Skip to content
Loading map…

CHEN Restaurant

4280 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

CHEN Restaurant has been inspected 9 times by Fraser Health Authority since June 12, 2025. The most recent inspection, on August 7, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on July 31, 2026. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 2 times across 2 separate inspections, most recently on July 31, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on November 4, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 July 17, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): 1) There were several large tupperware containers of open bags of food with plastic packaging that were kept open without lids. Live cockroaches observed in these containers.
      • 2) Open containers of salt and msg were observed.
      • Corrective Action(s): 1) Three tupperware containers full of open food packages were discarded in the back dumpster. All food must be kept in a sealed container at all times.
      • 2) Discarded
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Live cockroaches (adult and nymph) observed throughout the premises:
      • -A live cockroach was observed on the meat slicer
      • -Two live cockroaches were observed on the floor in the front bar area.
      • -7 live cockroaches were observed in various parts of the kitchen.
      • Corrective Action(s): Closure Order remains in effect. See comments below for details
      • Violation Score: 15
  3. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Live cockroaches (adult/nymphs) were still observed at this time.
      • Corrective Action(s): Follow instructions provided below.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dead cockroaches were observed on kitchen floors, and inside cabinets (kitchen/bar).
      • Corrective Action(s): Remove all dead cockroaches. Clean the inside of all drawers and cabinets.
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open containers of food (washed vegetables, cut vegetables, marinated meat) placed on floor to be used during lunch rush.
      • Corrective Action(s): Do not place food on floor to protect them from contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Live cockroaches were observed inside the kitchen handwashing sink, and on the floor underneath kitchen prep cooler, and two dead nymphs were observed above a chest freezer in the hallway. Pest control report from July 11 checked at this time. Closure Order was issued at this time.
      • Corrective Action(s): Contact the pest control company for a full inspection and treatment for cockroaches. Ensure all exposed food are removed prior to treatment, and thoroughly wash, rinse, and sanitize all food contact surfaces after the treatment. Seal any cracks, crevices, and entry points in the kitchen to prevent further pest entry.
      • Facility must remain closed until the issued Order is lifted by the health inspector.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A full cleaning of the kitchen floor is required to remove food debris/oil to prevent further cockroach attraction.
      • Corrective Action(s): Deep clean the entire kitchen floor including all corners and edges as discussed at this time.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Major cleaning is required for the facility.
      • Corrective Action(s): Remove all items/equipment from the floor and deep clean the entire facility.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer available in the kitchen appeared dirty with debris- the solution was prepared yesterday. No surface sanitizer available at the front servery. 200ppm chlorine was prepared for both areas at this time. Staff was advised to have all food prep surfaces sanitized using the solution.
      • Corrective Action(s): Ensure to prepare 200ppm chlorine solution and use the solution to sanitize all food prep surfaces prior to initiating any food prep in the morning, in addition to during operation.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inside of the ice machine requires a manual scrub/cleaning.
      • Corrective Action(s): Ensure to have the parts manually scrubbed and sanitized as discussed at this time. [CORRECT BY: TOMORROW]
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket had >200ppm chlorine measured. Solution was diluted to 200ppm at this time. Wiping rag was placed on a counter top. The rag was changed just prior to the inspection, as per staff. Staff was advised to store the rag in the sanitizer bucket at this time.
      • Corrective Action(s): Ensure all wiping rags are stored in 200ppm chlorine solution at all times. Do not leave dirty rags on counters.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink had dirty dishes/knife/plate. All removed by staff at this time.
      • Corrective Action(s): Ensure this sink is used for handwashing purposes ONLY and kept free of obstruction at all times.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): When asked about the items placed in the handwashing sink, a staff demonstrated her "handwashing practice during busy hours" by putting her hands in the dirty water in one of the dirty dishes. Staff was asked to wash hands using soap and hot water at the sink at this time.
      • Corrective Action(s): All kitchen staff must be trained properly regarding a proper handwashing practice and fully understand the importance of handwashing. Language barrier cannot be an excuse.
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two large pails of marinated meat were placed at room temperature. Raw meats had temperatures ranging between 5-8'C. Staff had moved them into the walk-in cooler at this time.
      • Corrective Action(s): Ensure to take only small amount of raw meat out to last 0.5-1 hour during lunch rush. Any cold potentially hazardous food stayed in the room temperature for more than 2 hours must be discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A cutting board was placed directly above the handwashing sink, blocking the access to the sink. It was observed that this area was being utilized as an additional food prep surface. The cutting board was removed from the sink at this time.
      • Corrective Action(s): This is the only handwashing sink available in the kitchen. This handwashing station MUST be free of obstruction AT ALL TIMES. Every food handler must be using this sink to wash hands after each possible contamination and as often as necessary during operation. Failure to comply in future may result in further enforcement action (i.e. Correction Order/Violation Ticket(s)).
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Two large containers of spring roll filling mixture were placed directly on the ground in front of the walk-in cooler. Both were moved into the walk-in cooler by staff at this time.
      • 2) Rice scoops stored in stagnant water.
      • Corrective Action(s): Do not place any food directly on the floor. Store rice scoops in ice water.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Handwashing station was being utilized as an additional food prep surface. Spring rolls were placed to be prepared into rolls on the kitchen floor.
      • Corrective Action(s): Handwashing station must be in use at all times. Do not prepare spring rolls in the kitchen during operational hours as discussed at this time, as food must not be prepared on floors under any circumstances.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website