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Bonga Korean Restaurant

10356 Whalley Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Bonga Korean Restaurant has been inspected 12 times by Fraser Health Authority since October 14, 2022. The most recent inspection, on June 17, 2026, recorded 2 infractions.

4 of 12 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, Handwashing and staff hygiene 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 5 times across 5 separate inspections, most recently on June 17, 2026. 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 2 times across 2 separate inspections, most recently on June 10, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 January 20, 2025. 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 once on June 17, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 29, 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.

12 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. < 10 PPM chlorine residual detected in the sanitizer spray bottles.
      • 2. Pink organic buildup noted in the interior of the ice machine.
      • Corrective Action(s): 1. Spray bottles discarded and refilled. 200 PPM chlorine residual detected.
      • 2. Operator start the cleaning and sanitizing process for ice machine. Please ensure ice machine is cleaned and sanitized as often as required to prevent organic and debris buildup.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): **Repeated violation** Improper dispensers, with no handles, were being used and stored in bulk food containers. Dispenser for cold noodles broth was stored with the handle completely submerged in the broth.
      • Corrective Action(s): Issues corrected during the inspection.
      • All improper and improperly stored dispensers were removed. Use proper dispensers with handles and store in a manner where the handles do not come into contact with food.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor grease buildup on the fume food. Minor debris noted on the floor below equipment.
      • Corrective Action(s): Clean and sanitize the abovementioned areas and maintain in a sanitary condition.
      • Date to be corrected by: June 19, 2026
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. **Note: This is a repeated violation** Improper dispensers, bowls, were used and stored within bulk condiment containers e.g. sugar and flour.
      • 2. **Note: This is a repeated violation** Dispenser for cold noodle broth was stored within the freezer unit itself where the handle was in contact with the broth.
      • 3. Ice buildup noted in the upright white freezer.
      • Corrective Action(s): 1. Remove all improper dispensers and purchase ones with handles.
      • 2. Issue corrected. Dispenser was removed from the broth. Store the dispenser in a manner where the handle does not come into contact with the broth.
      • 3. Move all food in this upright white freezer into another functioning freezer. Defrost, clean and sanitize this unit. Return food to this freezer once it is able to reach -18.0C or below.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor debris noted on the floor below the cookline equipment. Grease buildup noted on the baffles and edge of the fume hood.
      • Corrective Action(s): Sweep and clean the floor below equipment and shelvings.
      • Fume hood is due for regular Maintenance in March however operator still needs to clean and sanitize on a regular basis to avoid grease buildup which may become a fire hazard.
      • Date to be corrected by: 2 days
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen reach-in prep cooler was noted with an internal temperature of 14.6C. No cold potentially hazardous items were stored in this unit.
      • Corrective Action(s): Service this reachin cooler. Operator MUST not use this prep cooler until it is able to reach 4.0C or below. Storing cold potentially hazardous food (e.g. tofu, meat, cut vegetables) over 4.0C will promote bacterial growth and toxin production and may lead to foodborne illnesses for your guests.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Missing paper towel in the staff washroom.
      • Corrective Action(s): Operator must ensure that all handwash stations are equipped with hot and cold running water, liquid soap and paper towel at all time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Improper dispensers, bowls, used and stored within bulk food containers.
      • 2. Dispenser/ scoop for the frozen broth for cold noodle was stored in a manner where the handle was frozen in the broth.
      • Corrective Action(s): 1. Remove all improper dispensers and replace with those that have handles. These dispensers must be stored in a way where the handles do not come into contact with food.
      • Date to be corrected by: June 12, 2025
      • 2. Operator removed the scoop during the inspection. Either store the scoop outside the broth in a clean and sanitary manner (must be cleaned and sanitized every 4 hours) or store within the broth with the handle not touching the broth.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small amount of mouse droppings were observed in various areas throughout the facility - notably:
      • - Below the spice rack between the door and boxes of canola oil.
      • - In the dry storage room.
      • - Beside the ice machine.
      • - In the server area, by the clock.
      • Corrective Action(s): Operator must sweep, clean and sanitize all areas noted with mouse droppings to allow for proper monitoring of pest activities. Continue to work with your pest contractor to eliminate rodent issue in the facility.
      • Date to be corrected by: Cleaning must be completed within 2 days - by June 12, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the upright sliding door coolers (back prep area) was noted with an internal temperature of 15.3C. For the most part, this cooler has been emptied out but the operator still hold some food in this unit - confirmed not on the menu and is meant to be for staff.
      • Corrective Action(s): Operator is aware of issue. Fix the cooler so that it can maintain at 4.0C or below before returning any cold potentially hazardous food to the unit.
      • Date to be corrected by: June 17, 2025
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator FOODSAFE level 1 certificate has expired.
      • Corrective Action(s): Operator will be retaking his FOODSAFE level 1 certificate - due to language barrier, operator will be given until the end of July to present a certified FOODSAFE level 1 certificate to the district inspector.
      • Date to be corrected by: July 31, 2025
      • Violation Score: 1
  6. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE Level 1 certificate has expired.
      • Corrective Action(s): Please complete the FS Level 1 or equivalent and send me a copy of your certifcate by February 17, 2025 (Monday).
