Skip to content
Loading map…

Di Chai

4124 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Di Chai has been inspected 6 times by Fraser Health Authority since November 15, 2024. The most recent inspection, on June 24, 2026, recorded 1 infraction.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on October 20, 2025. 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 once on June 24, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on May 14, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 20, 2025. 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.

6 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A small bowl of cooked meat had temperatures measured at 22.4'C. As per the operator, the meat was not prepared/cooked today. Discarded.
      • Corrective Action(s): Do not leave potentially hazardous food at room temperature for more than 2 hours.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop/spoons were placed in a jug filled with water by the handwashing sink. Dish soap was placed by the same sink. Knives stored in between a handsink and prep table. All moved to the dishwashing area at this time. One of the cutting boards requires a replacement. Removed from the prep table by the operator at this time.
      • Corrective Action(s): Place knives in their designated container/magnetic strip. Resurface cutting boards on a regular basis and replace if necessary.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer available for the kitchen. Operator prepared a fresh 200ppm chlorine solution in a bucket at this time. Advised to have food prep surfaces sanitized at this time. Ensure to have the sanitizer solution prepared and use the solution to sanitize prep surfaces prior to initiating any food prep in the morning.
      • Corrective Action(s): Ensure to have the sanitizer solution prepared and use the solution to sanitize prep surfaces prior to initiating any food prep in the morning.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 200ppm chlorine solution was prepared in buckets by staff at the beginning of the inspection. Facility was already in operation at that time.
      • Corrective Action(s): Ensure to have the sanitizer solution prepared in the morning, and use the solution to have food prep surfaces sanitized prior to initiating food prep in the morning.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of grease build-up and food debris observed from the following areas:
      • - Sides of kitchen equipment
      • - Floors underneath/behind kitchen equipment
      • - Floor joints along the walls in kitchen/storage room
      • Corrective Action(s): Ensure to have all the above areas cleaned on a more regular basis.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Plates/bowls stored by the cooking equipment had debris on surface. All replaced to clean ones by the staff at this time.
      • Corrective Action(s): Ensure to have clean dishware stored in a manner to avoid cross contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Ice scoops stored in ice where the handles are in direct contact with the ice
      • 2) Raw meat (beef/chicken) stored beside and above ready-to-eat/vegetables in the walk-in cooler
      • 3) Rice scoop stored in stagnant water.
      • Corrective Action(s): Ensure to store ice scoop in a designated container outside of the machine. If to store scoops inside of the machine, handles must not be in direct contact with the ice. Reorganize the walk-in cooler so that all raw meats/seafood are stored below and away from ready-to-eat/vegetables at all times. Store rice scoop in ice water or empty, sanitized container.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires a major cleaning of all hard to reach areas. Areas shown to the operator at this time.
      • Corrective Action(s): Clean all floors along the edges- dry storage room, by the cooking station, underneath/behind large equipment etc.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Thermometer for high temperature dishwasher requires a replacement.
      • Corrective Action(s): Ensure to contact a technician and have the thermometer replaced. In the meantime, a thermometer must be placed to confirm that the minimum rinse temperature of 71'C is reached for every cycle.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website