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KFC #090-003

331 - 4820 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

KFC #090-003 has been inspected 21 times by Fraser Health Authority since October 21, 2011. The most recent inspection, on June 22, 2026, recorded 1 infraction.

11 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 6 times across 6 separate inspections, most recently on June 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 December 8, 2021. 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 June 12, 2024. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(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 November 23, 2022. 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 once on November 23, 2022. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

21 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Plastic food insert for wall mount hot holding unit was chipped and cracked posing a potential contamination risk.
      • Corrective Action(s): Damaged food insert was removed from service during inspection and replaced.
      • Ensure food equipment and utensils are maintained in good condition to avoid fragments breaking off into food product.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Bulk gravy warmer 71 C
      • Corrective Action(s): Ensure gravy mix is heated to 74 C or warmer to complete cooking process.
      • Staff adjust temperature of warmer unit, product re-temped at 85 C
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Raw wood supports installed below front service counter by pop syrup.
      • Corrective Action(s): Paint all unfinished wood surfaces (2 coats) to seal wood and provide an easily cleanable surface.
      • Remove segments of vinyl prior to painting.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Unfinished wood supports have been installed under front service counter.
      • Corrective Action(s): Unfinished wood is to be finished smooth and painted with mulitple coats to provide a smooth, washable surface.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front service handsink - partially obstructed by inventory of serving trays.
      • 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.
      • Relocate trays to allow access to handwashing facilities.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required: - floor / corners under ice machine and 1 door upright freezer unit.
      • 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
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in freezer stocked beyond shelving capacity, which interferes with staff's ability to rotate inventory.
      • Corrective Action(s): Premise is to adopt additional, smaller product deliveries or provide additional freezer storage capacity to meet operational demand.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in freezer - freezer is overstocked, food inventory stacked directly on the floor to ceiling of freezer.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Food inventory to be maintained such that product can be rotated on a first in first out basis.
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen handsink soap dispenser - motion sensor is not working consistently.
      • Corrective Action(s): Repair / replace soap dispenser to restore consistent function.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: kitchen prep cooler 7 C
      • Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Pipe cleaners used to fix thermometers to cooler unit shelves.
      • Corrective Action(s): Pipe cleaners are not a material can be properly cleaned and sanitized. Remove from cooler shelves. If ties are used for thermometers use a material that can be easily cleaned.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front handsink wall mount papertowel dispenser is no longer mounted on the wall.
      • Corrective Action(s): Repair and re-mount papertowel dispenser.
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

  21. Routine Inspection

    0 infractions

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