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Nando's Chicken #161 (South Burnaby)

100 - 5761 Marine Way, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Nando's Chicken #161 (South Burnaby) has been inspected 16 times by Fraser Health Authority since August 27, 2020. The most recent inspection, on October 15, 2026, recorded 2 infractions.

5 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 7 separate inspections, most recently on October 15, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on October 15, 2026. 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 3 times across 3 separate inspections, most recently on October 23, 2024. For example: 304 - Premises not free of pests [s. 26(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 October 12, 2022. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on March 5, 2026. 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.

16 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Only one Altosham was in operation. The chickens (8) at the base of the Altosham were around 54 degC. The time stamp on them indicated that they had been in the Altosham for over 3 hrs.
      • 2) Rice in warmer was at 58-59 degC. Setting of warmer was 168 degF.
      • Corrective Action(s): 1) All 8 chickens are to be discarded. As discussed, use both Altoshams for the chickens and only store them on the top shelf.
      • 2) Increase the temperature of the warmer to minimum 170 degF. After the temperature was adjusted, the rice temperature was measured again (within 30 min) and it was 65 degC.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed a small container of onions sitting on top of greens.
      • Corrective Action(s): Do not double stack foods in inserts.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted on shelves in the drink storage room and along the floor across from the mop sink.
      • Corrective Action(s): Clean all droppings. Continue with pest control servicing. Email me the last report.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required. Grease noted on exhaust hood baffles and on walls/ceilings surrounding the hood.
      • Corrective Action(s): Clean these areas as discussed.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the undercounter coolers in the FOH is not working.
      • Corrective Action(s): Repair or replace this cooler.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The soap dispenser at the main hand sink in the kitchen is broken. There was no soap available at this hand sink.
      • Corrective Action(s): You can use liquid soap in a "pump" bottle as a temporary measure until the dispenser has been replaced.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Water filter hasn't been replaced since Jan. 2025.
      • Corrective Action(s): Replace the filter.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several of the dish racks noted with slime and grime build up. These racks must be cleaned regularly.
      • Corrective Action(s): Clean the racks.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Soap dispenser at the main hand sink is broken.
      • Corrective Action(s): Replace the dispenser.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The walk-in cooler used to have three shelving units that were 4ft wide. One of the shelves has been replaced with a 3ft shelf. This is causing some storage issues in the cooler. Pans of cooked products are being stacked on top of one another on the highest shelf which is causing accessibility issues. Boxes of meat are being stacked beside the smallest shelf which is making it difficult to lift and gain access to the bottom boxes.
      • Corrective Action(s): Replace the 3ft wide shelf with one that's at least 4 ft wide. Or provide another shelving unit inside the cooler by the door that's at least 2-3 ft wide.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Utensils near the grill were being stored in water.
      • 2) There's a shelf missing in the walk-in cooler. Bottled coke noted with raw chicken juices on them. Ready to eat foods were stored right next to raw chicken. Manager indicated that the shelf broke and a new one should be arriving tomorrow.
      • Corrective Action(s): 1) In use utensils must be stored in ice water, in water that's at or above 60 degC or a clean, empty pan.
      • 2) Get staff to remove the bottles of coke from its packaging and wipe them down with a sanitizer. Store these and ready to eat foods above or away from the raw chicken.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mice droppings noted in the dry storage room.
      • Corrective Action(s): Clean the shelves as discussed.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice in the warmer measured at 55 degC. When asked, staff mentioned she took it out of the cooler and reheated to 61 degC before placing it in the warmer about 10 minutes ago.
      • Corrective Action(s): Staff must be trained on proper cook/reheat/hotholding temperatures. Foods must be reheated to at least 74 degC (165 degF) prior to being placed in the warmer. Reheat the rice to 74 degC.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: There's water leaking in the cabinet under the sink in the dining area.
      • Corrective Action(s): Get this addressed.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few mice droppings noted in the back storage room.
      • Corrective Action(s): Wipe down the shelves and clean with a bleach solution. Increase frequency of pest control servicing to twice a month.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Gap noted under the front entrance doors.
      • 2) The hole in the side of the cabinet beside the pop machine hasn't been sealed. This is a repeat infraction.
      • Corrective Action(s): 1) Install a door sweep at these doors.
      • 2) Seal the hole as discussed.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted in the staff lunch area by the back door. Hole noted in the side of the cabinet beside the pop machine.
      • Corrective Action(s): Clean up the area as discussed. Seal the hole in the cabinet.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust/debris noted around the ceiling vents in the kitchen and back room. Exhaust hood requires servicing.
      • Corrective Action(s): Clean the ceiling around the vents and the get exhaust hood serviced.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The wheel on one of the undercounter coolers in the front service area is broken and the cooler is being propped up on a piece of wood.
      • Corrective Action(s): Repair the cooler wheel(s).
      • Violation Score: 3
