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B&D Restaurant

7090 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

B&D Restaurant has been inspected 16 times by Fraser Health Authority since January 11, 2022. The most recent inspection, on June 22, 2026, recorded 1 infraction.

4 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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.

  • 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 June 2, 2025. 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 4 times across 4 separate inspections, most recently on November 3, 2025. 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 3 times across 3 separate inspections, most recently on June 22, 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 December 10, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on November 3, 2025. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

16 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink in kitchen (close to beansprout counter) had hot water turned off.
      • Corrective Action(s): Operator turned hot water on during inspection; keep this on.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Beansprouts, basil at 14 deg C (ice water bath had melted)
      • Corrective Action(s): Use all of these ingredients within 2 hours or keep them at 4 deg C or less if you plan to keep them out longer than 2 hours
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap at bar handwash station was empty.
      • Corrective Action(s): Staff refilled soap; ensure this is kept fully stocked at all times
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Chili oil still requiring lab testing. Lab testing results received for : Garlic pickles, sher li hon pickles, carrot/cabbage pickles (all at pH < 4.6), fried onion has Aw 0.51. Note that deep fried green onion had an Aw of 0.99 which is too high (anything > 0.85 cannot be left out at room temperature)
      • Corrective Action(s): Submit lab testing for any items made in house and left at room temperature. Otherwise, refrigerate these items.
      • Correct by: This week
      • Violation Score: 3
  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: 1) Deep fried onions left at room temperature used as garnish, operator indicates it is safe at room temperature but there has not been a lab test
      • 2) chili oil made in house
      • 3) 3 different types of pickled items (operator has submitted a lab test in the past for "pickles" which had a pH of 4.2, but it is not clear which item this was for as each one has different ingredients.
      • Corrective Action(s): Obtain lab tests for the above items which are made in house and left at room temperature:
      • -pH testing for the 3 pickled items, and Water activity (Aw) testing for the deep fried onion and the chili oil.
      • (pH results must be < 4.6, and Aw results must be <0.85)
      • Until results are confirmed, above items must be stored in the cooler or time tracked for 2 hours or less.
      • Correct by: this week
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various items left at room temperature:
      • - Chopped green onion in oil
      • - Pickled items on ice (but at 17 deg C)
      • - Deep fried onion (at 20 deg C)
      • - variuos vegetables (bok choy, etc) that had been washed were kept in a container
      • Corrective Action(s): Discard items. Do not keep items out at room temperature unless it is verified that they are shelf stable (see below for details).
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Handwashing station in bar area did not have any paper towels. Don't use napkins.
      • 2) Handwashing station by kitchen entrance had no hot water (it was turned off from below)
      • Corrective Action(s): Place paper towels at bar handwash.
      • Keep Hot water at all handsinks on at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) prawns thawing in dishwashing sinks next to dishes above and beside
      • 2) Various items that left at knee-level: tub of prepped onion, tub of just cooked chicken wings
      • Corrective Action(s): Place all items on counters away from where staff might accidentally kick debris/dirt or where the food can be contaminated.
      • Correct by: immediately
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some grease buildup/debris in fumehood that is beginning to drip down below
      • Corrective Action(s): Clean fumehood thoroughly
      • Correct by: Today
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels at bar handwash station. Staff were using cloth towels to dry their hands
      • Corrective Action(s): Put single use paper towels at bar handsink. They must not be using the cloth towels to dry their hands as this towel is not changed after each time it is used.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Some rodent droppings observed on floor in dry storage room (underneath racks and behind some of the containers, as shown to staff)
      • Corrective Action(s): Remove rodent droppings and sanitize affected areas. Pest control visits are currently 2x a month.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION: Frozen crabs defrosting in hand washing station.
      • Corrective Action(s): Do not block hand washing sink.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION:
