Money Foods Enterprises

1003 - 4500 Kingsway, Burnaby · Restaurant

3 inspections

1. Follow-Up InspectionMay 22, 2026

   0 infractions

2. Follow-Up InspectionApr 16, 2026

   0 infractions

3. Routine InspectionApr 9, 2026

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION):
     • - Observed raw marinated chicken hung up above the prep counter, measured at 20C.
     • - Observed raw marinated pork inside a big stainless steel tub, measured at 19.8C.
     • - Observed multiple packs of cooked chicken feet and duck wings on display cooler, measured at 14C.
     • - Observed house made green onion oil sauce in room temperature.
     • Corrective Action(s):
     • - Pork was discarded at the time of inspection.
     • - Operator stated that chickens were going to be boiled right away. They were cooked at the time of inspection.
     • - Cooked chicken feet, duck wings, green onion sauce were transfered back to cooler at the time of inspection.
     • *Do not have chickens 'waiting' in room temperature to be cooked. Store them inside the cooler until they are ready to be cooked.
     • *Do not marinate meat in room temperature. It should be done in refrigeration temperature.
     • *Store packed potentially hazardous items inside cooler.
     • Violation Score: 15
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION):
     • - Items stored inside the hot cabinet measured from 34C to 50C.
     • Corrective Action(s):
     • - Items were reheated at the time of inspection. Ensure to maintain the hot held food items at 60C or above.
     • Violation Score: 5
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION):
     • - 3 compartment sinks, prep sink etc. had all the ducks and chickens hanging up above, with the juices dripping on the counter & sink surfaces.
     • Corrective Action(s):
     • - Do not expose the sinks and counters for potential contamination. Operator to designate a different area for this procedure or think of a way to collect the drips. All areas were cleared and sanitized 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):
     • - No sanitizer in use inside the kitchen.
     • Corrective Action(s):
     • - 100ppm chlorine sanitizer made at the time of inspection. Ensure to have sanitizers ready before operation starts.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION):
     • - Kitchen handsink was filled with lids and other miscellaneous items.
     • Corrective Action(s):
     • - Do not block the sink. Ensure handsink is accessible at all times.
     • Violation Score: 5
   • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
     • Observation:
     • - Observed multiple boxes of frozen meat stored outside of the walk-in cooler door.
     • Corrective Action(s):
     • - Items were still in the frozen state. Ensure to move them to cooler immediately after the delivery. Items moved to the walk-in cooler at the time of inspection.
     • Violation Score: 1
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation:
     • - Observed plastic cardboard material being used around the butcher's block.
     • Corrective Action(s):
     • - This material cannot be properly cleaned & sanitized. Remove this material.
     • Date to be corrected by: Today
     • Violation Score: 3