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Captain Thai Noodle House

4685 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Captain Thai Noodle House has been inspected 5 times by Fraser Health Authority since November 26, 2024. The most recent inspection, on May 26, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on May 26, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 November 12, 2025. For example: 203 - Food not cooled in an acceptable manner [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 9, 2025. 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 November 26, 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.

5 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cardboard used as shelf liner in back under microwave and other equipment.
      • Hand sink in back area has come away from wall. Screws exposed.
      • Corrective Action(s): Cardboard should not be used as shelf liner as it can not be cleaned and sanitized. Do not use cardboard as shelf liner as these materials are absorbent.
      • Make repairs to hand sink before it rips away from wall rendering it useless or worse causing plumbing issues including flooding to facility. Ensure it is securely screwed to wall.
      • .
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large container of previously cooked broth at temperatures of 31 degrees Celsius in cooler unit. Broth was in large, sealed container which does not allow for air flow.
      • .
      • Corrective Action(s): Operation of facility was discussed during opening stages of restaurant. Facility does not have the cooler storage ability to cool large quantities of broth. Advanced preparation of broth was discussed and was not to occur.
      • Do no make large quantities of broth: Facility does not have the capability to cool items in 6 hours.
      • Ice machine almost empty at time of inspection and no walk in cooler unit or blast chilling unit.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not achieving final sanitizing rinse of 50ppm Chlorine at the plate.
      • Dishwasher technician has been called for servicing the dishwasher for this afternoon.
      • .
      • Corrective Action(s): Have dishwasher serviced.
      • Dishwasher is to achieve final sanitizing rinse of equal to or greater than 50ppm Chlorine at the plate.
      • Facility has small customer base with enough take out containers to service customers if necessary. Facility has dishwasher with prep sink and two compartment sink. At time of inspection prep sink was cleaned and filled with water and bleach. Facility has chlorine test strips to test 200ppm Chlorine. A two minute soak is required for manual ware washing.
      • EHO to return Friday (as facility is closed on Thursday) to ensure dishwasher is repaired.
      • .
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher malfunctioning. Dishwasher unit not achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the plate. .
      • .
      • Corrective Action(s): Technician has been called to service dishwasher today.
      • Ensure dishwasher achieves final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the plate
      • .
      • Violation Score: 15
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink was blocked with colander upon arrival of EHO.
      • .
      • Corrective Action(s): Ensure all hand sinks are free from obstructions at all times.
      • .
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Evaporated milk stored in can.
      • .
      • Corrective Action(s): Do not continue to store items in cans. Ensure once opened they are transferred into glass or other food grade container.
      • .
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning remains. It is still quite dirty under the dishwasher including the walls and under the grill, storage unit next to the grill.
      • Clean front of ice machine
      • .
      • Corrective Action(s): Ensure there is a deep clean as was instructed at initial inspection.
      • .
      • Violation Score: 9

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