store wet wiping cloth is set aside in front of the blender by espresso machine.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): An insert of uncooked fries were left on the floor in the kitchen.
      • Corrective Action(s): Please remember to store food 6 inches off the floor.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wet wiping towels are left on the counter after uses and are taken to a bucket of bleach water at the end of the shift.
      • Corrective Action(s): Place wet wiping towels in 100ppm bleach sanitizer between uses. Operator set up a bleach station on cooking line at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) One opened can of chick peas were stored in the cooler. 2) Damp towel used to cover herbs. Repeat.
      • Corrective Action(s): 1) Operator transferred chick peas into food grade container at time of inspection. Ensure to make the transfer if canned food is unfinished. 2) Use damp paper towel instead, discard after use.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: One ceiling light above food dehydrator is out.
      • Corrective Action(s): Please replace the noted ceiling light.
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Damp towel used to cover herbs/produce.
      • Corrective Action(s): Change to damp paper towel then discard after use.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

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