Galbi Korean BBQ
825 Carnarvon St, New Westminster · Restaurant
Inspection summary
Galbi Korean BBQ has been inspected 4 times by Fraser Health Authority since August 14, 2025. The most recent inspection, on September 29, 2026, recorded 1 infraction.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.
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 September 29, 2026. 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 March 27, 2026. For example:
401 - Adequate handwashing stations not available for employees [s. 21(4)]
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.
4 inspections
- Routine Inspection
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Donkatsu sauce (56C), toppokki (55C) in the hot holding unit was not at an appropriate temperature.
- Corrective Action(s): Reheated. Ensure that all hot potentially hazardous food is kept >60C
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Staff preparing beef cuts for marinating and hot line staff cooking ready to eat foods while both back of house handsinks were blocked (central handsink blocked by cutting board and back handsink with cooking utensils)
- Corrective Action(s): Ensure that all handsinks are always readily accessible and stocked with liquid soap, paper towels, and hot/cold running water at all times.
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Dokatsu sauce hot holding (55C) toppokki (56C) in hot holding machine. Machine was set at "4"
- Corrective Action(s): Reheated. Ensure that all hot potentially hazardous food is kept >60C at all times.
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): 2 issues:
- -donkatsu sauce in warmer was hot held at 50C
- -soups on the stove were not >60C (ox bone 49C and pork bone 45C)
- Corrective Action(s): Reheated soups. Discarded dokatsu sauce.
- Ensure that all hot potentially hazardous foods are kept >60C at all times
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
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