CHOCHO

4A - 4361 Kingsway, Burnaby · Restaurant

14 inspections

1. Routine InspectionMar 12, 2026

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Water bottles are no longer being cleaned in dishwasher as dishwasher was leaving bottles "greasy" according to Manager, Facility is now hand washing however no sanitizing step is occurring.
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     • Corrective Action(s): Facility must ensure sanitizing occurs. Either return to use of dishwasher with designated blue rack or manually sanitize dishes in two compartment sink of bar area.
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     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Clean dishes are stored on lower shelves in dishwashing area directly below where dirty dishes, including those from customers, are piled up.
     • Facility is chopping meat in exterior corridor leading to garbage. This area is unsuitable for food production as 1) no hand sink exists outside and 2) this is not a food production area but an exterior corridor.
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     • Corrective Action(s): Clean dishes are to be relocated to more suitable location where potential contamination from dirty dishes does not exist.
     • No food preparation or food storage in exterior corridor. This is an exit corridor only.
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     • Violation Score: 9
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Broken cooler seal observed at under counter two door cooler in bar area.
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     • Corrective Action(s): Make repairs to under counter cooler seal to ensure tight fit.
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2. Routine InspectionNov 10, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Seafood on buffet table not submerged in ice. Temperatures of 9 degrees Celsius observed.
     • CORRECTED DURING INSPECTION - Ice obtained for seafood.
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     • Corrective Action(s): Ensure raw seafood is stored in and on ice. The unit can not maintain adequate temperatures for items in shells such as mussels and large items not stored in cold water such as the squid..
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     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Sanitizer solution dispensed at unit EXTREMELY HIGH. Testing strips max out at 400ppm and colour change indicates concentration well above 400ppm QUAT.
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     • Sanitizer solution used throughout kitchen either at concentrations greater than 400ppm QUAT or spray bottles have been filled with cleaning solution of some sort. Only one spray bottle was at appropriate concentrations.
     • CORRECTED DURING INSPECTION - spray bottles diluted and tested
     • .
     • Corrective Action(s): Ensure sanitizer solution is changed daily and checked with sanitizer strips daily. The dispensing unit is malfunctioning today indicating staff did not test or staff did not understand what the results of the test were.
     • Discuss with staff: to check sanitizer dispensing unit daily, to ensure appropriate sanitizer solution is in bottles marked as "sanitizer" and what to do if concentration is outside of desired range.
     • Sanitizer solution has been an issue at this location repeatedly. Ensure staff are appropriately trained.
     • .
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Reconfiguration has occurred in kitchen area. Seafood aquarium tanks have been removed. Cooking is now occurring in this area. Milk crates in use for cooking on.
     • Bar scoop stored directly inside ice bucket - CORRECTED DURING INSPECTION - EHO placed scoop inside metal container.
     • Waste water from walk in cooler unit has been plumbed directly into two compartment prep sink at some point. The waste water from the cooler unit is not potable therefore this sink is now not able to be used.
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     • Corrective Action(s): Partition is lower due to aquarium tanks being installed. Now cooking is exposed to restaurant seating area. Partition needs to be added to this area. Do not use milk crates to cook items on. Obtain appropriate stainless steel table or use top of under counter cooler unit.
     • Ice scoops are not to be stored directly in ice as handle can contaminate ice. Ice is a food product. Discuss with staff and ensure going forward scoop is stored in a container and not directly into ice. NOTE: container is NOT to be glass. This is dangerous as glass shards can be mistaken for ice. Use metal or plastic.
     • DO NOT use prep sink for washing of vegetables or thawing of food items, etc. The waste water discharging into sink will contaminate any food product placed into this basin. DO NOT use basin. Make appropriate repairs to waste water discharge pipe. Ensure it discharges directly into plumbing stack.
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     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Sanitizer dispensing unit malfunctioning. Unit is drawing far too much concentrated sanitizer from concentrated jug resulting in the diluted sanitizer from dispensing unit at concentrations much greater than 400ppm QUAT.
     • Not only is this not food safe but it unnecessarily uses too much sanitizer solution which will cost the restaurant.
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     • Corrective Action(s): Have unit serviced. Ensure only the recommended levels of sanitizer solution, 200ppm QUAT, are dispensed from unit. The unit should not be dispensing sanitizer solution at concentrations that exceed 400ppm QUAT.
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     • Violation Score: 9
3. Follow-Up InspectionJul 4, 2025

