Skip to content
Loading map…

Fung Mai Kitchen

2301 - 4500 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Fung Mai Kitchen has been inspected 22 times by Fraser Health Authority since October 20, 2011. The most recent inspection, on May 27, 2026, recorded 1 infraction.

12 of 22 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 6 times across 5 separate inspections, most recently on January 6, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on May 27, 2026. For example: 210 - Food not thawed in an acceptable manner [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 3 times across 3 separate inspections, most recently on June 21, 2022. For example: 209 - Food not protected from contamination [s. 12(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 once on March 22, 2018. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on June 29, 2023. 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.

22 inspections

  1. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation:
      • - Observed multiple packs of red meat inside the 2 compartment sink, measured at 22C. Operator stated that they were thawed since last night.
      • Corrective Action(s):
      • - Thawing should not be occurring in room temperature. Store them in the cooler overnight or put them in cold running water (for less than 2 hours). All items discarded at the time of inspection.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Potentially hazardous food items inside the slide door cooler measured at 12-15C.
      • Corrective Action(s):
      • - Items (prawns, fish, various raw meat, cooked wontons etc.) were discarded at the time of inspection.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Slide door cooler not able to maintain the temperature of 4C or below. Ambient temperature measured at 14-15C from the fan units.
      • Corrective Action(s):
      • - Repair. Operator was able to call techinican who will be visiting today. Ensure the cooler temperature can be maintained at 4C or below.
      • Violation Score: 9
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Error code pops up on the dishwasher dashboard. It appears that the water is not draining properly at the end of the dishwasher cycle.
      • Corrective Action(s):
      • - Dishwasher has normal wash & rinse cycle and adequate sanitizing level is reached but draining issue must be resolved. Ensure to service the dishwasher as soon as possible.
      • Date to be corrected by: June 26, 2024
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Clutter observed at the front (behind the display unit). Unused equipment (mini oven stored on top of the freezer). Papers, bags, unopened pop cans etc. are stored in unorganized manner.
      • - Noticeable amount of dust build up observed on pipings underneath the cooking unit.
      • Corrective Action(s):
      • - Clean the areas noted above. Remove any unused items. Discard garbages.
      • Date to be corrected by: Today
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Chopped vegetables stored at room temperature.
      • - Cooked rice noodles stored at room temperature.
      • - Garlic in oil sauce stored at room temperature.
      • Corrective Action(s): Store all food items noted above inside the cooler at < or = 4C.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Deep fryer being use on prep table without proper ventilation hood.
      • Corrective Action(s): Immediately stop cooking with the deep fryer. Move the deep fryer under proper ventilation system or remove the noted equipment from the kitchen.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Missing thermometer inside the middle upright cooler.
      • Corrective Action(s): Provide a working thermometer inside the noted upright cooler.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution containing wiping cloths measured greater than 200ppm chlorine. Test strip bleached out.
      • -Staff remade bleach solution on-site. Chlorine measured at 200ppm.
      • -Ensure bleach solution for food contact surfaces is between 100-200ppm chlorine concentration. This can be made with 1 tsp of bleach in 1 L of water.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler had several containers and bowls of food that were uncovered.
      • -Staff covered food items with lids at time of inspection. Ensure stored food is covered to protect it from contamination.
      • Corrective Action(s):
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice scoop store in bin.
      • Corrective Action(s): Store rice scoop in ice water or cold water and routinely change out the water to prevent any contamination.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Missing working thermometer inside the undercounter cooler in the middle of the kitchen.
      • Corrective Action(s): Provide working thermometer inside this cooler.
      • Violation Score: 1
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Butcher knives stored on the side of the wooden cutting board. This is not a sanitary surface for storing utensils that come into contact with food.
      • Corrective Action(s): Re-clean knives and store them in a sanitary manner. Date to be corrected: immediately
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher hooked up to no-name brand bleach. This is not an acceptable sanitizer as the label states it is not for house hold cleaning.
      • Corrective Action(s): Switch dishwasher to an acceptable brand of bleach. Date to be corrected: immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bowl lids found in the front handwashing sink. Handwashing sinks are to be used solely for handwashing purposes.
      • Corrective Action(s): Remove bowl lids from the handwashing sink. Date to be corrected: today
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Side of cutting board is not an acceptable storage for clean cutting knives. Knives that come into contact with food must be stored in a sanitary manner.
      • Corrective Action(s): Do not store knives on the side of the cutting board. A cleanable knife holder or knife magnet must be used. Other methods of storing the knife can be used if proven to the district Environmental Health Officer that sanitary storage can be achieved. Date to be corrected: today
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsinks were blocked with pots and dishes.
      • Corrective Action(s): -Handsinks are not meant for dishwashing.
      • -Ensure Handsinks are always free of any objects and available for handwashing.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Noted pork blood being defrosted in the dishwashing sink with dirty dishes together. Discarded during inspection.
      • 2) Peanut sauce and chopped garlic was placed beside the dishwasher.
      • Corrective Action(s): The above dishwashing area is not for food storage and prep area. Do not leave process food in the dishwashing area.
      • Violation Score:
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted a bag of chicken (raw) left out at room temperature.
      • Temperature of the chicken was @ 24 deg. C - 38 deg, C
      • Discarded during inspection.
      • Corrective Action(s): Ensure thawing process takes place in the cooler @ <= 4 deg. C or under cold running water.
  21. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted the raw meat cutting table & meat cleavers not in clean condition. Dried food debris noted on the surface.
      • Corrective Action(s): Clean immediately after each use.
      • 1) Use 100 ppm bleach & wiping cloths to clean the meat cutting table
      • 2) Run meat cleavers through the dishwasher with pre soaking & scraping.
      • Violation Score:
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Noted staffs washing hands at multiple sinks including dishwashing sink and the mop sink.
      • Corrective Action(s): All staffs must wash hands at the designated h/w sink beside the walk-in cooler.
  22. Routine Inspection

    0 infractions

Own this business? Add a badge to your website