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Meet Rice Noodle

5226 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Meet Rice Noodle has been inspected 18 times by Fraser Health Authority since December 6, 2018. The most recent inspection, on May 11, 2026, found no infractions.

1 of 18 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: Protecting food from contamination, Food temperature control and Pests.

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 7 times across 7 separate inspections, most recently on October 6, 2025. For example: 209 - Food not protected from contamination [s. 12(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 7 times across 6 separate inspections, most recently on October 28, 2024. 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 4 times across 4 separate inspections, most recently on April 16, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 3 times across 3 separate inspections, most recently on March 30, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on January 4, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator has added another designated handsink in the bar area without approval. The other (deeper basin) sink will be used for utility purposes
      • Corrective Action(s): Submit revised floor plans showing this change
      • Next time inform this department first before making any structural changes
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Tofu skin were being processed then placed back in the original cardboard box
      • Parsley bucket covered directly with newspaper
      • Corrective Action(s): Cardboard boxes and newspapers are not food grade material and are not to be reused!
      • Discarded the tofu skin and top layer of parsley
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handsink for cooking line:
      • -soap dispenser empty
      • -paper towel roll not in the dispenser
      • bar handsink was also blocked off with equipment with water pitchers in the basin
      • Corrective Action(s): Adequately stock your handwash sinks and keep it clear for use at all times
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Numerous raw meats/seafoods observed either next to or above ready-to-eat foods such as the parsley/green peppers/cabbage heads
      • Corrective Action(s): Raw meats/seafoods/shell eggs must be stored down and away from ready-to-eat foods
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Observed two workers eating and food prepping at the same time in the kitchen
      • Corrective Action(s): Food workers are to eat/drink on the breaks either at the back/upstairs/dining area -not in the food preparation areas
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Ice machine in the kitchen no longer in use (replaced with the small one in the bar)
      • Corrective Action(s): Remove the old ice machine from the premise to make room for something useful such as more shelving units
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A large container of cooked shredded beef at room temperature for over an hour as per operator -internal temperature at 10 deg C
      • Corrective Action(s): Put the beef in the fridge. Do not store large amounts potentially hazardous foods at room temperature -SMALL AMOUNTS only -use your preparation cooler instead
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Designated handsink at cooking line missing liquid soap
      • Corrective Action(s): Refill the soap reservoir.
      • Keep all handsinks all adequately stocked with pumped soap, clear for use, paper towels, hot/cold water
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer available at mini-cooler for the noodles
      • Corrective Action(s): All fridges must have an accurate thermometer for daily checks
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A new back screen door has been installed, however there is about 1-2 inch gap on the bottom
      • Corrective Action(s): Place a door sweep on the door to make it flush to the ground. Any gap larger then a quarter of an inch can permit the entry of rodents
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A few old mouse droppings observed under the dishwasher near the wall
      • Corrective Action(s): Clean and sanitize with bleach.
      • Check EACH MORNING for new mouse droppings using a high powered flashlight
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A splash guard has been installed on a cart next to the garbage -the guard is made only of cardboard
      • Corrective Action(s): Use a washable material such as hard plastic (smooth, non-impermeable, easily cleanable)
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: A bed observed upstairs storage
      • Corrective Action(s): Remove the bed -place couches/sofas for worker personal areas instead
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One large bowl of cooked gizzard in Walk-in cooler -temperature at 51 deg C
      • Corrective Action(s): Improper cooling -follow your Food Safety Plan for proper cooling of solid foods:
      • Step 1: 60 deg C to 20 deg C in small container or wide-shallow pans (thickness layer of 1 to 3 inches) within 2 hours
      • Step 2: 20 deg C to 4 deg C place back in the Walk-in cooler
      • Post signs provided at fridge door as a reminder
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some foods double stacked with protective layer inbetween -anything on the bottom of the container will contaminate the foods beneath -observed in far preparation cooler next to cooking line
      • Corrective Action(s): Have a protective layer (ie. lids) between stored foods
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: One multi-level wire rack outside of Dry Storage room -the lowest level is too close to the ground to facilitate cleaning underneath
      • Corrective Action(s): Raise the lowest level a minimum >15cm to enable broom/mopping underneath
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine in the back not operative -operator indicates it will be fixed
      • Corrective Action(s): Repair ice machine or remove from premises
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: See code 305 for details
      • Corrective Action(s):
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): STILL observed some foods not in rodent proof containers for Dry Storage Room.
      • STILL observing some droppings near the back shelf area for this area
      • Did not observe adulterated foods.
