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Guli's Kitchen

101 - 5489 Byrne Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Guli's Kitchen has been inspected 8 times by Fraser Health Authority since August 12, 2025. The most recent inspection, on August 18, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 3 separate inspections, most recently on August 14, 2026. 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 August 6, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 6, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 February 24, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Washer is down under repair with serviceman coming later today
      • Corrective Action(s): Operator to manually wash in the meantime as per signs posted
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher is down -serviceman has been called will be coming later today as per operator
      • Corrective Action(s): Repair washer
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A large pot of cooling yogurt on an undertable shelf -internal temperature at 68 deg C. Operator indicated it is to be cooled there then placed in the fridge later
      • NOTE: this infraction was also noted in the last inspection back in February as well -repeat infractions will require increased enforcement such as ticketing/closure
      • Corrective Action(s): You must cool foods FAST:
      • Step 1:
      • 60 deg C to 20 deg C within 2 hours using small containers, ice baths, ice wands, wide shallow basins
      • then
      • Step 2:
      • 20 deg C to 4 deg C transfer back into the pot and place in the fridge
      • Operator placed the cooling yogurt on wide shallow trays
      • Operator to obtain ice wands
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): The larger wash sinks have not been installed yet therefore the enormous pots in use cannot be dishwashed in a practical manner as they do not fit the sinks/dishwasher
      • Corrective Action(s): Discontinue use of the enormous pots (total of 3) until the larger wash sinks are installed
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Washroom at the front missing liquid soap
      • Corrective Action(s): All handsinks must be adequately stocked to facilitate handwashing
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food worker using multi-level shelves for food preparation -not suitable are for food processing
      • Corrective Action(s): Use only your designated food preparation tables for food processing
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed foodworker preparing samosas using multi-level shelves while sitting down
      • Preparation table at the backroom near backexit is being used for storage not its intended use a food preparation table
      • Corrective Action(s): Do not use shelves as food preparation tables for storage of goods only!
      • Remove all the stored goods from the preparation table and store on your shelving units
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a few items not cooling properly like the cooked lentils and ground beef
      • Corrective Action(s): Use your baking pans with layers of 1 to 3" to expedite faster cooling
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Still observing open bulk food bags not in rodent proof containers or just cinched up
      • Corrective Action(s): Place in rodent proof containers once bulk food bags are opened
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Numerous goods and a few items like the onion bags on the floor
      • Corrective Action(s): Store off the floor on your shelves or on risers
      • Recommend more multi-level shelves for more aisles in front storage areas
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw egg liquid stored in the fridge
      • Corrective Action(s): Do not store raw egg liquid in the fridge. Once the egg is cracked open cook right away.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Some open bulk food bags observed
      • Corrective Action(s): Store in rodent proof containers once the bulk food bags are open
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Numerous materials/equipment still in place in the premise from the previous owner -not related to business anymore
      • Corrective Action(s): Remove from premise
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is down and not in use -there are backflow issues as well. Not effecting the 3-compartment warewash sinks
      • Corrective Action(s): Operator will be purchasing a new commercial washer to replace the old one.
      • Operator to forward the specifications of the new washer before purchase -must be commercial and NSF (or equivalent) certified
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Low temperature chlorine sanitizing washer tested at ~0ppm residual as per strips
      • No observed Daily Log sheets seen
      • -Multiple cleaners in use for food contact surfaces: bleach, QUAT, unknown (multi-use cleaner)
      • Corrective Action(s): -Repair washer -minimum chlorine residual >50ppm
      • Operator to Manually wash in the meantime
      • -Use only either bleach OR QUAT sanitizer, then remove all other cleaner chemicals to avoid confusion. Have multiple spray sanitizer bottles for use clearly labelled.
      • Either hamper any soiled reused rags or rinse them and leave in a sanitizer solution reservoir
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1-door display at bar at room temperature -no PHFs stored in unit
      • Dishwasher is not in good working order -no sanitizer residual detected
      • Corrective Action(s): Repair units
      • Dishwasher tested after priming and >50ppm -operator should still have the unit serviced -should not have to prime the machine each wash
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the four staff had this certification or equivalent in the operator's absence
      • Corrective Action(s): At least one of the staff must have this certification at all times
      • Violation Score: 1

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