King's Market - Van Kitchen

1 - 6218 Kingsway, Burnaby · Restaurant

20 inspections

1. Routine InspectionFeb 20, 2026

   1 infraction

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Some hot food items at 30 deg C that were just placed in hot holding unit.
     • Corrective Action(s): As discussed, these food items (fried chicken, fried meats) will need to be discarded after 4 hours and time tracked since they cannot be kept at 60 deg C or greater in this unit.
     • Violation Score: 5
2. Routine InspectionAug 5, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Tofu brought out an hour ago and used for tofu dessert at the cooked food counter was at 15 deg C (but on ice).
     • Corrective Action(s): Operator changed container and added water to ice so that food in container was fully submersed in ice and achieved 4 deg C. Any food left on ice needs to be maintained at 4 deg C or less, or it must be discarded
     • Violation Score: 5
   • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
     • Observation: Permit fee overdue, notice hand delivered
     • Corrective Action(s): Pay permit fee
     • Correct by: immediately
     • Violation Score: 1
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Grease/debris observed in kitchen under cooking line
     • Corrective Action(s): Clean area and mop regularly
     • Correct by: Today
     • Violation Score: 3
3. Routine InspectionFeb 18, 2025

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): at the 3 compartment sink, raw meat was being defrosted under cold running water right next to the compartment that was filled with bleach and water
     • Corrective Action(s): Staff moved meat to another sink. Do not defrost meat in the sink next to bleach/water as this could potentially be a risk of contaminating the meat with bleach. Either use a different sink, or do not fill the sink with bleach/water until all of the prep has finished.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Some debris observed on floors in kitchen (underneath equipment and stove area)
     • Corrective Action(s): Clean floors thoroughly
     • Correct by; Today
     • Violation Score: 3
4. Routine InspectionNov 25, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Bleach solution in the 3 compartment sink and in the sanitizer bucket measured below 50ppm chlorine.
     • Corrective Action(s): Operator added more bleach to 100ppm chlorine.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Several large bags of dry goods (flour, sugar, etc.) stored in the main kitchen were open but not in use.
     • Rice scoop for the hot food section was held in room temperature water.
     • Corrective Action(s): Close all dry good bags that are not actively in use. Do not leave them open until the end of the day.
     • Rice scoop must be stored DRY or on ICE to prevent bacterial growth.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Cleaning for grease accumulation is required for the vent hood filters and for the fan cover in the walk-in cooler.
     • Corrective Action(s): Vent hood filters must be cleaned and sanitized IN ADDITION to professional cleaning. At least every 2 weeks.
     • Remove fan cover for cleaning.
     • Date to be corrected by: December 2, 2024
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation (CORRECTED DURING INSPECTION): Handsink next to the 3 compartment sink was leaking at start of inspection.
     • Corrective Action(s): Staff repaired the leak by tightening the pipe below.
     • Violation Score: 3
5. Follow-Up InspectionOct 16, 2023

   0 infractions

6. Routine InspectionOct 13, 2023

   0 infractions

7. Routine InspectionJul 17, 2023

   1 infraction

   • 104 - Permit not posted in a conspicuous location [s. 8(7)]
     • Observation: Operating Permit not posted.
     • Corrective Action(s): Post your Operating Permit in a conspicuous area.
     • Violation Score: 1
     • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
     • Observation: No FOODSAFE trained on duty. The manager's FOODSAFE level 1 is expired.
     • Corrective Action(s): Retake FOODSAFE level 1 or equivalent.
     • Correct by: One month
     • Violation Score: 1
8. Follow-Up InspectionJan 30, 2023

   0 infractions

9. Routine InspectionJan 16, 2023

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Reviewed Manual Wash Method and operator is not following the Manual Wash method -operator is washing/rinsing/sanitizing all in one sink compartment
     • Corrective Action(s): Follow the 2-compartment Manual Wash method as per the sign posted!
     • -wash and rinse in left compartment
     • -sanitize with bleach >100ppm in the right compartment
     • **Obtain Chlorine Test Strips to ensure sanitizer is maintained >100ppm
     • Violation Score: 15
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): AGAIN handwash sink for cooked tofu section is deficient:
     • -no paper towels available at time of inspection
     • Corrective Action(s): All handwash sinks must be adequately stocked:
     • -pumped soap, paper towels (stacked in the container), hot/cold water and clear for use
     • Continued infractions will require increased enforcement such as ticket(s)
     • Violation Score: 5
   • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation: Many personal effects are in use in the food preparation and wash-up areas
     • Corrective Action(s): Keep ALL personal effects -ie. personal cutlery/dishes/foods away from the food preparation areas and dishpit areas
     • Violation Score: 3
10. Follow-Up InspectionJul 11, 2022

