Skip to content
Loading map…

CM Chicken

A1 - 6285 Nelson Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

CM Chicken has been inspected 11 times by Fraser Health Authority since August 16, 2022. The most recent inspection, on September 18, 2026, recorded 1 infraction.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on March 1, 2024. For example: 209 - Food not protected from contamination [s. 12(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 February 23, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 March 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 September 18, 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.

11 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Flour dust on wall above batter station.
      • Dust on walk-in cooler compressor fan cover.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food stored in opened metal can within cook line prep cooler.
      • Corrective Action(s): Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable peelers stored with visible food debris on surfaces.
      • Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items stored directly on the floor - dry storage area.
      • Food stored in opened metal can in cooler unit.
      • 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.
      • Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest activity noted within kitchen, premise does not currently have professional pest control service in place.
      • Corrective Action(s): Obtain a pest control service agreement with a professional pest control service provider.
      • Minimum monthly services are needed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the following locations:
      • - floor under handsink / food preparation sinks
      • - on floor under mop sink and adjacent floor by walk-in cooler door
      • - on floor under upright freezers and dry storage shelving
      • Flour dust build-up on upper shelving surfaces.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some food items in coolers are not covered or covered with cardboard. Some food items stacked upon each other without covers.
      • Raw meat products stored beside or above potentially ready to eat food items.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris collecting on floor in corners / hard to reach areas under shelving units in kitchen.
      • Food debris collecting on surfaces of cooking line cooler unit.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Steel shelving units on walls in kitchen still have protective packing film on surfaces.
      • Kitchen floor by oven / fryers - gaps between steel floor panels and wall tiles allowing debris to collect.
      • Corrective Action(s): Remove all protective film from steel equipment surfaces.
      • Seal floor / wall seams with silicone to close gaps and allow for ease of cleaning.
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Preparation cooler insert level -foods are stacked above the fill-line: the 2nd indented line of the inserts (shown to operator)
      • Some inserts are double-stacked as well
      • Grated cheese at 12 deg C since last night
      • Corrective Action(s): Discarded the grated cheese
      • Do not exceed the fill-line for insert level at preparation coolers
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Operator is reusing cardboard boxes for their unintended purpose:
      • -walls to better contain splatter from breading preparation table area
      • -floor liner
      • Corrective Action(s): Discard the cardboards.
      • Food contact surfaces must be easily cleanable, washable, non-absorbent with a smooth non-toxic surface
      • -use plastic washable matting for floor liners for traction
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwash sink next to cooking line -the faucet is jimmied up with a tether and wrapped in food wrap
      • Corrective Action(s): Repair the faucet -do not use homemade devices or disposable materials for repair
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator has removed one of the Preparation Coolers and replaced it with a preparation table in front of the fryers -this was an unapproved structural change
      • Corrective Action(s): Operator to submit updated Floor Plans reflecting the change.
      • Do not make structural changes without Health Approval. If there are any health concerns with unapproved changes you will be required to revert back to the original approved layout
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the three staff at 430pm have this certification or equivalent
      • Corrective Action(s): Have at least one staff certified at ALL times
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Preparation cooler air temperature ranging 8-9 deg C. Internal temperature of Mayonnaise 8.1 deg C
      • NOTE: no Daily Temperature Logs maintained
      • Corrective Action(s): Remove all potentially hazardous foods from this fridge to your Walk-in cooler.
      • Adjust/Repair fridge to maintain foods at or below 4 deg C
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical sanitizing dishwasher had no chlorine residual detected as per test strips ~0ppm
      • NOTE: operator has not been maintaining Daily Test logs for dishwasher and fridges
      • Corrective Action(s): Repair washer minimum chlorine residual >50ppm required.
      • NOTE: operator primed the chlorine feeder and a retest observed >50ppm chlorine residual
      • **maintain DAILY testing of the dishwasher sanitizer and fridge temperatures as per Daily Log sheets
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open food cans stored fridge: ketchup, oyster sauce
      • Packing tape still on chicken breading table
      • Corrective Action(s): Do not store leftover foods in the cans once opened -the cans may begin to rust when opened contaminating the foods (CORRECTED DURING INSPECTION)
      • Remove the packing tape
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Chemical sanitizing dishwasher had no chlorine residual readings
      • Preparation cooler too warm
      • Corrective Action(s): Repair washer (CORRECTED DURING INSPECTION)
      • Adjust/repair preparation cooler
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Daily Temperature/Concentration Logs not maintained
      • Corrective Action(s): Maintain daily ALL fridges and dishwasher santizer concentration log checks
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website