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Powerhouse Cafe #63661

6911 Southpoint Dr, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Powerhouse Cafe #63661 has been inspected 19 times by Fraser Health Authority since January 18, 2013. The most recent inspection, on July 30, 2026, recorded 1 infraction.

3 of 19 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 10 times across 9 separate inspections, most recently on July 30, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on August 4, 2022. 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 once on December 10, 2018. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 27, 2018. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on January 3, 2018. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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.

19 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Some or all of the cooking equipment in the back kitchen appears to still be leaking i.e. kettle, steamer. The floor is wet with pools of water under and around the equipment.
      • 2) Hand sink by the ice machine is squirting water onto the floor.
      • Corrective Action(s): 1) Ensure staff are mopping up the water on the floor when they see it. Keep the area dry. Get the equipment repaired.
      • 2) Get the hand sink repaired.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: New dishwasher is in use. The rinse temperature at the plate level after 10 or more tries was 70 degC even though the rinse temperature on the machine indicated 180-195 degF (82-90 degC). This is a huge discrepancy. It shouldn't take this many tries to get the dishwasher rinse temperature close to 71 degC!
      • Corrective Action(s): Get the unit serviced. Purchase a thermometer with min/max memory feature so that you can monitor the highest temperature in the dishwasher regularly.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cinnamon bun and other debris noted under the prep counter in the back prep area.
      • Corrective Action(s): Clean under the counters.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Soup kettle is leaking.
      • Corrective Action(s): Repair the leak. Mop up the water on the floor.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no detectable sanitizer in the bucket at the coffee station. None of the sanitizer buckets had sanitizer, but it was closing time and staff were in the process of take down and cleaning.
      • Corrective Action(s): Ensure food contact surfaces are being cleaned with sanitizing solution.
      • Violation Score: 5
  5. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not working properly. The repair requires several parts to be ordered from the U.S. Operator has purchased a new dishwasher which will be installed early April.
      • Corrective Action(s): Until the new dishwasher has been installed and is able to sanitize dishes, you are not permitted to serve food in reusable dishes. Use of only single use dishes/utensils is permitted. All other dishes (pots, pans, etc) that require washing can be washed through the current dishwasher then sanitized in 200ppm Quats in the sinks prior to being air dried.
      • Violation Score: 15
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher rinse was not able to maintain 71 degC even after 4 tries. Operator mentioned that they've ordered a new dishwasher which should be delivered and installed in April.
      • Corrective Action(s): Get the current dishwasher serviced immediately. Do not use reusable dishes for customers until the washer has been repaired. For the rest of the dishes, once the dishes come out of the dishwasher, soak them in a 200ppm Quats solution in one of the 3 sinks for at least 2 minutes prior to air drying.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The paper towel dispenser at the hand sink in the dishpit had jammed. The one at the food prep sink wasn't working either. Manager mentioned that only the janitors have have the keys to open up the dispenser and they don't come in till later in the afternoon once the kitchen has closed. This is not acceptable.
      • Corrective Action(s): Get another copy of the key for the paper towel dispensers so you can fix jams, etc yourself. Fix both dispensers.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not able to maintain sanitizing temperatures.
      • Corrective Action(s): Repair/replace dishwasher as required.
      • Violation Score: 15
  7. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not being maintained consistently. The walk-in cooler/freezer logs are not up to date.
      • Corrective Action(s): Ensure staff are maintaining temperature logs daily.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted under the shelving in the back room. Pest control is on contract. Reviewed previous report.
      • Corrective Action(s): Move items aside and clean the area. Store foods in rodent proof containers.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer buckets did not have adequate amount of sanitizer in them.
      • Corrective Action(s): Ensure sanitizer solution is refreshed every 2 hours or as needed.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer buckets were empty or not refreshed at the time of the inspection.
      • Corrective Action(s): Ensure that sanitizer buckets at all the stations are filled first thing each morning and refreshed as needed.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The base of the faucet at the hand sink in the Starbucks area is loose.
      • Corrective Action(s): Afix the base.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mice droppings noted on the floor under the counters in the back of the kitchen. Business has a pest control company on contract.
      • Corrective Action(s): Clean the area using bleach solution as discussed. Email me the last 2 service reports from your pest control company.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): Grease noted under the cooking equipment; debris noted under the counters in the back kitchen.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: 1) Sandwich prep has been moved to the main cook line. Condiments will be stored on ice for a maximum of 2 hours then moved back into the cooler.
      • 2) Not all cooler temperatures are being recorded.
      • Corrective Action(s): 1) Revise and submit an updated Food Safety Plan for Sandwich prep by the end of the week.
