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Safari Snack House

5121 Canada Way, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Safari Snack House has been inspected 17 times by Fraser Health Authority since November 6, 2017. The most recent inspection, on September 14, 2026, found no infractions.

9 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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 4 times across 3 separate inspections, most recently on December 31, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 August 5, 2022. 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 March 17, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 July 12, 2024. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 February 21, 2018. For example: 304 - Premises not free of pests [s. 26(a)]

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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station lacks paper towel
      • Corrective Action(s): Ensure handwashing station is fully stocked. Dispenser refilled at time of inspection.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Fish being thawed in stagnant water.
      • Corrective Action(s): Thaw foods in cold running water.
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Large metal bin of green onions stored next to bowl of raw chicken in walk in cooler
      • 2) Bag of cassava and two metal bins of met skewers stored on floor in walkin cooler.
      • Corrective Actions:
      • Items moved to appropriate locations. Store raw meat below or seperately from vegetables and do not store any food items on the ground. Food must be stored > 15 cm off the ground
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Grease, food, dirt build up under cooking line, particularly under the fryer.
      • 2) Vent hood panels are greasy
      • Corrective Actions:
      • 1) Clean under equipment in hard to reach areas
      • 2) Clean vent covers between servicing, at least once per 2 weeks.
      • Date To Be Corrected By: 08/08
      • Corrective Action(s):
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher unable to reach sanitizing temp due to faulty hot water tank
      • Corrective Action(s): Hot water tank is being replaced at time of inspection.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A tray of raw chicken noted on top of processed vegetable in 2 door up right cooler.
      • Corrective Action(s): Vegetable was removed. Always store raw proteinaceous foods under other ready-to-eat products.
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small amount of rodent droppings noted at the corner of dry storage area.
      • Corrective Action(s): remove droppings, then clean and sanitize with >=100 ppm bleach solution to deactivate bacteria/viruses and pheromones which can attract more rodents.
      • Correction date: July 25, 2018
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Display cooler next to the cashier noted at 14 deg. C. Operator informed us that the cooler is turned down at night to save energy. Cooler temperature started to go down once the unit was turned off then on again. Cooler is emptied out during night.
      • Corrective Action(s): Remove all potentially hazardous foods from the display cooler to the cooler at or below 4 deg. C. Ensure the display cooler's temperature is at to below 4 deg. C before using the cooler.
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice dropping noted in the dry storage room.
      • Corrective Action(s): Clean up all droppings on floor and shelving units in the storage room and monitor for new activity.
      • Send a copy of last pest control report.
      • Increase cleaning of hard to reach areas to reduce potential food sources.
      • CORRECT: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found food, grease and dust build up in hard to reach areas under and behind cooking equipment, above ventilation system, under 3 compartment sink, behind the grease trap, and in a the bottom of the upright freezers/coolers.
      • Corrective Action(s): Ensure a thorough cleaning of the above noted areas as well as the rest of the area is completed.
      • CORRECT: 1 week.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found bread and other food bags being reused to store food.
      • Corrective Action(s): Must use only food grade bags and containers, food bags are single use as they are not meant to be washed.
      • This is a repeat offense.
      • CORRECT: today
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Refer to Code 308:
      • Dishwasher is still not repaired to good working order, as such all utensils and dine-in plates/bowls are not properly washed and sanitized.
      • Corrective Action(s): Required to repair the dishwasher and until fixed, must use single use items for dine-in plates/utensils; for cooking wares, continue to use manual dishwashing methods
      • Date to be corrected by: Nov.15th.2017
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher still not repaired at the time of follow-up inspection; temperature at plate level at 64 - 68 C and not reaching 71 C minimum. ***Dishwasher technician visit scheduled and plumber visited to assess the problem*** Call for follow-up inspection if repaired earlier than expected
      • Corrective Action(s): 1. Required operator to repair the dishwasher in good working order so that the minimum temperature reached is 71 C at plate level;
      • 2. All dine-in plates and utensils MUST BE single-use items. No exception.
      • 3. Continue doing manual dishwashing methods for all cooking-wares
      • Date to be corrected by: Nov.15th.2017
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed high-temp dishwasher not achieving 71 C at plate level to ensure proper wash and sanitization
      • Corrective Action(s): 1. Required operator to contact technician immediately for repair
      • 2. Use manual dishwashing or single-use items only until repair is completed.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Observed pest-proof bins in the dry storage area with lids that are not secured and easily displaced.
      • Corrective Action(s): Required operator to replace and/or secure all lids to properly protect dry goods from pests
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed mouse droppings in the dry storage area in the corner wall as well as on top of dry goods bins
      • Corrective Action(s): 1. Required operator to clean and sanitize all areas in the dry storage to monitor pest activities to ensure that proper control measures can be put into place.
      • 2. Required operator to have pest control reports onsite for review and to follow instructions, if any.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed a gap large enough for pests to enter the premises at the bottom of the back screendoor.
      • Corrective Action(s): Required operator to completely block all gaps to prevent pest from entering the premises
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed high temperature dishwasher not in good working order; temperature measured (with probe thermometer) to be at maximum 60.1 C at plate level. Temperature after the rinse cycle must be at least 71 C or higher at plate level
      • Corrective Action(s): Required operator to contact technician immediately to ensure that all kitchenware and utensils are properly cleaned and sanitized. Required operator to manually wash all kitchenware and utensils using bleach-based sanitizers onsite or single-use items until repaired.
      • Violation Score: 3

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