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Optima Living Marigold Gardens Care Center

7195 Canada Way, Burnaby · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Optima Living Marigold Gardens Care Center has been inspected 21 times by Fraser Health Authority since January 9, 2013. The most recent inspection, on September 15, 2026, recorded 1 infraction.

8 of 21 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: Protecting food from contamination, Cleaning and sanitizing and Pests.

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 7 times across 7 separate inspections, most recently on March 13, 2026. 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 3 separate inspections, most recently on February 7, 2019. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on September 15, 2026. For example: 304 - Premises not free of pests [s. 26(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 2 times across 2 separate inspections, most recently on October 2, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 February 14, 2023. 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.

21 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some droppings noted in serveries
      • Corrective Action(s): Clean and sanitize facility. Work with pest control,
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop stored directly in the ice (inside ice machine)
      • Corrective Action(s): Store ice scoop on provided hook
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in serveries on 1st and 2nd floor (smaller of the two on the second floor) behind refrigerator
      • Corrective Action(s): Clean and sanitize areas noted. Use a 100ppm bleach solution.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Strawberry jam stored at room temperature. Item is labelled "refrigerate after opening"
      • Corrective Action(s): Items moved back to walk-in cooler
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer has minor debris underneath blade guard
      • Corrective Action(s): Ensure the meat slicer is taken apart entirely after use and thoroughly washed and sanitized.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice wand stored unprotected
      • Corrective Action(s): Store in clean dry container or wrapped in cling film as the outside of the ice wand is the food contact surface.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted between cabinet and fridge in Mountain View servery.
      • Corrective Action(s): Clean and sanitize area noted. Seal any possible entries or exits.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Hole in wall noted underneath dishwashing area
      • Corrective Action(s): Repair wall
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice wand stored unprotected in walk-in freezer.
      • Corrective Action(s): Ensure outside of ice wand is protected (kept in clean dry container, or wrapped with saran wrap) as this is the surface that contacts food during cooling.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Missing and/or broken tiles throughout the kitchen.
      • Corrective Action(s): Replace tiles. Chef states this is a work in progress to replace flooring; ensure that floor is smooth and easy to clean.
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Different foods were being stored in the oven for hotholding. The temperature of ckn puree was tested and it was at 45 degC. Staff mentioned that he mixed it up and placed it in the oven expecting the oven to increase the temperature to above 60 degC.
      • Corrective Action(s): As discussed, if the oven is being used to hothold foods, then the foods going into it must already be reheated or cooked to above 74 degC before being placed inside. Oven temperature was increased during the inspection.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) The electric booster for the dishwasher is leaking.
      • 2) There are missing floor tiles in front of the dishwasher.
      • Corrective Action(s): 1) Get the leak fixed. Manager indicated that maintenance has already been called for this issue.
      • 2) Replace the missing floor tiles.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION):
      • Expired foods found in kitchen:
      • - 6x containers of ketchup
      • - 1x can of chipotle peppers
      • - half open box of back bacon
      • - small metal container of croutons
      • Corrective Action(s):
      • Check more frequently for expiry dates. Do not serve foods.
      • Violation Score: 5
  12. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Floor observed wet in between the grout lines. These should be kept as dry as possible to prevent potential fruit fly breeding. Pest control provider can provide solutions on maintaining the floor dry. Using fans can help keeping grout lines dry.
      • Corrective Action(s): Keep the grout lines dry to prevent fruit fly breeding. Date to be corrected: today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quat dispenser in main kitchen measuring 0ppm quat. This will need to be fixed to maintain 200ppm quats.
      • Corrective Action(s): Fix quat dispenser to maintain 200ppm quat sanitizer. in the interm, manually mix chlorine at 100ppm or quat at 200ppm. Date to be corrected: today
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temp dishwasher on 4th floor servery noted <50 ppm chlorine detected.
      • Corrective Action(s): Ensure low temp dishwasher is maintained at 50 ppm chlorine or higher to properly sanitize dishes during the final rinse.
      • Correction date: immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. 4th floor servery low temp dishwasher noted <50 ppm chlorine after the final rinse. Sanitizer available in jug and line is primed.
      • 2. QUATS sanitizer dispenser in main kitchen noted at 100 ppm QUATS. Facility is using alternative 100 ppm chlorine solution for sanitizing food contact surfaces. Chlorine test strips available.
      • Corrective Action(s): 1. Ensure low temp dishwasher is able to sanitize dishes at or above 50 ppm chlorine during the final rinse. Repair unit.
