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Glorious Bao and Fried Rice

F14 - 4567 Lougheed Hwy, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Glorious Bao and Fried Rice has been inspected 12 times by Fraser Health Authority since August 5, 2022. The most recent inspection, on May 20, 2026, found no infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 5 times across 5 separate inspections, most recently on October 29, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on October 29, 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 2 times across 2 separate inspections, most recently on May 11, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 December 7, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 4 times across 4 separate inspections, most recently on May 11, 2026. 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.

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Internal temperature of deep fried chickens stored at room temperature measured at 31C.
      • Corrective Action(s):
      • - Staff discarded the deep fried chickens (x8) during the inspection.
      • - Do not store any foods at room temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Chlorine surface sanitizer measured at 0 ppm chlorine in a bucket filled with wiping cloths.
      • Corrective Action(s):
      • - Staff replenished with 100 ppm chlorine during the inspection (mixing ratio: 1/2 capful of bleach to 1/3 of water in the bucket)
      • - Purchase chlorine test strips to monitor chlorine sanitizer concentration.
      • - Ensure another surface sanitizer spray bottle is available for use in the back kitchen.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1. Exhaust ventilation hood cleaning service is overdue (Feb 2026).
      • 2. Grease buildup, food debris, and flattened boxes observed underneath the cookline.
      • 3. Food debris observed on the exterior surfaces and handles of the coolers and freezers (including in storage).
      • 4. Dust accumulation observed on the ceiling.
      • 5. Clean knives stored in a container in unsanitary condition.
      • Corrective Action(s):
      • - Ensure all above-mentioned areas, including hard-to-reach areas, are thoroughly cleaned and sanitized, and maintained free of grease buildup and food debris.
      • ***Date to be corrected by: 1 week***
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Observed the ice machine lid loose and partially detached.
      • Corrective Action(s):
      • - Replace/repair the lid.
      • ***Date to be corrected by: 1 week***
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • - No staff on duty has a food safe training.
      • Corrective Action(s):
      • - Ensure at least one staff on duty has FOODSAFE Level 1 or equivalent
      • ***Date to be corrected by: as soon as possible***
      • 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):
      • - Surface sanitizer in a spray bottle (kitchen) measured at 10 ppm chlorine and in a bucket and a spray bottle (service area) measured above 200 ppm chlorine.
      • Corrective Action(s):
      • - Staff replenished with 100 ppm chlorine for all menitoned-above items (correct mixing ratio: 1/2 tsp bleach per 1 L water).
      • - Use chlorine test strips available on site to monitor the chlorine concentration (100 ppm).
      • - Ensure sanitizer gets made fresh daily.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Foods observed stacked on top of the uncovered foods inside the 2-door prep cooler.
      • Corrective Action(s):
      • - Staff removed the stacked foods.
      • - Discontinue this practice. Ensure foods are covered to protect from potential contamination.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup observed in the kitchen in the following areas:
      • -Shelving
      • -Floors, especially underneath/ behind equipment.
      • -On the side of the fryer and gas stove
      • Corrective Action(s): Clean as soon as possible.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Sandwich prep refrigerator was broken- no food stored inside.
      • 2) The handle on the rice cooker in the kitchen was broken.
      • Corrective Action(s): 1 & 2) Repair/ replace within two weeks.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Broken thermometer observed in the front single door, stand up cooler
      • Corrective Action(s): Check all thermometers in the kitchen and ensure that all thermometers are in working order- 1 week
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup observed on shelves and in hard to reach areas.
      • Corrective Action(s): Clean within one week.
      • Violation Score: 9
  7. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: Food observed to be cooling in a container on top of the grease trap.
      • Corrective Action(s): Discontinue this practice.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Hot plate observed on the counter without a ventilation hood. Repeat violation.
      • Corrective Action(s): Do not use the hot plate in an area that does not have proper ventilation.
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution stored in a bucket at the front
      • of the house measured 50 ppm chlorine. The operator
      • noted a large batch of bleach solution gets made
      • 3 to 4 days inadvance.
      • Corrective Action(s): Corrective action: Replace the bleach solution with
      • fresh solution measuring 100-200ppm. Ensure to
      • make new solution every 2 hours or when solution
      • becomes murky. Do no make the solution days
      • in advance.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A bag of rice stored on top of the grease trap
      • by the mop sink and other miscellaneous items on
      • another grease trap.
      • Corrective Action(s): corrective action: Remove the food and other items
      • away from the grease trap. Grease trap should not
      • be used as a storage as it may lead to
      • contamination of food.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Rodent droppings observed in the following areas:
      • - beside the grease trap by the mopsink
      • - underneath the mop sink
      • - beside the dough maker
      • 2) Fruit flies observed inside a small container trap
      • the operator has set up by the cashier where food trays are located.