      • Corrective Action(s): Clean and disinfect areas with droppings
      • CHECK EACH MORNING for new droppings as evidence of an active infestation
      • Place ALL lightly packaged foods in rodent proof containers immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: See code 305 for details
      • Corrective Action(s):
      • 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): Large amounts of potentially hazardous foods left out at room temperature:
      • -3 trays of cooked noodle bowls (18 bowls), and one large bucket of cooked noodle at room temperature: 22 deg C
      • -1 large container of shredded beef at room temperature 22 deg C
      • time of inspection at 3pm
      • -foods are stacked too high in preparation coolers at the insert level
      • Corrective Action(s): Discarded all the food
      • Only have SMALL amounts of potentially hazardous foods at room temperature DURING THE LUNCH/DINNER RUSH HOURS that will be used up within 2 hours -any leftovers after this period is to be discarded
      • -Keep foods in the preparation coolers below the fill-line at inserts (second indented line)
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine cavity is noticeably stained, has mold growth
      • Corrective Action(s): Empty out ice machine -clean and sanitize at least monthly
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator is not using bleach sanitizer for dining tables as per the approved Sanitation Plan -a detergent based cleaner was being used
      • Corrective Action(s): You MUST be using an approved sanitizer for cleaning tables.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink in dishpit room -paper towel dispenser empty
      • Corrective Action(s): Adequately stock all handwash sinks -paper towels/pumped soap dispensed, hot/cold water, clear for use
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: See code 306 for details
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some debris and old mouse droppings under shelves in dry storage room (also mentioned in the last routine inspection back in March).
      • Last pest control from AA Pest Control indicates 1 mouse caught
      • Did not see any contaminated/altered food packaging in dry storage
      • Corrective Action(s): Clean and disinfect under dry storage shelves -check EACH MORNING for any new droppings
      • Keep all lightly packaged foods in dry storage room (ie. soft plastic, paper, nylon) in rodent proof containers with lids on tight
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Initially 0ppm detected on dishes after dishwasher cycle. Chlorine sanitizer was dispensing; however, concentration inadequate to sanitize dishes. Chlorine test strips present; however, sanitizer level was not checked.
      • Corrective Action(s): - Corrective action taken at time of inspection: Bucket of sanitizer which was connected was replaced with new bottle of sanitizer and then >50ppm detected on dish after cycle.
      • - Use test strips to check sanitizer residual on dish at least daily to ensure dishes are being properly sanitized.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Mouse dropping noted on floor of dry storage room under shelving
      • Corrective Action(s): - Clean up droppings and sanitize area. Continue to monitor for any further rodent activity. If any additional droppings are present, clean up promptly. To be corrected by: 06-Apr-2023
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Preparation cooler in bar and counter/cupboard across from island preparation cooler still in the same location -this is not as per approved plans. Operator indicates this will be changed by tomorrow back to the original plans
      • Corrective Action(s): Email me date-stamped pictures these two fixtures have been moved back to the orginal location by tomorrow
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink blocked by buckets of food.
      • NOTE: this infraction was cited in the last routine inspection
      • Corrective Action(s): Keep handwash sinks clear for use
      • NOTE: repeat infractions will require increased enforcement (i.e. tickets)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bulk rice in dry storage room not covered
      • Corrective Action(s): Cover all foods
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has added sushi menu items without approval.
      • Corrective Action(s): Submit a revised Food Safety Plan and menu for approval. Cease all sushi preparation until approval.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Operator is reusing cardboard boxes for containing foods in the Walk-in cooler
      • Corrective Action(s): Use only dishwash safe washable containers for this purpose
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: -Operator has moved a preparation cooler in the bar area and is preparing sushi foods there -menu has changed
      • -Food stored on the ground under the dry storage room shelves
      • Corrective Action(s): -You are not approved for sushi preparation -any structural changes or menu changes must be approved first. Cease all suship preparation. Submit a revised floor plan, Food Safety Plan for the sushi, and the new menu otherwise return the structural layout to the original approved plans.
      • -Do not store foods under the shelves -keep clear for cleaning
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): handwash sink next to ice machine has no paper towels in dispenser
      • Corrective Action(s): Refill. Ensure all handsinks adequately stocked and clear for use
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Some old droppings observed in the very back corner of the dry storage room -appears to be a missed cleaning area
      • NOTE: reviewed last pest control report (Rid-All) for August -shows no pest activity
      • -Employee washroom has a lot of clutter on the ground and the cupboards above not being utilized
      • Corrective Action(s): -Clean and disinfect area
      • -Keep the goods organized in the cupboards to ease cleaning the floors
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A few foods above the fill-line in the preparation cooler at insert level: temperature of double stacked crab meat at 11 deg C
      • Corrective Action(s): Discarded crab meat.