    0 infractions

11. Routine InspectionJul 4, 2022

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): An added flavour has been added to the Hot Tofu Pudding:
      • -Salt Gravy with Egg & Mushroom -internal temperature at 46 deg C and has been there over 2 hours as per operator
      • This is a potentially hazardous food and must be maintained out of the temperature Danger Zone
      • Corrective Action(s): Discarded the Salt Gravy
      • Maintain the temperature of this hot held food above 60 deg C at ALL times
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available at time of inspection -wet wiping towels left on counters when not in use
      • Corrective Action(s): Have your bleach sanitizer made each morning maintained >100ppm at 1/2 teaspoon bleach + 1 liter water -as per Manual Wash sign posted.
      • Leave your rinsed wiping towels in the sanitizer buckets when not in use
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink has no paper towels in dispenser
      • Corrective Action(s): Handwash sinks must be adequately stocked: paper towels and pumped soap dispensed, clear for use, and hot/cold water available
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food preparation tables and floors are noticeably dirty
      • Corrective Action(s): Clean and sanitize daily. Remove all the cardboards on the floors and shelve liners
      • Violation Score: 3
12. Routine InspectionSep 3, 2021

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine cavity has visible signs of mold
      • Corrective Action(s): Discard ice.
      • Clean and sanitize ice machine regularly
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensil for Sweet Tofu (hot held) only washed and sanitized at the end of the day
      • Corrective Action(s): Manual Wash your in-use utensils at least every 4 hours
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health Permit not posted
      • Corrective Action(s): Post Health Permit conspicuously where public can see it -the decal goes on the permit
      • If you cannot find your Health Permit call 604-918-7522 for replacement
      • Violation Score: 1
13. Routine InspectionAug 16, 2019

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops are still being stored in dry ingredients.
      • Corrective Action(s): Scoops must be stored up and out of ingredients to prevent cross-contamination. Scoops moved to clean metal tray.
      • Violation Score: 3
14. Follow-Up InspectionJun 20, 2019

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods on the hot holding table measured approximately 30-40C. Foods freshly cooked this morning. Hot holding table measures >60C but water level is low.
      • Corrective Action(s):
      • - All foods must be hot held at 60C or higher. Staff state that they do not keep leftovers. All foods reheated to 74C at time of inspection.
      • - Increase water level in hot holding unit so water touches bottom of the pan.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken stored next to vegetables.
      • Corrective Action(s): Raw foods must be stored underneath and away from vegetables and other ready to eat foods.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs not available for review.
      • Corrective Action(s): Begin maintaining temperature logs. Temperatures to be recorded twice daily.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Butcher block cracks sealed with polyurethane. Surface is uneven.
      • Corrective Action(s): Food contact surfaces must be smooth and easily washable. Send documentation to your health inspector for polyurethane used - must be food grade material.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Side piece to ventilation hood still hanging loose.
      • Corrective Action(s): Repair ventilation hood side piece. This is a repeat violation.
      • Violation Score: 1
15. Routine InspectionMar 19, 2019

