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A Fang Little Basket Bao

205 - 3355 North Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

A Fang Little Basket Bao has been inspected 10 times by Fraser Health Authority since November 1, 2024. The most recent inspection, on June 18, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on May 6, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 May 6, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 May 19, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 June 3, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 4 times across 4 separate inspections, most recently on May 19, 2026. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

10 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Access to handsink is blocked. Vegetables stored in handsink basin. Garbage can stored in front of handsink.
      • Corrective Action(s): - Handsink must be accessible at all times and provided with hot and cold water, liquid soap and papertowels.
      • - Handsink is to be used for handwashing only.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: - Operator has changed kitchen equipment layout and food preparation spaces since the last inspection:
      • - Dough mixer moved to the back kitchen area across from mop sink.
      • - Cold holding equipment removed from dining room to accommodate more seating. Additional cold holding equipment installed in kitchen instead.
      • Corrective Action(s): **THIS VIOLATION HAS BEEN MENTIONED IN PREVIOUS ROUTINE INSPECTION REPORTS.**
      • - Additions/ changes to the menu and/ or premises and/ or equipment lay-out is not permitted without written Health Approval.
      • **Handwashing is not accessible in the back area of the premises. Area is also not protected from contamination - mop sink, mop bucket, cleaning equipment, and chemicals are stored in the adjacent area. Food and food equipment storage is not permitted in this area. Food preparation is not permitted in this area.**
      • - Move dough mixer back to the main kitchen preparation area. Relocate domestic fridge/ freezer beside handsink to another location so that the handsink is easily accessible from all areas of the kitchen.
      • [Correction Date: 19-May-2026]
      • Note: Operator has proposed further equipment layout changes to the kitchen and food preparation area. Operator must submit a floorplan for review and receive health approval in writing before making any changes.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris and grime accumulation observed on wall surfaces in back kitchen area.
      • - Grime and dirt accumulation observed on floor under dry storage shelving in dry storage room.
      • - Food debris and grime accumulation observed on floor/ wall edges under kitchen shelving and under 3-compartment sink/ dishwasher area.
      • Corrective Action(s): - Thoroughly clean above noted areas.
      • - Ensure that all items are stored at least 6" (15 cm) off the ground to facilitate cleaning.
      • [Correction Date: 02-June-2026]
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: - Countertop Hot Holding Display Cabinet stored in dining room. (Unit not in use at time of inspection).
      • Corrective Action(s): - Remove countertop hot holding display cabinet from the premises. Other than soup, there are no other items approved for hot holding (all other menu items are cook-->serve process).
      • [Correction Date: 19-May-2026]
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): - Operator is offering smoked whole chicken, braised pork feet, braised pig ear cartilage, and stewed chicken. Products have not been approved to be prepared at the premises. Food Safety Plan not available. Products were being cooked and cooled on-site, and then sold in vacuum packages. Premises not have the space or equipment to facilitate safe food preparation of the above listed items.
      • Corrective Action(s): - Remove all unapproved products from the premises immediately.
      • - Remove all signs/ ads advertising the products.
      • - Smoked whole chicken, braised pork feet, braised pig ear cartilage, and stewed chicken is not permitted to be prepared, cooked, and served at this premises. Premises does not have adequate food preparation space or equipment to facilitate safe cooling procedures.
      • [Correction Date: Immediately]
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. High Temperature Sanitizing Dishwasher is not in use as it is not in good working order. 3-Compartment sink not properly set up to facilitate manual warewashing and sanitizing procedures. Regular dishware used for food service.
      • 2. Chlorine bleach sanitizing solution not available for food contact surfaces.
      • Corrective Action(s): 1. Refer to Violation Code 308.
      • **All food is to be served used single use disposable containers. Only single service disposable utensils are to be used.
      • - Premises has adequate supply of single use disposable containers and utensils to accommodate temporary change in procedures.
      • - All kitchen equipment (pots, pans, cutting boards, knives, etc.) are to be manually washed and sanitized in the 3-compartment sink:
      • - WASH with hot water and detergent.
      • - RINSE with clean hot water.
      • - SANITIZE with 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water)
      • - AIR DRY
      • - Operator able to properly demonstrate manual washing and sanitizing procedures at time of inspection.
      • 2. Food contact surfaces must be sanitized with chlorine bleach sanitizing solution. Refill sanitizer bottles.
      • (100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water).
      • [Correction Date: Immediately]
      • Violation Score: 25
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: - Food, food equipment, and food preparation is not permitted in the area beside kitchen mop sink.
      • Corrective Action(s): - Remove all food and food equipment from stainless steel table beside kitchen mop sink.
      • - Food preparation and/ or handling is NOT PERMITTED in the area beside kitchen mop sink. There is no handwashing facility in that area of the premises. Area is not protected from contamination - mop sink, mop bucket, cleaning equipment and chemicals are stored in the adjacent area.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Cleaning is required in the following areas:
      • - Food debris and grime accumulation on kitchen walls throughout kitchen.
      • - Food debris and grime accumulation under all kitchen equipment and shelving.
      • - Grime and grease accumulation under cooking equipment.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • **Store all items at least 6" (15 cm) off the ground to facilitate cleaning.
      • [Correction Date: 08-Dec-2025]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - High Temperature Sanitizing Dishwasher is not in good working order. Operator states that they are unable to use unit because a part is required to prevent a water leak.
      • Corrective Action(s): - Repair and/ or replace High Temperature Sanitizing Dishwasher.
      • - Do not use unit it can operate per unit data plate.
      • - Operator to use single service utensils and containers for food service.