      • 2) Start recording temperatures for all working coolers along with any hotholding.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): Clean under counters and equipment as discussed.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods stored on ice that normally would be stored in the under grill cooler were around 8-10 degC. Most of the ice had melted.
      • Corrective Action(s): As discussed, refresh ice more frequently. Foods can only be stored on ice for 2 hours if the temperature is above 4 degC. Bring out smaller portions and refresh as needed so you don't have too much food being stored on ice for over 2hrs.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the dishpit was blocked by a mop bucket.
      • Corrective Action(s): Relocate the mop bucket. Handsinks must always be accessible for handwashing.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under grill cooler is not working. Meat patties and cut vegetables are being stored on ice in the meantime. Items are brought out of the walk-in cooler around 7am and they are kept on ice till about 10:30am.
      • Corrective Action(s): Get the cooler fixed. Until then, foods may only be stored on ice for a maximum of 2 hours as discussed.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: There are 2 meat/cheese slicers in the kitchen that are no longer being used.
      • Corrective Action(s): Remove the slicers from the premises if they are not required for the operation of the business.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Foods in self serve salad bar unit were above 4C. Chickpea salad had an internal temperature of 9.8C and potato salad had an internal temperature of 10.7C. Ice was also being used to chill; however, level was not adequate as it was not in contact with the inserts. Food items had been in the unit for 2 hours. Minimal amount was remaining.
      • Corrective Action(s): - Remaining items in unit were discarded by staff once notified.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris noted in the following areas of the floor:
      • - under metro shelving adjacent to meat slicer
      • - under drain board on clean side of dishwashing line
      • - under deep fryers
      • - under prep table/prep sink (where pots are stored)
      • Corrective Action(s): - Thoroughly clean areas outlined above to remove all food debris
      • - Ensure frequency and detail of cleaning is sufficient to ensure areas are kept free from debris
      • - Keep floor area clear to facilitate cleaning. Store pots in a location off of the floor. [Correction date: 1 week]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Self serve salad bar cooler not maintaining food at 4C or colder
      • Corrective Action(s): - Repair or replace unit so that it is capable of maintaining food at 4C or colder. [Correction date: 2 weeks
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine nozzle by stir-fry station has a minor amount of debris. Spout cannot be removed.
      • Corrective Action(s): Clean ice machine as far as reachable. Contact ice machine company for instructions on how to clean the interior of the machine, or for servicing.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine by stir fry station appears to have debris in dispenser chute
      • Corrective Action(s): Clean and sanitize area noted.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor amount of droppings in dry storage area behind shelving
      • Corrective Action(s): Clean and sanitize areas where droppings are found. Ensure that all recommendations by pest control company are followed.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Knife holder had foam inside.
      • Corrective Action(s): Foam is not a suitable material as it can absorb moisture, allow bacteria to grow and is not easily washable. Remove foam from knife holder.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Coving is beginning to crack in some places.
      • Corrective Action(s): Repair as needed.
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The handwashing station at the dish pit was obstructed with mops and mop bucket.
      • Corrective Action(s): Move the items away from the handwashing station. Ensure that this area is kept clear of any obstructions.
      • Violation Score: 5
  16. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen side entrance door and back catering kitchen door propped open.
      • Corrective Action(s): Any open doors to the kitchen allows for easy pest entry into the kitchens and food prep/storage areas. Keep all doors or possible entry points into the kitchen closed at all times.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back kitchen handsink noted with "out of order" and missing "cold" knob
      • Corrective Action(s): Ensure all sinks and equipment are functioning properly. Repair sink to allow for proper hand washing in back kitchen area.
      • Correction date: 1 week
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Light bulbs burned out over cooking equipment in back ventilation hood (back kitchen)
      • 2. Exposed wall corner left of 2 comp prep sink in back kitchen.
      • 3. Ceiling tile moved/ exposing open ceiling in back catering kitchen over standing cooler/freezer unit
      • Corrective Action(s): Ensure premise is maintained as approved:
      • 1. Replace light bulbs over cooking equipment to allow for proper cleaning and food management.
      • 2. Cover exposed corner with coving/protective cover to prevent further damage and provide a smooth, durable surface.
      • 3. Ceiling tiles must be put back in place to close any openings in the ceiling.
      • Correction date: 2 weeks
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Trays of macaroni, rice and noodles were measured to be at 40 deg C in the walk in cooler. The trays were taken off from hot holding. This is improper cooling.
      • Corrective Action(s): Hot foods must be cooled from 60 deg C to 20 deg C in 2 hours or less at room temperature, and then 20 deg C to 4 deg C in 4 hours or less inside a cooler. Do not store hot foods in coolers immediately.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wall in deli area is damaged and has holes.
      • Corrective Action(s): Repair the damaged wall to ensure it has a smooth, durable and cleanable surface.
      • Date to be corrected: 1 month
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

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