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Manchu Wok (Lougheed Town Centre)

908 - 9855 Austin Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Manchu Wok (Lougheed Town Centre) has been inspected 13 times by Fraser Health Authority since May 7, 2019. The most recent inspection, on October 5, 2026, recorded 1 infraction.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on July 25, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 5, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on February 10, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 July 25, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on February 23, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Glue trap with several cockroaches observed inside dry storage room.
      • Corrective Action(s): - Discard glue trap and replace with a new one to facilitate pest monitoring.
      • **Advise pest control company regarding findings and discuss any potential corrective actions.
      • **Maintain a high level of sanitation throughout the premises, especially in hard to reach areas to prevent pest attraction.
      • **Continue to monitor pest activity. Take prompt corrective actions if new and/ or increased pest activity is observed.
      • **Follow all recommendations provided by your pest control company.
      • [Correction Date: 13-Oct-2026]
      • Note: Glue trap appeared that it may have been there for a long period and is possibly an old one that wasn't replaced during regular pest control service. Cockroaches on glue trap appear as if they have been there for a prolonged period. Pest control service report dated 16-Sep-2026 reviewed. No pest activity noted on service report.
      • **Review pest control service delivery with pest control company and ensure that all areas of the premises are being serviced.
      • **Ensure that all areas of the premises are accessible for pest control service.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Heavy grease accumulation observed on exhaust ventilation filters.
      • - Grease and food debris accumulation observed on wall and pipe surfaces behind and between cooking equipment (fryers and wok station).
      • - Grime and grease accumulation observed under hard to reach areas in kitchen (under 3-compartment sink, under both freezers).
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • - Regularly maintain a higher level of sanitation throughout the premises, especially in hard to reach areas to prevent pest attraction.
      • [Correction Date: 13-Oct-2026]
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Heavy grease accumulation on wall and pipe surfaces behind cooking equipment (fryers and wok station).
      • - Heavy grease accumulation on the exterior surfaces of fryers and wok station.
      • - Grease and food debris accumulation on floors under all cooking equipment.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 09-March-2026]
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris and dirt accumulation observed under front service area equipment. Boxes of liquid detergent stored directly on the ground under equipment is limiting access for cleaning.
      • - Food debris and grime accumulation observed under kitchen 3-compartment sink area along floor/ wall edges.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas, especially under and behind equipment.
      • - Store items at least 6" (15 cm) off the ground so that floors and hard to reach areas are accessible for cleaning and pest monitoring.
      • **Maintain a high level of sanitation throughout the premises, especially in hard to reach areas to prevent potential pest attraction.
      • [Correction Date: 14-Oct-2025]
      • -
      • 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): - Internal temperature of previously cooked (fried) pork that has been cooled stored at ambient temperature: 13C
      • - Employee stated that product was cooked and cooled the previous day, but put out by cooking equipment ~3 hours ago in anticipation of cooking it when needed.
      • Corrective Action(s): - Cold potentially hazardous foods must be stored at or below 4C.
      • - Keep cold food in cooler until it is ready to be cooked - then cook immediately.
      • - Do not store potentially hazardous foods at ambient temperature.
      • - Tray of fried pork discarded at time of inspection.
      • [Correction Date: Immediately]
      • Violation Score: 15
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - No QUATS (0 ppm) detected in sanitizer bucket for wiping cloths.
      • - <50 ppm QUATS detected in sanitizer sink (manual dishwashing).
      • - <50 ppm QUATS detected from sanitizer dispenser.
      • Corrective Action(s): - Wiping cloths must be stored in 200 ppm QUATS between uses.
      • - 200 ppm QUATS must be used to sanitize food equipment after wash and rinse step.
      • [Correction Date: Immediately]
      • **Operator to manually mix QUATS solution until QUATS dispenser is repaired and/ or adjusted and capable of dispensing 200 ppm QUATS
      • **Discussed 100-200 ppm chlorine bleach solution as an alternative. 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Rice scoop stored in ambient temperature water between uses.
