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Galbi Korean BBQ

6 - 4300 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Galbi Korean BBQ has been inspected 7 times by Fraser Health Authority since September 11, 2024. The most recent inspection, on July 29, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Pests.

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 4 times across 3 separate inspections, most recently on May 30, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 July 15, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on July 15, 2026. For example: 304 - Premises not free of pests [s. 26(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 once on January 15, 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.

7 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Used wipes are piled up inside the handsink (kitchen).
      • Corrective Action(s):
      • - Ensure handsink is left empty and readily accessible at all times. Wipes were removed from the sink at the time of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Mice droppings noted. Pest control report indicates mice activity.
      • Corrective Action(s):
      • - Deep cleaning required throughout. Extra droppings observed to the right side of the prep cooler inside the kitchen, by the corner where prep sink grease trap is. Structural concern (gap in the wall) noted in the pest control report. Ensure to seal any gaps/holes.
      • Date to be corrected by: July 29, 2026
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • REPEAT VIOLATION: Rice in rice cooker probed at 52C.
      • Corrective Action(s):
      • Review the rice cooking procedure with all staff. Rice should be transferred to a warmed up rice cooker immediately after they have been cooked from the pressure pot to maintain the temperature of 60C or above. Any hot held item that has been cooled down below 60C should be reheated to 74 or above and then hot held at 60C or above. Rice was taken out to be cooled down as they were done cooking around an hour ago. Ensure to place them into the cooler in less than an hour. This is the third time this violation is observed. If this violation is observed again in any future inspections, violation ticket will be issued.
      • Violation Score: 15
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - REPEAT VIOLATION: Hot holding cabinet ambient temperature measured at 55.3C max. Rice in rice cooker probed at 54.1C max.
      • Corrective Action(s):
      • - The temperature gauge for the hot cabinet was set below 60C. Ensure to maintain the temperature of 60C or above.
      • - Staff stated that the rice are initially cooked in the pressure pot and then transferred to the rice cooker for hot holding. It appears that the rice was let cool down below 60C before they were transferred. Ensure that the cooked rice is maintained at 60C or above after they have been cooked.
      • - All rice was reheated at the time of inspection.
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • - No staff on duty has valid food safe training.
      • Corrective Action(s):
      • - Ensure there is at least one staff with valid Foodsafe level 1 or equivalent during the operator's absence.
      • 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):
      • - Observed an insert with multiple raw eggs stored in room temperature - still cold to touch.
      • Corrective Action(s):
      • - Product transferred to working cooler at the time of inspection. Ensure perishable food items are not stored in the room temperature; once used, put them back to the cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed rice in stainless steel bowls in hot cabinet measured at around 30C ambient.
      • Corrective Action(s):
      • - Hot holding should be done at 60C or above. Items reheated and the cabinet temperature was brought up to 60C at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Kitchen handsink filled with various items.
      • Corrective Action(s):
      • - Ensure handsink is accessible for handwashing at all times.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed various bags of frozen meat being thawed in room temperature.
      • Corrective Action(s):
      • - Ensure frozen food items are thawed in cold water, in cooler OR using microwave. Thawing in room temperature is not allowed. Items were moved to cold bath at the time of inspection.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

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