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Marble House Eatery

2228 - 4500 Kingsway, Burnaby · Restaurant

20 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation:
      • - Handsink by the ice machine water supply is shut off due to water leak.
      • Corrective Action(s):
      • - Repair the unit and ensure there is hot &cold water supply at the handsink.
      • Date to be corrected by: Sep 22, 2025
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Two live cockroaches were sited along the wall next to the kitchen prep sinks.
      • Corrective Action(s):
      • - This area requires further treatment and monitoring. Consult with the pest control company to identify harborage sites and apply appropriate treatment.
      • Date to be corrected by: Sep 22, 2025
      • Violation Score: 9
  3. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - REPEAT VIOLATION: BBQ Ducks observed at 43C to 50C in hot cabinet.
      • Corrective Action(s):
      • - Items were asked to be reheated at the time of inspection. Ambient temperature inside the cabinet easily reached 60C and above when tested at the time of inspection. If this violation is observed again, violation ticket will be issued.
      • Violation Score: 15
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Sauce bar cooler is reading around 19C.
      • Corrective Action(s):
      • - It appears that the design of the cooler is not effectively circulating cold air. Some of the sauces (sauce sauce, oyster sauce, vinegar etc.) do not require refrigeration; however cut vegetables (cilantro, chilli, garlic, green onion) require refrigeration. Ensure they are stored at 4C or below. Ice bath for the cut vegetables can be an option. Ice bath was added at the time of inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Duck wings in hot cabinet probed at 43C.
      • Corrective Action(s):
      • - Operator stated that they were prepared 1.5 hours ago. They were reheated at the time of inspection. Other hot held items were measured above 60C. Ensure to maintain all hot held products at 60C or above.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - Dust build up observed around the fan inside the walk-in cooler.
      • - Dust build up observed on the fan & fan cover of the ice machine.
      • Corrective Action(s):
      • - Clean.
      • Date to be corrected by: April 22, 2025
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Bleach sanitizer at the front bbq station did not have any chlorine read from the test strips; it appears that soap was used to make the solution.
      • Corrective Action(s):
      • - Ensure to have bleach sanitizer between 100-200ppm equipped at the station. 200ppm bleach sanitizer was made at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation:
      • - No paper towel available at the handsink next to the cook line.
      • - Employee washroom handsink has no hot water available due to broken knob.
      • Corrective Action(s):
      • - Paper towel was replenished at the time of inspection.
      • - Repair the washroom handsink and ensure there is hot water supply.
      • Date to be corrected by: April 22, 2025
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation:
      • - New dessert station & self-serve sauce station added in the dining area.
      • Corrective Action(s):
      • - Too many food prep areas are present in the dining area. The closest handsink is at the tea counter however the distance from the dessert station to the handsink is too far. Pre-assemble the desserts in the kitchen area (front or back) and store the portioned desserts in the dessert cooler OR set up the dessert station close to the handsink. Dining area is not a prep kitchen. Ensure to limit the amount of prep work done in the dining area.
      • Date to be corrected by: April 22, 2025
      • Violation Score: 3
  5. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Observed leaking from the pipe underneath the 2 compartment sink connected to the grease trap in dish pit area.
      • Corrective Action(s):
      • - Repair and ensure there is no leak.
      • Date to be corrected by: July 5, 2024
      • Violation Score: 3
  6. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Flour debris and rodent droppings observed arount the large mixer inside the kitchen.
      • Corrective Action(s):
      • - Clean and sanitize. Ensure this is done before closing eveyday.
      • Date to be corrected by: Immediately
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - One rice cooker at the BBQ station was turned off; rice measured at 43C.
      • Corrective Action(s):
      • - Operator stated they were going to cool it down and place it in the cooler. Ensure to take the rice out from the rice cooker immediately when they are ready to be cooled down. Cooling should occur so that the food temperature reaches 20C from 60C within 2 hours and then they should be transported to a working cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Sanitizer solution with dirty wipes inside white bucket appeared brown in color and no chlorine was detected.