      • 1) Dry noodles observed to be soaking in water on floor level.
      • 2) Spring rolls observed to be made on floor level
      • Corrective Action(s): DO NOT PREPARE FOOD on floor level.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked shrimps thawing in room temperature for the past 4 hours measuring at 18C.
      • Corrective Action(s): Operator discarded shrimps at the time of inspection. Only thaw food inside coolers or under cold running water.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottle stocked with 10 ppm chlorine
      • Corrective Action(s): Operator discarded sanitizer and restocked it with 100 ppm chlorine. Ensure to add 2/3 cap full of bleach per bottle full of water.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A pan of hot chicken observed to be cooling ontop of the hand washing sink.
      • Corrective Action(s): DO NOT BLOCK HAND WASHING SINK.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Dry noodles soaking in water on floor level.
      • Corrective Action(s): Operator relocated noodles at the time of inspection. Do not place food on the floor.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple items observed to be thawing in room temperature (all under 0C).
      • Corrective Action(s): Operator relocated all frozen items to cooler at the time of inspection. Ensure to thaw food in cooler or under cold water only.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Single use food containers observed to be reused.
      • Corrective Action(s): Ensure to only use re-usable food containers to store food.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator Foodsafe level 1 expired June of 2023.
      • Corrective Action(s): Ensure to acquire Foodsafe level 1 certification.
      • Violation Score: 1
  10. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dry foods still left uncovered in the dry storage room.
      • Corrective Action(s): Properly seal and cover all dry foods in the dry storage room to protect from contamination.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Double stacking observed in the prep inserts. Foods are > 4C as a result.
      • Corrective Action(s): Do not double stack food inserts.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The soap dispenser was empty in the middle handwash station. Staff provided liquid hand soap in a bottle and placed beside the sink.
      • Corrective Action(s): Refill the soap dispenser. All handwashing stations must be equipped with liquid hand soap and paper towels.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Operator has not paid the annual permit fee.
      • Corrective Action(s): Pay the annual permit fee and post a valid decal on your Operating Permit.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dry foods stored uncovered in the dry storage room.
      • Corrective Action(s): Cover all dry foods with tight fitting lids.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Significant fruit fly activity throughout the kitchen, especially in the storage room where the water tank is located. A professional pest control company inspects the premises on a monthly basis. Pest control summary reports reviewed.
      • Corrective Action(s): Call the professional pest control company for an assessment and implement control measures.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of mildew/mold growth visible inside the ice machine.
      • Corrective Action(s): Deep clean the ice machine.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Surface sanitizer in spray bottles not labeled.
      • Corrective Action(s): Label all surface sanitizers.
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: NEW OBSERVATION:
      • -one light panel next to walk-in cooler is missing the cover
      • Corrective Action(s): Place back the standard cover or protective tubing shatter shields on the two bulbs
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Reviewing the procedure for cooling chicken wings with the workers and he is putting it in large container for 1-2 hours after cooking then placing in the fridge
      • Corrective Action(s): You must be cooling foods FAST after it is cooked:
      • Step 1:
      • 60 deg C to 20 deg C within 2 hours: -wide shallow pans 1-3 inch layer for solid foods
      • Step 2:
      • 20 deg C to 4 deg C within 4 hours: transfer to the containers place in the fridge
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Many potentially hazardous foods at room temperature:
      • -large portions of hydrated noodles (various types), raw eggs, tofu, sprouts
      • Operator indicates that after the rush hour they are placed back in the fridge
      • Time of inspection at 1130am at opening
      • Corrective Action(s): DO NOT place the potentially hazardous foods back in the fridge after the rush hour.
      • Only leave out enough that will be used within 2 hours: SMALL PORTIONS. Any leftovers after 2 hours MUST BE DISCARDED
      • Operator cut down portions by at least half to better meet this requirement.
      • Ideally operator should be using the preparation cooler to hold these foods all day
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine cavity has mold/mildew growth visible
