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Makan Time

2307B - 4525 Lougheed Hwy, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Makan Time has been inspected 6 times by Fraser Health Authority since August 15, 2025. The most recent inspection, on July 21, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on June 30, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 June 23, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on August 15, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

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.

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation: Two stock pots of curry were stored in the walk in cooler. The internal temperatures were 27 C and 50 C. The cooking and cooling times were not closely tracked.
      • Corrective Action(s): Both were discarded. Correction Order issued.
      • All foods must be cooled from 60 C to 20 C within 2 hours or less and from 20 C to 4 C within 4 hours or less. This can be achieved by using an ice wand or ice bath.
      • Violation Score: 25
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Curry was prepared at 11am and placed in the walk in cooler directly to cool. It had an internal temperature of 35 C approximately 3 hours after cooking. This is not proper cooling.
      • Corrective Action(s): Discarded.
      • Cool foods from 60 C to 20 C within 2 hours or less and from 20 C to 4 C within 4 hours or less. An ice bath or cooling wand can be used to help cool foods properly.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen hand washing sink was blocked by a cart.
      • Corrective Action(s): Do not block access to hand sinks by storage carts or trays in front of them.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoop was fully submerged in a drink mix.
      • Corrective Action(s): Drink mix discarded during the inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Organize and declutter the back hallway.
      • Corrective Action(s): 1 week.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed raw ducks (x6) hanging on hooks by the shelving unit in the dishwashing area. Internal temperature of the ducks measured at above 4C (15C-18C).
      • Corrective Action(s):
      • - Discarded by the staff during the inspection.
      • - Discontinue this practice immediately. Cold potentially hazards foods must be stored at 4C or below at all times.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Following items observed stored at room temperature. Internal temperature of the foods measured at below 60C:
      • <On the cart>
      • >> (3x) Roasted ducks (20C-23C)
      • >> (1x) Pan of rice (23C)
      • >> (2x) Stainless steel container of stewed beef (24C,27C)
      • >> (1x) Pan of roasted pork (23C)
      • >> (1x) Pot of garlic soup (24C)
      • <On the stove with the burner turned off>
      • >> (2x) Pots of curry chicken (34C, 40C)
      • >> (2x) Small pots of sauces (45C, 47C)
      • Corrective Action(s):
      • REPEAT VIOLATION:
      • - Discarded all items by the staff during the inspection.
      • - Keep the burner on to maintain foods at 60C or above.
      • - If this violation occurs again, further enforcement action will be taken.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Handwashing sink by the main dishwasher was blocked by containers of dirty dishes.
      • Corrective Action(s):
      • - Containers of dirty dishes were moved away from the handwashing sink during the inspection.
      • - Ensure handwashing sinks are easily accessible at all times.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Following items observed being cooled at room temperature:
      • > Roasted ducks (x2) on hooks (probed at 19C-20C)
      • > Stewed beef stored in white containers (x3) (probed at 49C); staff stated they were made at 12:30 pm. Waited 2 hours and probed at 30C.
      • Corrective Action(s):
      • - Staff discarded the above-mentioned items at the time of inspection.
      • - Ensure foods are cooled in an acceptable manner. Proper cooling curve must be met (60C to 20C within 2 hours, 20C to 4C within the next 4 hours or less).
      • - Obtain ice wands to facilitate cooling.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed roasted porks (x2) stored at room temperature.
      • Corrective Action(s):
      • - Staff moved the roasted porks into a cooler achieving and maintaining at below 4C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. No sanitizers observed inside the kitchen.
      • 2. Observed wiping cloths stored in a bucket filled with water at the bar area.
      • Corrective Action(s):
      • 1 & 2. Staff made the chlorine sanitizers at the time of inspection. It measured at 100 ppm chlorine.
      • - Ensure chlorine test strips are used to monitor the concentration of chlorine sanitizer.
      • - Ensure wiping cloths are stored inside surface sanitizer at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Handwashing sink by the oven did not have any hand soap available for use.
      • Corrective Action(s):
      • - Staff restocked the hand soap dispenser.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Following foods were being cooled at room temperature:
      • >> oven-baked ducks (x3) on hooks above a 2-compartment sink (probed at 20C-24C)
      • >> oven-baked porks (x3) on hooks on shelving racks (probed at 40C-44C)
      • The staff noted the foods were at room temperature less than 2 hours
      • Corrective Action(s):
      • - The staff transported above-mentioned foods in a walk-in cooler during the inspection.
      • - Proper cooling curve must be met for potentially hazardous foods: 60C to 20C within 2 hours & 20C to 4C
      • within the next 4 hours.
      • - Do not cool potentially hazardous foods at room temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - The undercounter low temperature dishwasher dispensed 0 ppm of chlorine during the final rinse cycle.
      • Corrective Action(s):
      • - The staff replenished the chlorine sanitizer to the low temp dishwasher.
      • - Ensure to monitor the concentration of the chlorine at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - A hand sink by the under counter coolers was blocked by a container.
      • Corrective Action(s):
      • - The staff removed the container out of the hand sink during the inspection.
      • - Ensure the hand sink is easily accessible at all time to facilitate proper hand washing procedure.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION):
      • - Flattened boxes were observed below the oven in the kitchen and below the shelving racks
      • inside the walk-in cooler.
      • Corrective Action(s):
      • - The staff removed the flattened boxes at the time of inspection.
      • - Ensure all surfaces are easily cleanable to promote good sanitation of the facility and prevent pest attraction.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - A hand sink by the low temperature dishwasher (kitchen) was coming off from the wall.
      • Corrective Action(s):
      • - Ensure the hand sink is properly secured to the wall.
      • Date to be corrected by: IMMEDIATELY
      • Violation Score: 3

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