      • Corrective Action(s):
      • - Ensure sanitizer is made correctly before the operation starts. Employee made fresh bleach sanitizer at the time of inspection; solution measured 200ppm.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Cockroach observed on insect monitor traps in the dishwashing area.
      • Corrective Action(s):
      • - Recent pest control report reviewed (dated June 6, 2024) and the report also indicates cockroach activity in the dishwashing area. Ensure to deep clean the area including all the corner and hard-to-reach spots. Have the space retreated.
      • Date to be corrected by: June 20, 2024
      • Violation Score: 9
  8. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Two leak points observed below the 2 compartment sink next to the cook line. One at the valve and one at the p-trap.
      • Corrective Action(s):
      • - Repair and ensure there is no leak occurring.
      • Date to be corrected by: 2 weeks.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Ice cream mix inside ice cream machine chambers observed at 10C to 13C.
      • Corrective Action(s):
      • - Do not serve ice cream using this machine until it is confirmed that the chamber can hold the mix at 4C or below. Chambers were emptied at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Low temperature dishwasher reached 52C and the final rinse water had no detectable chlorine.
      • Corrective Action(s):
      • - Operator contacted the technician at the time of inspection. Sanitizer tube was replaced and the final rinse water had 100ppm chlorine. Ensure to check the final rinse solution every day before shift starts.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Frozen raw chicken being thawed in 2 compartment sink under cold water and raw spinach was being washed in the next sink.
      • Corrective Action(s):
      • - Do not handle ready to eat products next to raw poultry. Spinach was in risk of being contaminated with water splashes from the next sink where raw chicken was submerged. Ensure proper cleaning & sanitizing is done after raw meat items have been in contact with the sink surface.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - General surfaces, door handles, floors, walls are not in sanitary condition.
      • - Grease build up observed underneath the deep fryer.
      • - Old mouse droppings observed in the storage room shelves. Dead mouse found behind cardboard box.
      • - Spilled food powders, debris observed on the floor inside storage room, storage hall way and at the dishwasher area.
      • - Soiled glue trap observed underneath dishwasher.
      • - Floor inside walk-in-cooler is soiled.
      • Corrective Action(s):
      • - Deep cleaning of the facility required. Pull out all items from shelving units, hard-to-reach ares and facilitate deep cleaning.
      • - Replace old glue traps.
      • Date to be corrected by: Nov 28, 2023
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • - Cardboard boxes used as liners on shelving units.
      • - Plastic strainers and baskets used inside the steamer.
      • Corrective Action(s):
      • - Do not use plastic material to hot hold or cook food items. Operator to equip extra containers/strainers (made of metal or glass) for this purpose.
      • Violation Score: 9
  10. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - REPEAT VIOLATION: Checked bbq meat products inside the hot cabinet. The items hanging above probed around 45C.
      • Corrective Action(s):
      • - Ensure to keep the hot cabinet setting at the highest heat. Meat products were reheated at the time of inspection. If this violation is observed again in the future, use of hot cabinet and/or bbq meat products will be revisited and potentially be taken out from the menu.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed stained rags covering noodles on the kitchen counter.
      • Corrective Action(s):
      • - Use clean rags designated for food contact OR cover them using plates, plastic wraps etc.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Mouse droppings observed on the cardboard on the shelving rackes inside the dry storage room.
      • Corrective Action(s):
      • - The mouse droppings appear old. Ensure to take out items from the cardboard packaging when storing them inside the dry storage room. This is to prevent mouse harborage.
      • Date to be corrected by: July 28, 2023
      • Violation Score: 3
  11. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Knife holding compartment attached to butcher's block observed with food debris.
      • Corrective Action(s):
      • - Operator stated the unit will be replaced. Clean & sanitize knives before using.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Live cockroaches observed on sticky trap placed behind the oven.