      • Corrective Action(s): Corrective action: Remove droppings. Pour mild bleach
      • onto droppings ( 1tsp bleach per 1 L water) and
      • wipe droppings with wet wipes. Apply same concentration
      • of bleach solution onto affected areas.
      • Continue to monitor pest activity and call pest control
      • company for trap setup
      • Corrective action: Remove fruit flies. Remove the
      • trap away from where food trays are prepared.
      • Note : recommended the operator with using UV
      • traps as an alternative fruit fly mitigation
      • Date To Be Corrected By : 1 week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up observed on the side of the
      • stove equipment by the cookline
      • Corrective Action(s): corrective action : Remove and clean grease
      • build up. Ensure to clean on a regular
      • basis
      • Date To Be Corrected By : 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard observed on the floor around the
      • deep fryer.
      • Corrective Action(s): corrective action : Remove the cardboard from the
      • floor. All surfaces must be non-absorbent and
      • smooth to facilitate cleaning practices. This may
      • attract pests and cause harbourage of pathogens and
      • other contaminants.
      • Date To Be Corrected By : 1 day
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A open bag of cleaning chemical (crystals)
      • observed beside the container of potato starch.
      • The chemical bag was not labelled.
      • Corrective Action(s): corrective action : Transfer cleaning chemicals
      • into a container with tight lid. Chemicals should
      • be labeled of its content and stored separately
      • from food to prevent contamination of foods.
      • Date To Be Corrected By: Today
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): This is a repeated violation. Hot plate was
      • being used and there is no ventilation hood in
      • place above where hot plate is.
      • Corrective Action(s): Corrective action : Discontinue this practice
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Many foods in the storage room were not kept in sealed, pest proof containers.
      • Corrective Action(s): Ensure that all food kept in storage is held inside a pest proof container with a lid within one week.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A hot plate was used to fry foods in an area that does not have a ventilation hood.
      • Corrective Action(s): Discontinue this practice. All cooking must be done under a working ventilation hooed.
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Do not store utenils in stagant water.
      • Corrective Action(s): Ice added to the water during the inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation hood and surrounding areas require cleaning.
      • Corrective Action(s): 2 weeks.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Vitamins and shoes being stored in inappropriate locations.
      • These items are not to be stored in food production areas.
      • .
      • Corrective Action(s): Remove these items immediately and locate outside of food production areas.
      • No shoe storage in cupboards. Shoes are dirty. This area is for food storage only.
      • Clean and sanitize cupboards.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires better organization:
      • - Items are to be up off floor minimum 15 cm
      • - No items stored on floor
      • - Personal effects of staff are to be stored in designated areas away from food storage
      • - Items such as vitamins and shoes are not to be stored in food processing areas. Designated staff storage outside of food processing areas for such items
      • - No food processing items are to be stored on grease trap as this area is very dirty
      • - Cleaning of vents and behind grill/wok is to occur more frequently. Currently only once per week. This is not acceptable.
      • - Facility is very limited for space. Better organization required.
      • .
      • Corrective Action(s): - Designated area outside of food preparation storage and areas is required for personal items of staff
      • - Food items stored up off floor
      • - Cleaning of hood and surrounding areas including backsplash is to occur more frequently. Current cleaning schedule is inadequate.
      • .
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple observations of cooked potentially hazardous food items stored at room temperature for lunch rush.
      • .
      • Corrective Action(s): Cooked potentially hazardous food items are not to be stored at room temperature for indefinite time periods. Reduce amount of food held at ambient temperature to that which is being immediately prepared only.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple Violations:
      • - Storage of items intended for food preparation directly on surface of grease trap
      • - Shoes found to be stored in food preparation areas
      • - Staff personal items (jackets, purses, etc.) found stored in front area shared with food/equipment storage
      • - Sanitizer solution stored on floor.
      • - Scoops not stored in ice bath
      • .
      • Corrective Action(s): Ensure the following:
      • - No storage of items on grease trap. This is not a clean surface and is a surface covering a waste receptacle. Food equipment is not to be stored on this item
      • - Shoes and other staff items are not to be stored in food preparation areas. There should be a designated area for personal effect either in back storage room or a designated cupboard that is not shared with other equipment or food.
      • - Sanitizer solution is not to be stored on the floor as bottom is not sanitized prior to placing on counter. Poor sanitation practice. Do not continue this practice.
      • .- Ensure rice paddles are stored on ice
      • .
      • Violation Score: 9
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