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One Stop Bakery

8685 10th Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

One Stop Bakery has been inspected 9 times by Fraser Health Authority since April 27, 2023. The most recent inspection, on July 16, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 3 times across 3 separate inspections, most recently on July 16, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 3 times across 3 separate inspections, most recently on June 21, 2024. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 once on December 18, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on June 23, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 16, 2026. For example: 310 - Single use containers & utensils are used more than once [s. 20]

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.

9 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Both display coolers in front area measured 7-8C
      • Corrective Action(s): Upon further investigation it appears the trays on the bottom shelf are blocking proper air flow. Switch to shorter trays.
      • Violation Score: 5
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Single use aluminum pans washed and left out to dry
      • Corrective Action(s): These are single use only. Discard.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor build up of food debris in coolers and freezers
      • Corrective Action(s): Clean and sanitize coolers and freezers.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Belt for dough sheeter has tear in the fabric.
      • Corrective Action(s): Replace belt. Staff stated it is on order.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Dough ball kept directly on top of box in walk-in cooler
      • 2) Raw eggs stored directly on top of butter
      • Corrective Action(s):
      • 1) Put dough on clean tray
      • 2) Store raw eggs below and away from ready to eat foods
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust and flour build up throughout facility.
      • Corrective Action(s): Clean and sanitize facility.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Duct tape noted on weigh boat again
      • 2) Duct tape noted on plastic covering small shelv
      • Corrective Action(s): Do not use tape as this cannot be adequately cleaned.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler measured 7C. Thermometer on unit reads 47F
      • Corrective Action(s): Operator adjusted unit. Cooler now 4C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in spray bottle was not at least 100ppm chlorine.
      • Corrective Action(s): Sanitizer must have at least 100ppm chlorine. New solution made at time of inspection.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Weigh boat has duct tape over crack.
      • 2) Several raw unsealed wood boards used as racks/pans for cakes and cookies
      • Corrective Action(s): Tape nor raw wood can be used for food contact surfaces as they are not easily washable.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: All refrigeration units lack working thermometers
      • Corrective Action(s): Purchase thermometers and START YOUR TEMPERATURE LOGS.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler measured at 6C
      • Corrective Action(s): Move all foods to working coolers. Repair cooler.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Pastries filled with fresh whipping cream and buttercream cupcakes stored in cooler at 12C.
      • Corrective Action(s): - Move pastries containing fresh whipping cream and/ or buttercream into another cooler. Potentially hazardous food products must be stored at or below 4C.
      • [Correction Date: Immediately]
      • Note: Pastries containing fresh whipping cream and/ or buttercream moved into walk-in cooler and display coolers at time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Upright 2-Door "Master-Blit" Cooler: 12C
      • 2. Brushes used on bun machine are frayed and in disrepair.
      • Corrective Action(s): 1. Adjust temperature and/ or repair unit. Cooler must maintain temperature at or below 4C. Do not use unit until it can maintain temperature at or below 4C.
      • 2. Replace brushes for bun machine.
      • [Correction Date: 09-Jan-2024]
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Hole forming in dry wall behind dough mixer.
      • Corrective Action(s): Repair so that it is smooth and easily washable.
      • Violation Score: 1

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