      • Corrective Action(s):
      • - Increase the pest control service from third party professional to biweekly. Treatment should be done around crevices/gaps. Date to be corrected by: June 30, 2023
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Rodent droppings observed inside the dry storage room and staff changing room.
      • - Grease build up observed on floors inside the dry storage room.
      • - Floor underneath deep fryers still not in sanitary condition.
      • Corrective Action(s):
      • - Clean the areas noted above. Sanitize all surfaces affected with rodent droppings.
      • Date to be corrected by: June 30, 2023
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Butcher's block (wooden cutting board) surface worn out.
      • Corrective Action(s):
      • - Re-sand the surface to be smooth and easy-to-clean. Operator to use plastic cutting boards until the surface gets re-sanded.
      • Date to be corrected by: July 7, 2023
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - BBQ duck and pork products in hot cabinet probed 38.5C - 39.8C.
      • - Warm broth in a large metal container stored at room temperature at the dine-in soup station.
      • Corrective Action(s):
      • - Products discarded. Ensure all hot held food items are maintained at 60C or above. All food items should be reheated to at least 74C before being hot held.
      • - Broth is used for hot pot base and it is heated up in personal hot pots before being served. Broth container is refilled every hour as per staff. Use a warmer to keep the broth hot (60C or above) at all times. Operator to place warmer at the soup station for storing broth.
      • Date to be corrected by: Tomorrow
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - No paper towel available at the BBQ station handsink.
      • Corrective Action(s):
      • - Ensure paper towels are always stocked at handwashing stations. Operator stocked the paper towel in the dispenser at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Grease, debris, garbages observed on the floor through out the whole kitchen, storage areas, employee change room.
      • - Excessive amount of dust build up observed around the ceiling vent in the kitchen.
      • Corrective Action(s):
      • Clean the areas noted above.
      • Date to be corrected by: June 20, 2023
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • - Storage cabinet at bbq station made of exposed wood material.
      • Corrective Action(s):
      • - Ensure the material has a finish that makes the surface impervious, smooth and easy to clean. Apply appropriate coats/paints OR replace the cabinet.
      • Date to be corrected by: July 28, 2023
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: - Inside of the ice machine appear to be in unsanitary condition. Cover was soiled with dust.
      • - Observed multiple trays of bowls stored directly on the floor.
      • Corrective Action(s): - Deep clean the inside of the ice machine. Ice machine should be turned off, drained, and scrubbed using appropriate sanitizer.
      • - Do not store any bowls directly on the floor.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Boxes of vegetables stored directly on the floor at the time of the inspection.
      • - Opened bags of dry foods stored uncovered or without lids in the dry storage area.
      • - Spills of dry foods observed in the dry storage area.
      • Corrective Action(s): - Store all foods on tables. Do not store boxes of food directly on the floor.
      • - Cover all dry foods with tight fitting lids.
      • - Clean up the spills.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Build up of grease on the handles of the main handwash station.
      • - Build up of grease on the ventilation hoods in the main kitchen. Overdue for professional cleaning.
      • Corrective Action(s): - Clean up the areas noted above. Call a professional cleaner for ventilation cleaning.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer inside the prep cooler facing the wok station was broken.
      • Corrective Action(s): Provide a working thermometer inside the noted cooler.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No FOODSAFE trained staff on duty at the time of the inspection. Manager stated that additional staff will be trained in FOODSAFE.
      • Corrective Action(s): Keep all FOODSAFE level 1 or equivalent on site for review. This will be verified at the next follow up inspection.
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    1 infraction

    • 102 - Operation of an unapproved food premises [s. 6(1)]
      • Observation: Manager stated that there is a cold storage unit in the city of Delta for food storage.
      • Corrective Action(s): Immediately stop using this storage unit. All storage units for food must be reviewed and approved by the health inspector.
      • Violation Score: 1
      • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Approximately 20 cases of duck blood (imported from China) stored inside the undercounter cooler and walk in cooler. Unable to verify whether food is approved source.
