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Gokudo Shabu Shabu

103 - 4501 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Gokudo Shabu Shabu has been inspected 13 times by Fraser Health Authority since February 14, 2023. The most recent inspection, on August 27, 2026, recorded 2 infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 5 times across 5 separate inspections, most recently on September 12, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 August 27, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 3 times across 3 separate inspections, most recently on March 18, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 3 separate inspections, most recently on March 18, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 August 27, 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.

13 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some prepared dishes stored out at room temperature.
      • CORRECTED AT TIME OF INSPECTION.
      • .
      • Corrective Action(s): Ensure all potentially hazardous items are stored appropriately in cooler units.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine has mould inside.
      • .
      • Corrective Action(s): Clean out ice machine. Ensure it is routinely cleaned and sanitized.
      • .
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand sink soap dispensing unit clogged from lack of use. Soap has run out.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure all soap dispensing units are fully operational.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat (chicken) stored above cheese slices.
      • CORRECTED AT TIME OF INSPECTION .
      • .
      • Corrective Action(s): Ensure raw meat items are placed well below ready to eat food items.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning needed on wall behind dishwasher and under equipment such as cook line.
      • .
      • Corrective Action(s): Ensure hard to reach areas are cleaned.
      • .
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various hot pot ingredients ready to serve to customers stored at room temperature on rolling racks. Various potentially hazardous food items in bowls including cut vegetables, cooked quail eggs and tofu.
      • CORRECTED DURING INSPECTION - items relocated to cooler as they had been out for less than 2 hours.
      • Cooked potentially hazardous items in sink under cabbage at 19 degrees Celsius internal temperature.
      • CORRECTED DURING INSPECTION - items discarded.
      • .
      • Corrective Action(s): Ensure potentially hazardous food items are not left to be stored at room temperature for indefinite time periods.
      • Ensure potentially hazardous food items are stored in cooler units.
      • .
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water at two compartment sink has been turned off as sink leaks.
      • Repair person has been called for next week to make necessary repairs.
      • EHO had staff place largest pot in facility in dishwasher and it did fit. All items in facility can be washed and sanitized in dishwasher.
      • .
      • Corrective Action(s): Unit needs to be available for use. Make necessary repairs.
      • .
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO hand sink in back was used to thaw seafood.
      • Although EHO did observe proper thawing methods (use of cold running water) staff are not to use hand sink for anything other than hand washing.
      • CORRECTED DURING INSPECTION - item removed.
      • This is a repeat violation.
      • .
      • Corrective Action(s): Ensure hand sinks are only used for hand washing.
      • Do not put food in bottom of hand sink because:
      • 1) hand sink is dirty
      • 2) it blocks access to the hand sink.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required:
      • - Upper shelves in back kitchen have build up of grease
      • - Medicine found in food preparation area. These items should be in designated staff areas. Remove from shelves above food. Put in container or drawer away from food preparation areas.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to be thawing food items under cold running water in hand sink.
      • Although this is the correct methods for thawing of food items it should be done in a designated food preparation sink and not the hand sink.
      • CORRECTED DURING INSPECTION
      • Paper towels missing from one hand sink.
      • .
      • Corrective Action(s): Discuss with staff.
      • Paper towels have been ordered. There are two other hand sinks in close proximity. Use other hand sinks or paper napkins until such time as paper towels arrive.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice paddle stored in cold water.
      • Storage of food items and food items used in food production stored on grease trap.
      • Ice wand stored on floor of freezer unit
      • .
      • Corrective Action(s): Rice paddles and stir spoons should be stored in water less than or equal to 4 degrees Celsius. One way to ensure this is to store in ice water.
      • Nothing used in food preparation should be stored directly on grease trap. Grease trap is dirty.
      • Ice wand should be stored away from contamination as it goes directly into cooling food items. To reduce risk of contamination ice wands should be stored in containers to prevent against contaminants in freezer unit (i.e. raw beef)
      • .
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Food items stored inside the prep cooler probed at around 10-11C.
      • Corrective Action(s):
