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Vera's Burger Shack

390 - 19800 Lougheed Hwy, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Vera's Burger Shack has been inspected 16 times by Fraser Health Authority since December 13, 2018. The most recent inspection, on June 16, 2026, recorded 2 infractions.

9 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 6 times across 5 separate inspections, most recently on June 16, 2026. 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 16, 2026. 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 2 times across 2 separate inspections, most recently on May 17, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 13, 2018. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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.

16 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Found potato cutter with food debris still on it from previous day
      • Corrective Action(s): Ensure all equipment are properly washed and sanitized after use or every 4 hours if continually used.
      • CORRECT: today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found a foot stool on top of a container of onion by deep freeze.
      • Corrective Action(s): Do not store dirty non-food grade items (i.e. foot stool on top of food.)
      • Correct: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found mildew in the walk in cooler around the fans and ketchup holder.
      • Corrective Action(s): A deep clean is required through out the premises to remove all mildew around present, especially in the area noted above.
      • CORRECT: 1 week.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher is not able to reach 71 C at the plate, dishes appear to be still have a soapy film when cycle complete. Soap suds noted coming through the door during cycle.
      • Corrective Action(s): Ensure dishwasher is able to reach 71 C at the plate, and 82 C at the gauge at all times to ensure dishware is properly sanitized.
      • Check that the soap and rinse aid are going into the correct locations.
      • Switch to manual ware washing unit repaired.
      • CORRECT: immediately
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is unable to reach 71 C at the plate, excess foam/soap is noted in the bottom of the dishwasher as well as coming out of the door during a cycle.
      • Corrective Action(s): Have dishwasher repaired so it is able to reach 71 C at the plate, and 82 C at the gauge at all times to ensure dishware is properly sanitized.
      • Check that the soap and rinse aid are going into the correct locations.
      • CORRECT: today
      • Violation Score: 9
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature sanitizing dish washer only reached 65C at final rinse, this must reach 71C or higher.
      • Corrective Action(s): Have dish washer adjusted/repaired so that it can consistently reach 71C at the final rinse. Due: Tomorrow (January 9, 2024)
      • In the mean time, manually sanitize the dishes after they come out of the dishwasher by dipping them into prepared sanitizer in the sink next to the dish washer.
      • Violation Score: 15
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Bare wood block placed under the dishwashing sink faucet requires a replacement.
      • Corrective Action(s): Ensure to have the wood block removed. If required, install a shelf that is made of smooth, non-absorbent and easily cleanable materials.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Light fixtures for the back prep area require replacement.
      • Corrective Action(s): Ensure to have light fixtures replaced to provide adequate lighting in the back prep area.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut potatoes on a counter had internal temperature measured at 16.3C. The potatoes were kept at room temp. for approx 5hrs and the operator mentioned that she forgot to keep it in an ice bath. The potatoes were voluntarily discarded and new batch of potatoes were kept in an ice bath
      • Corrective Action(s): Ensure that all cold potentially hazardous food is stored at 4C or below. Any cold potentially hazardous food stored above 4C for more than 2hrs should be discarded.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The operator mentioned that a burger prep surface is only washed using detergents without using any sanitizing agents. Unsanitized food contact surfaces may promote microbial growth and cause foodborne illnesses
      • Corrective Action(s): Wash and sanitize all food contact surfaces as per the sanitation plan. Ensure that sanitizing agents are used
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Plastic measuring cup and a tong was stored in the bucket of cut potatoes. The handles of utensils are in contact with potatoes when stored in the bucket. This may contaminate food items and cause foodborne illness.
      • 2) Raw lamb was stored above gravy in a walk in cooler
      • Corrective Action(s): 1)Remove the utensils out of the bucket, wash and sanitize them and keep it outside of the bucket in a clean dry environment
      • 2) Store raw meat below ready-to-eat food like gravy
      • Violation Score:
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found food items to be 8 C in walk in cooler.
      • Corrective Action(s): Food items were removed, do not use walk in cooler for potentially hazardous foods until cooler is repaired.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Found 3 compartment sink to have 0 ppm chlorine.
      • Corrective Action(s): Sanitizer dispenser is diluting the sanitizer before dispensing, no need to dilute again in the sink. Add the dispensed chlorine sanitizer directly into the sink for sanitizing.
      • Check with test strips every time sink is filled to ensure proper concentration.
      • Sanitizer was found to be 200 ppm after correction was made.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler was 8 C, temperature logs show temperatures higher than 4 C/40 F repeated.
      • Corrective Action(s): Potentially hazardous foods have been removed from the walk in cooler.
      • Do not store potentially hazardous foods in walk in cooler until it can maintain 4 C/40 F on a regular basis.
      • Have walk in cooler repaired so it can maintain 4 C/40 F at all times.
      • CORRECT: today Repair company has been called in for servicing today.
      • Violation Score: 9
  16. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: New owner since November 15, 2018 - owner has not applied for ownership change with Fraser Health [date to be corrected by: immediately]
      • Corrective Action(s): Fill out Fraser Health new owner application and pay permit fee ASAP
      • Violation Score: 1

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