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Master Bao

4621 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Master Bao has been inspected 9 times by Fraser Health Authority since January 29, 2025. The most recent inspection, on October 13, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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 September 22, 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 2 times across 2 separate inspections, most recently on September 22, 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 2 times across 2 separate inspections, most recently on October 14, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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

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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): When discussing washing procedures with staff it does not appear as though staff are washing and sanitizing dishes throughout the day.
      • Commonly used items such as tongs and knives will need to be washed every 2-4 hours or more frequently.
      • .
      • Corrective Action(s): Discuss this item with staff.
      • Ensure staff are washing and sanitizing commonly used items such as knives and tongs throughout the day and not just at night.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff observed to reuse plastic baskets for food service. A paper liner was in use.
      • Not all dry goods were stored in pest proof containers.
      • .
      • Corrective Action(s): Condition of operating permit is single use disposable containers for customers ONLY. No reuse of dishware, which includes baskets, is permitted.
      • Remove all reusable items (the baskets) from facility.
      • Ensure all dry gods are pest proofed. Obtain any additional pest proof containers required for dry goods.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed.
      • .
      • Corrective Action(s): Obtain services of Pest control company. Have Technician services facility and determine entry points. Traps need to be set both in kitchen and in downstairs storage area.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was propped open and screen is not tight fitting.
      • Much clutter and debris in downstairs storage area that is not stored up off floor
      • Corrective Action(s): Back door must remain closed. Screen is to be replaced with one that is tight fitting if staff wish to have back door open.
      • Downstairs storage must be cleaned and organized. Items are to be up off floor.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed to be on floor.
      • Leftover dishes in back piled up in three compartment sink.
      • Downstairs storage areas are extremely cluttered. Items stored on floor both upstairs and downstairs in storage area
      • .
      • Corrective Action(s): Facility needs better cleaning.
      • Floors are to be cleaned and sanitized. All areas affected by rodent droppings are to be sanitized with Chlorine solution.
      • Nothing is to be stored on floor
      • Remove all items not necessary for business and organize downstairs. This will assist with rodent infestation.
      • .
      • .
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Ensure staff have proper training
      • .
      • Corrective Action(s): One person is to have Food Safety training (FOODSAFE or equivalent) at the facility at all times.
      • .
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One dead mouse found on sticky trap
      • Some rodent droppings found on floor in washroom, area under dough mixer and under flour.
      • Next door has recently began construction which will have added rodents into the area.
      • .
      • Corrective Action(s): Clean and sanitize areas with 200ppm Chlorine.
      • Ensure cleaning is continued.
      • Obtain additional traps. Trap at back door.
      • Keep back door closed at all times
      • Seal all holes as soon as any holes are discovered.
      • NOTE: Pest infestation is very small at the currently moment but has potential to worsen if not eliminated now. Next door will continue with construction for the next week. Ensure back door remains tightly closed.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was left open at time of arrival of EHO. Small gap was left open.
      • Downstairs is cluttered and many items on floor.
      • Flour is not in pest proof containers.
      • .
      • Corrective Action(s): The above items are contributing factors to pest infestations.
      • Ensure back doors are left closed and storage areas are free from clutter and clean.
      • Recommend obtaining pest proof containers for flour as flour is routinely consumed by rodents.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed on floor.
      • .
      • Corrective Action(s): Clean and sanitize areas affected by rodent droppings.
      • Use 200ppm Chlorine or equivalent.
      • .
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw Eggs stored outside of cooler unit and at temperatures of greater than 4 degrees Celsius. Raw eggs found to be at 11 degrees Celsius.
      • CORRECTED AT TIME OF INSPECTION - eggs returned to cooler unit upon arrival of EHO
      • .
      • Corrective Action(s): Raw potentially hazardous food items are to be stored in cooler unit and not outside of cooler unit for indefinite periods of time.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Various items stored off of hot holding units. Cooked broth items stored on counter (one measured to be at 44 degrees Celsius) as facility lacks adequate number of hot holding units or electric heating burners to maintain all items at temperatures of greater than or equal to 60 degrees Celsius.
      • Staff explained broth remains on counter top (at ambient temperatures) until an order at which point the item is cooked on electric burner unit.
      • CORRECTED DURING INSPECTION - item returned to electric burner
      • .
      • Item was then removed from burner to cook another item
      • .
      • Corrective Action(s): Obtain additional hot holding units or electric burner units.
      • At no point should any potentially hazardous food item be left on counter at temperatures of greater than 4 and less than 60 degrees Celsius.
      • .
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Mould observed in three compartment sink.
      • Mould observed on cooler fronts and inside.
      • Lack of sanitizer solution.
      • Staff unable to make sanitizer solution at time of inspection. Staff have no knowledge of how to clean and sanitize surfaces when asked details regarding cleaning and sanitizing.
      • .
      • Corrective Action(s): Facility is to be cleaned and sanitized.
      • Sanitizer solution is to be made available at the start and throughout the day. Staff are to use sanitizer solution to wipe surfaces after they have become contaminated.
      • .
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Three compartment sink unit covered in mould indicating unit is not used for proper wash - rinse- and sanitize. Staff unable to explain how to sanitize as part of ware washing. Staff informed EHO that the dishes are not washed.
      • Lack of sanitizer solution upon arrival of EHO.
      • Two sink plugs stored away under oven unit and only one in sink. Sink filled with food debris.
      • .
      • Corrective Action(s): Three compartment sink is to be cleaned and sanitized. Unit is to be used to properly wash - rinse - sanitized all equipment at facility.
      • Staff are to be trained to properly wash and sanitize surfaces and dishes/equipment at facility.
