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Core Education & Fine Arts - Kingsway

4021 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Core Education & Fine Arts - Kingsway has been inspected 20 times by Fraser Health Authority since November 1, 2011. The most recent inspection, on June 1, 2026, recorded 1 infraction.

4 of 20 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: Protecting food from contamination, Pests and Handwashing and staff hygiene.

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 9 times across 9 separate inspections, most recently on June 1, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on June 20, 2022. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on January 14, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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

  • 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 July 14, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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.

20 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Teriyaki Sauce and Honey Garlic Sauce are "refrigerate after opening"
      • Corrective Action(s): Always follow manufacturer storage instructions of foods
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink next to telephone has no hot water -for some reason the hot water supply was turned off from underneath the sink.
      • Corrective Action(s): All handsinks must have hot/cold water available -hot water facilitates removal of greases/oils that may be on hands
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1-door domestic fridge in storage room showing 9.8 deg C for the bacon and air temperature of 9.5 deg C
      • NOTE: this is the same too warm fridge observed last year as well
      • NOTE: daily temperature logs from last Friday show 4 deg C (no temp log done today as of yet)
      • Corrective Action(s): Remove all potentally haardous foods from unit to another fridge: bacon, yogurt, milk, cheese
      • Adjust thermostat and/or call serviceman for repair.
      • Do not place potentially hazardous foods in unit unless foods can be maintained 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): Observed operator toweling down dishware after washes
      • Corrective Action(s): Operator should only be air drying dishware for proper cleaning/sanitizing -by toweling dishware afterwards you may be transfering microbes
      • Operator should have at least two complete sets of cups/bowls/utensils (breakfast/lunch) to allow time for air drying between washes
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1-door domestic fridge in storage room too warm -noted the condenser is frozen over build-up of ice will effect cool temperatures
      • Corrective Action(s): Defrost the unit to get rid of the ice
      • Adjust/repair fridge to maintain foods at or below 4 deg C
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Multiple uses of reuse single use containers observed -take out containers being reused that are not dishwash safe (will break down in the high temperature washer)
      • Cereal is being stored in plastic containers where some parts cannot be cleaned in a practical manner --> the handle part
      • Corrective Action(s): Discontinue reuse of single use containers that are not dishwash safe or cannot be cleaned in a practical manner
      • *provided Food Grade Container handout for further information
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cultured Dairy Beverage at 10.2 deg C in dry storage room fridge. Been there for a few weeks.
      • Corrective Action(s): Discarded the dairy beverage -approximately 15 small containers
      • NOTE: Daily Temperature Logs must be maintained for all fridges not just the ones in the kitchen
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed a rodent trap with poison in the dry storage room
      • Corrective Action(s): No poisons are allowed in food areas. For rodent control use only mechanical traps such as food baited snap traps/live traps/sticky traps
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Whirlpool domestic fridge in storage room showing 10.2 deg C for dairy beverage and air temperatures showing >10 deg C
      • Except for the Dairy Beverage all other foods stored were breads/hot dog buns
      • Corrective Action(s): Repair fridge to keep foods at or below 4 deg C
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both upstairs and downstairs washrooms have no paper towels in the dispensers
      • Corrective Action(s): Replace -ensure all handsinks are adequately stocked
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open food can of tomato paste and fridge storage.
      • Corrective Action(s): Once a food can is opened transfer any leftovers into a washable container
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Caulking at floor joints have come undone around the kitchen island counter on the side of the dishpit
      • Corrective Action(s): Replace and reseal the caulking
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed worker handle dirty dishes and then just rinse with water her disposable gloves prior to food handling
      • Corrective Action(s): After EACH contamination point food workers must discard disposable gloves --> wash hands with soap --> place new gloves.
      • If workers cannot do this then do not use gloves at all to only handwash the hands
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Vegetables -celery sticks and peppers/fruits -apples being stored on the fridge shelves directly
      • -A hose is attached to the 3-compartment sink faucet and the bib extends past the fill-line
      • Corrective Action(s): -Wash the fruits and vegetables
      • -Do not store foods on the fridge shelves without protection such as the food bags or washable containers -those shelves are not regularly cleaned and sanitized unlike dishware
      • -Place a vacuum breaker (picture shown) before placement of the hose to protect the water supply OR you can cut the hose bib to at least 2" above the water fill-line
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Lone worker at start of inspection does not have this certification
      • Corrective Action(s): At ALL times at least one foodworker must have this certification or equivalent
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products (ie. soy sauce and oil) are noted storing on ground.
      • Corrective Action(s): Ensure all products is stored at least 6 inches above ground to facilitate cleaning and for pest monitoring.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Big wok is observed in facility; however, it does not fit into the dishwasher. Discussed manual dishwashing procedure with operator on wok and sanitizer is not in use to sanitize wok.
      • Corrective Action(s): Remove wok from facility and only use equipment that can fit into the dishwasher.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some old droppings are noted under one undersink cabinet.
      • Corrective Action(s): Remove droppings, sanitize areas, and monitor. Contact pest control company if new droppings are noted.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor cleaning is required on cabinet doors, and door handles.
      • Corrective Action(s): Clean the mentioned areas.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One bucket of cake flour in cupboard left uncovered.
      • Corrective Action(s): Lid was found at the time of inspection. Please ensure all stored foods are protected from contamination either by covering or storing 15cm above the floor.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas need cleaning:
      • - Undercounter cabinets by stovetops were sticky to touch.
      • - Spilled grains of rice in the undercounter cabinet next to handsink.
      • Corrective Action(s): Clean and sanitize the above mentioned areas. Maintaining a sanitary environment will help to prevent pest issues.
      • Date to be corrected by: July 27, 2021.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in cabinets under dishwashing sinks, prep sinks, and on floor under pots rack. Pest control company comes in twice a month.
      • Corrective Action(s): Remove droppings, sanitize areas, and monitor. Follow pest control company's recommendations if any.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Bottles of dish detergent observed stored next to cans of tomato sauce in the lower shelf of the storage area.
      • Corrective Action(s): Ensure to store food and chemical items in separate storage areas. Correction required today.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Found mice droppings on the ground at the corner in the closet and behinde the stand up cooler in the dry storage room.
      • Corrective Action(s): Correction: Clean up the affected area by using bleach solution (1:10 ratio). Keep monitoring pest activity. Report pest activity to pest control company.
  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open bags of cereal and crackers noted in small dry storage area
      • Corrective Action(s): Open bags of dry goods should be stored in pest proof containers, especially where droppings are noted.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted on floor in small dry storage area
      • Corrective Action(s): Remove droppings, sanitize area, and continue to monitor
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Opened bags of dry goods noted in dry storage room; also noted canned goods on floor behind door.
      • Corrective Action(s): Ensure all open bags of dry goods are stored in pest proof containers and all food products are stored at least 6 inches above ground.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted on floor under shelvings for pots and pans; and also in dry storage room (around sticky traps). Abell pest control company comes in regularly.
      • Corrective Action(s): Remove droppings, sanitize areas, and monitor. Let the pest control company know the areas where droppings are found, as the report in August indicated no activity.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: One ceiling tile has a hole on it.
      • Corrective Action(s): Replace ceiling tile to prevent pests using that as a way to enter kitchen
      • Violation Score: 3
  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

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