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Korea Noodle House

1812 - 4500 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Korea Noodle House has been inspected 5 times by Fraser Health Authority since October 22, 2025. The most recent inspection, on May 1, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 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. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times on March 31, 2026. 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 once on March 31, 2026. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 once on March 31, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 22, 2025. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 22, 2025. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • - High temperature dishwasher not able to reach sanitizing temperature.
      • Corrective Action(s):
      • - Ensure final rinse water reaches 71C or above on plate level.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Dishwasher not operational and final rinse temperature not reaching 71C or above on plate level.
      • Corrective Action(s):
      • - Repair.
      • Violation Score: 9
  4. 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):
      • - Sous vide setting observed at 58C. The food safety plan that was approved indicates sous vide temperature of 60-62C.
      • Corrective Action(s):
      • - This temperature setting is not compliant with safe sous vide cooking as per the BCCDC guideline. Ensure to follow the FSP that the operator submitted originally. If this violation is observed again, any sous vide menu will be taken out from approved list of menu. Temperature setting was brought up to 60C at the time of inspection.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed multiple potentially hazardous food items in room temp:
      • Front: Fresh kimchi salad and pickled radish
      • Kitchen: Various toppings of cut veggies for the noodle dishes
      • Corrective Action(s):
      • - All items were moved back to cooler at the time of inspection.
      • - Suggestion provided to equip a sandwich cooler by the cookline to properly cold-hold any prepared veggies and sauces.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • - Bleach sanitizer bottle available in the kitchen was empty.
      • - High temperature dishwasher not reaching sanitizing temperature (71C on plate level). After multiple runs, final rinse temperature is unstable and is averaged around 64C.
      • Corrective Action(s):
      • - Ensure to use sanitizer to wipe up counters and other food contact surfaces. 200ppm chlorine sanitizer was made at the time of inspection.
      • - Operator is attempting to call technician to repair the dishwasher. Follow up inspection to take place later today. If the final rinse temp is not brought up to 71C or above on plate level during the follow up inspection, Closure Order will be issued. Ensure to follow manual dishwashing method to sanitize the washed dishes.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - No liquid soap available at the handsink in the kitchen.
      • Corrective Action(s):
      • - Ensure staff are washing their hands frequently, using the sink provided. Soap dispenser was refilled with extra liquid soap at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Boxes of whole veggies and other inventories stored directly on floor, by the hallway entering the storage room.
      • Corrective Action(s):
      • - Ensure all items are stored at least 6 inches off the floor to facilitate easier cleaning.
      • Date to be corrected by: 1 week.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Unapproved menu ' Soy Drunken Seafood' is comprised of frozen raw seafood marinated in soy sauce.
      • Corrective Action(s):
      • - The supplier invoice nor product package (shrimp) is stating that these items are safe to be consumed raw. Immediately stop serving this menu item until further review. Operator in agreement.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - A large tub of cooked pork bone meat stored in room temperature next to the cook line. Staff stated that they were taken out from the cooler approx. 1.5 hours ago and they are ready to be cooked again in the broth.
      • Corrective Action(s):
      • - There is no need to store the cooked meat in room temperature. Ensure to store them in working cooler until they are ready to be cooked again. They were moved to a cooler at the time of inspection.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation:
      • - Unapproved menu and procedure observed: Soy drunken seafood and sous vide cooking for marinated beef rib.
      • Corrective Action(s):
      • - Soy drunken seafood is raw marinated crab, scallop and shrimp. All seafood is frozen prior to marinating. Shrimp is commercial frozen product and the invoice was reviewed for frozen crab & scallop (Regent Ocean 45-1170 Falcon Dr Coquitlam BC). Raw seafood is high risk food item and the process has to be reviewed & approved before serving. The invoice from the supplier clearly stated that 'All raw product is to be cooked for consumption' and 'Frozen product temperature -18C'. Immediately stop serving the menu 'Soy Drunken Seafood'. Submit food safety plan for this menu item for review.
      • - Sous vide cooking was observed at the time of inspection. The temperature setting was at 76C for cooking marinated beef rib. Operator stated that they were first cooked using sous vide method, cooled in the cooler, and then grilled once the order is made. This is okay. Ensure to submit the food safety plan as this was not previously included in the intial menu approval stage.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Handsink inside the kitchen is not draining properly.
      • Corrective Action(s):
      • - Ensure unplug the pipe. Operator is already aware of the issue.
      • Date to be corrected by: 1 week.
      • Violation Score: 3

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