Burnaby is four or five quite different catering jobs under one name, and the difference is mostly elevation and loading. Metrotown and Brentwood are tower districts where the problem is the loading bay and the elevator. Still Creek and Lake City are low-rise office and studio ground where a van can pull up to a door. Simon Fraser University is on top of Burnaby Mountain, up a long climb, and Deer Lake is a park.
From our White Rock kitchen that is a real drive in any case — north on Highway 99 and across the Alex Fraser Bridge to Highway 91, or east and over the Port Mann on Highway 1, depending on which end of Burnaby you are at and what the morning looks like.
Where we cook
One kitchen: 1531 Johnston Rd, White Rock. Everything is cooked there on the morning of the event and driven up. There is no Ojas kitchen in Burnaby. For a tower lunch that means the food has crossed a bridge before it reaches your lobby, which is exactly why we want to know about the lobby.
The things worth telling us
- Towers: is there a loading bay, does it need booking, and is there a service elevator? A 40-minute wait for a passenger lift with hot food is the one failure mode we cannot cook our way out of.
- SFU and Burnaby Mountain: the climb is fine, but tell us the building and the nearest vehicle access. Campus addresses and campus doors are not the same thing.
- Studios and Still Creek: gate, badge and call-time details, early. Crew catering lives or dies on being allowed through on time.
- Deer Lake and outdoor sites: what is actually there — power, water, a surface, shelter.
Which service fits
Boxed delivery is the most robust option for a tower or a set: individually packed, labelled, easy to carry up in one trip, and fast to clear. Buffet is the better choice when there is a room to dress and a bit of time — we arrive ahead of your guests, build and dress the stations, serve, replenish and clear up, with serviceware, beverages and servers included. Plated suits the evening events at the hotels and the Deer Lake venues, where arrival time is a much softer problem.
What Burnaby asks for
Mostly office lunches, for teams from ten up to three hundred, labelled by dietary need. A steady amount of film and production catering, which Burnaby has more of than most of the region — early calls, long days, every dietary requirement on the sheet. Campus and school events with allergy-aware labelling and nut-free options as standard. And fitness and sports events wanting recovery bowls and cold-pressed juices that hold up outdoors.
The food
The catering menus are a starting point, not a fixed list — extended, swapped around or rebuilt for your room, in whatever cuisine suits the occasion. Vegetarian, vegan, gluten-free, dairy-free, keto and low-carb run through every menu with a dietary key, everything is labelled, and we cook around allergies you tell us about at booking. Sauces and proteins are made in our kitchen with no preservatives, and produce comes from local BC farms first, in season.
Getting a quote
Pricing is per guest, set by the menu and the level of service, and your quote sets it out line by line before you commit. Delivery needs less notice; staffed buffet and plated dates fill, so book those early.
Send the date, the guest count and the building and you will hear from a real person within one working day. Or call the kitchen on +1 (778) 957-7213. Other areas: catering across Metro Vancouver.