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Chung Chun Rice Hotdog

4428 Beresford St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Chung Chun Rice Hotdog has been inspected 10 times by Fraser Health Authority since November 14, 2022. The most recent inspection, on August 4, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 3 times across 3 separate inspections, most recently on August 4, 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 2 times across 2 separate inspections, most recently on June 19, 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 2 times across 2 separate inspections, most recently on February 16, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 November 20, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 once on May 30, 2023. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): WIping rag sanitizer container 0 ppm Quaternary Ammonia.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Operator replaced sanitizer solution during inspection.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags stored in 50 ppm Quaternary Ammonia solution.
      • Staff observed not following 4 step manual dishwashing procedure correctly.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Staff replaced sanitizer solution during inspection.
      • Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
      • 1)clean surface of debris using warm water and detergent,
      • 2)rinse surface with warm water,
      • 3)immerse for 2 minutes in 200 ppm Quaternay Ammonia sanitizer solution,
      • 4)allow surface of item to air dry before next use.
      • Operator sanitized dishware during inspection.
      • Violation Score: 15
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Drink mixes stored in upright cooler - serving scoop stored on top of drink mix containers.
      • Corrective Action(s): Ensure dispensing scoops for drinks are cleaned and sanitized after use and stored in sanitary location.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cooking station ventilation hood - professional cleaning service certification expired.
      • Corrective Action(s): Ventilation hood to be serviced by professional cleaning service.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags stored in sanitizer containers 50 - 100 ppm Quaternary Ammonia.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Ensure sanitizer feeder is allowed to flow briefly before filling sanitizer containers to ensure adequate concentration.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not available for cold storage unit temperature monitoring.
      • Staff are not verifying or documenting cooking process of weiners.
      • Corrective Action(s): Temperature logs are to be maintained for all cold storage units to verify storage of food at safe temperature on a daily basis.
      • Staff are to audit cooking process and verify internal temperature of 74 C is reached for cooked weiners.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Metal rulers with cork backing used for measuring food portions, cork backing is breaking off posing a food contamination risk and cork is absorbent material, preventing proper cleaning / sanitizing of a food contact surface.
      • Corrective Action(s): Remove all cork material and adhesive from rulers to allow them to be properly cleaned and sanitized and not pose a food contamination risk.
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Drink reservoirs for beverage dispenser unit 13 C and 14 C.
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Beverage unit not filled to minimum level and circulation function turned off, product will not be maintained at 4 C or colder.
      • Unless unit is maintained with minimum level of beverage volume (4 L) and recirculation system maintained on while in use discontinue use of machine and maintain small drink volumes in containers stored within coolers available.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 4 packs of weiners in 2 comp sink 15 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping rags in use without sanitizer reservoirs prepared.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Both front service staff observed performing multiple tasks including food preparation and point of sale transactions without changing gloves and washing their hands.
      • Staff observed removing gloves to perform some tasks and place same used glove back on their hand.
      • Staff observed using hand sanitizer while wearing gloves.
      • Corrective Action(s): Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food inventory stored on the floor in back storage area.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: 4 packs of weiners stored in both chambers of 2 compartment sink with no running water.
      • Corrective Action(s): Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only).
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Milk crates and palletes used to store large volume of inventory in storage area.
      • Cardboard sheets stacked on dry inventory to provide work surface space.
      • Corrective Action(s): Provide additional shelving and / or work tables to provide storage, add work usable work surfaces and allow for proper cleaning of floors.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

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