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Stacked Pancake & Breakfast House

361 - 19800 Lougheed Hwy, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Stacked Pancake & Breakfast House has been inspected 7 times by Fraser Health Authority since July 3, 2025. The most recent inspection, on June 26, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 May 20, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 across 2 separate inspections, most recently on August 14, 2025. 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 once on May 20, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 27, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 26, 2026. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

7 inspections

  1. Follow-Up Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer is continually made up into large unsanitary buckets. It is then scooped into spray bottles using a scoop that stays in the sanitizer. At time of inspection debris was noted in the bottom of the sanitizer bucket
      • Corrective Action(s): Sanitizer when in the presence of food and grease can become less effective. Dilute concentrated sanitizer in a manner that prevents contamination of solution. Use proper equipment to store, mix and fill sanitizer for use. Do not use old food containers.
      • CORRECT: today.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found ham and bacon sitting at room temperature, internal temperature was 23 C.
      • Also noted flats of eggs and large container of fruit sitting at room temperature. Fruit temperature was 5 C
      • Corrective Action(s): Items were discarded. Ensure all potentially hazardous foods are stored at or below 4 C at all times unless being cooked or prepared.
      • CORRECT: immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Found margarine for pancakes left uncovered with boxes sitting on top
      • Corrective Action(s): Ensure all food is properly covered when not in use to prevent contamination.
      • Do not store boxes directly on top of food contact surfaces as cardboard is not a washable surface.
      • CORRECT: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water tap on food prep sink is leaking close to the back of the wall.
      • Corrective Action(s): Have leak repaired. Standing water can be an attractant for pests.
      • CORRECT: 1 week
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease is dripping out of the front side of the exhaust hood closer to the door.
      • Corrective Action(s): 1. Clean the dripping grease up.
      • 2. Find the source of the grease build up and repair so grease isn't leaking out of the front of the exhaust hood
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Found several potentially hazardous foods items stored at room temperature (Sauces such as mayo, ceasar, etc, Hash browns, bacon).
      • 2. Foods in the top part of prep cooler were 5 to 6 C in plastic inserts (bottom was 4 C).
      • Corrective Action(s): 1. All potentially hazardous foods must be kept below 4 C, or discarded after 2 hours. Discard all sauces and store all potentially hazardous foods in the cooler until needed.
      • 2. Adjust prep cooler so the top portion can be maintained at 4 C or colder at all times. Or switch to metal inserts which transfer heat more efficiently.
      • CORRECT: today
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found breakfast sausge sitting at room temperature, internal temperature was 47 C. Item was going to be served to next order.
      • Corrective Action(s): All foods that are to be served hot must be kept above 60 C.
      • Item was discarded
      • Corerect: today
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted in kitchen and seating area on going issues.
      • Corrective Action(s): Provide pest reports to office for review.
      • Continue to work on preventing standing water (under dishwasher) and cleaning in hard to reach areas to prevent food and water sources.
      • Keep foods covered when not in use
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher gauges are not properly calibrate: reading 85 C for final rinse and inside is 68 C.
      • 2. Pressure gauge is full of water, pressure not reach about 5 -6 psi.
      • Corrective Action(s): 1. Have gauges recalibrated and purchase a waterproof min max thermometer so can check internal sanitizing temperature
      • 2. Have pressure gauge replaced or repaired so can monitor pressure.
      • CORRECT: 1 week
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Found pest spray and foam sitting on an upper shelf by the 3 compartment sink in the kitchen..
      • Corrective Action(s): All chemicals ( pesticides, cleaners, etc) must be store outside of the kitchen and food storage areas. Keep all chemicals in a secure area.
      • Correct: today
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1. Found 2.5 flats of eggs sitting at room temperature.
      • 2. Food in prep cooler with toppings was found to be 7C inside and 8 C in the top inserts.
      • Corrective Action(s): 1. Eggs must be kept cold unless using immediately.
      • 2. All food must be kept below 4 C at all times.
      • CORRECT: immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Dishwasher had a final rinse of 67 C at the plate, wash temperature was 42 C
      • 2. Ice machine was found to have sprayed food inside
      • Corrective Action(s): 1. Dishwasher must have a final rinse of 71 C at a minimum at the plate. As hot water is insufficient in the building, wash temperature is not adequate. Have hot water system adjusted so wash temperature is increased.
      • - Once repaired rewash all dishes and equipment to ensure they have been properly sanitized.
      • 2. Ice machine needs to be washed and sanitized to remove food debris
      • CLOSURE ORDER ISSUED
      • CORRECT: immediately
      • Violation Score: 25
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Insufficient hot water found to properly wash hands and sanitize dishes, the hot water right out of the hot water on demand system was 41 C and the hot water at taps was 34 C.
      • Corrective Action(s): Hot water system must produce enough hot water to properly supply demands of operation (i.e. dishwashing and hand washing with a minimum of 45 C. Have Hot water unit increased so there is adequate supply of hot water.
      • CLOSURE ORDER ISSUED
      • CORRECT: immediately
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Hand sinks were blocked by mops, lids, and boxes.
      • 2. No hot water was found at the hand washing stations
      • Corrective Action(s): 1. Must keep hand sinks clear of any item that may impede access, as they need to be easily accessible at all times
      • 2. All hand washing sinks must have hot and cold water to properly wash hands.
      • CORRECT: immediately
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler for toppings unable to maintain food temperatures at or below 4 C, food was 7-8 C
      • Corrective Action(s): Have prep cooler adjusted so it can maintain 4 C at all times during operation. Do not use until unit is repaired.
      • CORRECT: today
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Additional caulking required at the floor/wall interface behind the cookline equipment due to small gaps observed in the caulking.
      • Corrective Action(s):

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