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KNCHICKEN

7235 Canada Way, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

KNCHICKEN has been inspected 16 times by Fraser Health Authority since March 20, 2020. The most recent inspection, on May 11, 2026, found no infractions.

7 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 4 separate inspections, most recently on June 19, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 4 times across 4 separate inspections, most recently on November 27, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on November 27, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 10, 2022. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • 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 July 31, 2020. 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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth stored directly on counter
      • Corrective Action(s): Wiping cloth must be stored in bleach solution when not in use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Baffles from vent hood in handwashing sink
      • Corrective Action(s): Handwashing stations can only be used for handwashing. Do not wash the baffles in the food prep sinks either.
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken sauces held in the "Cayenne" branded hot held units measured 31C
      • Corrective Action(s): Discard chicken sauces. Staff state these sauces were made in the morning; the time is now 15:00. Violation Ticket to be issued as this is a repeat infraction.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Wiping cloths stored directly on counters.
      • 2) Sanibucket underneath dishwasher did not have any detectable chlorine.
      • Corrective Action(s):
      • 1) Wiping cloths must be stored in sanitizer.
      • 2) Sanitzer must be have at least 100ppm chlorine. Remake solution.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Insert of reconstituting noodles placed on low shelf about 3 inches off the floor uncovered, just outside the staff bathroom.
      • Corrective Action(s): Do not place uncovered/unprotected food in this location as it is just outside the bathroom. As it is so close to the floor, potential contamination from soiled shoes can be a concern.
      • Violation Score:
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): All 5 sauces for chicken measured 30C
      • Corrective Action(s): This is a repeat violation. Until it is proven that these sauces are shelf-stable at room temperature, sauces must be hot held at 60C or hotter. Operator stated sauces have been out since 1100; the time is now 15:00. Discard sauces.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths stored on directly on coutner.
      • Corrective Action(s): This is a repeat violation. Wiping cloths must be stored in bleach sanitizer when not in use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Food containers and lids stored in handwashing basin.
      • Corrective Action(s): This is a repeat violation. Handwashing sinks are for handwashing ONLY.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Pickled radish stored on top of raw chicken bins
      • 2) Raw eggs stored on middle shelf
      • Corrective Action(s):
      • 1) Store pickled radish away from raw chicken especially as there is no further processing step
      • 2) Store raw eggs on the bottom shelf in case of breakage.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Masking tape noted on corner of prep cooler lid.
      • Corrective Action(s): Remove tape. This surface is not easily washable or cleanable.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Sauces are re-heated and cooled over the course of a week as per staff.
      • 2) Sauces are re-heated in the hot holding unit as per staff.
      • Corrective Action(s):
      • 1) Leftovers can only be re-used ONCE.
      • 2) Sauces must be reheated to at least 74C on the stove prior to hot holding at 60C.
      • Discard sauces.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces are maintained at 40-50C.
      • Corrective Action(s): Sauces must be maintained at 60C or hotter. Hot holding units are able to achieve 60C - issue appears to be with the amount of hot water in the unit. Discard sauces.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) No bleach sanitizer in sanibucket.
      • 2) Wiping cloths left on counter.
      • Corrective Action(s):
      • 1) Bleach solution must be 100-200ppm chlorine
      • 2) Wiping cloths must be stored in bleach sanitizer when not in use.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Again, bowls and other utensils found in basin of handwashing sink.
      • Corrective Action(s): Handwashing sinks are for handwashing ONLY.
      • Violation Score: 15
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Sauces are taken from the fridge and poured directly into the "hot" holding units to warm up.
      • Corrective Action(s): Food must be re-heated to 74C or above BEFORE being put into a hot holding unit. The hot holding unit must already be at 60C. Sauces were just poured in within past half hour; reheat to 74C immediately.
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces in squeeze bottles stored at room temperature.
      • Corrective Action(s): Until evidence has been provided that these sauces are shelf-stable, these sauces must be kept in the cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various sauces for fried chicken measured 20-30C in hot holding units. Some units are not even turned on.
