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Rustic Bread Bakery

J - 7487 Edmonds St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Rustic Bread Bakery has been inspected 12 times by Fraser Health Authority since November 27, 2017. The most recent inspection, on April 9, 2026, recorded 1 infraction.

3 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 4 separate inspections, most recently on April 9, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 July 25, 2023. 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 2 times across 2 separate inspections, most recently on June 4, 2018. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 24, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 2 times across 2 separate inspections, most recently on December 19, 2019. 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.

12 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink obstructed by buckets
      • Corrective Action(s): Ensure handwashing station is easy to access
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink blocked by drying equipment. Ensure easy access to handwashing stations
      • Corrective Action(s):
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Display cooler measured 12C
      • Corrective Action(s): Repair or replace cooler. Do not use until it can achieve and maintain 4C. Foods moved to walk-in cooler.
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer did not have any detectable chlorine.
      • Corrective Action(s): New solution made. 200ppm chlorine available.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) No paper towel available at handwashing station.
      • 2) Ham noted in handwashing basin.
      • Corrective Action(s):
      • 1) Ensure handwashing station is fully stocked at all times
      • 2) Handwashing station must be used for handwashing ONLY.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler measured 9C
      • Corrective Action(s): Move all pastries to walk-in cooler.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at handwashing station.
      • Corrective Action(s): Ensure handwashing station is stocked at all times. Do not use cloths in place of paper towels.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Facility is doing meal prep for another operator (Premium Meals). Meal prep includes raw proteins and other such foods that have not been previously approved.
      • This facility does not appear to have the correct type of ventilation hood for raw proteins; this must be determined by the Burnaby Fire Department. This facility also does not have adequate space for large scale meal prep.
      • Corrective Action(s):
      • CORRECTION ORDER ISSUED
      • - Cease and desist all meal prep and production of foods that were not previously approved.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Work table is made of unsealed wood.
      • 2) Home Depot buckets used to store food.
      • Corrective Action(s):
      • 1) All surfaecs must be smooth and easily cleanable. Wood must be sealed with a food grade material.
      • 2) Food must be stored in food grade containers.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Layout of bakery has changed as a result of attempting to meet WorkSafe's requirement that staff must be separated by 2m or more.
      • Corrective Action(s): Any renovations must be approved by Fraser Health prior to changes to ensure that food safety may be maintained. Current changes in layout have not affected number or location of handwashing or warewashing sinks. Submit an updated floor plan to the undersigned.
      • Violation Score: 5
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FOODSAFE Level 1 has expired.
      • Corrective Action(s): Update your FOODSAFE Level 1 certificate.
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station missing paper towels at dispenser. Owner stated professional service will come to refill it tomorrow.
      • Corrective Action(s): Use roll of paper towels in the mean time.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed on baking racks and trays.
      • Corrective Action(s): Clean and sanitize areas noted.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Back handsink not draining properly - partially plugged
      • 2. Staff washroom handsink not in use, laundry sink used to wash hands. Soap and paper towel located at handsink.
      • 3. 5 plastic covers missing from ceiling light fixtures
      • Corrective Action(s): 1. Unplug handsink to allow proper draining.
      • 2. Add or relocate soap and paper towel dispensers to laundry sink (used as handsink) in staff washroom to allow for easy handwashing after using the toilet.
      • 3. Re-install plastic protective covers over ceiling light fixtures once bulbs are replaced. Discussed LED tube options
      • Correction date: 1 week
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Above front display cooler baked food products sold at eye level to customers. Frame for display in place, missing sneeze guard.
      • Corrective Action(s): Ensure sneeze guard is installed to protect food from contamination.
      • Correction date: 2 weeks
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Refer to Code #209
      • -Observed final baked products stored on dirty trays before being added to another final baked products. This process must be discontinued as there is not final clean/cook step for this specific food item
      • Corrective Action(s): Required to have proper lining done to prevent contamination of all food products. All food products on trays discarded at the time of inspection
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed baked goods stored on the bottom side of trays; operator explained that they are final baked products that go on top of another baked products. bottom side of trays were not cleaned and sanitized properly
      • Corrective Action(s): Required operator to have food grade line paper if this practice needs to be continued and to have proper covering/lids to ensure that final products are not contaminated.
      • All baked products on the bottom side of trays discarded at the time of inspection.
      • Violation Score: 9

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