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bb.q Chicken Metrotown

4418 Beresford St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

bb.q Chicken Metrotown has been inspected 18 times by Fraser Health Authority since July 27, 2023. The most recent inspection, on August 27, 2026, found no infractions.

7 of 18 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 7 times across 7 separate inspections, most recently on August 25, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 6 separate inspections, most recently on August 25, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 August 18, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 February 28, 2024. 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 December 6, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food utensils stored in bins soiled with food debris.
      • Knives soiled from previous use, yesterday remain stored in coolers not having been cleaned and sanitized.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Papertowel dispenser at dishwashing sinks is empty.
      • Corrective Action(s): Refill papertowel dispenser at dishwashing sinks.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Inventory of cloth reusable gloves maintained on location.
      • Corrective Action(s): Remove supply of cloth gloves.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food utensils stored within food items with handles submerged into food.
      • Corrective Action(s): Food utensils are not to be stored in food items. Food utensils are to be used with food in manner that prevents handle food contact.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen ventilation hood soiled with grease build-up.
      • Kitchen cooler interiors, door handles, door seals soiled with grease and or food debris.
      • Kitchen shelving soiled with food debris.
      • Kitchen floors remained soiled under food equipment - cooking line, shelving, cold storage units and under dishwashing sinks
      • Stockpile of waste oil stored on premise since previous inspection.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): vegetable side order take-out items stored at room temperature, 21 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer feeder system is not dispensing detectable sanitizer residual.
      • Wiping rag containers and sanitizer spray bottles do not contain detectable sanitizer residual.
      • Corrective Action(s): Sanitizer dispensing system is to be serviced and restocked with sanitizer product.
      • Feeder dispenser is to provide Smartpower cleaner sanitizer: 272-700 ppm DDBSA / 704-1875 ppm Lactic acid
      • Staff obtained bleach supply for short term use as sanitizer.
      • - Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine)
      • - Sanitizer spray bottle equipped with 100 ppm Chlorine sanitizer solution.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand soap and papertowel dispenser at dishwashing station are both empty.
      • Corrective Action(s): Re-stock soap and papertowel dispensers.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff using single use gloves with reusable gloves.
      • Corrective Action(s): Discontinue use of cloth gloves.
      • Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food utensils in use stored in containers of stagnant water.
      • Food utensils stored within food containers such that handle is in direct contact with food.
      • Corrective Action(s): Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • Food utensils are not to be stored within food. Food utensils are to be used with food in a manner that prevents handle food contact.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen cooking ventilation hood soiled with grease build-up.
      • Kitchen floors / baseboards soiled food, grease and debris.
      • Kitchen cooler interiors have food debris on surfaces.
      • Food equipment / utensil storage bins are soiled with food debris.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 15
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large jar of pickles stored at room temperaure in dry storage area.
      • Product label indicates product is to be refrigerated after opening.
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Bin of metal lids for food containers stored beside / below center kitchen handsink where they can be easily contaminated.
      • Some lids in bin have visible food debris deposits on surfaces.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Staff sent lids through dishwasher during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inventory stored on the floor in dry storage areas.
      • Take-out containers stored wilth chemical products.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Ensure chemical products are stored away from food and food related items.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up on baseboards and lower portion of walls throughout premise.
      • Food debris / grease on floors under equipment, along walls.
      • Debris on walls where orders are hung.
      • Ventilation hood has build-up of grease forming droplets on surfaces and fire suppression hood. Vent hood is due for professional cleaning.
      • Kitchen floor drain is clogged with grease build-up.
      • Left front service counter cooler - debris build-up on interior surfaces and door seals.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Service ventilation hood.
      • Violation Score: 9
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Large inventory of reusable cloth gloves on location.
      • Corrective Action(s): Discontinue use of cloth gloves.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handsink right of deep fryer station - waste water plumbing is damaged.
      • Corrective Action(s): Repair handsink waste water plumbing.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Take-out containers of vegetable stored on counter top.
