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88 Town

5640 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

88 Town has been inspected 8 times by Fraser Health Authority since June 10, 2025. The most recent inspection, on June 18, 2026, recorded 2 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on June 18, 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 3 times across 3 separate inspections, most recently on June 18, 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 January 15, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 January 22, 2026. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 5, 2025. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(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.

8 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A small saucer of food stored above the inserts in the kitchen preparation cooler -temperature at 16 deg C
      • Corrective Action(s): Foods stored above the insert fill-line will NOT be maintained at proper temperature
      • Discarded the food
      • Store foods below the insert containers indented line as the fill-line
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pooling raw egg and fridge storage observed
      • Corrective Action(s): No pooling of raw egg and storage allowed (unless pasteurized egg)
      • Discarded egg -referenced BCCDC pooling of egg (english/korean) -links provided for review
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A few food laden wiping towels left on counters
      • Plates and food debris observed under cooking line
      • Corrective Action(s): Keep your rinsed wiping towels in sanitizer buckets when not in use
      • Clean, mop and disinfect under the cooking lines NIGHTLY
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wall to the right of the cooking stove in the kitchen -the floor wall joint has spray foam insulation -this material cannot be easily cleaned and disinfected
      • Corrective Action(s): Cover and seal off this area to make it easily cleanable from any food splatter from above
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator requests more time regarding the Food Safety Plans for the new equipment:
      • -Noodle mixer (for fresh noodle)
      • -Instant noodle cooker in customer area (not in use yet)
      • Corrective Action(s): Submit within one week for review
      • Do not use this equipment until it is approved
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed four large containers of cooling mashed potatoes at room temperature -internal temperature measured at 47 deg C -operator indicates it was cooked less than an hour ago
      • Poor cooling methods
      • Corrective Action(s): You must cool foods FAST:
      • Step 1: 60 deg C to 20 deg C within 2 hours using wide shallow baking pans with layer 1 to 3 inches -use your speed rack
      • Step 2: 20 deg C to 4 deg C transfer back to the large container for fridge storage
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN no bleach sanitizer spray/reservoirs available in the kitchen
      • NOTE: this was also cited in the last routine inspection -continued citations will require increased enforcement
      • Corrective Action(s): Have your bleach sanitizer spray/reservoirs prepped and ready first thing in the morning maintained at >100ppm chlorine residual
      • Maintain the rinsed wiping rags in the bleach sanitizer when not used
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A number of handsinks deficient AGAIN -also cited in last routine inspection:
      • -handsink next to cooking line -paper towel dispenser empty
      • -handsink male washroom -stacked paper towel holder fell down and on the floor
      • Continued repeat infractions will require increased enforcement -final warning
      • Corrective Action(s): Adequately stock handsinks:
      • paper towels in dispenser
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Poor organization in the kitchen and the storage rooms there. Much of the equipment is not regularly used like the tools, boxes. The speed rack was completely blocked off with equipment
      • Observed stacks of onions in the dishpit floor area
      • Observed garbage bags used as a food surface cover
      • Corrective Action(s): Transfer all non-food related goods not used daily to the basement. The kitchen and the main floor storage areas are for only food related goods/activities done on a DAILY basis
      • Keep foods away from dishpit area -that is a dirty area
      • Do not use garbage bags for food surfaces they are not food grade!
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Opertor has added equipment not in the approved plans and changed the menu:
      • -Noodle mixer (for fresh noodle)
      • -Instant noodle cooker in customer area (not in use yet)
      • Corrective Action(s): Operator to submit Food Safety Plans for these revised menu items.
      • Do not make structural changes or menu changes without approval from this department
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION:
      • observed pooled raw egg stored in the walk-in cooler. Storing of pooled raw egg is not allowed due to the possible spread of Salmonella bacteria.
      • Provided BCCDC Pooling Egg (Korean) link to operator
      • Corrective Action(s): Once shelled egg is cracked open it must be cooked right away for single dishes -do not pool eggs.
      • If you need liquid egg in large amounts you may buy pasteurized liquid egg in the carton
      • Review the BCCDC Pooling Egg document with all food preparers
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives observed stored inbetween appliances at cooking line
      • Corrective Action(s): Dishwash the knives and store your clean knives in a sanitary location such as magnetic wall strips or clean containers
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer for food contct surfaces available in the whole kitchen
      • Corrective Action(s): Prepare your bleach sanitizer solutions first thing in the morning maintained at >100ppm as per the chlorine test strips
      • Obtain more chlorine test strips
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink next to employee washroom in kitchen has no dispensed soap
      • Corrective Action(s): Place dispensed soap at all handsinks
      • **install a fixed soap dispenser at the sink there as the bottles tend to disappear
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw shell eggs observed above ready-to-eat foods in Walk-in cooler
      • Corrective Action(s): Place raw eggs like raw meat/seafood below ready-to-eat foods on the bottom shelves
      • Violation Score: 3
  6. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): STILL observing ready-to-eat foods like the pickled radish, cooked chicken stored under the raw meats in Walk-in cooler
      • NEW OBSERVATION -
      • observed worker hat on the cutting board and he was eating at the cooking line
      • Corrective Action(s): -Raw meats/eggs/seafoods ALWAYS down and away from ready-to-eat foods in case of leakage
      • Post the food safe sign at the Walk-in cooler door as a reminder
      • -Do not eat/drink in food preparation areas, do so in the dining area
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A large container of cooling kimchi at room temperature -internal temperature at 65 deg C
      • Corrective Action(s): Cool foods FAST
      • Place the cooling kimchi in an ice bath or transfer to small containers
      • Step 1: 60 deg C to 20 deg C within 2 hours
      • Step 2: 20 deg C to 4 deg C within 4 hours
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature main washer has no chlorine sanitizer residual -the sanitizer vat observed empty!
      • No daily log recordings maintained as well
      • Corrective Action(s): Change the chemical vats when empty!
      • Check DAILY and record results for all dishwashers, fridges, hot holders
      • Re-tested washer when the vat was changed at 50ppm residual
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats and shell eggs observed above ready-to-eat foods in Walk-in cooler and 2-door display
      • A few open bulk food bags observed next to Walk-in cooler
      • Corrective Action(s): Place Raw meats/seafoods/shell eggs down and away from ready-to-eat foods in case of leakage
      • Store open food bulk bags in rodent proof containers
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A 1-compartment utility sink has been added next to the back door and a 2-door display fridge added to retail area
      • Corrective Action(s): DO NOT MAKE STRUCTURAL CHANGES WITHOUT HEALTH APPROVAL
      • You will need to inform the building department with the City regarding the additional sink
      • Submit revised floor plans showing these changes
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: - main floor washrooms - some finishing of mirror, outlets , painting
      • - Back screen door due for Friday for installation
      • --> keep back main door closed until screen door installed
      • - Signage dishpit, washrooms placed
      • - Downstairs pit covered, old equipment cleared out and organized
      • - Downstairs for freezer food storage only - no other foods to be stored
      • - All Catch Pest Control came in report received June 6 - no activity
      • --> traps installed
      • - All construction /renovation equipment to be removed with food surfaces sanitized before food preparation and opening
      • Corrective Action(s):
      • Violation Score: 1

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