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Omega Cafe

1 - 2929 St Johns St, Port Moody · Restaurant

Official record from Fraser Health →

Inspection summary

Omega Cafe has been inspected 18 times by Fraser Health Authority since August 25, 2017. The most recent inspection, on July 29, 2026, found no infractions.

10 of 18 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on October 22, 2024. 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 2 times across 2 separate inspections, most recently on March 17, 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 once on October 16, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 April 6, 2018. 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 6 times across 6 separate inspections, most recently on October 22, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed raw meats being stored on top of vegetables
      • Corrective Action(s): Please organize coolers to ensure raw meat is stored below cooked meat and separate meats from vegetables
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation observed to be in need of attention along perimeters and surfaces, back area, hot water tank area, shelves
      • Corrective Action(s): Please clean and sanitize entire kitchen and back shelving area and maintain; Please note some areas have been cleaned and sanitized as per previous requirements, good.
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher showing 25ppm after two tries
      • Corrective Action(s): Ensute dishwasher is at 100ppm at all times
      • Proper conc reached to 75ppm
      • Violation Score:
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer not prepared at time of inspection
      • Corrective Action(s): Ensure sanitizer is made and used all day lone
      • Done at time of inspection
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation of premises in disarray
      • Corrective Action(s): Entire premises in need of organization and cleaning immediately.
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premises in poor sanitary condition along perimeters, under equipment, shelves, etc
      • Corrective Action(s): Please clean and sanitize entire premise
      • Violation Score: 9
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: One of chlorine solution in a spray bottleused for food contact surfaces was measured to be 0ppm. Improperly sanitized food contact surfaces may cause foodborne illnesses.
      • Corrective Action: Operator voluntarily re-made the solution and was measured 100ppm. Ensure that all sanitizers are at adequate concentration.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: A plate and a fork found in a front handwashing sink. Staff are not encouraged to wash hands when handwashing station is blocked by dishwares. Dishwashing may also contaminate the handsink.
      • Corrective Action: Operator removed the dishwares out of the handsink. Ensure that handwashing sink is not used for other purposes other than handwashing.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation: Accumulation of dust, food debris, and grease observed in all hard-to-reach areas of the premises. (underneath coolers, dishwasher, fryer, stove, and boiler and in dry storage area)
      • Unsanitary conditions may attract pests and provide pest harborage which may contaminate food/food surface and cause foodborne illnesses.
      • Corrective Action: Perform deep and thorough cleaning of all hard-to-reach area of the premises, including the areas mentioned
      • Date to be corrected by: Today
      • Corrective Action(s):
      • Violation Score:
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottles measured less than 10 ppm.
      • Corrective Action(s): Prepare new bleach sanitizer. Ensure this is prepared regularly to maintain the concentration at 100-200 ppm. Use your chlorine test strips to verify.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris and grease observed underneath, behind, and between cooking equipment.
      • Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly to avoid accumulation of food debris and grease.
      • Violation Score: 9
  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Long-term sanitation issues observed in the kitchen:
      • - Grime along the edges of floors
      • - Debris underneath equipment and counters
      • - Old food debris inside microwaves
      • - Old food debris surrounding/inside toaster
      • **Correct by: ONE WEEK**
      • Corrective Action(s): Conduct a deep clean of the kitchen of all hard-to-reach areas. This should occur at least annually. Remove items that are no longer needed for food production. Ensure that microwaves are sanitized inside and out regularly. Clean the toaster and surrounding area regularly.
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sandwich prep cooler was at 12 degrees. Had just been defrosted. All food was moved to other coolers.
      • Corrective Action(s): Do not store food items in this unit until the temperature of the unit is below 4 degrees C.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease and food debris and noted in various areas including in hard-to-reach areas under counter, equipment (grill, toaster, microwave), under counters in serving area etc.
      • Corrective Action(s): Please clean as required.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in serving station was blocked with bucket for rinsing out dishes.
      • Corrective Action(s): This hand sink is strictly for hand washing. Please do not use this sink for any other activity.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Personal items including medications, shoe insoles, handbag noted within food storage and food preparation areas.
      • - Plastic sprouts container noted directly on top of cucumbers.
      • Corrective Action(s): - Please keep all personal items in a space completely separated from food preparation.
      • - Containers may be contaminated on the outside. Please do not place directly on food.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease and dirt noted in several areas around the facility including around cooking equipment, storage shelves, under and around work counters.
      • - Dirty mop bucket noted in the washroom that seemed to be attracting flies.
      • Corrective Action(s): - Please clean as needed.
      • - Clean out mop head more often. Use bleach to sanitize between uses and deter flies.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Various items noted in kitchen and storage areas that are not required for operations.
      • Corrective Action(s): - Please remove all items that are not directly needed for food preparation and related activity. This includes unused equipment.
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

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