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King's Market

2 - 6218 Kingsway, Burnaby · Other

Official record from Fraser Health →

Inspection summary

King's Market has been inspected 12 times by Fraser Health Authority since November 16, 2017. The most recent inspection, on July 22, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 5 times across 4 separate inspections, most recently on August 5, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on July 4, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 25, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on July 4, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on October 31, 2018. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

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. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach water surface sanitizer was available during inspection
      • Corrective Action(s): Staff remade solution. Ensure this is always available during operational hours
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back double screen doors is in poor condition. Lower half of the screen has ripped creating a large hole.
      • Double doors on the other side of this department also has a noticable air gap on the bottom and between the doors.
      • Corrective Action(s): Replace screen and install a door sweep for the double doors.
      • Date to be corrected by: December 2, 2024
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required for the fan cover in the walk-in cooler closest to the back door.
      • Corrective Action(s): Clean and sanitize.
      • Date to be corrected by: December 2, 2024
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: NEW OBSERVATION:
      • Wooden cutting board is starting to have too deep grooves and crevices -cannot be cleaned and sanitized properly
      • Corrective Action(s): Shave the wooden cutting board before the crevices/grooves from the knives make it too deep to clean and sanitize properly
      • Alternatively you can use the hard plastic cutting boards you also have.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed handwash sinks deficient:
      • -handsink in meat cutting room next to 3-compartment sink has no paper towels in dispenser
      • -handsink next to live fish tanks -soap dispenser empty
      • NOTE: this is a REPEAT infraction since the September 2021 routine inspection
      • Correction Order issued as attached
      • Corrective Action(s): Adequately stock your handwash sinks and have them clear for use at ALL times
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed fresh whole pollock fish on ice in styrofoam boxes in the public retail area -surface temperature at 4 deg C
      • Corrective Action(s): Do not store the fish there leave in your refrigerated cases protected from contamination
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): One wooden cutting block outside of the Walk-in cooler has pitted and indented spaces that cannot be cleaned and sanitized adequately
      • Corrective Action(s): Shave down the wooden cutting blocks regularly to avoid any pitts and indents on the surface.
      • **Do not use the wooden cutting block until it is shaved down
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): All 3 handwash sinks are deficient:
      • -handwash sink at live fish tank area has no paper towels in dispenser
      • -handwash sink in meat cutting area had a hose connected to it and no paper towels in dispenser
      • -handwash sinks outside of walk-in cooler has no paper towels in dispenser
      • Corrective Action(s): Do not connect hoses to the handwash sinks -it must be available ONLY for handwashing -use your preparation/wash sinks for hose connections
      • Stock all handsinks adequately: paper towels in dispenser, pumped soap, hot/cold water and clear for use
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard floor liners in use in the meat cutting area and floor area next to display coolers
      • Corrective Action(s): Remove all cardboard floor/shelf liners -use rubber washable mats if you need traction there
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Handwashing sink in fish department missing paper towels.
      • - Handwashing sink in meat prep area has hose attached to faucet
      • Corrective Action(s):
      • - Ensure sinks are fully stocked at all times; paper towels restocked at the time of inspection
      • - Handwashing sinks are only for handwashing
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Seafood freezer measured -5C
      • Corrective Action(s): Monitor freezers and ensure that they are able to reach -18C. Have them repaired if necessary.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the hallway behind shelving.
      • Corrective Action(s): Clean and sanitize any areas where rodent droppings are found.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation in meat/fish area requires work, especially in hard to reach places and the sliding doors to coolers.
      • Corrective Action(s): Clean and sanitize areas noted.
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden platform in processing
      • Corrective Action(s): Ensure all equipment is durable, easy to clean, non-absorbent and smooth. Wood does not meet requirement. Replace with metal platform or a material that meets the above standard.
      • Correction date: 1 week
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Handles to walk in cooler/freezers- food debris
      • 2. Sliding doors and windows of display coolers - sticky/food debris
      • 3. Scales - blood and food debris
      • Corrective Action(s): Ensure all surfaces are maintained in sanitary condition during operation. All spills,splatters and debris must be routinely cleaned and sanitized through out the day during operation not just at the end of day.
      • Correction date: 1 day
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Cardboard liner found on lower shelf of meat chopping block soaked with juices.
      • 2. Cardboard liner found on top shelf in walk in cooler covered in mold
      • 3. Wooden pieces of wood (one with rusted nails) on top shelf in walk in cooler (unknown purpose)
      • 4. Wooden platform used at 3 comp sink by fish gutting station - covered in mildew, grime and fish debris, water logged.
      • Corrective Action(s): Ensure all surfaces in premise are smooth, durable, easy to clean and non-absorbent. Cardboard and raw wood do not meet these standards. Remove all cardboard and raw wood items. Replace with durable plastic or stainless steel materials that meet the above standards.
      • Correction dates:
      • 1./2. Cardboard remove immediately (during inspection)
      • 3. Unknown wood pieces (removed during inspection)
      • 4. Wood platform replacement - within 1 week
      • Violation Score: 9

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