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Hello Nori

011-14 - 1920 Willingdon Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Hello Nori has been inspected 6 times by Fraser Health Authority since April 3, 2024. The most recent inspection, on July 7, 2026, recorded 2 infractions.

1 of 6 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: Cleaning and sanitizing 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 4 times across 4 separate inspections, most recently on July 7, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 April 3, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 24, 2025. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 7, 2026. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(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.

6 inspections

  1. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Discontinue Sous Vide cooking for octopus. Additional equipment is needed for safe sous vide cooking, such as a new probe thermometer designed for this usage and an updated Food Safety Plan is required. The food temperature is not currently monitored, only the final temperature is noted.
      • Corrective Action(s): Today
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Purchase timers for the rolls that are held at room temperature
      • Corrective Action(s): As soon as possible.
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Surface sanitizer in spray bottles (x3) measured at 50 ppm QUATS.
      • 2. Observed a staff member storing knives away without proper sanitization.
      • Corrective Action(s):
      • 1. Staff replenished spray bottles with sanitizer measured at 200 ppm QUATS.
      • - Run the sanitizer solution at the dispensing unit for few seconds before filling up the spray bottles.
      • - Use QUATS test strips to monitor the concentration of QUATS sanitizer.
      • 2. Ensure all staff members know to sanitize food contact dishes after washing them with dish soap.
      • - To properly wash/sanitize knives (or other utensils that can't be sanitized through the dishwasher) using a 2-compartment sink, follow the steps below:
      • a) 1st sink: Wash knives with dish soap and rinse with clean water
      • b) 2nd sink: Fill the sink with approved food contact sanitizer (200 ppm QUATS) and fully submerge the knives under the solution for minimum 30 seconds.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Sous vide cooking observed during the inspection for octopus (85 C for 6 hours). This process has not been approved.
      • Corrective Action(s): Discontinue sous vide cooking until an updated Food Safety Plan that has all the required details for sous vide cooking is submitted to Fraser Health and approved.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispensers are not in use, new ones are order. However, paper towels are available.
      • Corrective Action(s): Correct within one month.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasses run through the bar glasswasher were not being properly sanitized. See code 308 for details.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop at the front bar was stored with the handle touching the ice.
      • Corrective Action(s): Moved during the inspection. Install a holder for ice scoops within one week.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: This was noted in the initial inspection report: Install a door sweep on the front doors.
      • Corrective Action(s): 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): The glasswasher had 0 ppm Iodine when tested. The Iodine container underneath the glasswasher was empty at the start of the inspection.
      • Corrective Action(s): Fixed during the inspection.
      • Violation Score: 9
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