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Chicha San Chen

101 - 4501 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Chicha San Chen has been inspected 10 times by Fraser Health Authority since May 20, 2022. The most recent inspection, on June 9, 2026, recorded 2 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 4 times across 4 separate inspections, most recently on June 9, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 4 times across 4 separate inspections, most recently on December 1, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on November 13, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 October 7, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on June 9, 2026. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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.

10 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): When questioned in regards to frequency of washing common use items such as blenders, spoons, tongs etc. staff were unable to provide correct frequency for ware washing of these items.
      • CORRECTED DURING INSPECTION - staff instructed to wash frequently used items according to sanitation plan or every 2-4 hours or more frequently as needed.
      • EHO set up three compartment sink for staff to use for the remainder of the day.
      • .
      • Corrective Action(s): Ensure staff are trained to frequently wash rinse and sanitize items according to sanitation plan.
      • .
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation:
      • Corrective Action(s):
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer upon arrival of EHO. Spray bottle almost empty and in unknown location
      • .
      • Corrective Action(s): Ensure sanitizer solution is made available for each shift. Ensure staff are using sanitizer solution throughout the day.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop stored directly in ice. Handle contaminating ice.
      • .
      • Corrective Action(s): Ensure ice scoop is stored in container that prevents handle from contaminating ice. Container must not be glass or breakable.
      • .
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in front food preparation areas.
      • .
      • Corrective Action(s): Ensure sanitizer is available in front food production area as well as back three compartment sink.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink liquid soap and paper towels located in area not easily accessible by staff.
      • .
      • Corrective Action(s): Ensure hand sink auxiliary items are within reach of all staff.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoop for ice found directly inside ice.
      • .
      • Corrective Action(s): Scoops should be placed in holders to prevent handles from falling into ice.
      • .
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Milk in container stored outside of cooler unit in ice bath.
      • CORRECTED DURING INSPECTION - item returned to cooler unit
      • .
      • Corrective Action(s): Ensure milk is returned to cooler unit after use.
      • .
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Facility is not time tracking Bubble tea pearls stored at ambient air (room) temperatures. Items are made every 2 hours however there is no evidence of this.
      • .
      • Corrective Action(s): Ensure there is a record of times that Bubble tea pearls are stored at room temperature. Discussed with staff: sticky notes, white board, paper, timers, etc
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Frequently used items (blenders) only washed one time per day.
      • .
      • Corrective Action(s): Frequently used items are to be washed, rinsed, sanitized and air dried every 2-4 hours or more as necessary throughout the day.
      • Ensure other staff are made aware of this.
      • .
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No person on site today with proper food safety training.
      • .
      • Corrective Action(s): In operator's absence at least one person is to be adequately trained in food safety. This includes FOODSAFE level one or equivalent.
      • Ensure at least one person is trained. See www.foodsafe.ca or BCCDC website for list of equivalency courses.
      • .
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed pearls at room temperature. Staff stated they store cooked pearls and taro balls at room temperature for 3 hours before discarding. The instruction manual posted on the wall stated 3 hour holding time for cooked pearls and taro balls.
      • Corrective Action(s):
      • - This process is not approved by health inspector and is different from the approved food safety plan which stated above items will be held for 2 hours max. in room temperature. Immediately start time tracking for 2 hours and discard the items past 2 hours in room temperature as cooked pearls and taro balls are deemed as potentially hazardous food items. Other options include holding them in refrigerated temperature at 4C or below OR hot holding them at 60C or above.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Sanitizers in spray bottle measured 0ppm chlorine. Staff stated bleach and water was mixed. Staff could not verify when the solution was made.
      • Corrective Action(s):
      • - Bleach sanitizer was made again at the time of inspeciton. Ensure to use the sanitizer and replenish the sanitizer solution on regular basis. Non-scented bleach should be used to make sanitizer used for food contact surfaces.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - No operating permit posted at the front.
      • Corrective Action(s):
      • - Staff was able to find the permit and the permit was placed by the cashier's stand at the time of inspection.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Debris observed on the floor around the grease trap.
      • Corrective Action(s):
      • - Clean.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • - No staff had valid foodsafe training.
      • Corrective Action(s):
      • - Ensure to have at least one staff with Foodsafe level 1 certificate when the operator is not present.
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products are observed storing on the ground.
      • Corrective Action(s): Food products must be stored at least 6 inches above ground.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the front handwashing sink, the basin is filled with ice. Operator indicated that was extra. In addition, facuet and taps are covered with seran wrap as operator indicated there is high pressure issue the facility is dealing with making taps pop out.
      • Corrective Action(s): Handwashing stations must be clear of items and accessible for proper handwashing to occcur. Seran wrap removed.
      • This violation has been coded in two consecutive routine inspections, failure to comply may result in further enforcement action (ie. order, and/or ticket).
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit is not posted.
      • Corrective Action(s): Ensure health permit is posted in a conspicuous location.
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observations: Staff were not sanitizing food contact surfaces with sanitizer, staff stated wiping towels were washed with dish detergent and water when visibly soiled and soaked in sanitizer once per day only. Spray bottles were present but not observed in use.
      • Corrections: Operator prepared bucket of sanitizer to soak wiping cloths when not in use. Ensure that staff are trained on sanitizer use. Wipig cloths and food contact surfaces must be sanitized to prevent pathogen growth
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observations 1) Handsink in front area was being blocked by containers of drink toppings. Paper towel dispenser is difficult to access 2) Staff stated that handsink is used to prepare toppings and is not used for handwashing
      • Corrections: 1) Move toppings away from handsink and store in different location. Handsink is not to be obstructed and is to be used for handwashing only
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observations: Staff members used cell phones and continued to handle drinks without handwashing in between
      • corrections: Handwash after handling personal items, before handling food and drinks every time to prevent contamination
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: observations: 1) In-use utensils only washed and sanitized once per day 2) Ladles stored at room temperature, in water that measured 37 deg. C
      • Corrections: 1) Wash and sanitize in-use utensils every 4 hours to prevent pathogen growth 2) Store ladles in clean container or ice to prevent pathogen growth.
      • Date To Be Corrected By: Today
      • Corrective Action(s):
      • Violation Score: 3

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