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Foods are re-heated directly in the steam table. Foods measured approximately 35-40C at the time of inspection; steam table itself measured 70C or hotter.
      • Corrective Action(s): Foods must be re-heated to 74C or higher BEFORE being placed in hot holding unit. Staff directed to re-heat all foods immediately.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Raw foods stored above and beside cooked and ready to eat foods.
      • 2) Sauces stored in opened cans
      • 3) Scoops stored directly in dry ingredients
      • 4) Some foods stored without food grade lids
      • These are all repeat violations. Further non-compliance may result in further enforcement action such as a violation ticket.
      • Corrective Action(s):
      • 1) Raw foods must be stored below and away from cooked foods. Reorganize cooler.
      • 2) Canned foods must be stored in food grade containers once they are opened. Foods may leach chemicals out of the metal.
      • 3) Scoops must be stored up and out of the dry ingredients to prevent cross-contamination
      • 4) Foods must always be covered when in storage
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs filled in for all of March 19, 2019, including 6pm (it is now 2pm).
      • Corrective Action(s): Temperature logs must be maintained appropriately.
      • Violation Score: 1
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Side piece to ventilation hood mentioned in previous inspection still not repaired.
      • Corrective Action(s): Repair ventilation hood.
      • Violation Score: 1
16. Routine InspectionNov 8, 2018

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Several knives had food residue on it.
      • Corrective Action(s): Clean and sanitize utensils. Chef began washing knives at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Raw foods stored above and beside cooked and ready to eat foods.
      • 2) Sauces stored in opened cans
      • 3) Scoops stored directly in dry ingredients
      • 4) Some foods stored without food grade lids
      • Corrective Action(s):
      • 1) Raw foods must be stored below and away from cooked foods. Reorganize cooler.
      • 2) Canned foods must be stored in food grade containers once they are opened. Foods may leach chemicals out of the metal.
      • 3) Scoops must be stored up and out of the dry ingredients to prevent cross-contamination
      • 4) Foods must always be covered when in storage
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods thawed in standing water.
      • Corrective Action(s): Foods must be thawed in cold running water, or in the cooler. Running water turned on at the time of inspection.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings observed in hard to reach corners and underneath equipment.
      • Corrective Action(s): Clean and sanitize areas where droppings are found with a bleach solution. Continue with pest treatment.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed throughout kitchen.
      • Corrective Action(s): Cleaning required throughout the kitchen, especially in hard to reach areas and between/behind/beneath equipment.
      • Violation Score: 3
17. Follow-Up InspectionJul 20, 2018

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): The operator was dumping the grey water from the mop basket directly into the three compartment sink used to wash and sanitize food contact equipment and utensils. This is an unacceptable practice.
      • Corrective Action(s): Use the utility sink in the back of the store to drain the grey water from the mop basket. Store the mop and the basket in this area or other janitorial room if available. DO NOT store the dirty mop and basket adjacent to the handwashing station.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Display cooler above beverage cooler missing accurate thermometer.
      • Corrective Action(s): Provide working thermometer inside this cooler.
      • Correct by: Immediately.
      • Violation Score: 1
18. Routine InspectionJul 12, 2018

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken stored at 17C on the prep table. The operator stated that they were preparing chicken.
      • Corrective Action(s): Immediately store the raw chicken inside the cooler at < or = 4C.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple potentially hazardous food items stored between 35-45C in the steam table at the front of the kitchen:
      • - pork with potatoes
      • - soy milk
      • - chicken with peppers
      • Temperature logs were unavailable at the time of the inspection.
      • Corrective Action(s): Discard the food items. All hot potentially hazardous food items in the steam table must be maintained at > or = 60C at all times. Immediately increase the temperature of the steam table to > or = 60C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) No surface sanitizer available at the time of the inspection.
      • 2) Significant build up of grease and food debris on knives, utensils, wooden cutting board, and cheese grater.
      • Corrective Action(s): 1) The operator prepared surface sanitizer at 100ppm bleach concentration in a bucket with wiping cloths. Ensure to change out the sanitizer regularly and have it available at all times to sanitize food contact surfaces.
      • 2) Immediately wash and sanitize the items noted above.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Rubber gloves stored inside the back handwashing sink.
      • Corrective Action(s): Remove the gloves and do not store any items inside the handwashing sink. This sink is designated for handwashing ONLY.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Missing daily temperature logs.
      • Corrective Action(s): Immediately begin daily temperature logs for ALL coolers, freezers, and hot holding units.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant build up of grease, dirt, and food debris in the following areas:
      • - on doors of the upright coolers
      • - on ventilation hood (cleaning schedule indicates that it is due for cleaning in two days)
      • - on floors throughout the kitchen
      • - in and around the ice machine
      • - behind bulk bins stored on shelves
      • Corrective Action(s): Clean the areas noted above. These areas will be checked during the follow up inspection.
      • Correct by: Today and ongoing.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Missing working thermometers in the following coolers:
      • - back upright cooler
      • - upright cooler behind the wok station
      • Corrective Action(s): Provide working thermometers inside the coolers noted above.
      • Correct by: Immediately.
      • Violation Score: 1
19. Follow-Up InspectionNov 17, 2017

