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Gobong 88

9928 Lougheed Hwy, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Gobong 88 has been inspected 8 times by Fraser Health Authority since October 27, 2023. The most recent inspection, on May 5, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 5 times across 5 separate inspections, most recently on May 5, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [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 4 times across 4 separate inspections, most recently on December 22, 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 2 times across 2 separate inspections, most recently on December 22, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Unprocessed intestine sitting at room temperature. To be cooked and then cooled when the prep sink is available for use as per staff
      • Corrective Action(s): Intestine has thawed. Keep this in the cooler until space is available for proper cooling.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One wiping cloth in food prep area stored on counter ,all others in sanitizer
      • Corrective Action(s): Store all wiping cloths in sanitizer between uses
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open can of hoisin sauce stored on shelf with plastic bag over the top
      • Corrective Action(s): As soon as canned foods are opened, transfer any unused portion to a food grade container. Place in cooler as per manufacturer's instructions.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 large pots of soup in cooler measured 13C and 14C respectively. Operator stated it was made yesterday.
      • Corrective Action(s):
      • Discard soup. Food must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less. Operator is currently cooling new batch of soup (internal temp 65C) in water bath; split into smaller pots as this is not ice water and the pot is big. Purchase ice wands to facilitate cooling.
      • Cooling continues to be a problem. If this problem occurs again, menu will be reduced to facilitate cooling.
      • Violation Score: 15
  4. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of soup measured 9-10C. Operator stated it was made yesterday.
      • Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Discard.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Apple watch case and wristband soaking in water at waitress station handwash sink.
      • Corrective Action(s): This sink is for handwashing only. Clean tech gadgets at home.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths stored directly on the counter
      • Corrective Action(s): Wiping cloths must be stored in sanitizer when not inuse.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs stored on top shelf of kimchi cooler
      • Corrective Action(s): Store eggs on bottom shelf in case of breakage
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Large pots of soup cooling at room temperature
      • 2) Large pots of soup cooling (covered) in coolers
      • Corrective Action(s):
      • 1+2) Foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Reviewed cooling with operator. Use an ice bath to speed cooling, purchase ice wands and/or cook smaller batches.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held rice in large rice cooker at waitress station measured 50C
      • Corrective Action(s): Repair or replace cooker. Discard rice.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer when not in use.
      • Corrective Action(s): Store wiping cloths in sanitizer when not in use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Eggs stored on top shelf of kimchi two door cooler
      • 2) Pots stored directly on the floor.
      • Corrective Action(s):
      • 1) Store eggs below and away from ready to eat foods
      • 2) Do not store pots directly on the floor as the bottom is now contaminated, and may contaminate food prep surfaces.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pots of soup cooling by back door.
      • Corrective Action(s): Large pots of soup cannot be cooled fast enough in this manner. Use a cold water bath.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Multiple potentially hazardous foods left out at room temperature:
      • - raw eggs
      • - cooked potatoes
      • Corrective Action(s): Discard foods. Store at 4C or below.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Dishwasher did not dispense any measurable chlorine.
      • 2) No sanitizer available for food contact surfaces.
      • Corrective Action(s):
      • 1) Sanitizer bottle changed, dishwasher dispesned 50ppm chlorine.
      • 2) Sanitizer must be available at all times. Solution made at time of inspection. Ensure washcloths are in sanitizer when not in use.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Large pots of soup and/or sauce left directly on the floor.
      • Corrective Action(s): Foods cannot be stored directly on the floor. Bottom of the pots are now contaminated, and will contaminate working surfaces once placed on counters.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan required for kimchi fermented at room temperature.
      • Corrective Action(s): Provide food safety plan for review.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Pots that are too large for the dishwasher and compartment sinks in use.
      • Corrective Action(s): Remove from facility as they cannot be adequately cleaned.
      • Violation Score: 3
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