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Kings Links

3388 72nd St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Kings Links has been inspected 12 times by Fraser Health Authority since October 27, 2017. The most recent inspection, on July 17, 2026, found no infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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 2 times across 2 separate inspections, most recently on July 14, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on July 14, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 October 7, 2019. 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.

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Large main kitchen walk in cooler - air temperature is about 5-6C. Food temperatures also about 5-6 C. Temperature records show temperature of this cooler has fluctuated (6 or 7C) over past few days.
      • Corrective Action(s): Take corrective action when the temperature of this cooler is above 4C. Check again in 1 hour. If temperature of the cooler has not gone down to 4C, then follow your food safety plan - move high risk foods to another cooler with temperature 4C or colder.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Main kitchen hand sink and hand sink by dishwash area both have hot/cold water, liquid soap, but no paper towels in the dispensers.
      • Corrective Action(s): Paper towels provided in dispensers during the inspection.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Pest monitoring is in place and food in dry storage is in pest proof bins. The main back door to kitchen is open during inspection. There is a gap where the door sweep is damaged on the second door that could allow pests to enter. Mouse droppings noted in that area.
      • Corrective Action(s): Continue with licenced pest control and monitoring for pests. Leave back door closed or install a screen door and seal all holes where pests may enter, including the gap under the second door (north door opering into the kitchen). where the door sweep is damaged.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  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): Prep cooler (top and bottom) located by hand sink/walk in cooler has an air temperature of about 10C/50F. Food temperature was 9.4C/10F. Used mainly for short term food storage of low risk foods (pickles, raw onion,etc.). Some higher risk foods (cheese, cooked pasta, etc.) also stored in this cooler.
      • Corrective Action(s): Discard any potentially hazardous foods (higher risk foods) that have been stored in this cooler for >2 hours (emptied cooler during inspection). Follow your food safety plan. Do not use this cooler to to store PHFs until it has been adjusted or serviced and it can keep PHFs at 4 C/ 40F or colder.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few mouse droppings noted (under counter by prep sink, under oven, in storage room). General cleaning is good and no obvious holes where pests may enter. Most food is stored in pest proof containers or in coolers.
      • Corrective Action(s): Clean up droppings, monitor for pests, seal gaps or holes where pests may enter, and store all food in pest proof bins. If pest are still getting in, consult with a licenced pest control expert. Recommend a screen door if back door is kept open for ventilation.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: General cleaning is very good.
      • Corrective Action(s): Clean under sinks and oven as part of pest control program.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles containing quats sanitizer (?) are not labelled. Original quats sanitizer bottle - label on bottle is worn. Concentration of quats sanitizer measured at >400ppm.
      • Corrective Action(s): Quats sanitizer is not used on food contact surfaces but should still be diluted as per manufacturer's specifications (on bottle label). Usually 200ppm is required for sanitizing clean food contact surfaces. Label bottle and dilute to proper concentration.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quats sanitizer dispenser is dispensing 400ppm+ quaternary ammonium solution. Quats sanitizer should be 200ppm to be used as a no-rinse sanitizer
      • Corrective Action(s): Please call your chemical supplier and have your dispenser adjusted so that it is dispensing 200ppm sanitizer. Until it is adjusted, please dilute bottles half solution, half water.
      • Violation Score: 9
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer in spray bottle and/or bucket onsite.
      • A few wiping cloths are worn out and soiled.
      • Improper sanitation allows survival of pathogens on equipment, utensils and food contact surfaces.
      • Corrective Action(s): Provide 200 ppm chorine or any other approved sanitizer in spray bottle and/or bucket. Store wiping cloths in sanitizing bucket or switch to clean cloths every 4 hours. Replace worn out/soiled cloths with new and clean cloths. Clean and sanitize all food contact surfaces and equipment with proper sanitizer.
  12. Routine Inspection

    0 infractions

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