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Prado Cafe (Still Creek Ave)

4321 Still Creek Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Prado Cafe (Still Creek Ave) has been inspected 9 times by Fraser Health Authority since July 20, 2020. The most recent inspection, on June 4, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 June 6, 2025. 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 3 times across 2 separate inspections, most recently on December 17, 2024. 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 September 7, 2021. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 December 11, 2025. 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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Mop pad observed drying on hand sink splash guard.
      • CORRECTED AT TIME OF INSPECTION -item moved to ladder rung.
      • .
      • Corrective Action(s): Mop pads are dirty and should not be drying in dish area.
      • Ensure mop pads are not cleaned or dried in sinks of dishwashing area.
      • .
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inside of ice machine has mould on surfaces.
      • .
      • Corrective Action(s): Clean inside of ice machine.
      • .
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution in spray bottle and in container at milk frothing wand at concentrations of 0ppm QUAT.
      • CORRECTED DURING INSPECTION - sanitizer solution refilled at two compartment sink with alternative sink QUAT dispensing unit
      • It appears as though the sanitizer dispensing unit on the right of the sinks is malfunctioning.
      • .
      • Corrective Action(s): Ensure staff are informed of malfunctioning sanitizer dispensing unit.
      • Have staff use unit at two compartment sink for sanitize solution until such time as other unit is serviced by technician. (Technician to service unit tomorrow)
      • *** Ensure staff are testing both sanitizer dispensing units with test strips daily.
      • .
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispensing unit is not dispensing sanitizer solution at concentrations of 200ppm QUAT.
      • 0ppm QUAT observed from dispensing unit at time of inspection.
      • .
      • Corrective Action(s): Technician is to be on site tomorrow.
      • Have technician service unit such that the unit properly dispenses QUAT based sanitizer solution at 200ppm.
      • .
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Frothing wand only wiped with water. No sanitizer used between uses. Wiping rag measured to be at 0ppm QUAT.
      • CORRECTED DURING INSPECTION - Operator obtained sanitizer solution to use in this area
      • .
      • Corrective Action(s): Ensure unit is sanitized frequently. Wet cloths have potential to harbour bacteria and transfer to food contact surfaces.
      • .
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A tray of clean coffee cups and lids are placed right next to the handawshing station across from cashier table.
      • Corrective Action(s): Dirty water during handwashing might splash onto clean dishes, add a partition between handashing station and tray, or relocate tray. Manager relocated tray.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup urn was turned off at time of inspection. Soup held measured to be 47C.
      • > Urn was turned back on. Please ensure items intended for hot holding are maintained at 60C minimum until closing.
      • Corrective Action(s):
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Rodenticide dispenser placed in kitchen area between dishwasher and freezer.
      • Corrective Action(s): - Remove rodentcide. [Correction Date: Immediately]
      • - Food must be protected from contamination at all times. Do not place rodenticide inside food premises. Inform your pest control service technician.
      • Violation Score: 3

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