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Kardium Inc

120 - 8600 Glenlyon Pky, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Kardium Inc has been inspected 3 times by Fraser Health Authority since November 10, 2025. The most recent inspection, on July 22, 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 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 2 times across 2 separate inspections, most recently on July 22, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 February 11, 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 once on July 22, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3-door undercounter fridge across from cooking line:
      • -air temperatures reading 12.5 deg C
      • -internal temperature of garlic sauce 12.1 deg C
      • Operator indicates foods have been there for 3 hours (since 630a)
      • Food were moved from the Walk-in cooler to the fridge in the morning as the operator is aware of the problem and indicates it is only used for a few hours and it is slated to be serviced later today
      • Corrective Action(s): Discard all potentially hazardous foods from the fridge -discarded garlic paste, cut vegetables, grated cheese
      • DO NOT use a fridge that cannot maintain foods at or below 4 deg C
      • Have the unit adjusted/serviced and be able to maintain foods at proper temperature before placing foods in there
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3-door fridge across from cooking line not at proper temperature
      • Corrective Action(s): Service unit to maintain foods at or below 4 deg C
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice wands observed on the floor in Walk-in freezer
      • Although there is improvement, still observing a few open bulk foods not in rodent proof containers
      • Corrective Action(s): Place the ice wands in a clean sanitary location. If they are needed in the short-term then place them in them in clean storage area for pots and pans
      • Recommend for the small bulk food bags place them together in a large rodent proof container
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a few soiled wiping towels on counters
      • Corrective Action(s): Keep your rinsed wiping towels in the sanitizer reservoirs when not in use
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A number of open bulk food bags not in rodent proof containers
      • A number of open sauces at room temperature -labelling indicate "refrigerate after opening"
      • Corrective Action(s): Place open bulk foods in rodent proof containers -operator indicates the containers are on order
      • Follow labelling storage instructions of all foods
      • Violation Score: 3

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