      • Corrective Action(s): Immediately cease selling duck blood. Remove duck blood from hot pot menu.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer in the main kitchen. This is a repeat violation.
      • Corrective Action(s): Immediately provide surface sanitizer in the main kitchen. Sanitizer must be prepared in designated bin at 100ppm chlorine bleach concentration.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No hand soap at the main handwash station in the kitchen. This is a repeat violation.
      • Corrective Action(s): Immediately provide hand soap at the noted handwash station. All handwash stations must be fully stocked with hand soap and paper towels. Glove use does not substitute handwashing.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Expired decal on the Operating Permit.
      • Corrective Action(s): Post a valid decal on the Operating Permit.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings in the following areas:
      • - underneath the shelves in the dry storage room
      • - on table in the dry storage room.
      • Staff unable to provide a copy of the pest control summary reports at the time of the inspection.
      • Corrective Action(s): Clean up the droppings with appropriate sanitizer. Provide a copy of the last three pest control summary reports to the health inspector.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Build up of grease on cooler handles, inside coolers.
      • - Dirt and grease underneath the sinks, shelves in the dry storage room, on floors of the walk in cooler.
      • Corrective Action(s): - Clean inside and around all coolers with appropriate sanitizer.
      • - Clean the areas noted above. Implement a regular deep cleaning schedule.
      • Violation Score: 9
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chopped vegetables stored at room temperature in the dry storage area.
      • Corrective Action(s): Immediately move the vegetables inside the cooler. Chopped or prepped vegetables must be stored inside the cooler at < or = 4C at all times.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - No surface sanitizer available in the food prep area.
      • - Surface sanitizer in spray bottle at the front of the house measured at 0ppm QUAT sanitizer.
      • Corrective Action(s): Immediately provide surface sanitizer at each food prep area (ie main kitchen, BBQ station). Recommend multiple spray bottles or white buckets with surface sanitizer at 100ppm chlorine beach concentration with wiping rags stored inside. Chlorine sanitizer at 100ppm concentration can be prepared with 1 tablespoon of bleach to 1L water mixture. Change out the sanitizer routinely or when soiled in grease/food debris (ie every hour, every day).
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Plastic strainer in the sink of the main handwashing station.
      • - No soap inside the dispenser of the handwashing station in the dish pit.
      • Corrective Action(s): - Remove the plastic basket/strainer in the sink. Designated handwashing station must be free of any equipment inside the sinks.
      • - Provide soap in the noted dispenser. All designated handwashing stations must be supplied with hand soap.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Multiple food items stored uncovered inside the coolers.
      • - Double stacking of food items inside coolers.
      • - Open bags of floor/sugar/dry food in the dry storage room, uncovered.
      • - Ice scoop stored inside the ice machine, handle touching the ice.
      • Corrective Action(s): - Cover all food items with plastic wraps or tight fitting lids. Do not double stack food items.
      • - Store ice scoop outside the ice machine.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant build up of grease and food debris in the following areas:
      • - on floors throughout the kitchen, in the walk in cooler,
      • - behind shelving racks in the dry storage area
      • - around the main handwashing station near the oven
      • - inside the coolers
      • -behind the undercounter coolers.
      • - on floors of the dish pit. Keep this area as dry as possible.
      • - underneath the sinks at the vegetable prep area.
      • - Clean plates/cups stored directly on top of the grease trap interceptor.
      • Corrective Action(s): - Deep cleaning is required. Clean the areas noted above prior to follow up inspection. Deep cleaning involves moving large equipment and cleaning hard to reach areas, using degreaser and disinfectants.
      • - Store all clean plates/ utensils/ cups on clean shelving racks.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Missing ceiling tile above the dish pit.
      • Corrective Action(s): Install missing tile above the dish pit.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Missing working thermometers inside multiple coolers.
      • Corrective Action(s): Provide working thermometers inside all refrigeration units.
      • Violation Score: 1
  20. Follow-Up Inspection

    0 infractions