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King's Market - Soy & Produce

3 - 6218 Kingsway, Burnaby · Store

Official record from Fraser Health →

Inspection summary

King's Market - Soy & Produce has been inspected 11 times by Fraser Health Authority since November 16, 2017. The most recent inspection, on July 22, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 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 3 times across 3 separate inspections, most recently on July 22, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on November 25, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 2 times across 2 separate inspections, most recently on January 16, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on September 3, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on January 16, 2023. 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.

11 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff did not have soap or bleach at the 3 compartment sink to wash/rinse/sanitize utensils (cutting boards, knives, etc).
      • Corrective Action(s): Staff obtained soap and bleach. Ensure they are following the proper 3 compartment sink dishwashing method at all times
      • Violation Score: 15
  2. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): retractable (ie. exacto) knife was being used to cut ends of vegetables before being packaged
      • Corrective Action(s): Do not use this as it cannot be wash/rinsed/sanitized. Use a regular kitchen knife.
      • Violation Score: 3
  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: The screen door in this section is also in poor condition, large gaps on the bottom half.
      • Corrective Action(s): Replace the screen.
      • Date to be corrected by: December 2, 2024
      • Violation Score: 3
  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): Mushrooms observed stored at room temperature in front of the open air cooler (overflow) on a stand in the original box -internal temperature at 8 deg C -operator indicates it was just placed there from the Walk-in cooler
      • Corrective Action(s): Mushrooms are a potentially hazardous foods -store in refrigerated conditions at or below 4 deg C
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk-in cooler for milks/soy drinks -the condenser fan/grill is moldy and area under the skids is filthy
      • Area under skids in the corner area next to open air coolers filthy
      • Corrective Action(s): Clean and disinfect hard-to-reach areas regularly
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink next to 3-compartment sink missing paper towels in the dispenser
      • Corrective Action(s): All handwash sinks must be adequately stocked: paper towels in dispenser, pumped soap, hot/cold water and clear for use
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut up logs of taro stored at room temperature.
      • Corrective Action(s): Any produce that has been cut/sliced/prepared must be kept at 4C or colder. Staff in process of moving taro to cooler units.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer in the produce area available.
      • Corrective Action(s): Bleach sanitizer made up at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in produce area blocked by garbage can. Cold water not turned on.
      • Corrective Action(s): Ensure that handsinks are not blocked. Both hot and cold water must be turned on to encourage handwashing. Garbage can moved and cold water turned back on at the time of inspection.
      • Violation Score: 5
  10. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dead mouse noted on glue board behind outer hall way display shelves.
      • Corrective Action(s): Ensure premise is pest free. Continue to monitor for pest activity and maintain sanitary conditions to prevent attracting pests. Collect information about pest activity and share with pest control company technicians.
      • Correction date: 1 week
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Large veggie cutting board brown and discolored.
      • Corrective Action(s): Ensure all food contact equipment is regularly washed and sanitized to maintain in sanitary condition before cutting or packaging food.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink blocked by box of veggies and sink full of food debris.
      • Corrective Action(s): Ensure handsink is clear of obstructions and has hot & cold water, liquid soap and paper towel available to allow food handlers access to the hand sink.
      • ***All food handlers must wash their hands regularly:
      • 1.Start work
      • 2.After using the washroom
      • 3.After taking out the garbage
      • 4.After doing any task outside of handling food and returning to work
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted in the far corners of the adjoining hallway and along the backside of the shelves with produce. One dead mouse noted in glue board trap.
      • Corrective Action(s): Ensure facility remains free of pests. Get all extra boxes and overflow food boxes off the ground and rotate regularly to monitor for pests and clean up droppings. Have staff not possible pest activity areas and report to management for action to be taken.
      • Correction date: 1 week
      • Violation Score: 3

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