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Presotea Metrotown

1114 - 4700 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Presotea Metrotown has been inspected 14 times by Fraser Health Authority since July 13, 2023. The most recent inspection, on October 1, 2026, found no infractions.

8 of 14 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 7 times across 6 separate inspections, most recently on September 1, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 September 1, 2023. 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.

14 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher is not functional and breaker for power supply has been turned off.
      • Corrective Action(s): New replacement dishwasher has been delivered to location.
      • Operator is awaiting for mall approval to proceed with installation.
      • Violation Score: 15
  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher is not functional and breaker for power supply has been turned off.
      • Corrective Action(s): Replace dishwasher with an equivalent commercial grade dishwasher that sanitizes dishware by high temperature or low temperaure sanitizer means. Correction date: August 26, 2026
      • In the interim, all dishwashing of food utensils and dishware is to be conducted using the 4 step method using the sinks available.
      • Violation Score: 15
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher - offline, not in use.
      • Corrective Action(s): Low temperature dishwasher is to be repaired or replaced to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
      • Violation Score: 15
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher approx. 25 ppm chlorine
      • Corrective Action(s): Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
      • Until repaired;
      • Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
      • 1)clean surface of debris using warm water and detergent,
      • 2)rinse surface with warm water,
      • 3)immerse for 2 minutes in 100 ppm chlorine sanitizer solution,
      • 4)allow surface of item to air dry before next use.
      • Violation Score: 25
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: Low temperature dishwasher 0 ppm chlorine.
      • Corrective Action(s): Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
      • Until repaired;
      • Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
      • 1)clean surface of debris using warm water and detergent,
      • 2)rinse surface with warm water,
      • 3)immerse for 2 minutes in 100 ppm chlorine sanitizer solution,
      • 4)allow surface of item to air dry before next use.
      • Staff corrected operation of low temperature of dishwasher. Subsequent cycle tests, 100 ppm chlorine detected.
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Bottles of sugar cane syrup heated in their original single use packaging.
      • Corrective Action(s): Sugar cane is to be transferred to suitable reusable dishware prior to reheating product.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Single use wood spatulas are single use. Written procedures posted instructing staff to clean and reuse spatulas.
      • Corrective Action(s): Remove all instruction directing staff to clean and reuse disposable utensils.
      • Discard used wood spatulas.
      • Wood spatulas are to be used in a single use manner only.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher 0 ppm chlorine
      • Sanitizer containers for wiping rags less than 25 ppm chlorine.
      • Wiping rags in use left on food preparation counters without sanitizer residual.
      • Corrective Action(s): Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
      • Until repaired, food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
      • 1)clean surface of debris using warm water and detergent,
      • 2)rinse surface with warm water,
      • 3)immerse for 2 minutes in 100 ppm chlorine,
      • 4)allow surface of item to air dry before next use.
      • All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris collecting on floor under 3 compartment sinks, under cooler units and front ice machine.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

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