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Jade Palace Chinese Restaurant

4524 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Jade Palace Chinese Restaurant has been inspected 12 times by Fraser Health Authority since July 17, 2023. The most recent inspection, on April 9, 2026, recorded 2 infractions.

3 of 12 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on April 9, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 4 times across 4 separate inspections, most recently on April 9, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 August 28, 2024. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 26, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on January 16, 2025. 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.

12 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Internal temperature of the food stored at room temperature measured at above 4C (~7C):
      • > liquid egg
      • > cooked beef
      • > tapioca pudding
      • Corrective Action(s):
      • - Staff placed them in ice that is filled up to the level of the food in the container, as it has been ~30 minutes since the foods were stored at room temperature.
      • - Do not store foods at room temperature.
      • - Ensure foods are stored in ice or in a cooler measured at 4C or below at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • - Low temperature dishwasher dispensed 0 ppm chlorine. Chlorine container dispensing to the dishwasher was empty at the time of inspection.
      • Corrective Action(s):
      • - Staff replaced the empty chlorine container. Low temperature dishwasher dispensed 50 ppm chlorine at plate level during the final rinse cycle.
      • - Ensure to check the chlorine container and monitor the concentration of chlorine using chlorine test strips.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Trash can blocking the access to the hand washing station located next to the prep sink.
      • Corrective Action(s):
      • - Staff moved the trash can away from the hand sink.
      • - Ensure hand sinks are easily accessible at all times to facilitate frequent hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1. Raw meat stored above vegetables inside the display cooler by the prep sink.
      • 2. Knife holder filled with oil and food debris.
      • Corrective Action(s):
      • 1. Reorganize the cooler.
      • - Ensure raw meat are stored below vegetables and ready-to-eat foods to prevent potential food contamination.
      • 2. Clean and sanitize the knife holder.
      • - Ensure the knife holder is kept in a sanitary manner at all time to store clean knives.
      • ***Date to be corrected by: Today***
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed cooked rice and noodles stored at room temperature by the 3-compartment sink. Internal temperature of the rice measured at 36C and noodles measured at 34C.
      • Corrective Action(s):
      • - Staff moved the rice and noodles into a walk-in cooler maintained at below 4C.
      • - Do not cool foods at room temperature.
      • - Ensure foods are cooled from 60C to 20C within 2 hours, and 20C to 4C within the next 4 hours or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Surface sanitizer in 2x buckets had a high concentration of bleach. It measured at above 200 ppm chlorine.
      • Corrective Action(s):
      • - Staff replenished the sanitizer and they measured at 100 ppm chlorine.
      • - Use chlorine test strips to check the chlorine concentration after the solution is made.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Paper towel dispenser in staff's washroom upstairs was empty.
      • Corrective Action(s):
      • - Staff restocked the dispenser with single use paper towels.
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Carrot cake in 4 door cooler measured had an
      • internal temperature of 43°C to 46°C. Four containers of carrot
      • cakes were found in cooler and operator stated that
      • food has been cooling for over 2 hours.
      • Corrective Action(s): Corrective action(s): 4 containers of carrot cakes were
      • discarded during the inspection. Ensure that food is cooled
      • from 60°C to 20°C in 2 hours, and 20°C to 4°C in
      • the next 4 hours.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dim sum items (BBQ pork bun, sticky rice) were left
      • on counter next to cookline. Internal temperature of
      • BBQ pork buns was 15°C. Operator stated that dim sum
      • items were taken out of cooler 1 hours before the inspection.
      • 2. Cut vegetables were left at room temperature.
      • Internal temperature of cut peppers was 10°C, and pickled
      • vegetables was 6°C.
      • Corrective Action(s): Corrective action(s):
      • 1. Dim sum items were immediately placed back into the
      • cooler. Ensure that dim sum items are not taken out of
      • cooler in advance and remain at 4°C or lower until
      • steamed.
      • 2. Cut vegetables for stir fry must be discarde after 2
      • hours or kept in the cooler at all times.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Rice used for fried rice was observed sitting at
      • room temperature. Internal temperature of large rice
      • container measured 35°C. Rice has been left at room
      • temperature for over 3 hours.
      • 2. Internal temperature of meat pastries was 47°C.
      • Ambient temperature of hot holding unit was 48°C. Operator
      • stated that pastries stored in hotholding unit for less than 2 hours.
      • Corrective Action(s): Corrective action(s):
      • 1. Large container of rice was discarded during the
      • inspection. Rice used for fried rice must be kept at or
      • above 60°C prior to cooking.
      • 2. Hot holding unit was on wrong setting. THis was corrected
      • during the inspection, and hot holding unit ambient
      • temperature measured 69°C. Food in hot holding was used
      • within 2 hours.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Mildew was observed in the interior of the ice
      • machine. This is a repeat violation.
      • 2. Knife holders (next to cookline) were not maintained
      • in a sanitary condition. Debris was observed.
      • Corrective Action(s): Corrective action(s):
      • 1. Discard ice. Clean and sanitize interior of the
      • ice machine with a bleach solution. Ensure that
      • a regular cleaning schedule for ice machine is
      • developed.
      • 2. Clean all knife holders anmd ensure that knife
      • holders are cleaned regularly.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in bucket at tea station measured above 200 ppm.
      • Corrective Action(s): Corrective action(s): Bleach sanitizer was diluted
      • to 100 - 200 ppm during the inspection. Ensure that
      • test strips are used to verify concentration of
      • bleach sanitizer buckets.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Rice scoops and in-use utensils were stored in room
      • temperature water.
      • 2. Containers of food was stored on floor in walk-in cooler.
      • 3. Bowls used as scoops in dry food items (flour) were
      • placed directly in the food.
      • Corrective Action(s): Corrective action(s):
      • 1. Store in-use utensils in ice water at all times to
      • prevent pathogen growth.
