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Burger King #19780

145 - 7155 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Burger King #19780 has been inspected 20 times by Fraser Health Authority since May 3, 2018. The most recent inspection, on October 6, 2026, found no infractions.

12 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

The last 6 inspections in a row found no infractions. 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.

  • 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 May 12, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 December 1, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on May 25, 2022. 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 once on May 2, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on May 25, 2022. 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.

20 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence no staff on duty was able to provide FoodSafe level 1 or equivalent certification
      • Corrective Action(s): Ensure there is at least one staff on duty with FoodSafe level 1 or equivalent certification
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ice dispenser nozzle at soda machine has minor amount of mould. Staff stated that the technician for unit is scheduled to come in near future.
      • Corrective Action(s): Clean and sanitize the ice nozzle. Consult with technician on how to easily remove the part.
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observations: Package of bacon left at room temperature. Operator stated it has been taken out of cooler at 10:30a.m. (now 12:30p.m.) to be prepared. Bacon measured 40 deg. C as it was sitting on hot counter.
      • Corrections: Package of bacon was discarded due to time-temperature abuse. Do not store meats at room temperature, prepare immediately after removing from cooler to prevent pathogen growth
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observations: 1) Minor food debris noted under storage shelving. Red pop tray was wedged underneath broken shelf to support shelving
      • 2) Sticky stains from dried soda noted under cupboard for soda station
      • A few flies noted
      • Corrections: 1) Repair or replace shelving so that the pop tray is not needed to support the shelf. Do not place objects under shelving as it inhibits proper cleaning. Clean food debris as it can attract rodents
      • Date To Be Corrected By: 2022/05/31
      • 2) Clean to remove sticky stains and sanitize area regularly to control fly issue
      • Corrective Action(s):
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • Back hand sink by dishpit area was obstructed by a bag of lettuce hooked onto the water dispense.
      • Corrective action: ensure hand sinks are accessible at all times. Move bag of lettuce.
      • Corrective Action(s):
  13. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee still outstanding for April 2020 - March 2021. Permit fee letter hand-delivered.
      • Corrective Action(s): Pay $150.00 to Fraser Health within 10 business days of inspection.
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwashing station (near three compartment sink) did not have paper towels.
      • Corrective Action(s): Paper towels replaced at the time of inspection. Ensure all handsinks are fully stocked.
      • Violation Score: 5
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A lot of frost build-up in the Franke freezer with top sliding door, opened containers of frozen semi-cooked patties found and bags of food were placed on top of patties, the sliding door had food debris found that could potentially fall back into the containers.
      • Corrective Action(s): Remove all food into another freezer and provide lids for the containers. Defrost the freezer.
      • Correction date: 1 month.
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1.Yellow milk crate shelving discolored and sticky.
      • 2. Some green metal shelves sticky, food debris noted under shelves
      • Corrective Action(s): Ensure all equipment in premises is maintained in sanitary condition. Clean around and on shelves.
      • Correction date: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Yellow milk crate shelving held together with zap straps. Shelving for cleaning supplies in front of walk in cooler
      • 2. Green metal centre lower shelf collapsing, supported by plastic insert below to support weight.
      • 3. Hole noted in left inner wall of office
      • Corrective Action(s): Ensure proper shelving is available in premises to support the weight of any product being stored on it. Milk crates held together by zap straps are not a suitable solution to shelving. Replace yellow milk crate shelving and repair/replace damaged green metal shelves.
      • Fill in hole/gap in wall to prevent pest entry and allow proper cleaning. Repair wall
      • Correction date: 2 months
      • ***Correction Order Issued - Milk crate shelf
      • Violation Score: 9
  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

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