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Hoang Yen 2 Bun Cha Ca Restaurant Ltd

B - 4883 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Hoang Yen 2 Bun Cha Ca Restaurant Ltd has been inspected 12 times by Fraser Health Authority since March 25, 2024. The most recent inspection, on September 25, 2026, found no infractions.

7 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 February 25, 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 3 times across 3 separate inspections, most recently on September 15, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on September 16, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

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.

12 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler: 2 soup buckets 10 C, 1 soup bucket 61 C, 1 container of cooked chicken breasts 14 C
      • Corrective Action(s): Cooling measures are not supported in premise Food Safety Plan, do not attempt to cool cooked food items.
      • Soup 61 C, returned to stove top to hot hold above 60 C.
      • Remaining soups at 10 C and chicken at 14 C discarded.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Noodles soaking in water by stove burners at room temperature.
      • Corrective Action(s): Add ice to noodle soaking bucket if left out at room temperature for prolonged periods of time.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher 60 - 66 C
      • Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C.
      • Violation Score: 25
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher: 66 - 68 C
      • Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C. Correction date: Sept 15, 2025.
      • Until repaired all dishware and utensils must be manually sanitized in 2 compartment sink following a dishwashing cycle.
      • Immerse all dishware for 2 minutes sanitizer solution 100 ppm chlorine. (1 tsp bleach / 1 litre water)
      • Allow items to air dry following sanitizing step.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice scoop stored in container of stagnant water.
      • Corrective Action(s): Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Dishwasher staff attempting to wash their hands while wearing disposable gloves, between loading and unloading dishwasher.
      • Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple bins of cut vegetables on counter at kitchen entrance: internal temps 8 - 13 C
      • Box of canned shrimp paste - every can in box had been opened and placed back into original shipping box for storage at room temperature.
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping rags in front service counter area left on surfaces without sanitizer prepared for use.
      • Staff observed rinsing food utensils in food preparation sinks between uses.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Kitchen staff performing a variety of duties while wearing gloves. As gloves would be contaminated staff did not change gloves or wash their hands.
      • Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
      • Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items stored in opened cans inside and outside cooler units.
      • Rice scoop stored inside rice warmer.
      • Raw meats stored together with vegetables.
      • Bucket of stagnant water used to rinse noodles to remove starch post cooking.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container.
      • Utensils in use can be stored dry or an ice filled containers.
      • Do not use stagnant water for food processing, noodles can be rinsed under cold running water for rinsing purposes.
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler
      • - food items double stacked on top of food inserts, fish balls 9 C, squid cake 7 C, cut vegetable 6 C
      • - prep cooler inserts are overfilled above fill line - pork 8 C, tofu 6 C
      • Corrective Action(s): Product discarded.
      • Do not double stack food containers on top of prep cooler.
      • Do not overfill prep cooler food inserts.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noodles in rice warmer 37 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping rags in use in kitchen without sanitizer solution prepared.
      • 5 knives in kitchen stored with visible food debris on surfaces.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Kitchen entrance handsink and dishwashing 2 compartment sinks do not have hot water supply.
      • Corrective Action(s): Hot water supply is necessary to allow for proper handwashing and the ability to clean dishware.
      • Conduct repairs to restore hot water supply to these plumbing fixtures.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front kitchen handsink obstructed with multiple food strainer baskets.
      • Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff observed washing their hands while wearing single use disposable gloves.
      • Corrective Action(s): Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Soup strainer basket stored in garbage can with garbage.
      • Food containers in cooler units stored without protective covers.
      • Corrective Action(s): Food utensils in use are to be stored in a sanitary location that protects them from contamination during use.
      • Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Bar ice machine - interior has residue build-up on interior surfaces.
      • Bar floor corners under equipment and sinks have debris.
      • Floor behind dishwasher / under dishwashing sinks have debris build-up.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Staff washroom - obstructed filled with storage items.
      • Corrective Action(s): Remove inventory from staff washroom and restore use.
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

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