      • Corrective Action(s): Ensure take-out sides are stored in the cooler at 4 C.
      • Staff reloacted product during inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handsink (right side of deep fryers) - waste water plumbing is loose, requiring repair.
      • Corrective Action(s): Repair handsink plumbing.
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back entrance and surrounding hallway - grease build-up remains on floor.
      • Corrective Action(s): Further cleaning is required to remove all build-up from floor area. Correction date: Dec 6, 2024.
      • 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): Prep cooler - food insert double stacked on top other inserts, temp 10 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer containers for wiping rags - no detectable sanitizer residual.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution 272-700 ppm DDBSA / 704-1875 ppm Lactic acid
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink adjacent to deep fryers - soap dispenser is empty.
      • Handsink adjacent to point of sale obstructed with chair.
      • Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Staff relocated chair and refilled dispenser during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw chicken container stored beside vegetables.
      • Staff personal items: vape supplies, medication, tooth brush / paste stored together with food, food equipment and on food preparation surfaces.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Staff personal items are to be stored separate, away from food and food contact surfaces.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Baseboard / lower walls soiled with grease and debris: janitorial room, customer area, front service area.
      • Grease build-up on floor around back exit doorway and service corridor.
      • Plastic bins used for clean food equipment storage have food debris build-up.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Several wiping rags left on counters without sanitizer available.
      • Corrective Action(s): All wiping rags in use must be stored in containers of sanitizer solution. Ensure sanitizer solution is changed every 2 hours to maintain adequate concentration.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink station adjacent to stove top - hot water faucet does not work
      • Corrective Action(s): Repair hot water faucet to provide hot water supply needed for staff handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Vegetables stored together in contact with raw animal proteins in storage cooler.
      • Food utensils in use stored in a container of stagnant water.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry inventory (take-out container boxes) stored on floor throughout kitchen and front service area.
      • Corrective Action(s): Relocate all dry inventory to storage shelving available to keep floors clear to allow for regular cleaning.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Dishwashing sink station - soap and papertowel dispensers empty.
      • Corrective Action(s): Refill / restore function to hand soap and papertowel dispensers at this location.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of vegetable mixes stored below raw chicken products.
      • Take-out containers removed from packaging / assembled and stored face-up.
      • Food utensils used for preparing ready to eat food items stored below raw chicken preparation counter.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Ensure single use, take-out containers when removed from protective packaging are to stored upside down to protect from contamination.
      • Relocate sanitized dishware to a location that will protect them from contamination prior to use.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front service counter - left corner undercounter cooler 5 - 7 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 3
  15. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 bottles of sauce stored on top of prep cooler inserts internal temp 8°C
      • - product discarded
      • - saue mixes are to be stored inside the cooler at 4°C or colder
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Serving utensils stored in sauces and foods over night
      • - utensils are to be cleaned and sanitized after use
      • - staff sent all utensils through dishwasher
      • Corrective Action(s):
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Additional shelf required in dry storage area to store oil inventory
      • DATE TO BE CORRECTED BY : Sep 14
      • Corrective Action(s):
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable peelers stored with visible food debris
      • - food equipment is to be cleaned and sanitized after use
      • Wiping rags used to line work top surfaces
      • - Ensure all wiping rages in use are stored in sanitizer solution
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Center handsink has empty papertowel dispenser
      • Hand sink by deep fryers obstructed with food bin
      • - all handsinks are to be fully accessible to allow for staff handwashing
      • - all handsinks to be equipped with both stocked liquid soap and papertowel dispensers
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Product inventory stored on the floor at front service area and back storage areas
      • - relocate all inventory off the floor, onto shelving
      • Food in opened metal can
      • - transfer food to plastic or stainless steel containers discard can
      • Rice scoop in stagnant water
      • - store food utensils in use in clean, dry containers
      • Corrective Action(s):
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelving available is not adequate to store all inventory
      • - provide additional shelving units to store product off the floor
      • Corrective Action(s):
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

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