      • .
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Upon arrival of EHO front hand sink lacked hand soap. Staff instructed EHO to use washroom hand soap.
      • Only one bottle of hand soap for two hand sinks.
      • EHO asked if extra liquid soap was in storage room downstairs and staff informed EHO they did not know.
      • .
      • Hand washing station at front area is blocked with cutting board. Unit has water dispensing into it from steam unit.
      • .
      • Corrective Action(s): All hand sinks are to be adequately supplied at all times.
      • .
      • Hand sink must be free from obstructions at all times. The unit is not to have a counter top/cutting board placed upon it to use as a temporary counter surface. Remove item from facility
      • .
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Employee observed to use same gloves to handle cash, phone and food.
      • .
      • Corrective Action(s): Hand washing is to occur each time gloves are contaminated. Gloves are to be removed, hands washed and new gloves donned.
      • .
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bag of flour stored on floor.
      • Container of water stored inside hand washing sink. This container is used to supply water to steam unit. This is unsanitary as used hand water will contaminate this open container of water.
      • .
      • Corrective Action(s): Staff moved item off floor upon arrival of EHO.
      • Staff are aware that flour is not to be stored on floor. Ensure this is discussed.
      • .
      • Remove container of water that is supplying hot holding steam unit from hand sink basin.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Large amount of fruit flies observed throughout.
      • .
      • Corrective Action(s): Clean and sanitize. Cleaning will assist in fruit flies infestation.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required at facility. Mould on many surfaces. Food debris on floor.
      • Facility currently in unsanitary condition.
      • .
      • Corrective Action(s): Routine and thorough cleaning is necessary at facility. Current sanitary condition of restaurant is not acceptable. Discuss with staff.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep sink faucet is loose.
      • .
      • Corrective Action(s): Make necessary repairs.
      • .
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Lack of adequately trained staff. No one present with FOODSAFE level one or equivalency training.
      • .
      • Corrective Action(s): Ensure staff are adequately trained. In operator's absence one person must be FOODSAFE level one or equivalency certified.
      • .
      • Violation Score: 1
  6. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO sanitizer solution was not available for use.
      • Staff using water to wipe down counters throughout the day.
      • CORRECTED DURING INSPECTION - EHO assisted staff with sanitizer solution set up and explained use as best as could be expected with language barrier between staff and EHO.
      • .
      • Corrective Action(s): Ensure staff are taught that sanitizer solution is to be used to wipe down counters throughout the day.
      • It is to be made at the start of the day, changed as required and used to wipe any spills. Plain water or water with detergent is not a substitute for sanitizer solution.
      • ..
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Opened bags of sugar stored on wood on floor. No pest proof container in use.
      • .
      • Corrective Action(s): Ensure all opened bags are transferred to pest proof containers.
      • .
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No person present with FOODSAFE or equivalency training.
      • .
      • Corrective Action(s): At least one person must be properly trained with FOODSAFE or equivalency training at all times.
      • .
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked Bao found in warming unit at 27-29 degrees Celsius.
      • Warming unit was unplugged but full of condensation. Unit has been used throughout the day but is unplugged.
      • CORRECTED DURING INSPECTION - Bao returned to oven to be recooked.
      • .
      • Corrective Action(s): Hot holding units are to be turned on and in use at time of inspection. Ensure hot holding units are turned on and in use. Discuss with staff.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff had very limited English and did not understand questions regarding washing of dishware or wiping of surfaces with sanitizer solution.
      • Sanitizer dispensing unit in washroom was not operational at time of inspection (QUAT)
      • Empty spray bottle under sink observed, no third compartment sink set up with sanitizer solution and no bucket existed at time of inspection with sanitizer solution. No staff able to demonstrate proper ware washing or sanitizing of counters at time of inspection.
      • CORRECTED DURING INSPECTION- EHO provided staff written Chinese three compartment sink ware washing instructions (this was provided at first inspection as well). EHO filled third compartment sink with Chlorine (bleach) sanitizer solution and located the sanitizer testing strips for staff.
      • .
      • Corrective Action(s): Please ensure instructional hand out is posted on wall above sink.
      • Ensure all staff are familiar with proper three compartment sink ware washing methods and three compartment sink is set up with sanitizer solution for use throughout the day each day.
      • Ensure staff know how to use sanitizer testing strips.
      • Ensure staff are wiping down counters with sanitizer solution throughout the day.
      • Ensure adequate supply of bleach or other sanitizer solution so that staff are able to clean properly.
      • ..
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO front hand sink was blocked.
      • CORRECTED DURING INSPECTION - Cover plate was removed from hand sink.
      • .
      • Corrective Action(s): Ensure this does not continue. This hand sink is the only hand sink in the facility (excluding the washroom). The two compartment sink is the food preparation sink and the three compartment sink is for dishwashing purposes only.
      • Discuss with staff.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Opened bags of flour observed stored on floor in back hallway leading to open back door. Bags of flour stored on floor.
      • Dry scoops remain stored inside opened bags.
      • Trays of Bao in front freezer unit not in bags. This unit is intended for storage of pre-bagged and frozen Bao only as this is a customer accessed unit.
      • .
      • Corrective Action(s): Flour is to be stored up off floor and in pest proof containers. Opened bags should be transferred to storage containers.
      • Ensure staff remove dry scoops from bags of flour after each use
      • Freezing of Bao on trays should occur within freezer units in storage room or in kitchen NOT in front freezer. This freezer unit is for bagged Bao only.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning and organizing required in downstairs storage unit.
      • .
      • Corrective Action(s): Remove items up off floor and remove any item not necessary for business.
      • .
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one present has FOODSAFE Level One or equivalent.
      • .
      • Corrective Action(s): Ensure proper training of staff.
      • .
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

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