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Lung Kee Congee & Noodles Ltd

3010 4151 Hazelbridge Way, Richmond BC V6X 4J7 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
3.3 / 5 (8)

Opening hours

  • Friday11 AM–9 PM
  • Monday11 AM–7 PM
  • Saturday11 AM–9 PM
  • Sunday11 AM–7 PM
  • Thursday11 AM–9 PM
  • Tuesday11 AM–7 PM
  • Wednesday11 AM–7 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Lung Kee Congee & Noodles Ltd has been inspected 20 times by Vancouver Coastal Health since September 25, 2015. The most recent inspection, on January 22, 2026, found no infractions.

9 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 11 times across 10 separate inspections, most recently on January 13, 2026. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • 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 7 times across 4 separate inspections, most recently on June 25, 2019. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 March 1, 2022. For example: Potentially hazardous food is thawed in a manner that makes it safe to eat.

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

    Recorded 2 times across 2 separate inspections, most recently on July 23, 2018. For example: The premises is free of pests.

  • 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 August 30, 2023. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

About this data

These results come from Vancouver Coastal Health, 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.

20 inspections

  1. Routine Follow-up

    0 infractions

  2. Routine

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
  3. Routine

    0 infractions

  4. Routine Follow-up

    0 infractions

  5. Routine

    2 infractions

    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
  6. Routine Follow-up

    0 infractions

  7. Routine

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
  8. Routine Follow-up

    0 infractions

  9. Routine

    3 infractions

    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
      • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
  10. Routine Follow-up

    0 infractions

  11. Routine

    5 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • An accurate thermometer is not provided for temperature monitoring.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
  12. Routine Follow-up

    0 infractions

  13. Routine

    3 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  14. Routine Follow-up

    0 infractions

  15. Routine

    3 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not properly covered and protected from contamination.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
  16. Routine Follow-up

    0 infractions

  17. Routine Follow-up

    3 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present hold a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
    • The premises is free of pests.
      • Premises has signs of a rodent infestation.
  18. Routine

    6 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present hold a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
      • Food is not stored in suitable containers.
      • Food is not stored off of floor.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • An accurate thermometer is not provided for temperature monitoring.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
  19. Routine

    1 infraction

    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  20. Routine

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Jonathan Lee

    Really nice homely place that serves your Cantonese style dishes. They have special noodle soups that you will see at authentic Canton cafes at a reasonable price. You can also add a drink for a quick lunch and break before you go on your way. Bring cash if you're looking to order as they don't accept card

  • Kendrick Khoe

    I’ve been coming here for a long time when that craving for authentic Hong Kong food hits me. Lung Kee is right inside the renowned Aberdeen Food Court. You come here for the egg noodles dish - variety of them. My favorite is the beed brisket , tendon combo - $16.50. It is served with a generous portion of noodles and protein. A side of soup comes with it. Adding 2 wonton is $3 more. I also order congee here, but selection is limited. Only 4 types. The classic is the pork with century egg. I did try the Hong Kong style. It comes with ground meat, squid and fish cake. Adding a drink (lemon tea, milk tea) is only $2 more.

  • Reddz708

    Aberdeen centre food court is the best place when it comes to chinese cuisine with the reasonable price One of the top pick place i usually go is “Lung Kee” Their Beef tendon and Brisket on rice or dry noodles is so good!! Their tendon and brisket are so soft and tender.. almost melt in your mouth The seasoning is just right not too strong goes well with either rice or noodles I have not try their other menu yet because im so addicted to their beef tendon and brisket dish The price with one dish and a drink comes out under $20 which is pretty reasonable The portions size is quite big for one person !!

  • C. L. (CJS)

    I have been ordering my noodles and drink here for many many years . Today, they accused me of my stealing extra money for my change. After that traumatic experience of being yelled and scolded by the rude behavior lady cashier with glasses and another Cantonese auntie customer behind me and accusing me of the taking extra money which I didn't. The two aunties are bombarding me with accusations which it was traumatic. The cashier lady quickly showed side of cctv and didn't show my side to prove. After the traumtic experience, I didn't want the food that I ordered, so I asked if I can have my money back from the food I ordered and the cashier that I am not allowed because I ordered the food which I didn't receive. ⚠️ BEWARE AND CAUTION this stall ⚠️ you will be accused of stealing money and get assaulted by the lady cashier with glasses. Goodbye . I hope $35 extra in your today's till will make your profit of the day worthy. 🧿

  • Johnny Liu

    Worst customer service ever, the cashier act like you owe or stole money from her, accusing a loyal customer stealing isn’t gonna get you to anywhere in life. Unless you enjoy being accused and yelled at, don’t waste your time and money here.

  • Jonathan Lee

    Really nice homely place that serves your Cantonese style dishes. They have special noodle soups that you will see at authentic Canton cafes at a reasonable price. You can also add a drink for a quick lunch and break before you go on your way. Bring cash if you're looking to order as they don't accept card

  • Kendrick Khoe

    I’ve been coming here for a long time when that craving for authentic Hong Kong food hits me. Lung Kee is right inside the renowned Aberdeen Food Court. …

  • Reddz708

    Aberdeen centre food court is the best place when it comes to chinese cuisine with the reasonable price One of the top pick place i usually go is “Lung Kee” …

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