      • Corrective Action(s): Sauces must be hot held at 60C or above.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Rice scoop not properly washed or sanitized; dishwasher has not been turned on yet all day.
      • 2) Wiping cloths sitting directly on counter.
      • Corrective Action(s):
      • 1) Scoop must be washed, rinsed and sanitized every four hours.
      • 2) CORRECTION ORDER ISSUED
      • - Wiping cloths must be stored in a bleach sanitizer solution when not in use.
      • - This is the final warning before a Violation Ticket will be issued.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station by cookline had two bowls and spoons inside the basin.
      • Corrective Action(s):
      • CORRECTION ORDER ISSUED
      • - Handwashing station is for handwashing only.
      • - This is the final warning before a Violation Ticket will be issued
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up underneath cookline
      • Corrective Action(s): Clean and sanitize area noted.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Rice scoop stored in ambient temperature water.
      • 2) Wiping cloths not stored in bleach sanitizer.
      • 3) Plastic insert within knife block appears dirty.
      • Corrective Action(s):
      • 1) This is a repeat violation. Rice scoops must be stored in ice water; scoop and container must be washed, rinsed and sanitized every four hours.
      • 2) Wiping cloths must stored in bleach sanitizer when not in use.
      • 3) Wash, rinse and sanitize knife holder.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Seafood thawing under cold running water in hand sink.
      • Corrective Action(s): This is a repeat violation. Handsinks must be used for handwashing only.
      • Violation Score: 15
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): Sauces for chicken are made at the owner's residence, according to staff and the owner himself.
      • Corrective Action(s): CORRECTION ORDER ISSUED - Cease and desist preparing foods at unapproved kitchens, such as the owner's home. Food must come from an approved source. Discard sauces.
      • Violation Score: 15
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw eggs stored above ready to eat foods.
      • Corrective Action(s): Store raw eggs underneath ready to eat foods.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Neither of the two staff on-site have FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): At least one staff member must hvae FOODSAFE Level 1 or equivalent at all times.
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces for chicken not at 60C or above.
      • Corrective Action(s): Turn up hot holding units. Lab tests must be completed to prove sauces can be kept at room temperature or it must be held above 60C or below 4C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop stored in room temperature water.
      • Corrective Action(s): Store rice scoop in ice water or store in dry clean container. Either way, scoop and container must be washed, rinsed and sanitized every four hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both handwashing stations blocked, one by tray of pickled radishes and the other by dry ingredients.
      • Corrective Action(s): Handwashing stations must be easily accessible at all times.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Operator washed his gloved hands after cracking a raw egg.
      • Corrective Action(s): Gloves must be changed and cannot be washed.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Trays lined with "Coffee News" brochures.
      • 2) Surfaces lined with green painter's tape.
      • Corrective Action(s):
      • 1) Do not use brochures to line trays as they are not intended for food.
      • 2) Remove tape as it's not easily cleanable.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Adequate handwashing stations not available for employee [s. 21(4)]
      • OBSERVATION: -Handwash station in food prep area lacked liquid soap and paper towel at the time of visit.
      • CORRECTIVE ACTION(S): -Ensure all handwash stations are stocked with paper towel, liquid soap, hot + cold running water at all times.
      • Corrective Action(s):
      • Violation Score:
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • OBSERVATION: -Kitchen staff observed sanitizing hands with alcohol based hand sanitizer with hand gloves on.
      • 2) Gloves are not changed between tasks such as touching door nobs and touching food.
      • CORRECTIVE ACTION(S): -Ensure dirty gloves are removed and properly discarded, replaced with new ones and not sanitized.
      • 2) Ensure gloves are changed between tasks.
      • *Clean hands are better than dirty gloves.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food not protected from Contamination [s. 12(a)]
      • OBSERVATION: -Ice scoop observed buried in ice, in the portable ice machine.
      • CORRECTIVE ACTION(S): -Ensure ice scoop is properly stored and not in ice.
      • *Can be stored in a separate container off ice machine.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food Premises not maintained in a sanitary condition [s. 17(1)]
      • OBSERVATION: -Underneath deep frying unit observed with food debris.
      • CORRECTIVE ACTION(S): -Have underneath deep frying unit cleaned.
      • Corrective Action(s):
  16. Follow-Up Inspection

    0 infractions

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