      • *Until unit is functioning properly all dishware must be taken down to the main kitchen and run through main high temp dishwasher.
      • Correction date: 1 day
      • 2. Ensure QUATS sanitizer dispenser is dispensing 200 ppm QUATS. Re-calibrate dispenser. Meantime 100 ppm chlorine solution is acceptable temporary solution.
      • Correction date: 1 day
      • **Operator says Ecolab tech will be on-site by tomorrow to repair dispenser and unit.
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temp dishwasher has not been repaired since issue noted on past report. Sanitizer bottle has been added to unit to ensure that if dishware is not sanitized by high temp (71 C or higher) then the dishware could be sanitized via sanitizer (50 - 100 ppm chlorine).
      • Corrective Action(s): Ensure dishwasher is functioning properly (as designed). Repair unit. Monitor each cycle and record sanitizing temp and or sanitizer level in a log to verify performance.
      • If sanitizing can not be attained by dishwasher unit then manual dishwashing steps must be taken in a designated sink - 50 to 100 ppm chlorine sanitizer solution for 2 minutes then air dry.
      • Correction date: immediately
      • Violation Score: 15
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. High temp dishwasher noted 70 C at the plate at the highest. Temp gauge noted 75 C.
      • 2. Low temp dishwasher on 4th floor noted <50 ppm chlorine at the plate. Sanitizer bucket full and feeding unit at time of inspection.
      • Corrective Action(s): 1. High temp dishwasher must be able to reach 71 C or higher at the plate during the final rinse cycle.
      • 2. Low temp dishwashers must be able to reach 50 - 100 ppm chlorine at sanitizing cycle at the dish. Re-calibrate unit to meet requirements.
      • All dishware must follow 4 steps: 1. Wash 2. Rinse 3. Sanitize 4. Air Dry
      • If units can not be repaired/re-calibrated then use units as is for 1. Wash & 2. Rinse steps.
      • Take the clean dishes and place in a sanitizer solution (200 ppm QUATS or 100 ppm chlorine) for 3. Sanitize step, then 4. Air Dry.
      • Follow the above procedure until the 2 dishwasher units are sanitizing correctly.
      • Correction date: immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bulk food bin scoopers handles fallen in food.
      • Corrective Action(s): Ensure all scoopers are stored in sanitary condition and handles stored out of food.
      • Correction date: 1 day
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. High temp dishwasher noted 70 C at the plate at the highest. Temp gauge noted 75 C.
      • 2. Low temp dishwasher on 4th floor noted <50 ppm chlorine at the plate. Sanitizer bucket full and feeding unit at time of inspection.
      • Corrective Action(s): 1. High temp dishwasher must be able to reach 71 C or higher at the plate during the final rinse cycle. Temp gauge on the outside of unit must reach 82 C or 180 F. Repair / replace booster.
      • 2. Low temp dishwashers must be able to reach 50 - 100 ppm chlorine at sanitizing cycle at the dish. Re-calibrate unit to meet requirements.
      • Correction date: immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Tiles removed behind juice machine and behind dishwasher.
      • Corrective Action(s): Ensure all surfaces are smooth, durable, easy to clean. Replace tiles.
      • Correction date: 1 month
      • Violation Score: 1
  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Found a tray of bread directly on the floor.
      • Corrective Action(s): Ensure all food is stored 6'' off the floor at all times
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mould and mildew build up noted over food preparation areas.
      • Corrective Action(s): Increase cleaning of ceilings to remove all debris.
      • CORRECT: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found masking tape on the meat slicer.
      • Corrective Action(s): Remove tape as it is not food grade is not easily cleanable.
      • Correct: today
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Large hole in wall noted under dishwasher on the dirty side.
      • Corrective Action(s): Ensure all holes are properly repaired to prevent the entrance of pests.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found food sitting on the floor in the walk in cooler, and found food being stored uncovered.
      • Corrective Action(s): 1. Must keep all food 6" or more off the ground.
      • 2. Must ensure all food is covered when not using, especially with the fruit fly population as large as it is. This includes items in the walk-in cooler and boxes of fruit in the kitchen.
      • CORRECT: today
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Found a rack with ribs, sausage rolls and fish thawing at room temperature for 1 hour, food temperature was 23 C
      • Corrective Action(s): Food must be thawed in the cooler or cook from frozen. Since only 1 hour move to cooler
      • Correct: today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Found a severe fruit fly infestation around dishwasher and wall by walk-in freezer.
      • Corrective Action(s): 1. Must contact pest control for assistance. Ensure all drains are professionally treated, and increase fly trap use with in kitchen. (no Insect zappers or bait).
      • 2. Must increase cleaning of kitchen area: walls, ceilings, underside of counter/table tops, fruit juice lines, and floors to remove all food build up, and water.
      • CORRECT: Immediately.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found food build up under cooking line, on walls, ceiling and on large dry good food containers.
      • Corrective Action(s): Must increase cleaning of premises to prevent the build up of food on surfaces.
      • CORRECT: today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 white cutting boards for prep table are heavily worn and discolored.
      • Corrective Action(s): Replace all worn cutting boards with new easily cleanable ones.
      • Violation Score: 3
  21. Routine Inspection

    0 infractions

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