      • Corrective Action(s): - Store rice scoop in ice water between uses. Replace ice water when ice melts.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food and grease accumulation observed under, between, and behind cooking equipment.
      • - Food debris and dirt accumulation observed at floor/ wall joints under 3-compartment sink and dry storage shelving area.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 01-August-2024]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - QUATS dispenser is not dispensing correct concentration (200 ppm) of QUATS.
      • Corrective Action(s): - Repair and/ or adjust QUATS dispenser. Unit must dispense 200 ppm QUATS.
      • - Obtain QUATS test strips to verify sanitizer concentration.
      • [Correction Date: 01-August-2024]
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Adult and baby cockroach observed on glueboard inside rodent trap.
      • Corrective Action(s): - Thoroughly clean premises (See Violation 306).
      • - Store all items at least 6" (15 cm) off the ground to facilitate cleaning and pest control monitoring.
      • - Request for cockroach treatment from pest control company.
      • - Ensure all areas of the premises are accessible for pest control service.
      • - Continue to monitor pest activity and take corrective action if new and/ or increased pest activity is noted.
      • [Correction Date: 20-Feb-2024]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Grease, food debris, and moisture accumulation under, behind, between cooking equipment (especially floor/ wall edges).
      • - Food debris accumulation on kitchen shelving.
      • - Dirt and food debris accumulation under front service counter equipment.
      • - Food debris accumulation inside rice pot wells.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 13-Feb-2024]
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - 2 trays of fried pork stacked on top of each other "cooling" at room temperature. Based on information provided by cook, pork was fried >2 hours prior (~2 hours 20 minutes).
      • - Internal temperature of pork (top tray): 32C to 36.4C
      • - Internal temperature of pork (bottom tray): 46C to 52C
      • Corrective Action(s): - Discard top tray of pork.
      • - Reheat bottom tray of pork to an internal temperature of 74C. Reheated food must be placed in hot holding unit for service.
      • [Correction Date: Immediately]
      • - Cooling procedures reviewed with operator and cook:
      • - 60C to 20C WITHIN 2 HOURS
      • - 20C to <=4C WITHIN 4 HOURS
      • **Monitor temperatures with a probe thermometer.
      • **Do not stack trays of cooling food over each other.
      • **Do not overfill trays.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Operator peeling/ prepping vegetables outside premises in general shared corridor.
      • Corrective Action(s): - All food preparation must take place INSIDE the approved premises.
      • - Food preparation/ handling/ storage is not permitted outside the approved premises.
      • [Correction Date: Immediately]
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observations: 1) Green beans were being prepared in back hallway with bucket of beans stored on floor upon arrival of inspector 2) Green beans were prepared on top of mop sink 3) Rice scoop was stored in room temperature water which measured 17 deg. C
      • Corrections: 1) Green bean prep moved from hallway and mop sink back to prep counter. Do not prepare food in dirty areas as food can become contaminated
      • 2) Rice scoop storage container was replenished with ice. Keep rice scoop stored in ice water at all times to prevent pathogen growth
      • Corrective Action(s):
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: observations: 1) Back door was kept open.
      • 2) Rice grains and minor amounts of food debris noted on floor of storage room. No signs of pests noted
      • Corrections: 1) Keep back door closed to prevent entrance of pests 2) Clean storage room floor regularly to prevent attracting pests.
      • Ensure that pest control service is provided monthly
      • Date To Be Corrected By: 2022/05/17
      • Corrective Action(s):
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • (1) Scoops in pest proof containers were submerged in bulk foods.
      • (2) 2 containers of cut vegetables in walk-in cooler were not covered.
      • (3) Container of raw marinating chicken was stored on the floor under shelving unit in walk-in cooler.
      • * Corrective actions: (1) Ensure handles for scoops are not submerged in foods and are accessible without potentially contaminating foods with hands.
      • (2) Ensure stored foods are covered when not actively using to prevent contamination.
      • (3) Food must be stored at least 15cm off the floor to prevent contamination. Raw meats should be stored on the bottom shelf and separate from raw vegetables and ready to eat foods.
      • Corrective Action(s):
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

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