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Single compartment sink - plugged, not draining dirty water
      • Corrective Action(s): Ensure all equipment and sinks are operating properly. Repair sink/declog sink to allow it to drain properly.
      • Correction date: 1 week
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Chef and both managers do not have FOODSAFE Lv.1 certificates.
      • Corrective Action(s): Ensure at least one (1) staff person in the kitchen has a FOODSAFE Level 1 certificate per shift.
      • Reviewed FOODSAFE Lv. 1 Chinese version options on-line with operator - course available in Burnaby Nov.25, 2017. All managers and full time staff in kitchen should get certificate.
      • Once completed course send a copy of certificate to Fraser Health - email provided on business card.
      • Correction date: 1 month
      • Violation Score: 1
20. Routine InspectionNov 16, 2017

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 3 comp sink, 2 comp sink, single comp sink has build up of grim and food debris.
      • Corrective Action(s): Ensure all food contact surfaces or dishwashing surfaces are maintained in a sanitary condition. Clean and sanitize sinks.
      • Correction date: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. 3 compartment sink for manual dishwashing - all sinks full of dirty dishes
      • 2. no plugs visible
      • 3. workers unable to describe proper manual dishwashing practices.
      • 4. Wiping cloths noted in solution with < 10 ppm chlorine, solution appear dirty.
      • Corrective Action(s): Ensure manual dishwashing practices in each compartment include:
      • 1. Wash (warm soapy water)
      • 2. Rinse
      • 3. Sanitize (in 50 ppm chlorine solution in compartment) for 2 min.
      • 4. Air Dry (on clean surface or drying rack)
      • -Sink plugs are required to allow for proper filling of compartments and allowing proper cleaning practices. Get plugs
      • -Sanitizing solution must be prepared and available in the last compartment to allow for 2 min of sanitizer soaking of dishware.
      • -Sanitizer solution must be available in sanitizer container with 100-200 ppm chlorine with wiping cloths to properly sanitize food contact surfaces. Replenish solution every 2 hours or as solution becomes dirty.
      • Correction date: immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food noted in coolers with out lids
      • 2. Some food containers stacked directly on food in other containers
      • 3. Raw meat stored in open container above ready to eat foods
      • Corrective Action(s): 1.Ensure all food when stored are protected from contamination - covered, off the ground. Cover all foods once stored.
      • 2. Do not store food containers directly on food - the bottom of container can contaminate food that is contacted. Do not double stack or ensure a protective barrier/cover is placed on food.
      • 3. Re-organize food to keep raw bloody meat under or separate from ready to eat foods to prevent possible contamination of food stored underneath.
      • Correction date: 1 day
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Lots of boxes and containers stored directly on the ground providing possible pest harborage areas.
      • Corrective Action(s): Ensure all equipment, boxes, containers and food is stored at off the ground to allow for easy cleaning, pest monitoring and lowering possibilities of pest harborage.
      • Correction date: 1 week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Commercial ventilation hood - no professional cleaner noted/scheduled for vent stack ***Possible fire hazard.
      • 2.Heavy accumulation of grease build up on removable panels above cooking equipment ***Possible fire hazard
      • 3.Food and grease build up under cooking equipment at the back and corners.
      • 4. Food debris build up in hard to reach corners of kitchen/ under shelving/ dishwashing sinks and prep tables.
      • Corrective Action(s): Ensure food premise is maintained in sanitary condition. Additional attention required for the above stated areas.
      • Correction date: 1 week
      • -Professional commercial vent hood cleaner required to clean out stack. Follow regular cleaning schedule provided by cleaning company (usually every 6 month for the stack)
      • -Regular cleaning (weekly of removable panels of commercial vent hood to prevent grease build up and fire hazard.
      • Correction date: immediately
      • Violation Score: 9