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Gom Kitchen

140 - 4170 Still Creek Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Gom Kitchen has been inspected 4 times by Fraser Health Authority since March 4, 2026. The most recent inspection, on August 10, 2026, recorded 2 infractions.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on August 10, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 2 times across 2 separate inspections, most recently on August 10, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

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

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked bacon stored in hot holding unit inside plastic container. Temperature of cooked meat items below 60 degrees Celsius.
      • CORRECTED AT TIME OF INSPECTION
      • .
      • Corrective Action(s): Plastic is unsuitable for storage in this area. To ensure cooked meat is stored at temperatures greater than 60 degrees Celsius the meat must be in direct contact with the metal as this is where the heat is. Additionally any liquid in the container will assist with keeping items hot therefore it is highly recommended to add a sauce/gravy to meat items to keep them hot
      • Repeat violation.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink blocked in back area with dishwashing liquid. Area is extremely tight and limited in space. City requirements relocated hand sink to difficult area. Hand sink used as storage area for food. Food observed to be stored inside sink at time of inspection
      • CORRECTED AT TIME OF INSPECTION
      • .
      • Corrective Action(s): To ensure staff can access this tight area make sure floor surrounding sink is free from obstructions or clutter. Relocate dishwashing liquid to another location. Ensure nothing is stored inside sink
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat stored above ready to eat food items such as cream cheese and margarine containers.
      • .
      • Corrective Action(s): Ensure raw meat is stored below all ready to eat food items. This includes food items in containers. We never want raw blood of raw meat to contaminate exterior of containers. These containers are often placed onto food preparation surfaces.
      • It is better food handling practices to locate raw meat together and on bottom shelf.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wall board is lacking behind dishwasher. Wall is drywall.
      • .
      • Corrective Action(s): Wall board should extend to the floor. If wall board can not extend to the floor the area should be sealed with paint at a minimum.
      • Discussed at previous inspection
      • .
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked bacon and cooked meat stored in hot holding unit inside plastic container.
      • Temperature of cooked meat items below 60 degrees Celsius.
      • .
      • Corrective Action(s): Plastic is unsuitable for storage in this area. To ensure cooked meat is stored at temperatures greater than 60 degrees Celsius the meat must be in direct contact with the metal as this is where the heat is. Additionally any liquid in the container will assist with keeping items hot therefore it is highly recommended to add a sauce/gravy to meat items to keep them hot
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Owner observed to drop lid and place onto container.
      • CORRECTED DURING INSPECTION - EHO directed owner to place item in dishwashing unit for cleaning.
      • .
      • Corrective Action(s): Ensure that if anything falls onto the ground it is immediately washed and sanitized. Do not place item onto food contact surfaces or food.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink blocked in back area with dishwashing liquid.
      • Area is extremely tight and limited in space. City requirements relocated hand sink to difficult area.
      • .
      • Corrective Action(s): To ensure staff can access this tight area make sure floor surrounding sink is free from obstructions or clutter. Relocate dishwashing liquid to another location.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cell phones observed to be stored on food production surfaces (counter)
      • .
      • Starch stored in paper bag stored directly onto floor.
      • .
      • Cutting board stored directly onto floor.
      • .
      • Raw meat stored above ready to eat vegetables.
      • .
      • Cardboard used to store lids and containers
      • .
      • Food production items such as oranges and sauces stored in publically accessible cooler unit.
      • .
      • Corrective Action(s): Ensure staff are storing cell phones on their person or in designated areas as these items are unsanitary
      • .
      • Ensure all food items are in food storage containers that are pest proof and are stored up off floor
      • .
      • No food production equipment should be stored directly on the floor
      • .
      • Ensure raw meat is stored below all ready to eat food items
      • .
      • Cardboard is not easily cleaned and is unsuitable for storage of clean kitchen equipment
      • .
      • As discussed at initial inspection this cooler is for public and only beverages in containers (i.e. pop, bottled beverages) are to be stored in this cooler unit. Self serve items only.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean and organize area behind wooden partition. Nothing is to be on the ground. Area is extremely cluttered and is suitable for a rodent infestation.
      • .
      • Corrective Action(s): Ensure all items are up off floor to make for easy cleaning.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Floor is observed to be peeling under new freezer unit.
      • .
      • Wall board is lacking behind dishwasher. Wall is drywall.
      • .
      • Corrective Action(s): Seal flooring under freezer unit to prevent further damage to floor.
      • .
      • Wall board should extend to the floor. If wall board can not extend to the floor the area should be sealed with paint at a minimum.
      • .
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

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