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Peaked Pies

4114 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Peaked Pies has been inspected 13 times by Fraser Health Authority since June 24, 2021. The most recent inspection, on July 28, 2026, found no infractions.

8 of 13 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, Food temperature control and Protecting food from contamination.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 May 13, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 30, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 April 11, 2022. 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 3 times across 3 separate inspections, most recently on May 31, 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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Biofilm accumulation was observed in the interior of the ice machine.
      • Corrective action(s): Discard ice. Clean and sanitize the interior of the ice machine. Pathogens present in the biofilm may come into contact with ice and contaminate it.
      • Date to be Corrected By: May 15, 2025.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer in buckets measured 50 ppm.
      • Corrective action(s): Sanitizer buckets were refilled with fresh sanitizer solution, and measured 200 ppm when retested during the inspection. Ensure that sanitizer solution is prepared daily in order to effectively eliminate pathogens present on food contact surfaces.
      • Corrective Action(s):
      • Violation Score: 5
  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 (CORRECTED DURING INSPECTION): 1 spray bottle and 1 sanitizer bucket measured below 200pp QUATS.
      • Corrective Action(s): Refill solutions. Ensure the solution runs for 4-5 seconds before filling.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Vent hood filters and exterior surface of the vent hood
      • > Food debris found under the ovens and spider burners
      • > Rodent droppings were found in the black painted storage cabinet below the warming case.
      • Corrective Action(s): Remove droppings, clean vent hood filters this weekend. Clean and sanitize as per your sanitaiton plan
      • Date to be corrected by: June 7, 2024.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Peas in hot well had internal temperature of 57.4C. Temperature of hot wells are checked every 2 hours. Recorded temperatures for the prior three readings were below 60C
      • Corrective Action(s): - Peas were discarded by staff at the time of the inspection.
      • - Ensure corrective action is followed and recorded if required temperature is not met.
      • - Increase temperature of hot well sufficiently to ensure temperature is maintained above 60C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - In use utensils (used for poking pies) were noted in water (21C) in red sani pail. Staff reported solution was sanitizer; however, 0ppm quats was detected.
      • Corrective Action(s): - Utensils were washed and sanitized in dishwasher at time of inspection and placed in a clean insert.
      • - Options for storage of in use utensils include: in ice water, in hot water (above 60C), on a clean container, in the food product with handle above level of food and container. In use utensils are to be cleaned and sanitized at least every 4 hours.
      • Do not store in sanitizer solution.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: - Upper mezzanine is now being used for food storage. Stairs have been added. Walls, floors and wooden stairs are unfinished.
      • Corrective Action(s): - Submit plans with alterations made for review and approval. Surfaces must have smooth, easily cleanable surfaces.
      • To be corrected by: 15-Nov-2023
      • Note: Ensure any required permits/approvals are obtained from City of Burnaby building department.
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Dust build up observed on ventilation hood panels and ice machine fan cover (bottom plastic grates).
      • - Storage/Receiving area: spider webs and dead drain flies observed on corners of walls.
      • Corrective Action(s):
      • - Clean the items noted above. Ensure vent panels are cleaned more frequently than the frequency of routinely professional vent cleaning when the build up gets visually noticeable.
      • Date to be corrected by: Today
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - QUAT sanitizer in red buckets measured at 50ppm and 100ppm with test strips respectively.
      • Corrective Action(s):
      • - Ensure to replace the sanitizer frequently, especially when the solution becomes cloudy and during high usage hours. Staff replenished the buckets with 200ppm QUAT sanitizer at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Ice scooper stored inside the ice machine
      • Corrective Action(s):
      • - Store scooper outside of the ice machine, in a designated holder/container to prevent contamination. Scooper was moved at the time of inspection.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

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