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One Way Cafe

8662 Commerce Ct, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

One Way Cafe has been inspected 13 times by Fraser Health Authority since October 5, 2022. The most recent inspection, on September 25, 2026, recorded 2 infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 2 separate inspections, most recently on September 21, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 September 25, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 February 29, 2024. 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 once on September 24, 2024. For example: 304 - Premises not free of pests [s. 26(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 4 times across 4 separate inspections, most recently on September 25, 2026. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A pot of chashu observed on stove, heat off. Operator indicated foods will be cooled in pot, then placed in cooler.
      • Corrective Action(s): Pot is too deep to cool foods to 20oC in 2 hours.
      • Cool foods from 60oC to 20oC in 2 hours, at room temperature, in shallow containers so that hot air can escape faster.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Beef short ribs in frying pan observed in facility. Operator indicated it is for family only as today is mid-autumn festival.
      • Corrective Action(s): DO NOT prepare any foods not for this operation in facility.
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas (ie. floor, shelves) around prep tables in back kitchen require cleaning.
      • Corrective Action(s): Clean the mentioned areas.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A small amount of flies observed in facility, mainly near back prep table.
      • Corrective Action(s): Ensure area is cleaned regularly. Remove all items from tables and clean.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the mircowaves (top) has a hole inside the compartment, with metal exposed. Operator indicated microwave is not in use.
      • Corrective Action(s): Do not use microwave and remove microwave from facility.
      • Violation Score: 3
  6. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning indicated on routine inspection report still requires more cleaning. Paricularly the ice machine.
      • Corrective Action(s): Clean the above mentioend equipment.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2-door prep cooler is measured at 9.0oC air temperature. Food internal temperature is measured at 8.5oC (sliced deli meat) top compartment and diced vegetables at 8.2oC bottom compartment. No temperature log is maintained.
      • Corrective Action(s): Potentially hazardous foods must be stored at 4oC or less at all times. All foods in cooler discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Products observed storing on ground.
      • Corrective Action(s): Products, food and non-food, must be stored at least 6 inches above ground to facilitate cleaning and for perst monitoring.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • -->ice machine (inside)
      • -->floor under prep table at front
      • -->floor under 2-door prep cooler
      • Corrective Action(s): Clean the above mentioned areas
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-door prep cooler is too warm.
      • Corrective Action(s): Adjust or fix cooler so that cooler is able to maintain temperautre at 4oC or less at all times.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A frying pan is observed in facility.
      • Corrective Action(s): This facility cannot produce that generate grease laden vapour since there is no commercial ventilation. Remove frying pan.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 0ppm chlorine noted after dishwasher cycle. No chorine test strips present in facility to test sanitizer concentration. Operator indicated the test strip bottle dropped but nowhere to be found.
      • Corrective Action(s): Do not use dishwasher until it is adjusted or fixed.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Products such as bottled beverages, food buckets, and dry goods are observed storing on the ground.
      • Corrective Action(s): All products must be stored at least 6 inches above ground to facilitate cleaning and for pest monitoring.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 0ppm chlorine noted on plate after a cycle in chemical dishwasher.
      • Corrective Action(s): Adjust or fix so that at least 50ppm chlorine is noted on plate after cycle.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A commercial grill is placed at the front food preparation area, across from 2-door prep cooler. Packs of bacon in container placed next to the grill. No commercial ventilation in facility.
      • Corrective Action(s): Grill must be removed as this facility has no commercial ventilation and cannot produce foods that generate grease laden vapour.
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required to remove food debris buildup on the kitchen floor.
      • Corrective Action(s): 1 week.
      • 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: Low temperature dishwasher has chlorine residual of around 10ppm.
      • Corrective Action(s): Ensure that low temperature dishwasher has residual chlorine of around 50-100ppm.
      • Correction date: Friday October 7, 2022
      • An alternative method is being used in the meantime. Rinse and wash in the dishwasher, sanitize step in the 2 compartment sink. Reviewed method with operator.
      • Switch dining service to single use containers and utensils only.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwahser chlorine residual measures around 10ppm.
      • Corrective Action(s): Ensure that dishwasher chlorine residual measures around 50-100ppm.
      • Correction: Three days
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle sanitizer not properly labeled.
      • Corrective Action(s): Ensure that sanitizer bottles have labels to ensure that all staff know the contents of the bottle.
      • date: immediately
      • Violation Score: 3

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