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Organic Early Learning (Food Service)

7535 6th St, Burnaby · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Organic Early Learning (Food Service) has been inspected 10 times by Fraser Health Authority since May 17, 2022. The most recent inspection, on July 6, 2026, found no infractions.

6 of 10 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: Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 July 4, 2025. 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 once on December 9, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 17, 2022. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quat sanitizer measured between 50-100ppm quats. Several bottles tested using both operator and inspector's test strips
      • Corrective Action(s):
      • 1) Obtain new solutions of quat sanitizer. Ensure that it is at least 200ppm quats in concentration
      • 2) Until a new quat solution is obtained, use a bleach solution at 100ppm. Use 1tbsp bleach for 4L of water. Several jugs of bleach available in facility.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Eggs not on bottom shelf in cooler
      • Corrective Action(s): Place eggs on bottom shelf in case of breakage.
      • Violation Score: 3
  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:
      • 1) Quat santizer measured over 200ppm quats; quat label states that a 10 minute contact time is required
      • 2) Dishwasher did not dispense chlorine at the final rinse cycle
      • Corrective Action(s):
      • 1) Find another food safe sanitizer that has a more practical contact time; until then use 100ppm bleach (1tbsp bleach in 4L of water)
      • 2) Technician called at time of inspection. Until repair, you must wash:
      • - wash and rinse dirty equipment in the dishwasher, THEN
      • - MANUALLY sanitize by soaking equipment in a 100ppm bleach solution for 2 minutes
      • - allow all equipment to air dry - do not wipe dry
      • Violation Score: 25
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Foam spacer noted inside knife rack.
      • Corrective Action(s): Do not use foam as it is absorbent and may harbour bacteria.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Cooler temperatures are recorded daily then erased.
      • Corrective Action(s): Record cooler temperatures daily and keep a running log for at least 3 months.
      • Violation Score: 1

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