      • - Potentially hazardous food items (blood pudding, tofu, beef tripe) were discarded at the time of inspection. Do not store perishable food items in this cooler. Operator was able to confirm technician is coming this evening to repair.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - Debris build up observed inside the ice machine.
      • Corrective Action(s):
      • - Clean & sanitize after turning off the ice machine and all ice have been removed.
      • Date to be corrected by: Today
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Dryer at men's washroom handsink is broken.
      • Corrective Action(s):
      • - Repair the dryer. Extra paper towels were equipped at the handsink.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Prep cooler unable to maintain the ambient temperature of 4C or below.
      • Corrective Action(s):
      • - Repair.
      • Date to be corrected by: March 25, 2024
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - Ice machine observed with stains & bioflim (below the ice making compartment cover).
      • Corrective Action(s):
      • - Turn the Ice machine off, empty all ice out, dismantle the cover from the unit to thoroughly clean & sanitize.
      • Date to be corrected by: Today
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Excessive build-up of food debris observed below & behind the stove.
      • - Biofilm and filth build up observed on the wall juction & the corner of the dishwashing counter.
      • - Food debris observed around the large mixer.
      • Corrective Action(s):
      • - Remove the build up on the floor & the wall.
      • - Take off all the linings & caulkings to properly remove biofilm. Redo the caulking to ensure there is no water leaking along the wall.
      • Date to be corrected by: Dec 15, 2023
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Bleach sanitizer in spray bottle (used in Kitchen) stripped out the test strip - this indicates the concentration is too strong.
      • Corrective Action(s):
      • - Staff could not demonstrate how to make 200ppm chlorine. Mix 1/2 tsp of bleach with 1 L of water. Ensure to equip one more bottle of sanitizer at the back labelled "SANITIZER". Label the bottle containing water as "WATER" so the bottles are not mixed up.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Handsink inside the kitchen (across the meat freezer) filled with wiping rags.
      • - Handsink by the stove is surrounded by towers of side plates.
      • Corrective Action(s):
      • - Ensure handsink basin is empty and area around handsink is unobstructed for easy & frequent handwashing. Place side plates in other adequate location.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Soup stains and juices observed underneath the stove.
      • - Debris observed along the corners of the walls and on the floor underneath equipment inside kitchen.
      • - Rodent dropping observed inside the electrical panel room.
      • Corrective Action(s):
      • - Clean and areas noted above. Sanitize areas affected with rodent droppings.
      • Date to be corrected by: June 7, 2023
      • 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 site has valid Foodsafe level 1. One front staff had Foodsafe certificate that has expired past May.
      • Corrective Action(s):
      • - Ensure at least one kitchen staff holds valid Foodsafe level 1. Email the undersigned with a staff's confirmation of registry for Foodsafe level 1. Staff can take course in their native language as Foodsafe courses are provided in other languages including Chinese.
      • Date to be corrected by: June 9, 2023
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 0ppm chlorine is detected in sanitizing spray bottles in kitchen. Chef indicated sanitizer is filled when bottle is empty.
      • 2. One part of the meat slicer is not washed properly, as meat deris is observed.
      • Corrective Action(s): 1. Change sanitizer in spray bottles every other day. Do not use until solution is used up. Chef changed sanitizer solution at time of visit.
      • 2. Ensure all parts of meat slicer is cleaned properly. Part removed and was washed in dishwasher at time of visit.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. A sanitizing bucket is placed inside servery handsink.
      • 2. Squeeze bottles are placed next to cook line handsink, blocking acces to liquid handsoap dispenser.
      • Corrective Action(s): Ensure handwashing station is clear of items and accessible at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Double stacking observed in walk-in cooler, without a barrier or lid.
      • 2. Raw eggs are stored on top shelf in walk-in cooler.
      • 3. Bucket of rice and bucket of soy sauce observed storing on floor.
      • 4. Some foods in 3-door prep cooler are without a cover.
      • 5. "Home Depot" buckets are noted at dishwashing area.
      • Corrective Action(s): 1. Do not stack food containers without cover.
      • 2. Raw eggs should be stored at the bottom below ready-to eat foods or vegetables.
      • 3. Food products should be stored at least 6 inches above ground.
      • 4. Foods must be all covered.
      • 5. Only use food grade containers. Remove non food grade containers from facility.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles are not labelled.
      • Corrective Action(s): Spray bottles should be labelled, especially in the kitchen when a separate spray bottle is filled with water for vegetables.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

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