  6. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A large gap noted in the side of the condiment cupboard in the dining room (the one closest to the pop machine).
      • Corrective Action(s): Seal this gap as discussed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mice droppings noted beside the cabinet and on the floor under the computer modem in the office.
      • Corrective Action(s): Move items and thoroughly clean the areas.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): The chickens are supposed to be cooked to 185 degF (85 degC) before being taken out of the ovens. As per the cook log, chickens are being taken out before the minimum temperature is reached.
      • Corrective Action(s): Start recording cook temperatures in degF instead of degC since the required temperature listed in the log sheet is in degF. This will avoid any confusion. Ensure that all chicken is cooked to 185 degF prior to being taken out of the oven as per your FSP.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Garlic bread noted at room temperature. The sticker on the bin indicated that the garlic bread was brought out of the cooler at 11:20am today and that it was good till March 3! This is NOT acceptable.
      • Corrective Action(s): Garlic bread was discarded as it had been out at room temperature for over 3 hours. Garlic bread MUST be stored inside the cooler. This is a repeat offense. If this is noted again, a Violation Ticket will be issued.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted behind the dry storage room door, and along the lower shelf. Droppings noted under the dishpit and ovens and in the office. A pest control company is on contract. The report from Feb. 22nd was reviewed.
      • Corrective Action(s): Clean all droppings as discussed. The pest control company has identified several gaps/holes that require sealing. Seal all the gaps/holes that were identified by March 14th. Have the pest technician come in twice a month until the issue is under control.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is grease/debris build-up under the dishwasher, under the ovens and all kitchen equipment. There are areas where the grease has hardened on the floor along the edges in the kitchen.
      • Corrective Action(s): Move equipment and thoroughly clean underneath. Scrape all caked on debris.
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Temperature logs had much lower cooking temperatures recorded than the required 185 degF (85 degC). The log had cooking temperatures recorded in the low 70's Fahrenheit. Even if staff put F instead of C, these temperatures are too low. Chicken is not being cooked adequately. THIS IS A SERIOUS CONCERN AS IT CAN LEAD TO FOODBORNE ILLNESS OUTBREAKS!
      • Corrective Action(s): All chicken (whole and pieces) MUST be cooked to at least 185 degF (85 degC) as per your FSP. Take the chicken from the warmers and reheat to 185F (85C) before storing in the warmer. Educate all staff on the proper cooking temperatures. Once the chicken is cooked to 85 degC, it can be stored in the hotholding unit at 60 degC or above.
      • Violation Score: 15
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Garlic spread is still being spread on rolls which are then stored at room temperature for the day. This is recurring issue as this was mentioned on the last inspection report as well.
      • Corrective Action(s): All the rolls with garlic spread were discarded. Discontinue this practice.
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Cooler temperature for the ckn skewers and wings are being recorded in the hot holding section which states that foods should be above 60 degC.
      • Corrective Action(s): Record temperatures in the appropriate sections of the logsheet as discussed.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) The blue dish racks (at least 4) are worn out with grime buildup all around the racks. This is also a recurring issue as it was mentioned in the last inspection report.
      • 2) The plastic handle on at least one of the metal spatulas has melted and it's still being utilized.
      • Corrective Action(s): 1) Replace these dish racks.
      • 2) Replace the metal spatula and any others that have melted handles.
      • Violation Score: 9
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The label on garlic spread indicates that it should be refrigerated. Practice in store is to use the spread on buns and then refrigerate the buns. Each day a tray of buns is pulled from the cooler and they sit out at room temperature the whole day until used up.
      • Corrective Action(s): Discontinue this practice immediately. Once the garlic spread has been applied to the buns, these buns must be kept refrigerated. Store the buns inside the cooler, not out at room temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer buckets did not have adequate sanitizer in them. All labels on the buckets did not have a time stamp.
      • Corrective Action(s): Refresh the sanitizer in all sanitizer buckets. Place time stamps on each bucket and ensure that they're refreshed every 2hrs or as needed.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some of the dish racks are quite worn out and discolored with plastic pieces peeling off.
      • Corrective Action(s): Replace the worn out dish racks.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Supervisor on duty did not have FS Level 1 certification.
      • Corrective Action(s): Managers/Supervisors need to be FS Level 1 (or equivalent) certified. Ensure that all supervisors/managers have this certification.
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Natas (Portuguese tarts) were being stored at room temperature. Temperature of the tarts was 25 degC. Time tracking for the tarts was not in place. As per the Food safety plan (FSP), the tarts should be refrigerated. The tarts were discarded at the time of inspection.
      • Corrective Action(s): Follow your FSP and refrigerate your tarts. Or revise your FSP to include time tracking for the tarts. If this method is implemented, staff must strictly follow time tracking procedures. Management to email me revised procedures for the tarts by next Tuesday, September 7th.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walkin Cooler temperature is at 7.6 degC. Foods probed within the cooler were between 5.6 to 8 degC. Manager was not sure if the cooler was in a defrost cycle.
      • Corrective Action(s): Get the cooler serviced immediately. Defrost cycles should be changed to occur overnight.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

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