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John 3:16 Malaysian Delights

Lower Level - 5152 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

John 3:16 Malaysian Delights has been inspected 6 times by Fraser Health Authority since January 12, 2026. The most recent inspection, on August 11, 2026, found no infractions.

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

  • 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 August 4, 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 4, 2026. 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 once on January 12, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Operator is not utilizing the ice wands when it is ideal to use and not ready for use just sitting in dry storage
      • Corrective Action(s): Cooling of the cooked yam paste on ice is not ideal -better to use the ice wands that go directly in the paste with frequent mixxing
      • Have your ice wands ready-to-use from the freezer
      • Violation Score: 5
      • 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
      • NOTE: checked Daily Wash Logs and noted >50ppm tested in the morning
      • Corrective Action(s): Must be >50ppm chlorine residual
      • Operator was able to achieve >50ppm at the end of the inspection
      • Have the unit serviced
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed worker washing hands with disposable gloves on
      • Corrective Action(s): Once workers contaminate the disposable gloves they must be discarded THEN wash hands THEN place new gloves on
      • If workers cannot do this then do not use gloves at all and just wash hands
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open food cans and fridge storage observed -coconut milk
      • A few pots in the Walk-in cooler not covered
      • Corrective Action(s): Once food cans are opened remove all leftovers into a washable container
      • Keep foods covered protected from contamination
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor area under the cooking line is filthy -accumulation of dishware/food debris
      • Corrective Action(s): Clean, mop and disinfect the kitchen floors NIGHTLY
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was not achieving minimum sanitizing strength residual
      • Corrective Action(s): Minimum residual santizer of >50ppm chlorine required
      • NOTE: have the unit serviced to better ensure good working order
      • Violation Score: 9
  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): Multiple instances of improper cooling:
      • -cooked noodles in a large container cooling
      • -skewered cooked meats cooling in a large container
      • -cooked beef slices/chunks said to be cooled using a ice bath
      • Operator is not using the speed cooling rack but simply as storage in the Walk-in cooler
      • -Boiled barley at 44 deg C in the bar cooler -operator indicates it was cooked less then an hour ago
      • Corrective Action(s): Use your speed cooling rack for cooling solid foods like the noodles, skewered meats, beef slices/chunks
      • place on the wide-shallow pans at 1" to 3" layer thickness
      • Step 1: 60 deg C to 20 deg C using the speed rack / ice baths
      • Step 2: 20 deg C to 4 deg C transfter to containers and place in the fridge
      • Only use ice baths when cooling down liquids such as boiled barley or soups/broths
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held cooked baked and boiled chicken not hot enough internal temperature of the chicken at 55 deg C and 30 deg C
      • Operator indicates it was cooked less than an hour ago
      • Corrective Action(s): Recook the chickens immediately.
      • Maintain hot held foods >60 deg C
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: receipts are being partially placed in the plated dishes
      • Corrective Action(s): Do not place the receipts in the foods unsanitary
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Dry storage room has many foods/goods stored directly on the ground.
      • Corrective Action(s): Organize all goods off the floor on your shelves to facilitate cleaning underneath and monitoring of pests
      • 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): sliced cucumber tray left out at room temperature -used as a garnish for the chicken
      • Corrective Action(s): Discarded cucumber
      • Cut vegetables are potentially hazardous foods and must be kept cold like in your preparation cooler
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher has no chlorine sanitizer reading -test strips at ~0ppm.
      • Chlorine Vat empty!
      • No daily log checks are being done for the washer
      • -A few wiping towels are being left on the counters after use
      • Corrective Action(s): -Minimum sanitizer residual is >50ppm as per test strips
      • Replace chlorine vat and CHECK DAILY as you do for the fridges
      • You will need to Manual Wash for the sanitizer step at your compartment sink until the washer is repaired
      • -keep your wiping towels in sanitizer reservoirs to reduce bacterial levels
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher has no chlorine sanitizer reading
      • Corrective Action(s): Repair washer to maintain sanitizer residual at >50ppm chlorine as per test strips
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A few structural changes has occurred without approval:
      • -utility sink added across from the Walk-in cooler
      • -Large preparation cooler added next to the back kitchen door exit
      • Corrective Action(s): Revise your floor plans for these changes and submit
      • Contact City of Burnaby building department for these structural changes
      • Violation Score: 1

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