      • Do not exceed the fill-line for preparation coolers at the insert level -no foods above the black line
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Garbage bag observed in direct contact with cabbage in Walk-in cooler for covering
      • -A few meat containers double stacked without a suitable barrier in Walk-in cooler
      • -A few foods stored on the ground: syrup containers in waitress bar area, oil containers in kitchen
      • Corrective Action(s): -Do not use garbage bags to store foods -the bags may leach chemicals onto the foods -operator discarded the outer layers of the cabbage in contact
      • -Do not double stack foods without a barrier inbetween
      • -Do not store foods on the ground -on your shelves/risers
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Area under stove has food debris, grease
      • Corrective Action(s): Must be cleaned and mopped daily
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold water washed noodles AGAIN observed stored at room temperature: 3 large buckets and 1 tray
      • Operator indicates after the cold wash the buckets are left at room temperature for 30 minutes then transferred to the fridge
      • NOTE: this was also cited back in the April 2019 routine inspection -Correction Order issued -next enforceable step is ticketing
      • Corrective Action(s): After cold washing the noodles transfer to the fridge immediately -do not leave in room temperature
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Bowls and disposables AGAIN observed in the bulk foods
      • NOTE: this infraction was cited in the April 2019 routine inspection
      • -Bug zapper in use above dishwasher
      • Corrective Action(s): -Use only scoopers lodged in the food handle up or keep the scooper in a washable container outside of the bulk food
      • Last warning until ticketing occurs -Correction Order issued
      • -Remove the bug zapper from the kitchen and food areas (okay for washrooms or outside dumpster area) as the exploding insect parts may contaminate foods/dishware -use sticky backboards + UV light lure, sticky tape and other mechanical traps as an alternative
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Multiple buckets in front of the bar stored on the floor for use in collecting dirty dishware
      • Corrective Action(s): Replace the buckets with wheeled carts to collect the dirty dishware and ease of transport
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one onsite has valid certifcation -the designate employee's certificate expired last year
      • Corrective Action(s): Have at least one worker with valid certification at all times -keep copies of the certificate on-site for verification
      • Violation Score: 1
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 7 large buckets of cooked noodles left at room temperature after the cold wash (15 deg C). Operator indicates they were cooked about 15 minutes ago
      • Corrective Action(s): Only have small portions out during the lunch/dinner rush.
      • Place all the buckets in the Walk-in cooler immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Mop sink in use for processing foods -mushrooms
      • -Bowls in use for bulk stored foods
      • Corrective Action(s): -Do not use the mop sink for processing -this is a dirty area and is not to be used for that purpose -place a sign indicating this here
      • -Do not use bowls fro bulk stored foods -use scoopers lodged handle up to protect from contamination -any open bulk food bag must be stored in rodent proof containers
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: -Employee personal belongings: shoes, coats, hats, are being kept in the dry storage room
      • -Upstairs storage areas has foods/goods directly on the floor
      • Corrective Action(s): -Remove personal belongings from here -place in the cupboards in the bar area or in the employee washroom
      • -Place foods/goods off the floor at least >15cm on shelves to better prevent pest harbourage sites and facilitate cleaning
      • Violation Score: 3
  17. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: NEW OBSERVATION:
      • Personal effects mixed in with dry stored foods and bar area
      • Corrective Action(s): Personal effects needs to have a designated area away from foods and dishware
      • Recommend the bar shelving area as there are no foods there -the hangars at the door are okay
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not showing minimum chlorine sanitizer residual -tested at ~0ppm
      • NOTE: operator was able to repair washer during inspection
      • Corrective Action(s): Must be >50ppm chlorine residual as per test strips
      • You are to wash ALL dishware and utensils to ensure they are properly cleaned and sanitized.
      • Operator should have the unit serviced in case the issue happens again
      • NOTE: operator should be Daily Logging dishwasher as well as the fridges
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some food cans are open and stored there.
      • Some bowls/cups used for bulk foods
      • Corrective Action(s): Discarded Oyster sauce
      • Once a food can is open you are to empty out the contents
      • Use only scoopers for bulk foods -lodged handle up to better prevent contamination of foods
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Some garbages outside not contained in dumpster -will attract rats and pests
      • Corrective Action(s): keep garbages in the dumpster with lid closed
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Protective film noted on several new pieces of equipment
      • One shelf rack has the lowest tier too close to the ground outside of the dry storage room
      • Corrective Action(s): Remove all protective film then clean and sanitize surfaces -the film will fray and may contaminate foods
      • Lowest shelf rack must be a minimum >15cm off the ground to ease cleaning and monitoring of pests
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher showing ~0ppm chlorine sanitizer residual
      • NOTE: operator was able to repair washer during inspection
      • Corrective Action(s): Must be minimum >50ppm chlorine residual
      • NOTE: operator should be dabbing right on the dishware for the test strips
      • Violation Score: 9

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