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Chang Long BBQ & Meats

1160 - 4500 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Chang Long BBQ & Meats has been inspected 3 times by Fraser Health Authority since April 17, 2026. The most recent inspection, on August 14, 2026, found no infractions.

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

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.

  • 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 August 10, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 August 10, 2026. 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.

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed various bbq meat items inside the hot cabinet measured below 60C: Duck probed at 46.7C, 45.7C, Chicken probed at 41.6C, Pork at 38.5C.
      • Corrective Action(s):
      • - There were other items measured above 60C inside the hot cabinet. Ensure all meat items are maintained at the temperature of 60C or above. They were delivered approx 1.25 hours ago. All meat items below the required temperature were reheated at the time of inspection.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - Black stains, rust and debris observed along the door frame of the display meat cooler.
      • Corrective Action(s):
      • - Deep clean the unit. Ensure all surfaces are sanitized after.
      • Date to be corrected by: Aug 14, 2026
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Rodent droppings observed throughout. On the right corner of the floor across the walk-in cooler door, on the lower shelving unit & the floor underneath the UNOX oven counter.
      • Corrective Action(s):
      • - Deep clean all the floor and lower shelving units.
      • Date to be corrected by: Aug 14, 2026
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • - No staff on duty has valid foodsafe level 1 certificate.
      • Corrective Action(s):
      • - Ensure at least one staff has foodsafe training done.
      • Date to be corrected by: 1 month.
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

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