      • - Operator to manually wash and sanitized all other kitchen equipment until unit is repaired.
      • - Operator able to properly demonstrate manual washing and sanitizing procedures. 200 ppm chlorine bleach solution used for sanitizing.
      • [Correction Date: 08-Dec-2025]
      • CORRECTION ORDER ISSUED
      • Note: Operator states that part has been ordered and is scheduled to be available in a week.
      • Violation Score: 15
  5. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Floor tiles in newly designated storage room are not secure to the ground.
      • Corrective Action(s): - Properly install floor tiles in the dry storage room. There should be no gaps between floor tiles. Ensure that the entire dry storage room is tiled.
      • [Correction Date: 04-July-2025]
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: - Observed broken dough mixer stored in the storage room and large vegetable dryer stored under the kitchen prep sink.
      • Corrective Action(s): - Remove broken dough mixer and large vegetable dryer from the premises. Equipment are taking up space that could be used for storage of items related to the food premises operation.
      • - Items not required for the food premises operation are not to be stored in the premises. Do not store personal items in the premises.
      • [Correction Date: 27-June-2025]
      • Violation Score: 5
  6. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - Storage area in kitchen is so packed and full that area cannot be accessed for pest monitoring.
      • - Containers and cleaning supplies are stored directly on the ground under sinks and prep tables. Area is not accessible for pest monitoring.
      • Corrective Action(s): - ALL items must be stored at least 6" (15 cm) off the ground. Install/ provide wire shelving.
      • [Correction Date: 17-June-2025]
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Food preparation is not permitted in the dry storage area. All food preparation must take place in the approved kitchen and food prep area.
      • 2.Food equipment storage is NOT permitted in the staff washroom.
      • Corrective Action(s): 1. Move all food preparation to the approved kitchen and food prep area.
      • 2. Remove all food equipment from the staff washroom.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: - Miscellaneous items that are not required for the food premises operation (picture frames, mirrors, personal items, etc) are stored on the premises.
      • Corrective Action(s): - Remove all items not required for the food premises operation.
      • [Correction Date: 17-June-2025]
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 containers of chopped green onions observed at room temperature. Food internal temperature is measured at 20.9oC.
      • Corrective Action(s): Do not store potentially hazardous foods at room temperature. Foods discarded.
      • Prep cooler is recommended for toppings.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lone kitchen handsink is blocked by plastic trays.
      • Corrective Action(s): Handwashing station must be clear of items and accessible at all times.
      • Trays removed at time of visit.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Products, food and non-food, observed storing on ground. These include oil cartons, buckets of peanut butter, and canned pop, etc.
      • 2. Open tin cans obsereved on one shelving rack.
      • Corrective Action(s): 1. Products must be stored at least 6 inches above ground. This is exceptionally important when facility has pest activity.
      • 2. Once opened, transfer foods in tin cans to pest proof and food grade containers.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on floor at corner under prep sink, floor at corner behind back chest freezer, and storage/accessible washroom. Pest control company visits monthly. Pest reports in March noted no droppings observed, but no mention of observation in April report.
      • Corrective Action(s): Remove droppings, and sanitize areas.
      • Notify pest control of areas of droppings.
      • Monitor.
      • *If any gaps or holes are identified, seal them.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There are way too many items stored on the ground under shleving racks, under prep tables, and counters. It's almost impossible for pest monitoring.
      • Corrective Action(s): Since pest activity is observed, floor should be kept CLEAR for pest monitoring.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation exhaust system is due for professional cleaning in December 2024.
      • Corrective Action(s): Please schedule a visit for professional cleaning.
      • Other areas will be checked at next follow-up inspection when operator removes all products storing on the ground.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Prep sink is filled with plastic bags and does not appear to be in use.
      • Corrective Action(s): Prep sink must be clear of items for food preparation.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ginger and other bulk food ingredients stored on shelving unit directly beside mop sink.
      • 2. Large bag of sugar (paper packaging) stored directly on the ground.
      • 3. Opened bag of flour observed in dry storage area.
      • Corrective Action(s): 1. Do not store food products on shelving unit beside mop sink.
      • 2. Do not store bulk packages of dry ingredients directly on the ground (e.g. flour, sugar).
      • 3. Opened bags of dry ingredients must be stored in tight-lid, rodent proof containers that are constructed of food grade materials.
      • **Food must be protected from contamination at all times.
      • **Organize storage.
      • [Correction Date: Immediately]
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Food debris, grime, and moisture accumulation under dishwasher and dishwashing sinks.
      • - Grease and food debris accumulation under cooking equipment.
      • - Food debris and dirt accumulation under kitchen equipment (prep tables, coolers/ freezers, shelves).
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • - All items must be stored at least 6" (15 cm) off the ground to facilitate cleaning.
      • [Correction Date: 20-Jan-2025]
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Green onion infused oil (with onion pieces suspended in oil) is kept at ambient temperature. Operator has not provided information to indicate that this is a safe practice.
      • Corrective Action(s): - Store green onion infused oil at or below 4C. Product may be considered to be potentially hazardous.
      • - Ambient storage of green onion infused oil products will be considered when operator provides information that indicate that ambient storage of such products is considered safe.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: - Extra food equipment and miscellaneous items stored in staff washroom.
      • Corrective Action(s): - Remove all items not required for the food premises operation.
      • - Food equipment cannot be stored in the staff washroom.
      • [Correction Date: 02-Nov-2024]
      • Note: Janitorial supplies/ cleaning chemicals/ detergents can be stored on shelving units in the staff washroom.
      • Violation Score: 1

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