Skip to content
Loading map…

Cupbob

103 - 4501 North Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Cupbob has been inspected 15 times by Fraser Health Authority since July 14, 2023. The most recent inspection, on October 7, 2026, recorded 2 infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 8 times across 8 separate inspections, most recently on October 1, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 3 times across 3 separate inspections, most recently on October 7, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on October 7, 2026. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • 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 March 21, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on October 1, 2025. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

15 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensils in room temperature water.
      • Corrective Action(s): In-use utensils should be kept in a dry empty container, or in ice water Utensils must be washed every four hours.
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: 160 whole pickles (stored in clear plastic bags within grocery bags) from Joo's Farm in Maple Ridge. Operator states that the farm does the pickling and supplies them with pickles.
      • Corrective Action(s): Currently, no food permit has been issued to Joo's Farm in Maple Ridge. To be confirmed with district EHO. All 160 pickles HELD. Do not sell, giveaway or remove from premises.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution 0ppm
      • Corrective Action(s): Sanitizer solution must have at least 100ppm chlorine
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Beef in hot holding cabinet measured 25C
      • 2) Foods in small hot holding unit measured approx 50C
      • 3) Rice in rice dispenser meausred 48C
      • Corrective Action(s):
      • Discard all these foods. These foods must be held at 60C or above.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee observed to wash gloved hands
      • Corrective Action(s): Gloves must be changed every time hands are washed. They are single-use items.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Neither of the two staff members have FOODSAFE Level 1 or equivalent
      • Corrective Action(s): At least one member on staff must have FOODSAFE Level 1 or equivalent
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff state that soup left on the counter was to be warmed up in the hot holding unit
      • Corrective Action(s): Food must not be warmed up in hot holding units as they were not designed for this purpose. Soup must be reheated to at least 74C prior to placing it in a PRE-HEATED (ex. already at 60C) hot holding unit.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Kimbap stored at room temperature
      • 2) Soup stored at room temperature
      • 3) Boiled eggs, shredded eggs, lettuce, fishcake in counter cooler measured 13C
      • Corrective Action(s):
      • 1) Kimbap must be stored in cooler. Facility is not permitted to store/display kimbap at room temperature
      • 2) Soup must be stored at 4C or colder OR 60C or hotter
      • 3) Discard. These foods must be 4C or colder.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Tonkatsu and shrimp tempura in hot hoolding display cabinet measured 33C
      • 2) 4-insert hot holding unit measured 57C
      • 3) Rice in kimbap machine 33C
      • Corrective Action(s):
      • 1) Discard. These foods must be stored at 60C or higher. Unit was turned up at time of inspection, measured 61C
      • 2) Turn up to at least 60C or hotter
      • 3) Unit is capable of proper hot holding - USE THIS FUNCTION
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw eggs stored above ready to eat foods in pop cooler
      • Corrective Action(s): Store raw eggs at the bottom of the cooler in case of breakage
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Staff indicated that some food items are for personal use such as a church party after work.
      • Corrective Action(s): Do not store items the restaurant does not use/serve on this premises.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site did not have FOODSAFE
      • Corrective Action(s): At least one member of staff must have FOODSAFE at all times. Operator stated over the phone that his staff are scheduled to take the course within the month.
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Table top unit is unable to keep foods at 4C
      • Corrective Action(s): Move potentially hazardous foods in kimbap cooler
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 skewers of fishcake kept at room temperature
      • Corrective Action(s): FIshcake must be hot held at 60C or hotter
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Neither of the two staff onsite have FOODSAFE Level 1 or equivalent
      • Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in prep cooler measured 7C
      • Corrective Action(s): Move foods to working coolers. Repair or replace cooler.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation:
      • 1) Fish cake skewers at room temperature, measuring 21C
      • 2) Two inserts of beef in hot holding unit, measuring 45-50C
      • 3) Rice in kimbap machine measured 42C despite digital display reading 63C
      • Corrective Action(s):
      • All hot held foods must be at 60C or hotter.
      • - in the hot holding unit, the water level must touch the inserts to maintain temperature
      • - recalibrate or repair the kimbap machine, or cease using it
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available at time of inspection
      • Corrective Action(s): Sanitizer must always be available. New solution made at time of inspection.
      • Violation Score: 5
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 12 packages of stir fried kimchi measure 23C. Food was received this morning at 11:00 and the operator stated it was not in a cambro. The time is now 13:00
      • Corrective Action(s): As per previous inspections, the cooling process must be completed at the commissary kitchen. Food must also be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Discard the stir fried kimchi.
      • Violation Score: 15
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: As per the inspection report for the supplying commissary kitchen, the commissary kitchen is only permitted to produce kimchi and cold radish salad at this time; the owner has stated to their district inspector that they have chosen to change the foods being produced, and that they have stopped making and selling prepackaged meals and dumplings. Over the phone, the operator of the commissary kitchen claimed he was still permitted to produce the full menu while they consider the requirements imposed by the city in which they are operating.
      • Corrective Action(s): All food items (excluding kimchi, cold radish salad and kim bap) are HELD until proof can be provided to the district inspector of the commissary kitchen that producing the full menu is permitted.
      • Violation Score: 15
  12. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Kimbap rolls noted out at room temperature.
      • 2) Food in cold holding unit measured 15C
      • Corrective Action(s): 1+2) Cold potentially hazardous foods must be kept at 4C
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Japchae insert kept on top of hot holding unit.
      • 2) Food in glass hot holding unit measured 45-50C
      • 3) Rice in kimbap machine measured 42C
      • Corrective Action(s):
      • 1+2) Discard. Hot held foods must be maintained at 60C or above.
      • Glass hot holding unit appears to have temperature differences within units.
      • Violation Score: 5
  13. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Table top cooler unable to achieve and maintain 4C.
      • Corrective Action(s): Owner to discard potentially hazardous items every 2 hours until repair or replacement approximately next week
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff stated the congee was made in the morning at their commissary kitchen in Coquitlam and brought over to the Burnaby location to finish cooling.
      • - 14x chicken congee
      • - 10x japchae
      • - 3x pork bone broth
      • - 4x braised mackerel
      • Corrective Action(s): Foods must cool from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less. The cooling process must be completed at the Coquitlam location - do not go through half the process in Coquitlam and the other half in Burnaby. Discard congee.
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Pork cutlet noted at 40-45C in hot holding unit. Hot holding unit noted at 68C.
      • Corrective Action(s): Foods must be reheated to at least 74C PRIOR to being placed in hot holding unit.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Left sliding glass door cooler noted at 8-10C.
      • 2) Lettuce, tomago, and kimchi in inserts at table top cooler were noted at 12C.
      • 3) Fried fish guts noted in room temperature display.
      • Corrective Action(s):
      • 1) Unit is unable to achieve and maintain 4C. Cooler was unplugged and re-plugged in - reached 4C within a few minutes.
      • 2) Unit is unable to keep all items cold due to gaps around inserts. Unit itself is able to reach 4C and below. Discard foods.
      • 3) This is a potentially hazardous food - store in cooler at 4C or colder.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee observed to wash gloved hands.
      • Corrective Action(s): Gloves are single-use. Do not wash or re-use.
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods double stacked in tabletop prep cooler were unable to reach 4C.
      • Corrective Action(s): Do not double stack foods in this cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice cooker plugged in at dining area.
      • Corrective Action(s): Cooking must occur within confines of kitchen.
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website