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Pinoy Cravings

7357 Edmonds St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Pinoy Cravings has been inspected 7 times by Fraser Health Authority since March 5, 2025. The most recent inspection, on April 29, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on April 29, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 3 times across 3 separate inspections, most recently on April 29, 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 once on February 23, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 23, 2026. 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.

7 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tray of pork belly was at 20 deg C , staff indicated that it was brought out from the walk in cooler and left out to warm up for an hour. Staff were in the middle of moving it back to the cooler during the inspection.
      • Corrective Action(s): 1) If you are bringing out the pork belly from the cooler, it must be cooked or used within 2 hours.
      • 2) If the pork belly is at 20 deg C and you do not have any written record of what time you brought it out, it will be discarded as there is no way to verify when staff brought it out.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer available in the kithen.
      • Corrective Action(s): Staff remade bleach water solution in rag buckets during inspection (100 ppm chlorine achieved). Towels/rags placed into bucket. Keep this available as SOON as kitchen is open.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes that were labelled as "take out containers" were stored on the rack in the staff washroom.
      • Corrective Action(s): Do NOT store any take out containers in the washroom. Move these immediately
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water solution in buckets for towels was only at 10 ppm chlorine residual (buckets of bleach water also had soap suds in them)
      • Corrective Action(s): 1) Do not mix soap with bleach.
      • 2) Remake bleach water buckets with JUST bleach (1/2 tsp bleach per 1 liter of water). Keep towels stored in this solution
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap dispenser at handwashing station across from stoves is broken; cook had to go to the dishwashing sinks to get soap and then retrun to the handwashing station to finish washing his hands.
      • Corrective Action(s): Repair/replace soap dispenser so that staff always have access to liquid soap for proper handwashing, which is important to prevent contamination of food and food contact surfaces by employee's hands.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large black thick buildup of grease/burnt debris on the floor underneath the stove/cooking line.
      • Corrective Action(s): This needs to be removed and thoroughly cleaned; it can also present a fire hazard.
      • Correct by: This week
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One of the sauces at the bar area in the glass bottle contains garlic and was left at room temperature. Staff indicated it was just taken out from the cooler
      • Corrective Action(s): Move sauce back into the cooler. This sauce containers garlic which you have added to it (it is a dark brown sauce similar to soy sauce that you have added garlic to). This sauce must be kept at 4 deg C at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not working
      • Corrective Action(s): Staff must wash/rinse/santiize all dishes in the 3 compartment sink until the dishwasher has been repaired. This is not a permanent solution as your 3 compartment sink is small and not feasible for the amount of seats you have in your facility (any restaurant with 10 or more seats is required to have a dishwasher)
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid handsoap avaiable at the front bar area handwash station
      • Corrective Action(s): Get handsoap for this handwash station and ensure it is accessible at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various tubs of meat in walk in cooler not covered overnight
      • Corrective Action(s): Cover all meats to protect them from contamination
      • Correct by: today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher not able to achieve minimum 71 deg C at dish level after many rinse cycles (after over 30 minutes of attempts)
      • Corrective Action(s): Repair or replace dishwasher immediately. Your dishwasher is part of your permit requirement in order to operate your full service kitchen
      • Correct by: immediately
      • Violation Score: 15
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Plain rice left out at room temperature but staff indicate that this is for the garlic fried rice and that it is often left out for up to 3 hours +
      • Corrective Action(s): 1) Move rice to cooler
      • 2) The rice cannot be left out for 3 hours and then re-heated/fried in the pan for fried rice. At maximum, 2 hours at ambient temperature but it would be better to rapidly cool the cooked rice down (60 deg to 20 deg C within 2 hours , and 20 deg C to 4 deg C within 4 hours) and then re-heat to minimum 74 deg C and serve.
      • Will discuss with owner regarding updating the cooking process for the fried rice to ensure that the rice is not left out for too long.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap available at handwash station in bar area
      • Corrective Action(s): Keep liquid soap (and paper towels) available at all handwash station
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two large metal containers full of meat/pork were at 22-23 deg C. Operator indicates they were cooked the previous night and left out overnight to cool (one item was called "bopis", the other item was called "pork humba"
      • Corrective Action(s): Both the Bopis and Pork Humba were discarded.
      • Foods must be cooled from 60 deg C to 20 deg C within 2 hours, and 20 deg C and 4 deg C within 4 hours.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No Surface sanitizer available at time of inspection
      • Corrective Action(s): All spray bottles were filled with a bright green liquid that had no detectable chlorine or QUAT sanitizer residual. Operator to remake all sanitizer bottles with bleach water solution. Bottles had 100 ppm chlorine residual after being remade
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some uncovered trays of meat and food items in walk in cooler
      • Corrective Action(s): Cover all food items
      • Correct by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Floors underneath equipment and beside equipment have dirt/debris buildup in kitchen
      • 2) Front bar area is very unorganized with bags/containers covering the entire table where staff scoop rice for customers
      • Corrective Action(s): Clean kitchen floors routinely to prevent buildup. Bar area requires organization and cleaning.
      • Correct by: Today
      • Violation Score: 3

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