      • Corrective Action(s): Clear out the ice machine and clean/sanitize it.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw eggs stored above other foods in Walk-in cooler
      • Corrective Action(s): Store raw eggs along with raw meat/seafood on the lowest shelves
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed frozen clams and beef brisket thawing at room temperature -temperature at 5 deg C (outside)
      • Corrective Action(s): Do not defrost foods at room temperature!
      • Acceptable methods include:
      • -Overnight in the fridge
      • -under cool running water within original food bags
      • -as part of the cooking process
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Observed Bickle containers fermenting outside Walk-in cooler (similar to kimchi)
      • Corrective Action(s): This is not approved as per Food Safety Plan.
      • Suspend sale of this menu item until a Food Safet Plan is submitted and approved
      • Submit an updated FSP for the chicken wings as well
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mop Room / Employee washroom is disorganized
      • Corrective Action(s): Organize, clean and disinfect
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Mop room / Employee washroom not in use however the toilet is still functional
      • Multiple extra chemical cleaning vats/containers at dishpit area
      • Mop sink is filled with shoes
      • Corrective Action(s): Disconnect the washroom toilet and cover it up (prevent use)
      • Place the extra chemical cleaners from the dishpit area to the mop room or the storage area to facilitate cleaning of the dishpit floor area
      • Remove all the shoes from the mop sink to faciliate it's use
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Found large container of dry noodles in cooking area rehydrating in water at room temperature. Internal temperature measured at 24C. Per staff, noodles are rehydrated for 1 day at room temperature.
      • -Staff discarded container of noodles at time of inspection.
      • -Do not store potentially hazardous foods in the Danger Zone (4C to 60C) for more than 2 hours. This is to minimize growth of bacteria and production of toxins.
      • Corrective Action(s):
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found 3 containers of beansprouts soaking in water at room temperature. Surface temperature measured around 13-16C. Per staff, beansprouts were taken out of the cooler at around 12PM (for lunch rush) which was less than 2 hours at time of inspection.
      • -Staff refreshed 1 container of beansprouts (in use) with ice water and placed other 2 containers of beansprouts into cooler unit.
      • -Ensure cold potentially hazardous foods are kept cold at or below 4C.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Glasswasher in front area was not dispensing chlorine sanitizer. Chlorine container was empty at time of inspection.
      • -Staff brought a new container of bleach. After several runs, glasswasher was dispensing chlorine that measured at 50ppm.
      • -Check sanitizer concentration on regular basis using chemical test strips.
      • 2) Meat slicer in back area had food debris around blades. Per staff, slicer is cleaned and sanitized in place after each use. Slicer is then dismantled at the end of the night for cleaning and sanitizing.
      • -Per staff, slicer will be dismantled and cleaned at time of inspection.
      • -Ensure meat slicer is dismantled and cleaned after every use to remove any food debris and prevent bacteria growth.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Handsink in back area was blocked with baking tray.
      • -Staff removed tray at time of inspection.
      • 2) Handsink in front area did not have single-use paper towels. Staff were reusing a towel to dry hands.
      • -Staff brought a roll of paper towels at time of inspection.
      • *Ensure handsinks are fully equipped with hot/cold running water, liquid soap, and paper towels at all times for staff to properly and frequently wash their hands.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Several containers of foods stored in cooler units and dry storage area are not covered.
      • 2) Container of lettuce was covered with a damp towel.
      • Corrective Action(s): 1) Store food in food-grade containers with tightly sealed lid or cover to protect food from contamination.
      • Date to be corrected by: immediately
      • 2) Staff discarded container of lettuce at time of inspection. Store foods with tightly sealed food-grade lids or cover.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thick build-up of grime and grease observed behind cooking units in back area.
      • Corrective Action(s): Clean and sanitize noted area. Ensure this is regularly cleaned as part of your Sanitation Plan.
      • Date to be corrected by: today
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Walk-in cooler handle is covered with tape. This surface cannot be easily cleaned or sanitized. Per staff, a new handle has been ordered.
      • Corrective Action(s): Repair or replace handle. Ensure surfaces are smooth, easily cleanable, and non-absorbent.
      • Date to be corrected by: 2 week
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

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