   0 infractions

4. Routine InspectionJul 3, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Dumplings found to be stored on lower cart at 18 degrees Celsius. EHO observed items at room temperature for 45 minutes.
     • CORRECTED DURING INSPECTION - items returned to cooler unit
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     • Corrective Action(s): Ensure potentially hazardous food items are not forgotten. Place all potentially hazardous food items in cooler unit after each use.
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     • Violation Score: 5
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Egg tarts, cooked onion rings, yam fries and deep fried chicken found to be stored outside of hot storage units for approximately 45 minutes. Potentially hazardous food items found to be at 30-40 degrees Celsius. EHO was informed items were new to menu (exception of egg tarts).
     • .
     • Corrective Action(s): Potentially hazardous food items are not to remain at room temperature for 2 hours without updates to food safety plan and records maintained.
     • Discussed with Chef Jasmine. If food items are to be stored at ambient air temperatures then updates to food safety plan must occur and log book must be on site documenting those food items that are stored at room temperature including date, food types, times food items are removed from heat and waste.
     • Food items can be hot held in this area as well.
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     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius at the plate.
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     • Corrective Action(s): Dishwasher is to be repaired such that final rinse is greater than or equal to 71 degrees Celsius at the plate. This must be achieved and be consistently maintained. Dishwasher is not to fluctuate in temperatures.
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     • Violation Score: 25
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Front hand sink next to meat slicers missing soap.
     • Bar hand sink batteries malfunctioning. Paper towels available however batteries need to be replaced.
     • Back hand sink next to walk in cooler unit lacking paper towels.
     • CORRECTED DURING INSPECTION - hand sinks supplied during inspection
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     • Back sink at broth area was blocked at time of inspection with delivery of pork items. CORRECTED DURING INSPECTION - items removed from area.
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     • Corrective Action(s): Ensure staff are replacing liquid soap and paper towels as required when hand sinks run out of these items.
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     • Replace batteries at bar hand sink.
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     • FHA WILL TICKET at next inspection if hand sink is once again blocked. Discuss with delivery drivers and all staff that at no time is any hand sink to be blocked at facility.
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     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Employee beverage observed on food production surface. There are designated areas for employee beverages labeled in food production areas. Staff relocated to this area.
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     • Corrective Action(s): Ensure staff are using designated areas for beverage storage.
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     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Dishwasher is malfunctioning. Dishwasher is requiring hours to heat up to appropriate temperatures. Staff inform EHO they are turning dishwasher on at 9am and at 12pm dishwasher was not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius.
     • EHO and staff took over 10 minutes to run dishwasher and still temperatures of greater than or equal to 71 degrees Celsius was not achieved. Only temperatures of 61-65 degrees Celsius were achieved.
     • After 1:30pm dishwasher still did not achieve final sanitizing rinse of greater than or equal to 71 degrees Celsius at the plate.
     • Staff is checking and recording dishwasher temperatures daily with a thermometer that is run through the dishwasher.
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     • Many chipped bowls observed today.
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     • Corrective Action(s): Dishwasher should not take such a long time period to heat up. This dishwasher is relatively new. Discuss with Dishwasher technician.
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     • Go through bowls and ensure any bowls that are broken or chipped are removed from circulation.
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     • Violation Score: 15
5. Follow-Up InspectionMar 7, 2025

   0 infractions

6. Routine InspectionMar 6, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO delivery of frozen and fresh product including potentially hazardous food items was on floor.
     • CORRECTED DURING INSPECTION.
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     • Corrective Action(s): Staff are to ensure potentially hazardous food items are added to coolers or freezer units as soon as possible.
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     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in all prep areas. Only one bottle of sanitizer solution was observed in meat slicing area.
     • CORRECTED DURING INSPECTION - EHO directed Chef to supply sanitizer solution to all areas of food production (this includes meat slicing area, bar area, cook line area and vegetable prep area).
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     • Corrective Action(s): Repeat violation.
     • This was discussed at previous inspection.
     • Next violation will result in enforcement action including ticketing.
     • Each food preparation area must ensure adequate supply of sanitizer solution for wiping down food production surfaces prior to and throughout the production of food items (this means throughout the day and before the production starts).
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     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Hand sink across from cook line was blocked with milk crates, stack of recently delivered meats and had drain covered with plastic wrap.
     • CORRECTED DURING INSPECTION - EHO directed Chef to remove plastic wrap and ensure hand sink is not blocked.
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     • Corrective Action(s): This is a repeat violation. Third violation will result in enforcement action (ticketing). Facility has been informed not to block hand sink at last routine inspection.
     • All hand sinks are to remain free from obstructions and adequately supplied with liquid soap, paper towels and hot and cold potable running water at all times.
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     • Violation Score: 5
   • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation: Raw pork observed to be thawing upon arrival of EHO.
     • CORRECTED DURING INSPECTION - Item added to sink with cold running water upon direction of EHO.
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     • Corrective Action(s): Do not thaw items on counters or at room temperature.
     • Other items observed thawing in sink and in walk in cooler - these are correct thawing methods.
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     • Violation Score: 1
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Some rodent droppings observed under nonfunctional sink plugs
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     • Corrective Action(s): Discuss with Pest Control Technician.
     • No droppings observed anywhere else. No signs of pest entry at doors.
     • Clean and sanitize area to remove droppings.
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     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Curtain separating kitchen from front of house needs to be laundered.
     • Containers storing utensils and lids need cleaning as food debris has accumulated at bottom.
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     • Corrective Action(s): Ensure curtain is frequently cleaned. Once per month is not enough. Item is very soiled.
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     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Dishwasher is not functioning as it should. Operator is checking daily and technician did service dishwasher as recently as Feb 24 however significant amount of runs required to reach temperatures of 71 degrees Celsius.
     • New booster has been added to dishwasher since previous inspection.
     • Technician called for service today.
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     • Corrective Action(s): Ensure thermometer is properly calibrated.
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     • Violation Score: 9
7. Follow-Up InspectionSep 20, 2024

