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Galbi Korean BBQ (Gilmore Place)

150 - 4112 Lougheed Hwy, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Galbi Korean BBQ (Gilmore Place) has been inspected 6 times by Fraser Health Authority since September 26, 2025. The most recent inspection, on May 28, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 May 21, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on May 21, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 24, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 February 23, 2026. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Observation: Observed "fantastic" surface cleaner used to sanitize the dining area tables.
      • This is a repeated violation. "fantastik" is not approved sanitizer to use in food premises.
      • Corrective action: Operator to use 100 ppm bleach solution (1/2 tsp bleach + 1 L water) to sanitize the dining area tables.
      • Date to be Corrected By: Immediately
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation:
      • Observation: Observed rolling cart in front of the handwashing sink by kitchen entrance blocking the access to sink.
      • Corrective action: Operator moved the cart away during inspection. Ensure handwashing sinks are always accessible to all the employees to facilitate proper handwashing.
      • Date to be Corrected By: Immediately.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation:
      • 1) Raw meat (i.e shrimp) and raw shelled eggs observed stored on the shelf above the vegetables in sliding door display cooler.
      • 2) Raw pork was stored on the self above bean paste in walk-in cooler.
      • Corrective action: Operator moved the raw meat food items on the shelf below vegetables and ready to eat foods during inspection to prevent the food items from cross contamination.
      • Date to be Corrected By: Immediately.
      • Corrective Action(s):
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION):
      • Observation: Back door was observed left open this can allow the pests to enter premises.
      • Corrective action: Operator to ensure the back door always remains closed or install a screen at the back door before leaving it open.
      • Date to be Corrected By: Immediately.
      • Corrective Action(s):
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION):
      • Observation: Wooden black shelf with holes and splinters was observed in walk-in cooler used to store food buckets on top.
      • Corrective action: Operator to either remove the wooden shelf from premises and use a shelf made of a material that is easily cleanable or cover the holes and paint the wooden block to make it easily cleanable.
      • Date to be Corrected By: Immediately.
      • Corrective Action(s):
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION):
      • Observation: Observed cigarette packs stored in a cambro at back prep table.
      • Corrective action: Operator removed the cigarette packs and moved the cambro to dishwashing area to be washed.
      • Date to be Corrected By: Immediately.
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION):
      • Observation: Observed weighing scale at the drain board by dishwashing area and rolling metal prep cart parked beside the drain board.
      • This is a repeated violation.
      • Corrective action: Do not use this area for food preparation as there is no accessible handwashing sink nearby and this area is approved for dishwashing purposes only.
      • Date to be Corrected By: Immediately.
      • Corrective Action(s):
      • Violation Score: 5
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION):
      • Observation: Two pans were observed stored on the floor under the burners. Operator staed that these pots were old and are not in use anymore.
      • Corrective action: Operator moved the pots from the floor during inspection. Remove the items from premises that are not required for daily operations.
      • Date to be Corrected By: Immediately.
      • Corrective Action(s):
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle at front has 0ppm chlorine. Staff indicated "Fantastik" is used as sanitizer.
      • Corrective Action(s): Proper sanitizer (ie. bleach/chlorine) must be used to sanitize food contact surfaces.
      • Operator switched solution at time of visit.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A scale is observed by dishwashing area. In addition, wooden serving boards observed near scale.
      • Corrective Action(s): Do not use area by back door as food preparation area, as there is no handwashing station conveniently located. Scale relocated to prep table by 2-door sliding cooler.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broth cooler is still places in front of prep sink, blocking access. Operator indicated they are waiting to remove gas line to deep fryer to free up space for broth cooler.
      • Corrective Action(s): This was mentioned in December 2025. This must be done within one month.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A pot of broth is observed on stove, but heat is not turned on. Temperature is measured at 46oC. Operator indicated it was turned off an hour ago.
      • Corrective Action(s): Potentially hazardous foods must be kept hot (over 60oC) or cold (under 4oC). Operator has turned heat back on at time of visit.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A wheeled cart is placed right in front of kitchen handsink, blockinga access.
      • Corrective Action(s): Handwashing station must be clear of items and accessible at all times. Wheeled cart relocated at time of visit.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Products are observed storing on ground (in walk-in cooler; by freezer; etc).
      • 2. Frying pans are observed storing on ground under stove.
      • 3. Rice scoop is observed storing in container with stagnant water.
      • 4. Non food grade container (ie. Home Depot container) is used to store dry rice.
      • Corrective Action(s): Products (food and non-food) and equipment must be stored at least 6 inches above ground.
      • Store rice scoop in ice water; or keep container empty.
      • Use food grade containers to store food.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. A large container to hold soup for cold noodle soup has been added to the facility, placed right in front of a prep sink.
      • 2. Buckets and colander are placed in front of second prep sink.
      • 3. The back area where shelving racks were orginially located is now an area where staff processes raw meat.
      • Corrective Action(s): Facility must be maintained how it was originally approved.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

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