      • 2. Ensure that all food items are stored 6 inches off the
      • floor to prevent contamination.
      • 3. Bowls were removed and run through dishwasher.
      • Ensure that bowls are stored outside dry storage
      • containers, or scoops with handles are purchased
      • with handles kept out of food items.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Minor amounts of rodent droppings were observed
      • in the janitorial sink room, under shelves
      • in dry storage area next to walk- in freezer. Pest control
      • company contract is in place. Reports were reviewed on
      • site.
      • Corrective Action(s): Corrective action(s): Remove droppings, clean and
      • sanitize areas with a bleach solution. Ensure that
      • pest control company recommendations are followed,
      • and to maintain premises in a sanitary condition.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Flour and food debris was observed along walls
      • and floor in bakery room.
      • 2. Debris was observed under shelving near stairs.
      • 3. Grease, and debris was observed at and around the
      • cookline.
      • Corrective Action(s): Corrective action (s): Clean areas listed above to prevent
      • the attraction of pests. Ensure that hard to reach
      • areas are cleaned regularly.
      • Date To Be Corrected By: June 11, 2025
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): 1. Broken/melted plastic containers (*3) were observed
      • in the dishwashing area.
      • 2. Two knives stored in
      • knife holder under counter in dishwashing area were
      • rusty.
      • Corrective Action(s): Corrective action(s):
      • 1. Broken containers(*3) were discarded.
      • 2. Two rusty knives were discarded. Knife holder was
      • run through dish washer. Ensure that broken and rusty
      • equipment is discarded.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: 1. Meat grinder in back storage area next to walk-in
      • cooler was observed on shelf. Operator stated that
      • this machine is no longer in use.
      • 2. Container with utensils, tongs, and other equipment
      • was observed on shelf on the dishwashing area.
      • Corrective Action(s): Corrective action(s): Remove all equipment that is
      • not required for food premises operation.
      • Date To Be Corrected By: June 4, 2025
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Eggs and cooked beef were stored at room temperature. The cooked beef had an internal temperature of 13 C (discarded) and the eggs had an internal temperature of 9 C and were cooked immediately.
      • Corrective Action(s): Discontinue holding eggs or meat at room temperature.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: The ice machine had visible mildew buildup inside.
      • Corrective Action(s): It was emptied and cleaned during the inspection. Clean the ice machine monthly from now on.
      • Violation Score: 15
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: A portable flat top grill was observed on the cook line. Remove the grill, since there is no ventilation hood available above the grill for removing grease laden vapors.
      • Corrective Action(s): Today.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One mouse was observed in a sticky trap upstairs.
      • Corrective Action(s): A professional pest control company is required. Provide confirmation that a pest control company has been onsite by Monday, January 20th.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean the following areas today:
      • -Grease buildup underneath the cook line.
      • -Clean the floor in the bakery to remove flour buildup and grease.
      • Corrective Action(s): Today.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The ceiling paint is peeling above the cook line.
      • Corrective Action(s): Fix by Monday, January 20th.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The ice machine had visible mildew buildup inside.
      • Corrective Action(s): Cleaned during the inspection. Ensure that ice machines are cleaned on a regular schedule.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One of the kitchen hand washing sinks was obstructed, a bowl was stored inside of it.
      • Corrective Action(s): Do not store anything inside hand washing sinks. Corrected during the inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean the following areas in the kitchen:
      • -The floor, especially underneath the cook line and under equipment.
      • -Shelving and walls to remove grease buildup.
      • -In the bakery: clean the equipment, containers, floor, shelves and walls
      • Corrective Action(s): Clean by Friday, August 30th.
      • Violation Score: 15
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Main kitchen hand washing sink not supplied with soap
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food was observed to be double stacked in the walk in cooler.
      • 2) Knives were stored in between the wooden block cutting board and table. Discontinue this practice since this area is not cleaned regularly
      • 3) The ice scoop in the server's area was stored in the ice machine with the handle directly in the ice. Discontinue this practice.
      • Corrective Action(s): All of the above noted items were corrected during the inspection.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease and food debris accumulation noted underneath the cook line.
      • 2) Clean the walk in cooler door to remove grease accumulation.
      • Corrective Action(s): 1 week.
      • Violation Score: 9
  10. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A leak was observed coming from the water supply to the sink beside the dishwasher.
      • Corrective Action(s): Repair this as soon as possible.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food in a container was stored on the floor at the start of the inspection. It was moved to the walk-in cooler afterwards. Discontinue this practice.
      • 2) Food in the walk in cooler was stored in a container on the floor.
      • 3) Food was stored in a plastic container that was in poor condition.
      • Corrective Action(s): 1) Corrected during the inspection.
      • 2) Do not store food in a container on the floor, it must always be kept off the ground.
      • 3) The container was discarded during the inspection.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean the following areas to remove grease and food buildup:
      • -Underneath the cook line
      • -Underneath equipment and shelving in the kitchen, bakery and storage areas.
      • -Clean door handles
      • -Clean the knife holding rack.
      • Corrective Action(s): Clean by Monday, November 20th.
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Do not double stack foods, since this can cause direct contamination.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean the flooring in the walk-in freezer and on the cook line.
      • Corrective Action(s): Today.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Replace missing floor tiles around the deep fryer so that the surface is smooth, impermeable and easy to clean.
      • Corrective Action(s): 2 weeks.
      • Violation Score: 3

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