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99 BBQ House

2131 - 4500 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

99 BBQ House has been inspected 15 times by Fraser Health Authority since August 24, 2017. The most recent inspection, on May 1, 2026, recorded 1 infraction.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Pests 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.

  • 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 5 times across 5 separate inspections, most recently on May 1, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [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 2 times across 2 separate inspections, most recently on June 6, 2019. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 once on May 5, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 April 6, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on May 17, 2024. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Various hot held braised meats were measured from 44C to 50C in warmer. Operator moved them to the warmer from the counter upon the arrival of the inspector.
      • Corrective Action(s):
      • - Warmer water bath was observed at 50C and has not reached 60C yet. Ensure to maintain the temperature of 60C or above for hot held products. Do not 'cool' them down on counter before transferring them to the hot holding unit. Ensure to have the warmer turned on well before the items are cooked so that the minimum temp of 60C is reached. The inserts with braised meats were reheated at the time of inspection.
      • Violation Score: 15
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed chilled minced meat in metal insert being warmed up in the warmer. Solidified fat still observed at the top.
      • Corrective Action(s):
      • - Ensure to reheat cold items on a stove to bring it to boil. Do not place cold items in the warmer. Item was moved to the stove at the time of inspection.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Observed portable deep fryer in use in the back kitchen without proper ventilation unit. Same observation found during the last routine inspection.
      • Corrective Action(s):
      • - Remove the deep fryer immediately.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - House made salty pork sauce stored in room temperature.
      • Corrective Action(s):
      • - Operator stated that they were made an hour ago. Ensure this product is held hot at 60C or above. Sauce was reheated at the time of inspection.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Bucket of sanitizer observed with foam on top - operator stated detergent is mixed in the sanitizer solution.
      • Corrective Action(s):
      • - Do not mix detergent in the sanitizer. Only use bleach and water to make sanitizer (1/2 tsp bleach to 1L water).
      • - Do not use scented bleach when making sanitizer - non scented version also available on site.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen prawns being thawed in water at room temperature.
      • Corrective Action(s): Place the frozen prawns inside the cooler at < or 4C. Acceptable thawing includes:
      • - under cold running water
      • - inside cooler
      • - over ice
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Dish detergent at the front handwashing station.
      • Corrective Action(s): Provide hand soap at the noted handwashing station. All handwashing stations must be adequately supplied with hot/cold running water, soap, paper towels.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Operating Permit Decal has expired on March 2022.
      • Corrective Action(s): Immediately post a valid decal. Ensure that annual Operating Permit fee has been paid.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Double stacking of food in the front undercounter cooler.
      • 2) Box of spinach stored directly on the floors in the main handwashing station.
      • Corrective Action(s): 1) Cover all food with plastic wraps or lids.
      • 2) Move the spinach on the prep table or on shelves. Do not store food directly on the floor.
      • Violation Score: 9
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Enoki mushrooms recently delivered stored on the prep table and cut spinach stored on the prep table at room temperature for 1 hour. All cut and prepared vegetables must be stored in the cooler at 4C or less. Enoki mushrooms state to keep product refrigerated.
      • Corrective Action(s): Store enoki mushroom and spinach into the cooler. Date to be corrected: today
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth stored on the table. This will spread bacteria as moist wiping cloths are breeding grounds for bacteria
      • Corrective Action(s): Store wiping cloths in bleach solution at 100ppm. Date to be corrected: today
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Mop bucket stored in the back filled with water. Mop buckets must be stored dry to eliminate a breeding ground for pests
      • 2) Seal pipes leading into drop ceiling
      • Corrective Action(s): 1) Dump the contents of the mop bucket into the mop sink.
      • 2) Seal pipes leading into drop ceiling.
      • Date to be corrected: today
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): News paper used as a liner on top of a box. Newspapers are not to be used as liners at all in the premises because they are not food grade materials.
      • Corrective Action(s): Remove newspaper liners. Date to be corrected: today
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator has food safe level 1 that was issued in 2011. This has expired. Obtain a new valid foodsafe level 1
      • Corrective Action(s): Obtain new valid food safe level 1 and send district Environmental Health Officer receipt of course registration. Date to be corrected: today
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Noted a mop bucket water filled with grey water in the back storage.
      • Corrective Action(s): Do not leave dirty water in the facility. Dump grey water immediately after moping the floor. This can provide a breeding condition for flies. The mop bucket was emptied during inspection.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

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