   1 infraction

   • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Hand sink blocked with table and stack of delivered meat.
     • CORRECTED DURING INSPECTION - items relocated
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     • Corrective Action(s): Ensure staff are made aware not to block hand sink
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     • Violation Score: 5
8. Routine InspectionSep 17, 2024

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: New buffet tables at facility. Units use ice and mechanical refrigeration. Bowls are not submerged into unit and are balanced above. As a result, those food items that do not have ice scattered across (such as mussels and prawns measured at 2-4 degrees Celsius internally) are measured to be at temperatures higher than 4 degrees Celsius:
     • - Vegetables - 9-11 degrees Celsius
     • - Raw potentially hazardous meat items - 8-9 degrees Celsius
     • - Dessert table - 6 degrees Celsius.
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     • Corrective Action(s): The new buffet tables will require monitoring. Units will need containers of food items to be more submerged into the unit. Current set up has food items above and exposed to warm air.
     • Going forward ensure potentially hazardous items are submerged into the unit.
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     • Violation Score: 5
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation: Facility lacks one buffet table dedicated to hot holding of potentially hazardous food items. As a result multiple units in use.
     • - Unit for wontons including fried shrimp was not turned on resulting in food items stored at temperatures ranging from 45-55 Degrees Celsius
     • - Egg tart unit is broken. Egg tarts measured to be at internal temperature of 32 degrees Celsius
     • - Dim sum unit has broken resulting in smaller unit in use. Unit does not appear to be able to maintain temperatures of 60 degrees Celsius or greater as internal temperatures of dim sum were at 40-55 degrees Celsius.
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     • Corrective Action(s): Hot holding unit is required for area capable of maintaining temperatures of greater than or equal to 60 degrees Celsius. Facility has too many hot potentially hazardous food items to have current make shift set up.
     • Proper hot holding unit to be obtained that is capable of storing all hot potentially hazardous food items. Multiple unit approach does not appear to be functioning.
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     • Violation Score: 15
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility lacked sanitizer solution. Staff did not know how to operate the sanitizer unit and had to be informed by EHO.
     • When questioned as to the frequency of cleaning the meat slicer the staff informed EHO that they are currently wiping with water as necessary.
     • CORRECTED DURING INSPECTION.
     • .
     • Corrective Action(s): Sanitizer solution is to be dispensed prior to food preparation and used frequently throughout the day.
     • Inform and instruct staff as to the operation of the sanitizer solution dispensing unit.
     • Ensure staff are aware to test sanitizer solution daily.
     • Staff operating meat slicers are to wipe meat slicer after every use with sanitizer solution and not water as is current practice.
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     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Facility lacks sneeze guard for hot holding area.
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     • Corrective Action(s): Hot holding buffet area has been added since opening inspection and is not properly equipped. Ensure proper sneeze guard is obtained for area.
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     • Violation Score: 15
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Garbage area in back alley is very unsanitary. Area has high rodent activity. This will contribute to pest infestations in the surrounding area.
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     • Corrective Action(s): Ensure staff are locking lids after disposing of garbage. Keep garbage area in better condition.
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     • Violation Score: 3
9. Routine InspectionMar 14, 2024

