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Nen Authentic Vietnamese Cuisine

7245 Canada Way, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Nen Authentic Vietnamese Cuisine has been inspected 4 times by Fraser Health Authority since December 19, 2025. The most recent inspection, on October 13, 2026, recorded 1 infraction.

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

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 2 times across 2 separate inspections, most recently on October 6, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on October 6, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 13, 2026. For example: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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.

4 inspections

  1. Follow-Up Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff washed gloved hands in dishwashing sink
      • Corrective Action(s): Gloves are single use items, do not wash. Remove old gloves, wash hands properly and put on new gloves.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Pre-grilled chicken patties measured 40C. Staff stated it was made at opening.
      • 2) 4 19L buckets of pho broth, 4 19L buckets of bun bo hue broth, measuring from 17-24C. Staff stated these were made yesterday
      • Corrective Action(s):
      • 1) Quickly finish the cooling.
      • 2) Discard broth.
      • ALL foods must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Wiping cloths stored on coutner top
      • 2) No bleach sanitizer in either sanitizer bucket
      • Corrective Action(s):
      • 1) Wiping cloths must be stored in sanitizer when not in use
      • 2) Bleach sanitizer must be at least 100ppm chlorine. New solution made at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Cooked chicken next to raw chicken in prep cooler
      • 2) Opened can of canned corn
      • 3) Foods mid-prep stored in dry storage room
      • Corrective Action(s):
      • 1) Store cooked foods away and above from raw foods
      • 2) Transfer food to food safe containers as soon as the can is open
      • 3) Foods must be prepped in food prep area
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Top inserts of main prep cooler reached 10C due to proximity to cookline
      • 2) Small white cooler under counter measures 7C
      • Corrective Action(s):
      • 1) Reduce amount of food in inserts so they are used up within 2 hours, and keep lid closed when not in use.
      • 2) For dinner rush, continue to store your bean sprouts in this cooler, but add ICE. At close, defrost cooler and turn unit down to ensure it can reach 4C at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths stored on counter and had not chlorine residual
      • Corrective Action(s): Wiping cloths must be stored in sanitizer solution between uses.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Raw eggs stored on top shelf
      • 2) Carrots (no further cooking step) stored next to raw chicken
      • Corrective Action(s): 1+2) Store ready to eat foods away from raw meats
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door open
      • Corrective Action(s): A small board at the bottom of an open door is insufficient. Install full screen door or keep door shut
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

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