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PMC Lounge

102 - 2849 North Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

PMC Lounge has been inspected 8 times by Fraser Health Authority since October 19, 2017. The most recent inspection, on February 12, 2025, found no infractions.

5 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing 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 2 times on February 14, 2019. 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 8, 2017. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 February 9, 2024. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 8, 2017. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

8 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: - Operator has not paid outstanding health operating permit fee in the amount of $150.00
      • Corrective Action(s): - Pay $150.00. Cheques payable to Fraser Heath. Cash and credit card will be accepted at the Burnaby Health Protection Office (#300-4946 Canada Way, Burnaby).
      • - Failure to pay within 10 business days will result in closure.
      • [Correction Date: 09-Feb-2024]
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: - Operator does not have valid FOODSAFE Level 1. Certificate expired in 2022.
      • Corrective Action(s): - Operator must have valid FOODSAFE Level 1 or equivalent. Visit www.foodsafe.ca for list of courses and availability.
      • [Correction Date: 09-Feb-2024]
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher did not achieve sanitizing temperatures after running it several times: 53C, 42C, 62C, 63C, 67C, 66C at plate level. The gauge on the machine ranged 60C - 90C.
      • Corrective Action(s): Cups/plates can be washed/cleaned in the dishwasher, then further sanitize in a 100 ppm bleach sanitizing solution in a designated compartment of the dishwashing sinks in the meantime
      • ***Use 1 tsp bleach per 1 litre water.
      • Opeator created 100 ppm bleach solution in the sink basin.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher did not achieve sanitizing temperatures of at least 71.2C at plate level. The gauge appeared to be inaccurate as it showed that rinse cycle achieved up to 90C.
      • Corrective Action(s): Service/repair the dishwasher and the temperature gauges (1 week). Email receipt/invoice stating the completion of repair work to district EHO.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator stated that FoodSafe training has been completed but not able to find certificate.
      • Corrective Action(s): Email copy of FoodSafe certificate to district EHO (1 week).
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): sanitizer solution not available at the time of inspection. staff on site unaware of how to make sanitizer solution
      • Corrective Action(s): solution made.
      • mix 1/2 tsp bleach with 1 liter of water to make 100ppm chlorine solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink blocked at the time of inspection. handsink missing paper towels and liquid soap.
      • Corrective Action(s): Restocked and game boards blocking handsink removed.
      • Do not block the handsink. Must be stocked with liquid soap, paper towel, and hot/cold running water at all times.
      • Must be easily accessible at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: different containers of baklava sweets stacked in undercounter cooler (not operation) without barriers.
      • Corrective Action(s): Always wrap or cover foods. do not stack containers of baklava without wraps or covers
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: mop sink blocked with various decorating items. not accessible for use.
      • Corrective Action(s): unblock the mop sink .
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 2 staff members on site. both have not completed FOODSAFE level 1
      • Corrective Action(s): minimum 1 staff member with FOODSAFE level 1 must be on site at all times of operation
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

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