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Haidilao Express

F13 - 4567 Lougheed Hwy, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Haidilao Express has been inspected 3 times by Fraser Health Authority since December 18, 2025. The most recent inspection, on September 28, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

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 March 17, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 March 17, 2026. For example: 304 - Premises not free of pests [s. 26(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 once on December 18, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 28, 2026. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • 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 once on September 28, 2026. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Hot water not available at the start of the inspection. The operator stated that they fill the pots with hot water instead of cold water. Operator advised to discontinue this practice to ensure that hot water is available for handwashing and cleaning at all times.
      • Corrective Action(s): The hot water returned after 15 minutes.
      • Violation Score: 15
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: 1) Hot dog roller was placed on top of a display cooler at the front with minimal separation from the public.
      • 2) Portable deep fryer was placed under a shelf with no ventilation.
      • Corrective Action(s): 1) Relocate to another location or remove.
      • 2) Move the deep fryer so that it is underneath the ventilation hood. If this is not possible, remove it from the premises.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Internal temperature of soup (x3) on the stove measured at below 60C (48C-53C). The burner was turned off.
      • Corrective Action(s):
      • - Staff reheated the soup to 74C during the inspection.
      • - Ensure to keep the burner on to maintain food at 60C or above at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Surface sanitizer in a spray bottle measured at 50 ppm chlorine.
      • Corrective Action(s):
      • - Staff replenished the spray bottle with 100 ppm chlorine during the inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Small amount of rodent droppings observed in the storage:
      • >> back corner of the chest freezer
      • >> underneath the shelving units
      • Corrective Action(s):
      • - Remove droppings and disinfect the affected areas with bleach.
      • - Continue to monitor for pest activities. Ensure all holes/gaps are sealed (if any).
      • - Email most recent pest control reports to EHO's email.
      • 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):
      • - Noodles in water (x3) were stored at room temperature. The ambient temperature of the noodles were between 18C to 20C.
      • Corrective Action(s):
      • - Staff moved the noodles into a cooler achieved and maintained at 4C at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Observed a staff member washing their hands with gloves on.
      • 2. Soap dispenser at the handwashing sink by the stove was empty.
      • Corrective Action(s):
      • 1. Do not wash the gloves. Gloves are for single use only.
      • - Remove gloves -> wash hands -> put on new gloves.
      • 2. Staff restocked the soap dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - A pan of raw meat was stored above the vegetables on the shelf inside the sliding display cooler.
      • Corrective Action(s):
      • - Staff reorganized the cooler and moved the raw meat below the vegetable shelf.
      • - Ensure raw meat are always stored below the vegetables or ready to eat foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Small amount of rodent droppings observed in the following areas:
      • > On the corner beside the dishwasher
      • > Underneath the shelving units by the wall inside the storage room
      • Corrective Action(s):
      • - Remove the rodent droppings and disinfect the affected areas with bleach.
      • - Continue to monitor for further pest activities. Ensure all openings/holes present are sealed (if any).
      • - Staff contacted a professional control company.
      • - Keep the kitchen and storage room door closed to prevent pests from entering.
      • Violation Score: 3

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