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Kimshaker's Resto

4091 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Kimshaker's Resto has been inspected 9 times by Fraser Health Authority since October 10, 2024. The most recent inspection, on June 25, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 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 4 times across 3 separate inspections, most recently on January 21, 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 3 times across 3 separate inspections, most recently on May 28, 2026. For example: 203 - Food not cooled in an acceptable manner [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 May 28, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 23, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 January 16, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(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.

9 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): A large pot of fried rice in the display fridge at 33 deg C (internal). Operator indicates it has been cooling since over 3 hours ago.
      • Corrective Action(s): Discarded the fried race
      • You must cool foods FAST:
      • Step 1: 60 deg C to 20 deg C within 2 hours using wide shallow pans (like a baking pan) with 1-3" layer thickness or transferring to small containers
      • Step 2: 20 deg C to 4 deg C within 4 hours -transferring to the fridge
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Preparation cooler inserts -a number of foods stacked too high above the fill-lines temperatures ranging to 9 deg C on the top and when properly filled below the fill-lines 4 deg C
      • Corrective Action(s): Reduce levels to below the fill-lines: second indented line in the inserts
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A few water pitchers used have spouts/bottle necks that are too narrow (IKEA ones) to be cleaned and dishwashed in a practical manner
      • Corrective Action(s): Remove these pitchers from the premise
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Front server has extra long fingernails painted
      • Corrective Action(s): Fingernail polish, resin or artificial fingernails must not be worn by employees working with exposed food.
      • Worker to wear disposable gloves temporarily
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): eggs (boiled) are being left out at room temperature (3pm) -worker indicates it has been out less than an hour
      • Corrective Action(s): Placed eggs in fridge
      • Do not leave potentially hazardous foods out at room temperature
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice spatula left in rice cooker
      • Corrective Action(s): do not leave in the cooker so the workers are not touching the rice -leave your spatula in a clean container outside
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Lighting in the kitchen is insufficient -appears to be a few burnt bulbs
      • Corrective Action(s): Lighting should be sufficient to fully illuminate foods during preparation
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2-door display fridge (left unit) is out -air temperature at 15 deg C, internal temperature of sauce 12 deg C
      • Preparation Cooler air temperature at 9 deg C -internal temperature of meat sauce at 8 deg C
      • Corrective Action(s): Discard ALL potentially hazardous foods in units
      • Repair units
      • NOTE: a review of the Daily Record sheets for fridges shows at below 4 deg C but tomorrow's log already completed?!?
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large container of cooked rice AGAIN stored at room temperature -internal temperature at 27 deg C
      • Large container of curry sauce at room temperature -internal temperature at 25 deg C
      • Repeat infraction for the rice -Correction Order issued -next citation will be ticketing
      • Corrective Action(s): Discarded the foods
      • Maintain potentially hazardous foods >60 deg C or < 4 deg C
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink in kitchen was turned off underneath as it is leaking as per operator
      • Repeat infraction -Correction Order issued -final warning next citation will be ticketing
      • Corrective Action(s): DO NOT TURN OFF THE SINKS
      • Repair the leak
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen in use inadequate -there are large gaps
      • Corrective Action(s): Acceptable screen door must be tight fitting to exclude pests such as rodents/flying insects
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two door display fridge and preparation cooler too warm
      • Handsink is leaking
      • Corrective Action(s): Repair units
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the kitchen blocked off with a bucket
      • Corrective Action(s): Do not place any equipment in your designated handsinks they are for handwashing only!
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open can of quail eggs and cold storage
      • Corrective Action(s): Do not store foods in open cans -transfer leftovers to a washable container
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings still being observed
      • Corrective Action(s): Clean and disinfect any areas with mouse droppings
      • See Code 306 further for details
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: STILL observing mouse droppings on the kitchen floor, corners, behind the stoves.
      • Reviewed the First Pest control report from December and indicated mouse captures
      • Corrective Action(s): YOU MUST BE DILLIGENT IN YOUR CLEANING:
      • Using your high powered flashlight checking for mouse droppings and activity EVERY MORNING before opening cleaning sanitizing with your bleach.
      • Increase the frequency of your checks to at least twice monthly until there are no more captures
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Rodent droppings observed around the open flour bags and small food pouches
      • Corrective Action(s): Discarded the foods
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A large bowl of cooked fried rice at room temperature on the island kitchen preparation table -internal temperature at 26 deg C -unknown how long the foods were there
      • Corrective Action(s): Discarded the rice. Maintain your potentially hazardous foods hot >60 deg C or cold < 4 deg C at ALL times
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen and Bar designated handwash sinks completely blocked off with equipment
      • Corrective Action(s): Keep your designated handsink clear for use at ALL times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: LIghtly packaged foods (ie. soft plastic, paper, nylon, etc) not protected from rodent entry
      • Corrective Action(s): Due to the rodent infestation present ALL lightly packaged foods are to be stored in rodent proof containers. If droppings are observed around the canned goods then all exteriors are to be cleaned with your bleach sanitizer
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: See Code 306 for further details
      • Corrective Action(s):
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: See Code 306 for further details
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse infestation present, droppings observed in the following areas:
      • -on all shelves in the back kitchen -lower shelves, amongst the canned goods, flour bags, on the floors under the shelves, in dry storage area floors and shelves, in the bar shelves under the sinks
      • Corrective Action(s): Operator to inspect all foods for mouse contamination of foods for discarding.
      • Clean and disinfect with your bleach sanitizer all areas where droppings have been observed
      • Use a high powered flashlight (not your phone light) and inspect every morning the floors shelves for new rodent activity
      • Once your premises has been cleaned and sanitized have your pest control come in for an inspection
      • Violation Score: 15

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