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Food items stored in buffet line at temperatures less than 60 degrees Celsius.
     • Various items:
     • Sumai - at internal temperatures of 40 degrees Celsius
     • Curry soup - at internal temperatures of 59 degrees Celsius
     • Rice - at internal temperatures of 44-48 degrees Celsius
     • CORRECTED DURING INSPECTION - hot holding units had been increased at time of inspection
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     • Egg custard tarts proposed to be held at room temperature for consumption
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     • Corrective Action(s): Ensure going forward hot holding units are reaching and maintaining temperatures of 60 degrees Celsius
     • Hot holding unit is required for egg tarts.
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     • Violation Score: 15
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO 5 of 6 sanitizer spray bottles were at concentrations of less than 200ppm QUAT
     • CORRECTED DURING INSPECTION - EHO instructed staff to refill bottles
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     • Dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees at the plate.
     • CORRECTED DURING INSPECTION - Dishwasher technician arrived on site and made temporary repairs to dishwasher while EHO present.
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     • Iodine glasswasher not reaching final rinse concentrations of 12. Iodine container was empty.
     • CORRECTED DURING INSPECTION - jug replaced
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     • Test strips for iodine glass washer had expired.
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     • Corrective Action(s): All dishware is to be rewashed in dishwasher as previous wash did not properly sanitize. Directions provided to Head Chef. Dishwasher began to rewash all dishware.
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     • Obtain iodine glass washer test strips.
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     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Scoops placed inside dry storage containers and not cleaned after each use.
     • Buffet line has buffet cooler that does not have sneeze guard in place.
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     • Corrective Action(s): Scoops are to be washed and sanitized after each use.
     • Sneeze guard is to be installed at all food that is accessible by patrons to protect from contamination.
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     • Violation Score: 3
10. Routine InspectionNov 30, 2023

    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 back cooking area upon arrival of EHO. CORRECTED DURING INSPECTION - Staff instructed to refill and place sanitizer solution in all areas of food preparation.
      • Lack of sanitizer testing strips for QUAT based sanitizer at dishwashing area
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      • Corrective Action(s): Ensure adequate supply of sanitizer solution in all areas of food preparation.
      • Obtain QUAT test strip from chemical supply company or online source.
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      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink blocked in front food preparation area.
      • CORRECTED DURING INSPECTION .
      • .
      • Corrective Action(s): Discuss with staff. Ensure hand sinks are adequately supplied at all times.
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      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Take-out beverage container and personal beverage container found stored in food processing area and on food preparation surface. CORRECTED DURING INSPECTION - items relocated to designated staff beverage area.
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      • Corrective Action(s): Discuss with staff.
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      • Violation Score: 3
11. Routine InspectionJun 9, 2023

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Tofu received from supplier in "ECOLAB" container previously used for sanitizer solution. Not food grade container. Container was not in good sanitary condition. EHO observed supplier delivering tofu. Food was found to be at temperatures of 8 degrees upon arrival.
      • CORRECTED DURING INSPECTION - item discarded.
      • .
      • Corrective Action(s): Discuss with supplier.
      • Supplier should not be providing non-food grade containers for food delivery. All food is to be stored in food grade storage containers.
      • This practice is unacceptable and food should have been rejected from supplier prior to placing into walk in cooler unit.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Lack of sanitizer solution in food preparation areas upon arrival of EHO - CORRECTED DURING INSPECTION
      • 2) Peroxide Sanitizer solution is dispensing at 0ppm according to test strips - CORRECTED DURING INSPECTION
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      • Corrective Action(s): 1) Ensure sanitizer solution is available for use in all food preparation areas at all times. Staff should be able to wipe surfaces with sanitizer solution throughout food preparation. It is expected that the sanitizer solution will be made available in all buckets during each shift.
      • 2) Ensure sanitizer solution is tested at each location each day and contact technician if any issues arise.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Hand sink blocked by food preparation table upon arrival of EHO. CORRECTED DURING INSPECTION
      • 2) Hand sink at dishwasher lacked liquid hand soap. CORRECTED DURING INSPECTION
      • 3) Hand sink at back preparation area lacked liquid hand soap. CORRECTED DURING INSPECTION.
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      • Corrective Action(s): Ensure staff are checking all hand sinks. Hand sinks are to be adequately supplied at all times with liquid soap, single use paper towels and hot and cold running potable water.
      • .
      • Violation Score: 5
12. Follow-Up InspectionMar 8, 2023

    0 infractions

13. Routine InspectionFeb 10, 2023

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0ppm Quats is detected on glassware in glasswasher.
      • Corrective Action(s): Do not use glasswasher until it is repaired. In the meantime, use dishwasher to wash all glassware.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid handsoap and paper towel are stored away from handsink near meat slicer.
      • Corrective Action(s): Ensure handwashing amenities (handsoap and paper towel) are at each handwashing station.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Bags of dairy products are observed storing on ground in walk-in cooler.
      • 2. Boxes of melons are stored on ground under prep sinks.
      • Corrective Action(s): Food products must be stored at least 6 inches above ground.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 0ppm noted on glass after cycle in glasswasher. Operator indicated a technician was just on-site yesterday to repair the unit.
      • Corrective Action(s): This glasswasher uses Quats santiizer. Ensure at least 200ppm is detected.
      • Violation Score: 3
14. Follow-Up InspectionDec 29, 2022

    0 infractions