      • Failure to comply may result in enforcement action including issuance of violation ticket.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler recorded at 13C and cold potentially hazardous food stored in cooler recorded between 8C - 11C. Operator stated that food was transferred to the cooler from the working cooler as they move all food products to another cooler at night. Time-temperature verified and operator transferred all cold potentially hazardous food to the working cooler.
      • Corrective Action(s): Please store cold potentially hazardous food at a temperature of 4C or below.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Ice machine had pink mildew spots. Staff started cleaning the ice machined during inspection.
      • - Small plastic bowls were sitting inside the bins/containers and used for dispensing. Staff removed the containers during inspection.
      • Corrective Action(s): - Regularly clean the ice machine.
      • - Use proper scoops with handles to dispense food products. Store the scoops outside in sanitary manner when not in use.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • - Front area - under the counter
      • - Front side area - under the cardboard boxes
      • - Back kitchen - under the prep table near stand up cooler
      • Corrective Action(s): - Please clean up and remove the droppings. Disinfect the area with 1 part bleach to 9 part water solution.
      • - Regularly monitor for any new activity.
      • - Consult your pest control company to place appropriate control measures.
      • - Regularly clean the facility to prevent build up of food debris/dirt.
      • TO BE CORRECTED BY - Ongoing
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Egg cartons were found on the floor in multiple spots and being used as a base to store dishes on it or to collect dripping oil.
      • - Ventilation hood has thick build up of grease/oil.
      • - Few cooking pots/dishes not being used for facility operation were stored in washroom.
      • Corrective Action(s): - Remove all the egg cartons and do not use them to store food as these can not be adequately cleaned and sanitized.
      • - Operator stated that ventilation hood service is scheduled for next week. Please notify your district EHO once its done.
      • - Washroom is not an appropriate place to store equipment. Any equipment/dishes not intended for facility operation should be stored offsite.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler recorded at an ambient temperature of 13C. Operator stated that he had been having issues with this cooler and planning to replace it with new one in future.
      • Corrective Action(s): Repair/replace the cooler to ensure that temperature is maintained at or below 4C. DO NOT STORE any cold potentially hazardous food in cooler until it meets the temperature requirements.
      • - Operator requested 3 days to repair the cooler.
      • TO BE CORRECTED BY - Jan 22, 2025
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • No paper towels available for hand washing station of employee washroom.
      • Corrective Action(s):
      • Place single-use paper towels in a dispenser for the employee washroom hand washing station.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • General sanitation needs improvement in the following areas:
      • - Outside and under all equipment
      • - Under all sinks
      • - Ventilation canopy (scheduled for cleaning tomorrow)
      • - Storage areas
      • - Hard to reach areas (e.g. small and tight spaces)
      • Corrective Action(s):
      • Clean all the areas listed above. Ensure to follow your Sanitation Plan for daily, weekly and monthly cleaning.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Light covers missing for the following fixtures:
      • - 2 fixtures above stoves/cookline
      • - 1 fixture near dishwasher
      • - 1 fixture above 2-compartment sink
      • Corrective Action(s):
      • Install light covers or sleeves on light bulbs for all the fixtures listed above to prevent a potential physical injury/contamination.
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored in the back prep cooler recorded at an internal temperature between 8C to 12C. Staff stated that food was stored in stand up and walk in cooler overnight and was moved to prep cooler in the morning. Time-temperature verification made and staff transferred all cold potentially hazardous food to working cooler during inspection.
      • Corrective Action(s): Please ensure that cold potentially hazardous food is stored at or below 4C.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice were stored in rice warmer and recorded at a temperature of approx 55C. Staff confirmed that rice was cooked less than 2 hours ago and she forgot to turn on the warmer. Cooked rice was reheated to 74C and staff moved them to pre-heated warmer at temperature above 60C.
      • Corrective Action(s): Please ensure that all hot potentially hazardous food are stored at or above 60C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Pink mildew/mould like spots observed inside the ice machine. This could result in potential contamination of ice stored in the ice machine.
      • - Bleach sanitizer was recorded at a high concentration that could result in potential chemical food contamination if used on food contact surfaces. Staff prepared new bleach solution and measured at 200ppm.
      • - In the walk in cooler, a container with raw meat was stored above the produce and ready to eat food products. This could result in potential food contamination from meat juices/blood. Operator moved the container to designated meat shelf.
      • Corrective Action(s): - Clean and sanitize the ice machine as per the manufacturer's instructions and ensure that food is protected from contamination.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings were observed on one of the shelves in back dry storage area.
      • Corrective Action(s): Please remove the droppings and disinfect the area with 1 part bleach to 9 part water solution. Regularly monitor for any new pest activity and notify your pest control company for control measures.
      • TO BE CORRECTED BY - Immediately and ongoing
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Prep cooler in the back cooler was recorded at an ambient temperature of 12C. Operator called the technician and appointment to service the cooler was made for Sunday.
      • - Walk in freezer has build up ice near door and side walls. This could be due to missing seal on the door. Operator stated that he has already contacted the technician and has an appointment.
      • Corrective Action(s): Please ensure that all equipment/food contact services are maintained in good working order.
      • - Do not store any cold potentially hazardous food in the prep cooler until it has been repaired and able to maintain temperature of 4C or less.
      • - Service the walk in freezer to prevent ice build up.
      • District EHO will conduct a follow up inspection to verify the refrigeration units have been serviced.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan is missing
      • Corrective Action(s): Provide acceptable written food handling procedures as discussed.
      • Violation Score: 1

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